Ingredients

• 2 crabs (500 g)
• 100 g water parsley (minari)
• 1 head garlic (50 g)
• 1 green chili pepper
• 1 red chili pepper
• 1 cup gochugaru (Korean red pepper flakes)
• 1/2 cup corn syrup (or starch syrup)
• 1/2 cup soy sauce
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 3 tbsp cooking wine
• 1 tsp sesame seeds
• 1 tsp salt

Instructions

1. Wash the crabs well with a brush, remove the top shell, and take out the gills.
2. Cut the crab bodies into 4 to 6 pieces. Gently crack the claw legs with the back of a knife so the seasoning can soak in. Scrape out the roe and innards from the removed shell.
3. Mix the gochugaru with the remaining seasoning ingredients to make the marinade.
4. Cut the water parsley into 3 cm pieces, slice the garlic, and cut the chilies diagonally.
5. Toss the prepared crab with the marinade, then add the water parsley, garlic, and chilies and gently mix once more.