Exquisite Soy Marinated Crab (Ganjang Gejang): A Homemade Delight
Easy Ganjang Gejang Recipe: Simpler Than Spicy Marinated Crab!
Here’s the Ganjang Gejang recipe I made for my husband’s birthday a few days ago! We often prepare crab dishes for birthdays, especially in April when the female crabs are plump and full of roe. This Ganjang Gejang is much simpler than the spicy marinated version (Yangnyeom Gejang). I just boiled the sauce, let it cool, and poured it over the crabs for a quick and delicious result. Let me show you how easy it is!
Ingredients- 5 fresh female blue crabs (choose ones that feel heavy for their size)
- 3 cups soy sauce
- 3.5 cups water
- 4 Korean chili peppers (Cheongyang peppers for heat)
- 2 red chili peppers (for color)
- 1 apple (medium size, for sweetness)
- 1 tablespoon ginger powder (or 1 fresh ginger knob, or ginger paste)
- 3 tablespoons soju or rice wine (mirin)
- 7-10 whole garlic cloves
Cooking Instructions
Step 1
For the best taste, choose female blue crabs between April and June when they are full of roe and meat. Select crabs that feel heavy when you pick them up, as this indicates they are packed with delicious flesh.
Step 2
Let’s start by making the flavorful soy marinade. In a pot, combine 3 cups of soy sauce, 3.5 cups of water, the peeled and roughly chopped apple, the sliced Cheongyang and red chili peppers, 3 tablespoons of soju or rice wine, and 1 tablespoon of ginger powder. Bring this mixture to a rolling boil over high heat, then reduce to low and simmer for 2-3 more minutes. Allow the sauce to cool completely. You can adjust the amount of soy sauce to your preference. Using 100% apple juice instead of a whole apple is also a great option for flavor.
Step 3
While the soy sauce mixture is cooling, prepare the crabs. Carefully trim off the sharp, pointed edges of the crab’s shell with kitchen scissors.
Step 4
Using a clean kitchen toothbrush, thoroughly scrub the crabs. Pay attention to the crevices, legs, and underside to remove any dirt or impurities. This step is crucial for a clean taste without any fishy odor.
Step 5
Arrange the cleaned crabs snugly in an airtight container or a kimchi jar. Once the soy sauce mixture has completely cooled, strain it through a fine-mesh sieve into the container over the crabs. Make sure to pour enough marinade to completely submerge the crabs for even marination.
Step 6
For an extra kick and visual appeal, you can add a few fresh Cheongyang peppers and dried chili peppers to the container. Seal the container and refrigerate for at least 24 hours. The flavors meld beautifully, and the crab is typically at its peak deliciousness on the third day! See how simple Ganjang Gejang is? Just boil the sauce ingredients, cool, and pour! If you plan to keep it for a longer period, you can remove the crabs from the marinade, portion them, and freeze them. When ready to eat, simply thaw the crabs and pour the refrigerated marinade over them.
