Soy-Marinated Raw Crabs (Ganjang Gejang): A Delicious Recipe
How to Make Ganjang Gejang; The Golden Ratio Soy Marinade and Crab Preparation Guide!
This Ganjang Gejang recipe is packed with the culinary expertise of a seasoned home cook with 17 years of experience. It’s a dish renowned for its incredible flavor that will have you devouring bowls of rice!
Ingredients- 5kg Fresh Female Crabs (choose plump ones)
- 2 Green Chilies and Red Chilies (for color and a hint of spice)
- 2 slices Ginger
- 1 stalk Green Onion (use the white parts mostly)
- 1 Onion
- 2 sheets Dried Kelp (Kombu)
- 20 cloves Garlic
- 2.7 liters Water
- 2.7 liters Soy Sauce (soup soy sauce or regular soy sauce)
- 1.8 liters Korean Plum Extract (Maesilcheong) (adds sweetness and umami)
- 900ml Korean Rice Wine (Cheongju) or Soju (excellent for removing any fishy odor)
Cooking Instructions
Step 1
The foundation of delicious Ganjang Gejang is its soy marinade. Prepare this mixture a day before you plan to marinate the crabs. In a pot, combine 2.7 liters of water, 2.7 liters of soy sauce, 1.8 liters of plum extract, and 900ml of rice wine. Add the 20 whole garlic cloves, 2 slices of ginger, 1 green onion stalk, and 1 roughly chopped onion. Include the 2 sheets of dried kelp. Bring to a boil over high heat. Once boiling, remove the kelp and continue to simmer over medium-low heat for about 10 minutes. Crucially, allow the marinade to cool completely. This cooling process is essential for a clean, non-fishy flavor and to deeply infuse the crab. After cooling, you can add the 2 chilies (deseeded and roughly chopped) for added flavor and color.
Step 2
Proper thawing is key when using frozen crabs. If your crabs are frozen, take them out of the freezer about 1 hour before you plan to prepare them. Allow them to thaw naturally. Freezing helps maintain the crab’s texture; avoid thawing them completely as the meat can become mushy. While they are still slightly firm, it’s the best time for preparation. Once thawed to this stage, rinse the crabs thoroughly under cold running water using a scrub brush. Pay special attention to cleaning the shell and the areas between the legs to remove any grit or impurities. This meticulous cleaning ensures a fresh, clean-tasting Ganjang Gejang without any unpleasant odor.
Step 3
Arrange the prepared crabs in your container with the shell side facing upwards. Stack them neatly, but avoid packing them too tightly. This allows the marinade to circulate evenly, ensuring consistent flavor distribution. Once the crabs are arranged, pour the cooled soy marinade over them, making sure the crabs are fully submerged. It’s important to have enough marinade to cover the crabs completely. Finally, seal the container with a lid.
Step 4
Ganjang Gejang is best enjoyed after a period of marinating, which allows the flavors to deepen and meld beautifully. Typically, refrigerating for 3 to 4 days yields excellent results. If you are preparing this for a holiday, marinating it about 3 days in advance is recommended. For optimal results and longer preservation, you can remove the crabs after the initial marination, re-boil and cool the marinade, and then pour it back over the crabs. This process helps maintain a delicious flavor and extends the shelf life.
