Yangnyeom Gejang (양념게장), or Spicy Raw Crab, is my absolute favorite Korean dish, and I’m beyond excited to finally share this authentic recipe with you! First posted a few years ago, it’s thrilling to see this dish gaining the recognition it deserves.

This recipe is a treasured family blend, combining the exquisite techniques my mom taught me with my aunt’s renowned seasoning. Having sampled countless versions from restaurants to home kitchens, I can confidently say my aunt’s Yangnyeom Gejang is simply THE BEST.

I’ve updated this recipe to include instructions for using both frozen Korean blue crab (my preferred, more accessible option that, in my opinion, tastes even better) and live blue crab for those who prefer to work with fresh seafood.

You can find pre-cut and frozen Korean blue crab at most Korean markets. Look for boxes that specify the crabs were frozen immediately after being processed (washed & cut live). After extensive testing, I highly recommend the Wang Korea brand. My mom agrees—it consistently delivers meaty, sweet crab with that perfect ocean flavor we crave.

Here’s what it looks like:

If you manage to find the Wang Korea brand, you can skip soaking the crab in soju and lemon juice. However, most other brands can have a slightly unpleasant fishy odor, so they’ll benefit from a 30-minute soak in soju and lemon juice before marinating in the sauce.

Live vs. Frozen Crab

It’s crucial to understand that Korean blue crab (꽃게, “ggot-gae” or flower crab) is distinct from USA blue crab. Korean blue crabs have softer shells and sweeter meat. While live Korean blue crab is ideal, it’s incredibly difficult to find in the USA. If you want to use live crab, you’ll likely need to use USA blue crab.

My personal preference is frozen Korean crab. Not only is it sweeter with a more pleasant oceanic taste, but its softer shell makes it significantly easier to eat—perfect for scraping and squeezing out every morsel of meat. The main drawback of frozen crab, apart from not being fresh, is the absence of the delicious crab roe and tomalley, which are delightful additions found in authentic Yangnyeom Gejang in South Korea.

Considering this, you can choose the option that best suits your preferences. Both yield delicious results, but I lean towards frozen Korean crab over live USA crab for this dish.

Female vs. Male Blue Crabs (Read this section if using live crab)

For the ultimate Yangnyeom Gejang, always choose female crabs! Female crabs are more likely to carry eggs, which are a game-changer for this dish. They infuse the sauce with incredible flavor and a creamy richness that beautifully balances the spicy elements.

To identify a female crab, check the apron on its belly. Female crabs have a more rounded apron, while males have a long, pointy one.

Do Not Use Dead Crabs!

Before we proceed, it’s critical to understand the importance of breaking down crabs while they are still alive. I am not a crustacean expert, but I’ve thoroughly researched this topic: dead crabs are NOT SAFE TO CONSUME RAW. Do not use dead crabs.

When crabs die, their gut enzymes rapidly decompose the body. This quickly leads to a buildup of ammonia from bacteria, resulting in an off-flavor, compromised meat texture, and a high risk of making you sick. Please exercise EXTREME caution when handling live crabs, especially for raw consumption!

How to Break Down Live Blue Crab

If you’re using frozen Korean crab, you can skip this detailed section. Here are step-by-step instructions for breaking down live blue crabs:

Step 1:

Place your live crabs in a bag or container and put them in the freezer for 2 hours. This process slows them down, making them easier to handle, and is considered the most humane way to render them dormant (“asleep”).

While the crabs are in the freezer, prepare your seasoning sauce.

Step 2:

Thoroughly wash the crabs under cold running water using a stiff brush. Don’t spend time cleaning the large top shell, as we will be removing it.

Step 3:

Remove the apron. Lift the apron from the crab’s body and twist it off. It’s easiest to lay the crab on a flat surface, holding it down with one hand while twisting the apron with the other.

Step 4:

With a firm grip, place your non-dominant thumb on the furthest back leg and pull the top shell off with your other hand. Don’t worry if the shell breaks; it takes practice to remove it in one smooth motion.

Keep the removed shells; we’ll extract more flavor from them later.

Step 5:

Remove the gills. While edible, they are traditionally removed for Yangnyeom Gejang. After removing the gills, cut off any protruding shell pieces and inedible body parts, such as the eyes/mouth area and sharp spikes.

Step 6:

Cut the crab body in half. Then, cut off the ends of the legs and the large claw. Remove any remaining spikes. Make several cracks in the larger leg segments to allow the sauce to penetrate and make them easier to eat later.

Step 7:

The crab should now be in two main pieces per crab (note: the image below shows uncut spikes and no dents, but you should have completed those steps). Once you reach this point, give the crab pieces another good wash (being careful not to wash away any precious fat and eggs) and refrigerate them while you extract more flavor from the outer shells.

Step 8:

From the removed outer shells, carefully gather any remaining eggs and fat. Wash away any black, non-edible material around them. Often, a considerable amount of fat and eggs can be found deep within the crevices, so don’t hesitate to thoroughly clean them out for extra umami!

