By GLEETZ 애영
Spicy Raw Marinated Crabs | 양념 개장
My mom asked if she can keep the few that were left because she was v excited to have them and they were “precious” .
So proud of me for making these! Defo out of my comfort zone- even without any crab murders.
Updated at: Thu, 17 Aug 2023 11:29:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories228.7 kcal (11%)
Total Fat1.7 g (2%)
Carbs31.3 g (12%)
Sugars21.3 g (24%)
Protein22.9 g (46%)
Sodium1188.9 mg (59%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Prepare crabs- I used frozen/precleaned/degilled, so I just had to snip off the ends of the small legs (not the claw) and cut the crab in half. If you have fresh: After unaliving & cleaning, take their shells off and cut off the gills. Make sure you preserve the eggs!
Step 2
In a blender, mix onion, soy sauce, sugar, garlic and ginger for 3 seconds so everything is pulped - don’t mix too much we don’t want it to be too fluffy
Step 3
Add gochugaru, plum syrup, and corn syrup. Mix until the gochugaru is blended in well. Taste- it should be kinda salty, and sweet. If it tastes too abrasive add 1tsp sesame seed oil
Step 4
Chop white/light green parts of scallions, save the greens for garnish later. Add them to the sauce. Add a good sprinkle of sesame seeds. Toss in the crabs and mix around until everything is evenly coated. Make sure the sauce gets in the body of the crab!
Step 5
Store overnight to marinate. Serve and eat within 1-3 days
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