Spicy raw marinated crab, also known as yangnyeom jengangis a must-try dish for Korean food lovers. Made with frozen raw crab, it’s easy to prepare, and the bold, spicy sauce is incredibly delicious—especially when paired with rice!
I recently took a fantastic trip along the western and southern coasts of Korea. One of the highlights was visiting Taean, a town famous for its crabs, especially during crab season. While I was there, I had the most amazing raw marinated crabs, and I couldn’t wait to recreate the dish at home.
There are two kinds of raw marinated crabs: ganjang gejang (which is marinated in soy sauce) and yangnyeom gejang (the spicy one). Both are delicious, but I’ve always had a soft spot for the spicy version. The sauce is bursting with flavor—spicy, sweet, savory—everything you could want in a bite.
After tasting the real deal, I figured out how to make it just right. I’ve tested several raw crabs, and I’m excited to share one that I think is the best homemade version of yangnyeom gejang (spicy raw marinated crab) you’ll find.
Just a heads-up: eating yangnyeom gejang can get a little messy since you’ll be using your hands, but trust me, that’s part of the fun. Whether you’re a fan of Korean food or just looking for something adventurous to try, yangnyeom gejang is an experience you won’t forget.
Before jumping into the recipe, I recommend reading through this post for information about Korean crabs. Also it is especially important when handling crabs and eating them raw.
Korean Crab
The crabs widely used in any gejang (raw marinated crab) in Korea is a type of blue crab known as kkotge (꽃게). We call it flower crabs. U.S. blue crabs may look similar, but they have some key differences.
Korean flower crabs are sweeter in taste, meatier, and have slightly softer shells than U.S blue crabs, especially during molting season. This makes them perfect for raw marinated dishes like gejang, where the sauce can soak into the crab more easily.
Live vs. Frozen Crab
If you live outside of Korea, finding live Korean crab (kkotge) can be very difficult. That’s why frozen crabs are a great option.
Many Korean grocery stores carry frozen, pre-cut Korean crabs, usually sold in boxes. These crabs are typically processed while alive, then quickly washed and frozen. Always check the packaging to make sure the crabs were frozen right after processing.
I personally prefer using frozen Korean flower crabs for this recipe because they have a better flavor compared to live U.S. blue crabs. Plus, frozen Korean crabs often come with the roe and tomalley still inside, which are key to the authentic taste of Korean marinated crab.
Another bonus? The frozen crabs are usually trimmed and cleaned, so they’re ready to use—no messy prep needed.
Dead crabs aren’t safe to eat raw because bacteria build up quickly, and they won’t taste good. You’ll also need to clean and trim the live crabs yourself. For help with that, check out my guide on how to clean fresh crabs in my Korean chili crab recipe!
Safe Consumption of Raw Crab
While freezing kills parasites, it doesn’t eliminate all bacteria. However, during preparation, Korean alcohol known as soju will help minimize any bacteria, making the crab safer to eat. Make sure the frozen crab is labeled as safe for raw consumption, and always keep it cold while preparing the recipe.
If you’re not comfortable eating raw frozen crab, you can use live crabs, like U.S. blue crabs. Just make sure the crabs are alive and moving when you buy them.
Male or Female crab
When buying live crabs, if you can choose, go for the female crabs. Female crabs often carry eggs, and you definitely want those! The eggs add so much flavor and a creamy texture that balances the spice in this dish.
To tell if a crab is female, check the apron on its underside. A female’s apron is round, while a male’s is long and pointy. See the image above to help you spot the difference!
How to prep frozen crab
There are two ways to prep frozen crab for use. You can thaw it overnight in the fridge, or rinse it under cold water to remove any ice. It’s always a good idea to clean the crab under running cold water to wash off any dirt on the shell or between the legs.
If the crab isn’t already cut, cut it in half. Trim the ends of the legs where there’s no meat, and cut off the claws so they don’t poke anyone while serving. Crack the large clawed legs so the sauce can soak in. You can use scissors to cut cracks or gently tap the shells with the handles to break them.
Pour a small amount of soju (Korean alcohol) over the crab, then drain it. The alcohol helps reduce bacteria and impurities on the surface of the raw crab, making it safer to eat. If you don’t have soju, mix 1/2 cup of water with 2 tablespoons of vinegar for a similar effect.
Place the crab in a large container and drizzle soy sauce and Korean fish sauce over it, especially on the meaty parts. Let the crab marinate in the soy sauce mixture in the refrigerator for about 20 minutes. This extra step helps the flavors penetrate the meat, making it even more delicious.