Step 9:

Add the collected crab fat and eggs to your cleaned crab pieces.

And that’s how you prepare live blue crabs for Yangnyeom Gejang!

How to Prep Frozen Crab

If you’re using Korean frozen cut crab, the best method is to thaw it overnight in the refrigerator. Alternatively, you can thaw it under cold running water. Just ensure the crab isn’t left at room temperature for an extended period.

Step 1:

Thaw the block of frozen crab either overnight in the fridge or under cold running water. It doesn’t need to be fully thawed before you can gently pull the pieces apart. Keep the crab as cold as possible throughout this process.

Step 2:

Gently pull the crab pieces apart and trim off the ends of the legs where there is no meat. Cut off the claws, then create cracks in the larger leg sections. You can use kitchen shears to make cuts or gently pound with the handle. This allows the seasoning sauce to penetrate better and makes the crab easier to eat.

Step 3:

Give the cleaned crab a final quick rinse under cold water, gently scrubbing off any lingering dirt.

Step 4:

Drain the crab thoroughly in a colander and store it in the refrigerator until you’re ready to make the seasoning sauce.

*If you couldn’t find the Wang Korea brand recommended earlier, I advise soaking the cleaned crab in soju and lemon juice at this stage. Other brands often have a stronger, less pleasant fishiness, and this step helps mitigate that. Let it soak for 30 minutes in the fridge, then drain and pat dry with paper towels.

Spicy Sauce Ingredients

I prefer my Yangnyeom Gejang to be less sweet. If you like a sweeter sauce, feel free to add more sugar or plum syrup, and you might not need the rice porridge.

• Gochugaru (Korean red pepper flakes) – This is the most crucial ingredient; it’s non-negotiable and has no direct substitutes.

• Plum syrup – My preferred sweetener for many Korean dishes due to its subtle tartness, though not strictly required for this recipe. Feel free to use any sweetening syrup you have.

• Sugar – Simple granulated white sugar.

• Fish sauce – I consistently use Three Crabs brand fish sauce for its quality.

• Soy sauce – While my mom insists Yangnyeom Gejang should only use fish sauce, my aunt incorporates soy sauce, and I actually prefer her version. So, I use both for the best flavor balance.

• Sesame oil – I adore sesame oil, but a little goes a long way. Too much can overwhelm a dish, so use it sparingly! Kadoya brand is my go-to.

• Plum vinegar – Another one of my preferred ingredients, though not strictly essential. White vinegar can be substituted, but use slightly less as it tends to be stronger.

• Garlic, ginger, Thai chili pepper – These should be crushed using a mortar and pestle to release their full aroma and flavor before being mixed with the other ingredients.

• Rice porridge – Only necessary if you prefer your Gejang less sweet (more details below).

• MSG & black pepper – A touch of MSG for extra umami never hurts! And, of course, black pepper to round out the flavors.

Note: If you can find spicy Korean peppers, I highly recommend using them instead of Thai chili peppers. In Busan, where my family is from, we call them “ddaengcho” (땡초), but their standard name is “cheongyang gochu” (청양고추). I’ve only rarely found them at Korean supermarkets, but if you do, definitely use them!

Is the Rice Porridge Required?

If you prefer a sweeter sauce, you might be able to omit the rice porridge. Traditionally, rice porridge is used in kimchi seasoning for several reasons: it helps the sauce adhere better, contributes to the delicious kimchi brine, and supports the fermentation process.

In my recipe, I use it primarily because I don’t add a lot of liquid sugars (syrup) since I prefer a less sweet taste. The viscous consistency of the rice porridge ensures the sauce beautifully coats the crab and enhances its mouthfeel and overall appearance.

How Long Should It Marinate and How Long Will It Keep in the Fridge?

While you can eat Yangnyeom Gejang right away, I highly recommend letting it marinate for at least 6 hours. One full day in the fridge yields even better results, if you can wait!

For optimal texture, I suggest eating it after one day and finishing it by day two. It remains good for up to 5 days in the fridge, but after day two, the texture tends to become a bit too mushy for my liking (though I’ll still happily eat it!).

How to Eat Yangnyeom Gejang

If this dish is new to you, you might wonder how exactly to tackle it. There’s no graceful way to eat Yangnyeom Gejang – prepare to get messy!

To extract the meat, you essentially scrape it out with your teeth, similar to how you would eat edamame. A lot of sucking is also involved! The same goes for the legs, though they offer less meat. The claws can contain a decent amount, but be cautious when eating around them to avoid getting shell fragments stuck in your teeth.

While you could try squeezing the meat out with your hands, you’d likely leave some behind and still need to use your teeth to get every last bit.

In Korea, this dish is famously known as “bap do-duk” (밥도둑), meaning “rice thief.” This term describes any dish so incredibly flavorful and addictive that it makes you eat more rice than usual. Yangnyeom Gejang is absolutely meant to be enjoyed with a fresh bowl of steamed rice. While you can eat it by itself, it’s also sometimes served as a banchan (side dish).

