(knife chopping)
(bright music)
- Hi everybody.
Today we are going to make a special Korean side dish,
yangnyeom-gejang, spicy raw crabs.
These are flash frozen crab from Korea.
As soon as they caught this crab,
they froze it really quickly.
Some of you guys might be wondering
how can you eat just raw crab?
But actually this is a real Korean delicacy.
Really, really, yummy.
Very sweet and really juicy
and it's seasoned with a spicy seasoning.
Melting in your mouth.
The most important thing is you need to make this
with live crabs.
They really have to be fresh.
Crabs go bad so quickly.
If you use blue crabs,
check out my other raw crab recipe
and then you'll see in the video
how to handle live blue crabs.
You'll see.
So let's get started.
I gotta wear my gloves.
(laughs)
So this is two kilos.
This is kkotge.
Koreans make yangnyeom-gejang with this.
And we see some line, a fishing line.
Let's wash this first.
Some are large, some are small.
You see, look at this fishing line.
Look at this all large claws are all broken.
You gotta wash this with a brush.
Kitchen brush.
(brushing crabs)
I'm going to wash later one more time.
When I was young, my mom and me,
we used to go an open air market.
I came from a harbor city,
and early morning means six o'clock,
five o'clock, almost dark.
And I always remember mom holding my hand
and then we went to the market,
and then my mom bought live ones, live crabs,
and then brought home.
These crabs are moving around.
And she used the back of her knife
and then she cut off first
so she never get pinched.
(crab cracking)
Like this.
And-
(crab cracking)
so once you get rid of this tip,
you don't have to worry about getting pinched.
And remove this.
We call this the apron.
Grab this, grab this, all these legs,
and here very pointed and like this.
It's open.
Oh my god, so nice, isn't it?
Looks delicious.
(laughs)
Now I'm going to remove this.
This is gills.
Through gills it's breathing.
So always it has a kind of a stuck mud inside.
This one.
So remove like this.
And then cut just in half like this here.
Easy, easily you can cut.
So this part has no meat inside.
Just cut off.
I'm going to wash it really quickly later,
so I will put it here.
(crab cracking)
Okay, remove this.
This thing is delicious stuff we never waste.
Just put it here, save and remove the gills.
Wow, looks heavy.
Lot of meat inside.
Around here this part,
eyes and intestine, remove.
Just clean around here using your finger like this.
Easy.
And cut in half.
(crab cracking)
And this.
(crab cracking)
Yangnyeom-gejang, this kind of raw crab,
the first thing you gotta know is how to clean,
how to cut, which one is edible, which one not edible.
Once you know this, how to handle this, so easy.
Too easy.
(laughs)
(crab cracking)
I'm going to also, you see, use my spoon.
Just scoop it out.
(spoon scraping)
This.
(spoon scraping)
Okay, let's wash.
(water running)
I'll just measure two pounds.
This is too big.
Between this easily, you can cut.
(knife cutting)
This part is very sharp.
It may hurt your mouth.
This method, just use the back of your knife like this.
(crab cracking)
Just you break this, pre-broken,
so then easily you can,
also the seasoning go inside easily.
(crab cracking)
Make your life a little easier.
My mom's method.
(crab cracking)
This is two pounds, four ounces.
So two pounds, four ounces.
I can make two pounds.
This is two pounds only two leftover, two pieces.
Kind of a crab tomalleys.
I can just put it here like this.
Now done, almost done.
We can just add seasoning and mix.
So this is a dozen of large garlic cloves,
and this is around one tablespoon amount of ginger.
Mince this.
(knife crushing)
(knife chopping)
Lots of garlic and some ginger.
Nice.
Okay, I will add this here.
(water running)
This is one third cup.
My measuring cup.
I will use two, which means two third cups
One.
Two.
Half a cup soy sauce.
Two tablespoon sugar, any sugar, brown or white.
This is a cane sugar.
Mix.
(mixing crabs)
Just mixing, by time goes by,
hot pepper flakes and all this incorporated really nicely.
Actually, I make this and then tomorrow is more delicious
because all seasonings absorb the inside.
Sesame seeds, about one tablespoon.
(crushing seeds)
(mixing crabs)
I'm going to close this and keep in the refrigerator,
and tomorrow I can eat it.
I will show you tomorrow.
(bright music)
Hi, everybody.
This is my breakfast.
Yesterday I made this gejang.
I'm going to start eating from today.
Usually after making,
I have to finish eating in just one week.
I made some side dishes and rice and stew, doenjang-jjigae,
and kimchi, freshly made kimchi.
I made yesterday.
And kongnamul-muchim, soybean sprouts, and tofu.
So easy.
Pan fry the tofu with seasoning sauce on top.
Okay, look at that.
Nice.
Let's have some gejang.
Gejang.
Rice.
Lots of flesh inside.
(crunching crab)
Mm.
Sweet and salty.
Savory.
(crunching crab)
Suck out this all delicious flesh.
I'm using paper towel instead of my cotton napkin.
Let's have some other side dish, too.
So good.
And kongnamul-muchim.
(sprouts crunching)
Mm. (laughs)
Crunchy tofu is so easy to make.
You just pan fry with some cooking oil until crunchy
and then add some seasoning sauce.
A lot of flesh it has, see?
Like this.
And still we can, this thing.
Don't swallow.
(laughs)
I showed you how to make yangnyeom-gejang.
Always serve with rice.
Enjoy my recipe.
See you next time.
Bye.
(bright music)