Korean Spicy Raw Marinated Crabs

Updated at: Thu, 17 Aug 2023 07:03:43 GMT

Step 1

INSTRUCTIONS
If using live crab, place in the freezer for 2 hours to put the crabs to “sleep”.

Step 2

If you're using frozen crab, thaw under cold water. They separated fairly easy. 


Step 3

Using kitchen shears, cut off the ends of the legs where there is no meat. Cut off the pinchers, then using the handle of the shears, carefully pound along the big claw to make cracks so that it's easier to get the meat out, and so that the meat gets marinated by the seasoning sauce better. 


Step 4

*Skip this step below if you're using fresh live crab
After cleaning up the frozen crab, squeeze some lemon juice all over, then add soju and toss to coat evenly. These are going to help get rid of any excessive fishiness since these are not fresh crab. Let it sit in the fridge for 20-30 minutes. 


Step 5

After 20-30 minutes (you should be making the rice paste and seasoning sauce during that time), drain the lemon juice and soju, then use paper towels to pat the crab dry. Keep in the refrigerator.


Step 6

Make the paste & seasoning sauce

Step 7

Add 1/2 cup cold water and 1 tsp of glutinous rice flour to a small sauce pan. Mix until dissolved, then cook over low heat stirring frequently until thickened. The consistency should be a little thicker than pancake batter. Let it cool completely before adding it to the seasoning sauce.


Step 8

Finely mince garlic and ginger. In a bowl, mix all the seasoning sauce ingredients together. 


Step 9

Mix the seasoning sauce & and crabs together until fully coated. Wear latex or plastic gloves when handling- it may stain your hands and/or sting from the spiciness. 


Step 10

Sprinkle some sesame seeds and store in the refrigerator 6 hours before eating!

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