Spicy Sauce for yangnyeom gejang
In a mixing bowl, collect the soy sauce mixture from the crab marinade. Add gochugaru (Korean red pepper flakes), Korean corn syrup or oligo syrup, plum extract, garlic, ginger, and sugar. Stir everything together until well combined.
Pour the spicy sauce over the crabs, then add sliced onion and fresh chili peppers. Use two spatulas to gently toss everything together. Finish by garnishing with chopped green onion and toasted sesame seeds. Serve immediately or chill for 2 hours before serving.
How to eat raw marinated crab
I have to say, there’s no tidy way to eat this dish—it’s definitely going to get messy, but that’s all part of the fun!
You can wear disposable gloves if you don’t want your fingers to get messy, but I don’t mind. In fact, licking the delicious sauce off your fingers is one of the best parts!
To get the crab meat, scrape it out with your teeth, kind of like how you’d eat artichoke leaves, with plenty of sucking involved. The legs work the same way, though there’s less meat.
For the claws, gently crack them open with your teeth or a small tool, and dip the meat back into the sauce for extra flavor. Be careful while eating, as small bits of shell can sometimes get stuck between your teeth.
If your crab has roe (eggs), be sure to suck it up along with the meat or scoop it out with a spoon. The roe adds a rich, creamy texture to every bite.
A great tip is to scoop some of the sauce or crab meat onto a bowl of rice. The spicy sauce really enhances the flavor of the rice, and that’s why this dish is called bap-doduk (밥도둑), or “rice thief,” in Korea—because it’s so delicious, you’ll find yourself eating more rice than usual!
Leftover storage
It’s best to enjoy yangnyeom gejang on the day you make it since it’s eaten raw. However, you can safely store it in the fridge for up to 3 days. Freezing is not recommended if you used already frozen raw crab, as it’s unsafe to refreeze thawed raw ingredients.
Spicy Raw Marinated Crab (Yangnyeom Gejang)
Spicy raw marinated crab, or yangnyeom gejang, is perfect for Korean food lovers. Using frozen raw crab makes it easy to prepare, and the flavorful, spicy sauce is amazing with rice!
- 2 lb frozen Korean flower crabs or blue crabs, see note below for fresh live crab
- 1/2 cup soju (Korean alcohol), or 1/2 cup water + 2 tbsp vinegar
- 2 tbsp I am willow
- 2 tbsp Korean fish sauce
- 1 small onion, thinly sliced
- 2 fresh chilies, sliced
- 2 green onion, finely chopped
- 1 tbsp toasted sesame seeds
spicy sauce
- 5 tbsp gochugaru (Korean chili flakes)
- 3 tbsp Korean corn syrup or oligo syrup
- 1 tbsp minced garlic
- 1/2 tbsp ginger paste
- 1 tbsp sugar
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Thaw the crabs in the refrigerator for several hours or overnight. Alternatively, rinse them under cold water to remove the ice. Use a pair of scissor or sharp chef’s knife to cut the crab body in half. Trim off the thin legs and the pointy parts of the claws. Crack the claws with the back of the knife or scissors to help them absorb the spicy sauce. Rinse the crab pieces in cold water and drain. Drizzle soju (or vinegar mixture) over the crabs and drain again.
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Place the crab pieces in a large bowl or container. Drizzle soy sauce and Korean fish sauce over the meaty parts of the crab and toss well. Marinate the crab in the fridge for 20 minutes.
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To make the spicy sauce, collect the soy sauce mixture from the marinade in a mixing bowl. Add Korean chili flakes (gochugaru), corn syrup, plum extract, garlic, ginger, and sugar. Mix well.
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Pour the sauce over the crab and add sliced onion and fresh chilies. Toss the crab with two spatulas to coat evenly with the sauce. Garnish with chopped green onion and toasted sesame seeds.
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You can serve the crab immediately or chill it in the fridge for 2 hours before serving. Serve cold with rice. This spicy marinated crab will keep in the fridge for up to 3 days. Do not refreeze.
- Put the crabs in the freezer for 2 hours to put them to sleep.
- Wash the live crab under cold running water to clean the shell. Flip the crab over and pull off the small flap (apron) on the belly. Pull off the top shell by inserting your thumb under the edge and lifting it away. Remove the gills (gray, feathery parts) and any internal debris. Keep the roe and tomalley if present.
- Cut the crab in half using a sharp knife or scissors. Trim the thin leg tips and crack the claws to help the sauce soak in. Give the crab pieces one last rinse and drain well.
Calories: 244kcal, Carbohydrates: 38g, Protein: 19g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 32mg, Sodium: 2484mg, Potassium: 679mg, Fiber: 6g, Sugar: 26g, Vitamin A: 4340IU, Vitamin C: 54mg, Calcium: 143mg, Iron: 4mg
