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Recipe: Gye Muchim edit
Created by: Anonymous
Edited by: Sheri, Alisa Escanlar, Barnaby Dorfman
Other Names: Marinated Blue Crabs
edit Ingredients
4 |
live blue crabs |
2 |
tablespoons Korean sesame oil |
1 |
tablespoon chopped ginger |
3 |
red semi-hot chilies, seeded, sliced thin diagonally |
3 |
green semi-hot chilies, seeded, sliced thin diagonally |
3 |
tablespoons sugar |
4 |
|
2 |
tablespoons hot red chili powder |
1 |
cup soy sauce |
2 |
tablespoons sesame seeds |
3 |
tablespoons chopped garlic |
1 |
medium-size onion, sliced thin |
edit Preparation
Step 1 |
Scrub the crabs with a firm brush to clean. |
Step 2 |
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. |
Step 3 |
Cut the body into halves, then each half into 2 or 3 pieces including the legs. |
Step 4 |
In a bowl, mix the remaining marinade ingredients together. |
Step 5 |
Strain the marinade into a bowl, reserving the seasoning ingredients. |
Step 6 |
Mix the crab pieces in the marinade, cover, and place in the refrigerator for 24-48 hours. |
Step 7 |
After 24 hours, add the reserved seasoning ingredients to the crab, mix well, and serve at room temperature. |
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