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Fish and seafood on your table - health in your house!
- Recipe -
Serves/Makes: 4 - 6
Ingredients:
- 4 live crabs
- 3 tablespoons brown sugar
- 2 tablespoons sesame seeds
- 2 tablespoons Korean sesame oil
- 4 tablespoons chopped scallions, green part only
- 3 tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 2 tablespoons hot red chili powder
- 1 medium onion, cut into thin slices (about 1 cup)
- 3 red and 3 green semi-hot chilies, seeded, sliced thin diagonally
- 1 cup soy sauce
How to cook Korean Seasoned Raw Crab:
- Scrub the crabs with a firm brush to clean. Remove and discard the upper shell. Only the body and legs of the crab are used. Do not dislodge the orange crab roe that clings to the inner shell and contents. Cut the body into halves, then each half into 2 or 3 pieces including the legs.
- Mix together the sugar, sesame seeds and oil, scallions, garlic, ginger, red chili powder, onion and chilies. Mix this with the soy sauce, then strain the seasoned sauce into a marinating bowl. Reserve the seasoning ingredients. Mix the crab pieces in the sauce and marinate, covered, in the refrigerator for 24 hours.
- The next day add the seasoning ingredients to the crab and soy sauce, mix well, and serve at room temperature with steamed rice and an assortment of other Korean dishes.
Notes:
The Korean Seasoned Raw Crab recipe very easy to prepare and so good! The Kenyan name for this recipe is Gye Muchim.
This recipe for Korean Seasoned Raw Crab serves/makes: 4 - 6
The Korean Seasoned Raw Crab (Gye Muchim) recipe is adopted from The Korean Kitchen by Copeland Marks 1993.
Main Ingredient: Crab (more Crab recipes)
Preparation Method: Marinated/Uncooked (more Marinated/Uncooked recipes)
Cuisine: Korean (more Korean recipes)
- Recipe - 2323
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