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    Home » Main Dish

    Yangnyeom Gejang (Spicy Raw Crabs)

    Published 07/26/2015. Updated 10/02/2021

    Jump to Recipe

    Yangnyeom gejang is a spicy marinated raw crab dish. Enjoy it with a bowl warm rice!

    DSC 09481 e1438002007759 - Yangnyeom Gejang (Spicy Raw Crabs)

    Yangnyeom gejang (양념게장) is a spicy marinated raw crab dish. As I mentioned in my ganjang gejang (간장게장) recipe, gejang (게장) is a traditional dish that used to be marinated in a very salty soy sauce brine as a way of preserving the crabs for a long time. These days, the crabs are lightly preserved, in either a mild soy sauce-based brine (ganjang gejang) or in a spicy sauce (yangnyeom gejang), to be consumed within a few days.

    In Korea, there are numerous gejang specialty restaurants serving both types of gejang, but we are not as lucky here in the U.S. You may have seen this dish served as part of the side dish (banchan) spread at some Korean restaurants in the U.S. It’s not that common, so my family considers it a real treat when we see it at a restaurant.

    DSC 09351 e1438001821555 - Yangnyeom Gejang (Spicy Raw Crabs)

    Female crabs with roe are preferred by Koreans for making gejang because seasoned crab roe is delicious! In Korea, gejang quality is partially determined by the amount of roe and tomalley in the crabs. It’s icing on the cake! Of course, you can also use male crabs. The most important thing is to buy the freshest crabs. Freezing them will help with cleaning. Clean the crabs very well under running water.

    DSC 0897 e1437958818821 - Yangnyeom Gejang (Spicy Raw Crabs)

    Making the spicy version is fairly simple. Prepare the seasoning (yangnyeom), clean the crabs, and mix with the seasoning. For ganjang gejang, the whole crabs are soaked in a soy brine. On the other hand, for yangnyeom gejang, the crabs are opened and cut into pieces before being marinated, for the sauce to coat and penetrate the crab meat.

    This slightly sweet, salty, spicy marinated crab dish will certainly live up to its reputation for being a “rice thief” (밥도둑). Be ready to enjoy with lots of rice!

    DSC 0961 e1437958982597 - Yangnyeom Gejang (Spicy Raw Crabs)

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0897 150x150 1 - Yangnyeom Gejang (Spicy Raw Crabs)

    Yangnyeom Gejang (Spicy Raw Crabs)

    4.47 from 13 votes
    Servings: 4
    Print Recipe

    Ingredients

    • 3 medium or 4 small blue crabs or kkotge, 꽃게

    Seasoning

    • 3 tablespoons gochugaru 고추가루 (or more to taste)
    • 3 tablespoons soy sauce
    • 1 tablespoon soup soy sauce guk ganjang, 국간장 - or use 1/2 teaspoon salt
    • 2 tablespoons rice wine
    • 2 tablespoons corn syrup 올리고당
    • 1 tablespoon lemon juice
    • 1 tablespoon minced garlic
    • 2 teaspoons finely grated juiced ginger
    • 1 teaspoon sesame seeds
    • 1 scallion finely chopped

    Instructions

    • Put the live crabs in the freezer for an hour or two (longer is fine as well).
    • Combine all the seasoning ingredients and mix well. The seasoning can be prepared a day or two in advance. It will further develop flavor as it sits.
      DSC 0880 e1437960523175 - Yangnyeom Gejang (Spicy Raw Crabs)
    • Plunge the frozen crabs in cold water to thaw. Separate the top shell and remove the gills. Clean the shell part of the crab thoroughly, with a kitchen brush or a toothbrush, under running water.
      DSC 0873 e1437960206838 - Yangnyeom Gejang (Spicy Raw Crabs)
    • Break (or cut) the body in half (or quarters). You can cut off the sharp end of each small leg with a pair of kitchen scissors if preferred. Drain well in a colander in the fridge. It’s important to minimize the time that the crabs are out at room temperature.
      DSC 0877 e1437960639752 - Yangnyeom Gejang (Spicy Raw Crabs)
    • Combine the crabs and seasoning, and toss to coat well. Spoon some sauce into the top shells. Marinate for a few hours at least or up to a couple of days in the fridge. These spicy crabs are best eaten within a couple of days.
      DSC 0881 e1437960810408 - Yangnyeom Gejang (Spicy Raw Crabs)

