Korean
Korean - Seafood
Yangnyeom Gejang
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 2 small live female crabs (about 500 g total)
- • 4 tbsp gochugaru
- • 1/2 Asian pear, grated
- • 3 tbsp soy sauce
- • 2 tbsp sugar or honey
- • 8 cloves garlic, minced
- • 1 tbsp ginger, minced
- • 1 tbsp toasted sesame oil
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Scrub the crabs, lift off the top shells, discard the gills, and quarter the bodies; drain in the fridge 1 hour.
2
Phase 2
Knead the gochugaru, grated pear, soy sauce, sugar, garlic, ginger, and sesame oil into a wet marinade.
3
Phase 3
Toss every crab piece through the paste until fully coated, shells included.
4
Phase 4
Press into an airtight container and refrigerate at least 6 hours, preferably overnight.
5
Phase 5
Serve cold from the fridge with spring onions scattered over, plus hot rice.