Ingredients with Measurements:
- 2 lbs fresh blue crab
- 1 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup gochujang (Korean red pepper paste)
- 1/4 cup sugar
- 1/4 cup sesame oil
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 1/4 cup chopped scallions
- 2 tbsp sesame seeds
- 1 tbsp black pepper
- 1 tbsp salt
Special equipment needed:
- Large mixing bowl
- Kitchen scissors
- Plastic wrap
- Refrigerator
Step-by-step instructions:
1. Clean the crabs by removing the top shell and gills. Cut the body into quarters and the legs into halves using kitchen scissors.
2. In a large mixing bowl, combine soy sauce, rice vinegar, gochujang, sugar, sesame oil, minced garlic, minced ginger, chopped scallions, sesame seeds, black pepper, and salt. Mix well.
3. Add the cleaned crabs to the marinade and mix until the crabs are fully coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
5. Serve the marinated crabs chilled with the marinade sauce.
Time:
Preparation time: 30 minutes
Marinating time: 4 hours or overnight
Cooking time: None
Temperature:
Refrigerate at 40°F or below.
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Protein: 30g
Carbohydrates: 15g
Sodium: 2500mg
Substitutions for ingredients:
- Blue crab can be substituted with Dungeness crab or snow crab.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Sugar can be substituted with honey or brown sugar.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Scallions can be substituted with chives or shallots.
Variations:
- Add sliced cucumber or radish to the marinade for extra crunch.
- Use the marinade to make a dipping sauce for vegetables or meat.
- Add sliced jalapeño peppers for extra heat.
Tips and tricks:
- Use fresh crabs for the best flavor.
- Wear gloves when handling the crabs to avoid getting cut by the sharp edges.
- Use a spoon to scoop out the meat from the legs and claws.
- Serve with rice or lettuce leaves to make a wrap.
Storage instructions:
Store the marinated crabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Jang Gaejang is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the marinated crabs on a bed of lettuce leaves or with a side of rice.
Garnishes:
Garnish with extra chopped scallions and sesame seeds.
Pairings:
Pair with a cold beer or a chilled white wine.
Suggested side dishes:
Serve with steamed rice, kimchi, or pickled vegetables.
Troubleshooting advice:
- If the marinade is too salty, add more sugar or rice vinegar to balance the flavors.
- If the crabs are not fully coated with the marinade, mix again before serving.
Food safety advice:
- Use fresh crabs and avoid any that have a foul odor or slimy texture.
- Store the marinated crabs in the refrigerator at 40°F or below.
- Wash hands and utensils thoroughly after handling raw seafood.
Food history:
Jang Gaejang is a traditional Korean dish that originated in the coastal regions of Korea. It is often served as a snack or appetizer and is popular during the summer months.
Flavor profiles:
Salty, sweet, spicy, and savory.
Serving suggestions:
Serve chilled as a snack or appetizer.
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Region: Korean