Ingredients with Measurements:
- 2 lbs of live blue crabs
- 1 cup of soy sauce
- 1 cup of water
- 1/2 cup of rice vinegar
- 1/4 cup of gochujang (Korean chili paste)
- 1/4 cup of sugar
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 2 green onions, thinly sliced
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
Special equipment needed:
- Large mixing bowl
- Kitchen scissors
- Plastic wrap
- Large pot for boiling crabs
- Tongs
- Small saucepan
Step-by-step instructions:
1. Clean the crabs by removing the top shell and gills. Rinse the crabs under cold water and cut them into quarters with kitchen scissors.
2. In a large mixing bowl, combine soy sauce, water, rice vinegar, gochujang, sugar, minced garlic, minced ginger, and sliced green onions. Mix well.
3. Add the crab quarters to the mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Bring a large pot of water to a boil. Add the marinated crab quarters and cook for 10-12 minutes or until the crab meat is cooked through.
5. Using tongs, remove the crab quarters from the pot and transfer them to a serving dish.
6. In a small saucepan, heat sesame oil over medium heat. Add sesame seeds and toast for 1-2 minutes or until golden brown.
7. Drizzle the toasted sesame oil and seeds over the cooked crab quarters.
- Time:
Preparation time: 15 minutes
- Marinating time: 4 hours or overnight
- Cooking time: 10-12 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 7g
- Carbohydrates: 22g
- Protein: 25g
Substitutions for ingredients:
- Instead of blue crabs, you can use other types of crabs such as Dungeness or snow crab.
- If you don't have gochujang, you can substitute it with sriracha or other chili paste.
Variations:
- For a milder version, reduce the amount of gochujang or omit it altogether.
- You can also add other ingredients to the marinade such as sliced onions, carrots, or jalapenos.
Tips and tricks:
- Be sure to clean the crabs thoroughly before marinating them.
- Use kitchen scissors to cut the crabs into quarters for easier handling.
- To make the dish less messy, you can crack the crab shells before marinating them.
Storage instructions:
- Store leftover cooked crab in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the leftover crab for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the spicy gejang with cooked crab in a large serving dish garnished with sliced green onions and toasted sesame seeds.
Garnishes:
- Sliced green onions and toasted sesame seeds
Pairings:
- Serve with steamed rice and a side of kimchi.
Suggested side dishes:
- Steamed rice and kimchi
Troubleshooting advice:
- If the crab meat is not cooked through after boiling, you can finish cooking it in the oven at 350°F for 10-15 minutes.
Food safety advice:
- Be sure to handle the live crabs carefully to avoid injury.
- Always wash your hands and utensils thoroughly after handling raw seafood.
Food history:
- Gejang is a Korean dish made with marinated raw crabs. It is a popular dish in Korea and is often served as a side dish or appetizer.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve as a side dish or appetizer.
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Region: Korean