Korean Spiced Crab Tartare (GeJang)

Our family usually substitutes sugar with agave nectar.  Be sure to only use live and very fresh at that crabs or you could get really sick.

  • 10 Live Blue Crab
  • 1 cup Soy Sauce
  • 1 cup Seasoned Soy Sauce (or just used regular sodium soy)
  • 2/3 cup Gochujang, Korean Chili Paste
  • 1/3 cup Korean Chili Powder
  • 1/4 cup Corn Syrup
  • 1/4 cup Agave Nectar
  •  5 cloves Garlic, minced
  • 2 Tbsp Ginger, minced
  • 2 Tbsp Green Onion, chopped
  • 1 Tbsp Sesame Seed
  • 1 Jalapeno or Serrano, thinly sliced
  1. Remove top shell from crab by taking a knife to the back and turn to pop off.  Scrub the dirt from the shell.  Remove the gills, mouth and carapace (flap of shell on it’s belly.)  Cut in half and trim the tips of the legs so that season will seep through.
  2. We dipped each top shell of the crab in the soy mixture and then tossed the remaining crab in the soy before soaking.  Set aside for 3-4 hours in the soy.
  3. Mix remaining ingredients in a bowl and set aside.
  4. Remove crab from soy and toss with chili marinade and thinly sliced Jalapeno.  Store in airtight container or serve immediately.
Live Blue Crab.
Live Blue Crab.
Rinse several times in water. I soak while I clean the others.
Rinse several times in water. I soak while I clean the others.
Place knife into the back and quarter turn should pop the top loose.
Place knife into the back and quarter turn should pop the top loose.
Remove top.
Remove top.
Using scissors or hands, remove gills.
Using scissors or hands, remove gills.
Using knife or scissors, remove the mouth.
Using knife or scissors, remove the mouth.
Cut the carapace, the front flap of shell. This one is female since it's wider. Males have a more narrow carapace.
Cut the carapace, the front flap of shell. This one is female since it’s wider. Males have a more narrow carapace.
Cut in half.
Cut in half.  Repeat with remaining crabs.
Starting with the tops, toss in soy sauce.
Starting with the tops, toss in soy sauce.
Make sure that each top is coated.
Make sure that each top is coated.
Repeat with the body and then soak for 3-4 hour in refrigerator.
Repeat with the body and then soak for 3-4 hour in refrigerator.
Gochujang, Korean Chili Paste.
Gochujang, Korean Chili Paste.
Gochu garu, Korean Chili Powder.
Gochu garu, Korean Chili Powder.
Minced garlic and ginger.
Minced garlic and ginger.
Green onion.
Green onion.
Corn Syrup.
Corn Syrup.
Agave Nectar or sugar.
Agave Nectar or sugar.
Mix well.
Mix well.
Sesame seeds.
Sesame seeds.
Remove crab from the soy.
Remove crab from the soy.
Add jalapeno or serrano, chili marinade and toss crab.
Add jalapeno or serrano, chili marinade and toss crab.
Airtight container.
Airtight container.
Serve.
Serve.
My father also bought some Kintaro and monkfish which he is drying overnight.
My father also bought some Kintaro and monkfish which he is drying overnight.

 

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.