Ingredients with Measurements:
- 1 lb. fresh raw crab meat
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1/4 cup chopped green onions
- 1 tbsp. minced garlic
- 1 tbsp. grated ginger
- 1 tsp. red pepper flakes
- 1/2 tsp. black pepper
- 1/2 tsp. salt
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Refrigerator
- Grill or grill pan
Step-by-step instructions:
1. In a large mixing bowl, combine soy sauce, brown sugar, mirin, rice vinegar, sesame oil, green onions, garlic, ginger, red pepper flakes, black pepper, and salt. Mix well until the sugar is dissolved.
2. Add the fresh raw crab meat to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
3. Preheat the grill or grill pan over medium-high heat.
4. Remove the crab meat from the marinade and grill for 3-4 minutes on each side until lightly charred and cooked through.
5. Serve hot with steamed rice and garnish with additional chopped green onions.
- Time:
Preparation time: 10 minutes
- Marinade time: 1-24 hours
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 278
- Fat: 14g
- Carbohydrates: 17g
- Protein: 21g
Substitutions for ingredients:
- Mirin can be substituted with rice wine or dry sherry.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Gejang Bulgogi can be made with other seafood such as shrimp or squid.
- The marinade can be adjusted to taste by adding more or less sugar, soy sauce, or red pepper flakes.
Tips and tricks:
- Use fresh, high-quality crab meat for the best flavor.
- Make sure to coat the crab meat evenly with the marinade for maximum flavor.
- Grill the crab meat over medium-high heat to prevent it from sticking to the grill.
Storage instructions:
- Gejang Bulgogi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Gejang Bulgogi can be reheated in the microwave or on the stovetop over low heat until heated through.
Presentation ideas:
- Serve Gejang Bulgogi in a large platter with steamed rice and garnish with chopped green onions and sesame seeds.
Garnishes:
- Chopped green onions and sesame seeds
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
- Korean-style potato salad
Suggested side dishes:
- Steamed bok choy
- Stir-fried vegetables
- Korean-style sweet potato noodles
Troubleshooting advice:
- If the crab meat sticks to the grill, brush it with a little oil before grilling.
- If the marinade is too salty, add a little water or more sugar to balance the flavors.
Food safety advice:
- Make sure to use fresh, high-quality crab meat and store it properly in the refrigerator.
- Always cook seafood to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Gejang is a traditional Korean dish made with marinated raw crab meat. Bulgogi is a Korean dish made with marinated grilled beef.
Flavor profiles:
- Gejang Bulgogi is sweet, savory, and slightly spicy with a rich umami flavor from the soy sauce and sesame oil.
Serving suggestions:
- Gejang Bulgogi is a great main dish for a Korean-style meal. Serve it with steamed rice and other Korean side dishes for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean