Low-Salt Homemade Marinated Raw Crabs (Ganjang Gejang): The Ultimate Rice Thief Recipe with Seasonal Female Blue Crabs
Introducing an easy recipe for delicious, low-salt homemade marinated raw crabs using fresh, seasonal female blue crabs.
The ultimate ‘rice thief’ that will make you devour a bowl of rice even when you have no appetite – Ganjang Gejang! This recipe will guide you step-by-step on how to make delicious, non-salty marinated raw crabs using fresh, in-season female blue crabs. Enjoy the rich roe-filled shell and the sweet crab meat, enhanced by a subtle cinnamon aroma. This is a foolproof homemade Ganjang Gejang recipe.
Main Ingredients (for 5kg Crabs)
- Fresh female blue crabs 5kg
- Low-sodium soy sauce 1.8L (1.5 bottles)
- Pure plum juice 1.5L (2 bottles)
- Cooking wine (Mirin, etc.) 2 cups
- Brown sugar or plum extract syrup 1/2 cup
- Dried red chili peppers (seeds removed)
- Dried jujubes
- Whole black peppercorns
- Cinnamon stick (1-2 small sticks)
- Onion (cut into large pieces)
- Apple (cut into large pieces)
- Ginger (sliced)
- Garlic (whole or sliced)
- Scallion roots (washed clean)
Cooking Instructions
Step 1
First, prepare 5kg of fresh, seasonal female blue crabs. Thorough cleaning is crucial. Wash the crabs under running water, using a brush to scrub the shell, legs, and the areas between the crab segments to remove any dirt or impurities. After washing, place the crabs in a colander to drain completely. This step is essential to prevent any fishy odor. Next, in a large pot or a deep container, combine all the marinade ingredients to fully submerge the crabs. The base marinade consists of 1.8L of low-sodium soy sauce (1.5 bottles), 1.5L of pure plum juice (2 bottles), 2 cups of cooking wine, and 1/2 cup of brown sugar or plum extract syrup. To enhance the flavor, add dried red chili peppers, dried jujubes, whole black peppercorns, a cinnamon stick, large chunks of onion and apple, sliced ginger, whole garlic cloves, and the cleaned scallion roots. Mix these ingredients together and let them marinate in the refrigerator for one day. This low-temperature aging allows the flavors to meld beautifully.
Step 2
The next day, after the initial marination, pour the mixture into a pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for another 5-7 minutes. This process helps the marinade to thicken and deepen in flavor. It is crucial to let the marinade cool down completely before pouring it over the crabs. Pouring hot marinade will cook the crab meat, making it mushy. Once the marinade has cooled to room temperature, carefully pour it over the thoroughly cleaned and dried crabs in their container. Seal the container tightly and return it to the refrigerator for another day of marinating. Your delicious Ganjang Gejang will be ready! This recipe is specifically designed to be low in salt, allowing you to truly savor the natural sweetness and rich flavor of the crab. The subtle hint of cinnamon adds a unique and delightful aroma. You’ll find yourself wanting one whole crab per person!
Step 3
The well-marinated Ganjang Gejang will feature a shell packed with golden roe and plump, succulent crab meat – a truly appetizing sight! It is the perfect ‘rice thief,’ a side dish so delicious that it makes you finish your rice bowl without realizing it. Especially when served with freshly steamed hot rice, no other side dishes are needed. For an even more satisfying meal, pair it with some crisp Kkakdugi (cubed radish kimchi) or refreshingly seasoned oiji muchim (pickled cucumber salad). This homemade Ganjang Gejang is so incredibly tasty that your whole family will be eating in contented silence. Make sure to try this wonderful recipe this season!
