Golden Recipe Soy Marinated Crab (Ganjang Gejang): Capture the Essence of Spring Crabs
How to Make Truly Delicious Soy Marinated Crab with Plump Spring Crabs: The Golden Recipe by Kim Jin Ok’s Culinary Delight
When you lose your appetite, nothing beats this classic Korean dish that’s perfect with rice! Kim Jin Ok’s Culinary Delight blog shares a ‘Truly Delicious Soy Marinated Crab’ recipe, passed down from their days selling gourmet side dishes. Using plump female crabs caught in the spring results in an unparalleled flavor. We’ll guide you through every step, from brewing a flavorful broth to creating the perfect soy marinade, ensuring a rich taste without any fishy odor. If you have Hwanggi (Astragalus root), adding it to the broth will deepen the flavor even further. First, simmer the broth for 30 minutes, then strain it, boil the soy sauce mixture, let it cool completely, and pour it over the crabs. Let’s make incredibly delicious soy marinated crab!
Main Ingredients- 2kg fresh female crabs
- 1L soy sauce
- 250ml soju (to remove crab’s fishy smell)
- 250ml oligodang (adjust sweetness)
- 1 apple (adds sweetness and aroma)
- 1 onion (for sweetness and flavor)
- 1 stalk of green onion
- 20 whole garlic cloves
- 3 slices of ginger (thumb-sized)
- 3 dried shiitake mushrooms (enhances umami)
- 20 dried anchovies (for broth)
- 3 pieces of dried kelp
- 5 dried jujubes (for subtle sweetness)
- 1 Tbsp whole peppercorns
- 1 Tbsp dried chili seeds (for mild heat; substitute with dried chilies or 2 Cheongyang peppers if unavailable)
Additional Ingredients for Marinating- 1 onion (cut into large pieces)
- 6 Cheongyang peppers (for spiciness)
- 3 red chili peppers (for color, optional)
- 1 slice of ginger (thinly sliced)
- 1 onion (cut into large pieces)
- 6 Cheongyang peppers (for spiciness)
- 3 red chili peppers (for color, optional)
- 1 slice of ginger (thinly sliced)
Cooking Instructions
Step 1
1. [Making the Aromatic Broth (Stage 1)] In a large pot, combine the chopped apple (1), roughly chopped green onion (1 stalk), roughly chopped onion (1), whole garlic cloves (20), sliced ginger (3 thumb-sized pieces), dried shiitake mushrooms (3), dried anchovies (20), dried kelp (3 pieces), dried jujubes (5), whole peppercorns (1 Tbsp), and dried chili seeds (1 Tbsp). (Tip: If you don’t have chili seeds, you can add chopped dried chilies or 2 Cheongyang peppers.) Add 2800ml of water. Place the lid slightly ajar and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 30 minutes to create the flavorful Stage 1 broth.
Step 2
2. [Straining and Measuring the Broth] After simmering for 30 minutes, strain the Stage 1 broth through a fine-mesh sieve. Measure exactly 2L of this strained broth for use. (Tip: If you have more than 2L of broth remaining, save it for other dishes like stir-fries or braises, or use it to make a seasoned soy sauce. If you have less than 2L, add a little water to reach the 2L mark. Precise measurement is important!)
Step 3
3. [Completing the Delicious Soy Marinade] In a clean pot, combine the measured 2L of Stage 1 broth, 1L of soy sauce, 250ml of soju, and 250ml of oligodang. Bring to a boil over high heat, then reduce to medium heat and simmer for 3 minutes to complete the soy marinade. Allow the completed soy marinade to cool completely at room temperature. (Tip: Pouring the completely cooled soy marinade over the crabs helps keep the crab meat firm.)
Step 4
4. [Preparing the Crabs] Thoroughly scrub the fresh crabs using a clean brush, paying attention to the shell, legs, and crevices. Trim off any sharp points on the tips of the legs and claws with scissors. After washing, place the crabs in a colander to drain off any excess water completely.
Step 5
5. [Preparing the Additional Ingredients] Prepare the additional ingredients that will be added to the container with the crabs. Cut the onion (1) into large pieces. Slice the Cheongyang peppers (6) and red chili peppers (3) diagonally. (Tip: Red chili peppers add color, but you can omit them if you prefer less spiciness.) Thinly slice the ginger (1 slice).
Step 6
6. [Layering the Crabs and Ingredients] Arrange the drained crabs in your chosen container, ensuring their bellies face upwards. Scatter the prepared onion, Cheongyang peppers, red chili peppers, and sliced ginger among the crabs. Finally, pour the completely cooled soy marinade over the crabs until they are fully submerged. This completes the soy marinated crab preparation. Cover the container tightly and refrigerate for about 3 days to allow the flavors to meld before enjoying.
Step 7
7. [Tips for Longer Storage and Enjoyment] For longer storage, you can pour out the soy marinade after 3 days, re-boil it, let it cool completely, and then pour it back over the crabs. This extends their shelf life. Once the crabs are marinated, you can remove them from the marinade, place them in a zip-top bag, and freeze them. Store the remaining soy marinade in the refrigerator. When you want to eat them, naturally thaw the frozen crabs and enjoy them with the reserved marinade for a long-lasting fresh taste. (Pro Tip: The leftover soy marinade is delicious when used in dishes like stir-fried fish cakes, braised fish, or braised meat, adding a deep umami flavor.)
