20 minDifficulty Easyside dishYangnyeom Gejang collectionMain ingredients π₯©blue crabgochugaruJin-ganjangfermented sand lance saucemirimminced garlicstarch syrupTags π·οΈsuper simplerice thiefall-purpose sauce
Detailed recipeQuick recipeIngredients needed π2 servings2 frozen blue crabs (about 300β400g)3 tbsp fine gochugaru2 tbsp sugar1 tbsp Jin-ganjang1 tsp fermented sand lance sauce1/2 tbsp mirim1/2 tbsp minced garlic3 tbsp starch syrup1 tsp Miwon (L-glutamate sodium)a little salt (for washing)Recipe π³Lightly rinse the frozen blue crabs under running water, then soak them briefly in lightly salted water to thaw.Drain the thawed crabs thoroughly in a colander.In a bowl, combine fine gochugaru, sugar, Jin-ganjang, fermented sand lance sauce, mirim, minced garlic, Miwon, and starch syrup. Mix well to make a thick sauce.Add the drained crabs to the sauce and toss gently until evenly coated, making sure the sauce clings well.Transfer to a container and refrigerate for 2β3 days to mature before serving.Thaw the crabs in salted water, then drain well.Make a thick sauce with gochugaru, soy sauce, fermented sauce, starch syrup, etc.Toss the crabs with the sauce, refrigerate to mature, and enjoy.Cooking tips π‘Use fine gochugaru to achieve a thick, non-runny sauce consistency.Drain the crabs thoroughly so the sauce doesn't thin out and the seasoning absorbs well.Refrigerating the seasoned crabs for 2β3 days allows the sugar to dissolve and deepens the savory flavor.Recommended for πβThose who want to easily make restaurant-style yangnyeom gejang at home.βThose who love a thick, clingy sauce and sweet-spicy flavors.