Spring Delight: Full-Bodied Female Blue Crab Soy Sauce Marinated
#SpringSeasonDish #FemaleBlueCrab #HomemadeSoySauceCrab #CrabRecipe
Welcome spring with this exquisite dish of female blue crabs, brimming with roe and meat! While these crabs are also delicious in soup, larger, plump ones are truly best for making soy sauce marinated crabs (Ganjang Gejang). This recipe uses a special soy sauce marinade prepared with convenient samgyetang (ginseng chicken soup) ingredients, along with dried licorice, cinnamon sticks, and star anise. These aromatic additions not only eliminate any fishiness but also impart a wonderful fragrance. Sweetness is crucial, so we’ve balanced it with plum extract and sugar. The result is a perfectly seasoned, non-salty Ganjang Gejang made with plump female blue crabs, bursting with succulent meat and rich roe – the absolute highlight of the season! Enjoy this delightful taste of spring.
Main Ingredients- 4 fresh female blue crabs
- 1 pack of samgyetang ingredients (e.g., astragalus root, ginseng, jujube)
- 4 pieces of dried licorice
- 3 cinnamon sticks
- 4 roots of green onion
- 5 cloves of whole garlic (with skin)
- 1 knob of fresh ginger (peeled)
- 2 star anise
Cooking Instructions
Step 1
To create the flavorful soy sauce marinade, which is the heart of this dish, prepare a large pot. Add the samgyetang ingredient pack to the pot to form the base for a fragrant broth.
Step 2
Place the green onion roots, 5 whole garlic cloves, dried licorice, cinnamon sticks, star anise, and peeled ginger into a mesh tea bag or a clean cheesecloth. Tie it securely. This makes it easy to remove the aromatics later.
Step 3
Pour the regular soy sauce, sugar, plum extract, and soju into the pot. Add the prepared samgyetang ingredients and the mesh bag of aromatics. Then, pour in the dried pollack broth to create the main base of the soy sauce marinade. For sweetness, you can use honey or corn syrup instead of sugar. Aim for a soy sauce flavor that is not overly salty but has a deep, savory taste.
Step 4
To add a spicy kick, include the dried chili flakes (red pepper flakes/peppercorns). If you have chili seeds, you can add them too, or simply add whole dried chili peppers. Initially, bring the mixture to a boil over high heat to allow the ingredients to release their flavors. Once the ingredients are well-infused, reduce the heat to low and let it simmer gently. This slow simmering process deepens the marinade’s flavor profile.
Step 5
Your delicious soy sauce marinade for Ganjang Gejang is now complete! It is absolutely crucial to let the marinade cool down completely. If you pour hot marinade over the crabs, their delicate meat can cook, so allow ample time for cooling.
Step 6
Transfer the completely cooled soy sauce marinade into an airtight container or glass jar. Add the 10 whole cloves of garlic, dried chili peppers, and chili seeds to the marinade. These additions are excellent for eliminating any potential fishiness from the crabs.
Step 7
Now it’s time to clean the female blue crabs. Turn the crab upside down so its belly is facing up. Use a toothbrush or a clean steel wool scrubber to thoroughly remove any dirt or debris from between the legs and around the body. It’s recommended to wear gloves while cleaning to protect your hands from sharp parts.
Step 8
Carefully place the cleaned female blue crabs into the prepared soy sauce marinade. Seal the container tightly and refrigerate for at least 3 days to allow the flavors to meld and penetrate the crab meat. The longer it marinates, the richer the taste will become.
Step 9
Your Ganjang Gejang, packed with luscious roe and tender meat, is now perfectly ready! To serve, detach the crab roe sac (the apron) and cut the legs into 2-3 pieces for easy eating. Arrange the crab pieces attractively in a serving dish, drizzle a little of the reserved marinade over them, and sprinkle with sesame seeds. If you have chopped green onions, scattering them on top adds a wonderful fresh finish and visual appeal.
