![]() If you want to save it longer than one week you can freeze it, and then when you want to eat it simply thaw it out and eat.Within the densely populated blocks of Koreatown, you’ll find the most diverse and high-quality array of Korean restaurants in the United States. Yangnyeom-gejang will keep in the fridge for up to one week. Transfer to an airtight container and refrigerate for at least 12 hours (you can eat the crab immediately, but it will taste better after it has had time to absorb the sauce). Add garlic, ginger, gochu-garu, soy sauce, and sugar to the crab in the large bowl.Your flash frozen crabs are now ready to be cooked!.Rinse with cold water, drain, and add to the large bowl. Scoop out the tomalley (the greenish digestive gland) and roe (the orange or red eggs) from the top shells with a spoon and put them in a small bowl.Crack the claws with the back of the knife, which makes them safer to eat and allows them to absorb the seasoning sauce a little easier.Rinse the crab pieces in cold water and drain. ![]() Use a sharp chef’s knife to cut the crab body into 4 to 6 pieces and put them in a large bowl.Cut off the antennae, eyes, mouth parts, and the ends of the back legs that don’t have any meat, using scissors.Using your fingers, take off the feathery gills.Flip the crab over and remove the top shell.Place one crab belly up on a cutting board.Change the water a couple of times while cleaning. Run cold water over them, and scrub each one with a kitchen brush. Thaw out the crabs in the refrigerator for several hours, or overnight.⅓ cup gochu-garu (Korean hot pepper flakes).about 2 pounds of Korean flower crabs (or blue crabs) shelled and cleaned into 1 pound (details below).You can eat it right after making it, but letting it marinate overnight is better. Start making gejang the day before you want to eat it, so the crab has time to marinate. “Now they can’t attack me.” Then she cleaned them and would mix in the seasonings and make gejang, just like making a salad. This disabled their claws and as a side effect allowed the claw meat to more easily absorb the seasonings. “To handle these crabs, first thing you have to do is handle their weapons.” She would tell me, and then pound their claws with the back of her knife. My mom was a master at handling both market sellers and crabs, she was never pinched by either of them. If you are buying live crabs, be sure to pick the ones that are really live!Īs I mention in the video, I have strong memories of going to the open air market early in the morning with my mom, to buy crabs for gejang. ![]() If it is dome shaped, it’s female if it’s narrow and pointed, it’s male. How can you tell if a crab is male or female? Flip it over and look at the apron. Many Korean grocery stores also have flash frozen crabs, take a look and be sure to check the expiration dates.įemale crabs are best, because their orange roe and yellow tomalley (often called the “mustard” in Maryland) make the dish more colorful, sweet, and rich. In this video I used flash frozen crabs that were shipped frozen all the way from Korea. (See my other gejang recipe and video to see how to handle live crabs). Live crabs are best, it will guarantee the freshest taste and the best texture. ![]() Then you discard the shells, be careful not to eat them. But you can also use blue crabs, just be careful of your teeth and fingers! To eat gejang, you need to crunch the shells with your teeth and suck out the meat, which is why a softer shell crab is easier to eat. Korean Flower crabs (called kkotge) are best because the shell is soft and they are full of meat. It’s a pretty simple recipe, the most important part is getting fresh crabs. I grew up in a harbor city in Korea, where every family makes the both types of gejang. There are a few different kinds of gejang, depending on the seasoning, like the ganjang-gejang recipe I shared a few years ago. It’s sweet, soft, spicy, and has a jelly-like texture. Yangnyeom means spicy sauce, and gejang is seasoned raw crab. Today’s recipe is a favorite of mine – raw crabs marinated in a spicy seasoning, called yangnyeom-gejang.
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