Savory Marinated Raw Crabs (Ganjang Gejang)
Master the Art of Marinating Raw Crabs! How to Make Delicious Ganjang Gejang with Full Roe-Filled Flower Crabs
Unlock the secrets to making the ultimate Ganjang Gejang right at home! This golden recipe ensures no fishy smell, creating perfectly marinated flower crabs with rich roe. We’ll guide you through crafting a flavorful brine that will make you crave extra rice.
Ingredients for Marinating Raw Crabs- 3 fresh live flower crabs
- 1 handful of Astragalus root (for broth)
- 1.5L water (for broth)
- 1/2 onion
- 10 whole garlic cloves
- 2 stalks of green onion
- 3 sheets of dried kelp (dashima)
- 5 dried anchovies (for broth)
- 15 dried small chili peppers (e.g., Korean Cheongyang peppers or bird’s eye chilies)
- 200ml soy sauce (for seasoning)
- 80ml dark soy sauce (for color and depth)
- 50ml kelp soy sauce (optional, substitute with regular soy sauce if unavailable)
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp rice syrup or corn syrup (oligosaccharide)
- 1 green chili pepper, sliced diagonally
Cooking Instructions
Step 1
Begin by preparing the flavorful broth. In a pot, combine 1.5L of water, Astragalus root, half an onion, 10 whole garlic cloves, 1 stalk of green onion, and 3 sheets of dried kelp. Bring to a boil over high heat and simmer for 30 minutes. This step is crucial for extracting the deep flavors from the aromatics.
Step 2
Once the broth comes to a boil, reduce the heat to medium, cover the pot, and let it simmer for another 10 minutes. This allows the flavors to meld beautifully.
Step 3
Now, it’s time to prepare the crabs. Thoroughly wash the flower crabs under cold running water using a brush or a toothbrush. Pay close attention to cleaning the underside of the shell by gently lifting it to remove any debris or sand for a pristine result.
Step 4
After washing, place the cleaned crabs in a colander to drain excess water. This helps prevent the marinade from becoming diluted and keeps the crabs fresh.
Step 5
Let the crabs drain in the colander for about 20 minutes. Then, use paper towels to gently pat and dry the exterior of the crabs as much as possible. Removing excess moisture is key to ensuring the marinade penetrates well.
Step 6
Select a container that can comfortably fit all three crabs. Arrange the crabs in the container with their belly side facing downwards. This orientation allows the marinade to evenly coat and season the crab meat.
Step 7
After the initial 30 minutes of simmering the broth, add the dried anchovies to the pot. Continue to boil for another 10 minutes to further enhance the umami flavor of the broth.
Step 8
As soon as the broth is ready, add the dried small chili peppers and pour in the soy sauce mixture. We’re using a combination of 200ml regular soy sauce, 80ml dark soy sauce for color and depth, and 50ml kelp soy sauce for an extra savory note. If kelp soy sauce isn’t available, feel free to use regular soy sauce instead.
Step 9
To balance the savory notes, add 2 tablespoons of plum extract and 2 tablespoons of rice syrup (or corn syrup) for a touch of sweetness.
Step 10
Once the soy sauce mixture comes to a boil, immediately turn off the heat. Be careful not to overcook, as this can result in a bitter taste.
Step 11
Now, strain the soy sauce mixture into a clean bowl. Use a fine-mesh sieve to catch any solids from the broth, ensuring a clear and smooth marinade for your crabs.
Step 12
Into the hot soy sauce, add the remaining stalk of green onion, 6-7 dried small chili peppers, and 1 green chili pepper, sliced diagonally. You can adjust the amount of chili peppers to your preference for spiciness.
Step 13
This is a critical step! Allow the soy sauce marinade to cool down completely before pouring it over the crabs. Pouring hot marinade will cook the crab meat. Let it cool for at least 2 hours.
Step 14
Once the marinade has cooled, carefully pour it over the prepared crabs in the container. Ensure the crabs are submerged in the marinade.
Step 15
Cover the container tightly and let the Ganjang Gejang marinate at room temperature for 5 hours. Afterwards, transfer it to the refrigerator and let it age for 4-5 days. This aging process allows the flavors to deepen, resulting in perfectly seasoned, roe-filled raw crabs that are a true delight!