More Spicy Korean Dishes

Many spicy Korean dishes share common ingredients, yet each offers a uniquely delicious flavor profile! If you love Yangnyeom Gejang, you might also enjoy these other fiery favorites:

• Dakdoritang – This hearty spicy chicken stew is one of my ultimate Korean comfort foods, especially satisfying with rice on a cold day.
• Tteokbokki – These chewy, spicy rice cakes are my absolute favorite Korean street food.
• 15-Minute Dwaeji Bulgogi – Perfect for a quick and flavorful KBBQ night right at home!
• Galchi Jorim – A lesser-known but incredibly delicious Korean dish featuring braised beltfish and Korean radish. Don’t miss out on this unique flavor!
• Ojingeo Bokkeum – This spicy stir-fried squid is bursting with flavor and surprisingly easy to prepare!

Recommended

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Korean Spicy Chicken Stew (Dakdoritang)

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Tteokbokki (떡볶이)- Korean Spicy Rice Cakes

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15 Minute Dwaeji Bulgogi (Spicy Pork)

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Fish Jorim (Korean Spicy Braised Fish)

5 from 67 votes

Yangnyeom Gejang- 양념게장 (Spicy Raw Crabs)

By Stella Navarro-Kim

Raw, spicy marinated blue crabs

Prep: 1 hour hr

Servings: 2 people

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Ingredients

• 2 lbs live blue crab or frozen Korean blue crab
• 1 tsp sesame seeds
• 1 lemon wedge
• 1/4 cup soju

Seasoning sauce

• 5 tbsp gochugaru (korean pepper flakes)
• 1 tbsp soy sauce
• 3 tbsp fish sauce
• 2 tbsp plum syrup, (or any sweetening syrup)
• 1 tbsp sugar
• 2 garlic cloves
• 1 tsp fresh ginger
• 2 tbsp sesame oil
• 1/2 tsp plum vinegar, or white vinegar
• 1/4 tsp msg, optional
• 1/4 tsp black pepper
• 5 thai chili pepper, roughly chopped optional (very spicy)
• 1/3 cup rice porridge

Rice porridge

• 1/2 cup water
• 1 tsp glutinous rice flour

Instructions

1. If using live blue crab, put the crabs in the freezer for 2 hours to put them to sleep.

If using frozen crab:

1. If you’re using frozen crab, it’s best to thaw it the fridge, but you can also run the block of frozen crab under cold running water.

   

2. Gently pull the crabs apart as its thawing. You may find some fishing lines as well, just throw those away.

   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 (or cut the cracks) so that it’s easier to get the meat out, and so that the meat gets marinated by the seasoning sauce better.

   

3. Give the cleaned crab one final rinse under cold water, then drain in a colander and keep in the fridge until ready to marinate in the sauce.

   

4. *Skip this step if you’re using fresh live crab, or if you were able to find the brand of frozen crab I prefer (pictured in the blog post). Any other brand of frozen crab will likely be unpleasantly fishy and needs this step.

   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.

5. After 20-30 minutes (you should be making the rice porridge 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.

   

Make the rice porridge & seasoning sauce

1. 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.

   

2. Roughly chop the thai chilis, then crush them using a mortar and pestle along with the garlic and ginger.

   

3. Mix all the seasoning sauce ingredients together. I don’t like it as sweet as restaurants usually make it so if you prefer it sweeter, add more sugar and/or plum syrup.

   

How to break down live blue crab (skip this if you’re using frozen crab)

1. After 2 hours, the crabs should be asleep and easy to handle. Scrub them under cold water with a stiff brush.
2. To break down the crab, lift the apron and remove it by twisting it off. It helps to lay the crab on a flat surface and holding it down.
3. Place your non-dominant thumb on the furthest leg to the back with a firm grip, then pull off the shell with your other hand.
4. Remove the gills and mouth area with kitchen shears, and then cut the crab in half. Cut off any protruding shell pieces so its easier to eat around.
5. Cut off the ends of the legs and the claw, then make some cracks in the big leg so the marinade can get inside and so that its easier to eat later.
6. Give it another good rinse, making sure you don’t throw away any of the eggs and fat.
7. Put the cleaned crabs back in the refrigerator while we finish the next steps (you don’t want to keep them out in room temperature for too long).
8. Next, clean out the shells under cold water. Remove all the black stuff so that you can scrape out the eggs and fat, then add them to the cleaned crabs. You can throw away the shell.

Marinate the crab

1. 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.

   

2. Sprinkle some sesame seeds (optional) and store in the refrigerator for at least 6 hours before eating, but 1 day would be best!

   

3. Enjoy with a fresh bowl of rice.

   

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 1 hour hour

Course: Main Course, Side Dish

Cuisine: Korean

Servings: 2 people

Like this recipe? Leave a comment below!