Korean Spicy Raw Marinated Crab, Yangnyeomgejang. Bibimbap?

Not sure if it's a thing,(Yangnyeomgejang bibimbap) but here it is!
This is actually my first time making a Korean dish. I've always loved eating Korean food though.

This raw crab rice bowl is full of flavor! The sweet crab meat, spices, aroma, and umami from this rice bowl is hard to miss out on.

Since the crabs i got didn't have any roe in them, I used massago and quail egg yolk to imitate the creaminess and texture of the crab roe.

If you're using fresh crabs, be sure it's really fresh and that it's from a reliable source. Otherwise stick to the frozen blue crabs or korean flower crabs for safe measure.

Ingredients:
2 lbs blue crabs/korean flower crabs (washed, cleaned, and claws cracked)

For the marinade, combine:
1/3 cup rice vinegar
3 tablespoon soy sauce
1 tablespoon fish sauce
1/2 cup Korean red chili powder
3 tablespoon seasamee oil
2 pulp garlic minced
2 tablespoon sugar
1 tablespoon honey
1 inch grated ginger
23 green onions chopped
1 tsp msg

Supposedly Koreans use a thicken rice starch. But I suppose the purpose is to thicken this sauce so it can stick onto our crab. So I made a thickening agent with 1 tblspoon cornstarch and some hot water.

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