Korean Spicy Soy Marinated Crabs

Ingredients

• 4 live blue crabs (about 2 pounds / 900g) 4 live blue crabs (about 2 pounds / 900g)
• 1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
• 1/2 cup (120ml) rice vinegar 1/2 cup (120ml) rice vinegar
• 1/4 cup (60ml) gochujang (Korean red pepper paste) 1/4 cup (60ml) gochujang (Korean red pepper paste)
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 3 tablespoons (45ml) sesame oil 3 tablespoons (45ml) sesame oil
• 3 tablespoons (45ml) honey 3 tablespoons (45ml) honey
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon (15ml) grated ginger 1 tablespoon (15ml) grated ginger
• 1 teaspoon (5ml) toasted sesame seeds 1 teaspoon (5ml) toasted sesame seeds
• 1 teaspoon (5ml) red pepper flakes (optional, for extra heat) 1 teaspoon (5ml) red pepper flakes (optional, for extra heat)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 26g
• Fiber: 2g
• Salt: 4g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the live crabs and cook for 5 minutes. Remove the crabs from the pot and let them cool.
2. 2.
   Once the crabs are cool enough to handle, clean them by removing the top shell and gills. Cut each crab into quarters, cracking the claws slightly.
3. 3.
   In a mixing bowl, combine soy sauce, rice vinegar, gochujang, mirin, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes (if using). Mix well until the marinade is smooth and well combined.
4. 4.
   Place the crab pieces in a shallow dish or airtight container. Pour the marinade over the crabs, ensuring they are fully submerged. Cover and refrigerate for at least 24 hours, allowing the flavors to develop.
5. 5.
   Before serving, garnish with sliced green onions and toasted sesame seeds. Serve the Spicy Soy Marinated Crabs cold or at room temperature.

Treat your ingredients with care...

• Crabs — Ensure that the crabs are fresh and alive before cooking. Clean them thoroughly by removing the top shell and gills.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Rice vinegar — Use unseasoned rice vinegar for the best results. Avoid using seasoned rice vinegar, as it may alter the taste of the marinade.

Tips & Tricks

• For a more intense flavor, marinate the crabs for up to 48 hours.
• Serve the Spicy Soy Marinated Crabs with a side of steamed rice to balance the spiciness.
• Adjust the sweetness by adding more or less honey according to your taste preference.
• Use a mortar and pestle to grind the toasted sesame seeds for a fresher aroma.
• If fresh crabs are not available, you can use pre-cooked crab meat and marinate it for a shorter duration.

Serving advice

Serve the Spicy Soy Marinated Crabs as an appetizer or as part of a Korean-inspired seafood feast. Provide small bowls for guests to discard the crab shells and enjoy the succulent meat. Pair it with a side of steamed rice and a variety of banchan (Korean side dishes) for a complete and satisfying meal.

Presentation advice

Arrange the marinated crab pieces on a platter, garnished with sliced green onions and toasted sesame seeds. The vibrant red color of the crabs, combined with the green onions and sesame seeds, creates an eye-catching presentation. Serve the dish chilled to enhance its visual appeal.