    Notes

    You can add some chopped onion and/or chili pepper to the seasoning sauce. Also, you can add 1 tablespoon of Korean plum syrup (maesil chung, 매실청), or 2 tablespoons of grated pear or apple for some fruity sweetness with a hint of acidity.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Michi says

      September 10, 2020 at 4:20 pm

      Is it ok not to use corn syrup?

      Reply
    2. Andrew says

      May 03, 2020 at 8:19 pm

      This sounds amazing!!! I live in Maryland so I have access to very fresh crabs. My question is, what is the likelihood of getting sick from uncooked crab? I’ve heard there are some pretty nasty food born illnesses/parasites that can result from eating raw crab. Have you or anyone you know gotten sick from eating crab prepared this way?

      Reply
    3. Kev says

      February 23, 2019 at 12:15 pm

      Hysosun is such a Korean food expert. Her raw crab meat is delicious. So juicy and overflowing with her natural Juices. Sorry English not my first language.

      Reply
    4. Camilla says

      January 25, 2018 at 6:28 pm

      I can’t wait to make this for my family. I may make this over the next coming week. Thanks!

      Reply
    5. Angela says

      June 24, 2017 at 5:50 pm

      My mother in law made these for us but I tried to eat one yesterday and it seems that they’re starting to ferment.. is it okay to eat these this way or should I throw them away? She gave us such a large amount, I’d hate to waste it, but I also don’t want one of us to get sick 🙁

      Reply
      • Hyosun says

        June 25, 2017 at 12:46 pm

        hmmm I’m not sure what you mean by starting to ferment. The crabs should be okay but it all depends on when she made, the salt level, and how they have been stored. If it tastes funny, maybe it went bad. Sorry I cannot give you a definite answer.

        Reply
    6. Meredith says

      May 06, 2017 at 6:03 pm

      I would like to report that this recipe totally works with soft shelled crabs.

      Reply
      • Hyosun says

        May 17, 2017 at 7:34 pm

        Oh that sounds great! I’ll try it with soft shelled crabs. Thanks!

        Reply
    7. genie says

      June 01, 2016 at 1:02 am

      Thanks so much for posting this, I’m actively excited to make them! My grandmother used to make these amazing raw chilli crabs, I get nostalgic about it. Really appreciate it 🙂

      Reply
      • Hyosun says

        June 08, 2016 at 1:04 am

        You’re welcome! The grandmother’s food is the best! Hope this recipe helps you recreate your grandmother’s crabs. Cheers!

        Reply
    8. JJ says

      August 04, 2015 at 10:26 pm

      This looks really good but I am afraid of live crabs, even if they have been frozen. Every time I get this dish as a banchan at a restaurant, I say, “yes!” to myself. So yummy.

      Reply
      • Hyosun says

        August 08, 2015 at 2:49 am

        Yup I know the feeling!

        Reply
    9. ski_holi says

      July 31, 2015 at 2:16 am

      gah!!! these look incredible!

      Reply
      • Hyosun says

        August 08, 2015 at 2:48 am

        Thanks!

        Reply
    10. Sue | My Korean Kitchen says

      July 28, 2015 at 9:01 am

      You’re so lucky to have access to fresh raw crabs. I’ve been looking around to find some fresh crabs recently but I only found frozen ones. Even these frozen ones are hard to find! I hope I can make Gejang soon!

      Reply
      • Hyosun says

        July 28, 2015 at 11:19 pm

        Hi Sue – Commercially frozen crabs should be okay for gejang. Hope you can make it soon.

        Reply
    11. Lei says

      July 28, 2015 at 1:24 am

      Ever since a friend shared some spicy raw crabs with me, I have wanted to learn how to make this tasty dish. Thanks so much!

      Reply
      • Hyosun says

        July 28, 2015 at 11:31 pm

        Hope you get to make it soon! Thanks for visiting!

        Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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