📝 About This Recipe
Ganjang Gejang is a crown jewel of Korean cuisine, often called a 'rice thief' because the savory, umami-rich sauce compels you to eat bowl after bowl of rice. This dish features ultra-fresh raw crabs steeped in a complex, aromatically infused soy brine that cures the delicate meat into a buttery, melt-in-your-mouth texture. It is a masterclass in the art of Korean fermentation, balancing salty, sweet, and spicy notes with the pristine essence of the sea.
🥗 Ingredients
Main Ingredients
- 4-5 large Live Female Blue Crabs (high-quality, preferably with roe)
- 2 tablespoons Coarse Sea Salt (for cleaning)
The Infusion Brine
- 4 cups Soy Sauce (regular Jin-ganjang)
- 6 cups Water
- 1 cup Mirin or Rice Wine
- 2 pieces Dried Kelp (Dashima) (approx. 4x4 inches)
- 5-6 pieces Dried Shiitake Mushrooms
- 2 ounces Ginger (sliced into coins)
- 10-12 cloves Garlic (peeled and left whole)
- 1 large Onion (halved)
- 1 medium Red Apple (sliced, seeds removed)
- 5-6 pieces Dried Red Chili Peppers (whole)
- 1 tablespoon Black Peppercorns
- 1/2 cup Sugar
Aromatics for Jarring
- 2-3 pieces Fresh Green Chili Peppers (sliced)
- 2-3 pieces Fresh Red Chili Peppers (sliced)
- 1/2 piece Lemon (thinly sliced)
👨🍳 Instructions
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1
In a large stockpot, combine the soy sauce, water, mirin, dried kelp, shiitake mushrooms, ginger, garlic, onion, apple, dried chilies, peppercorns, and sugar.
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2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 30 minutes to extract all the aromatic flavors. Remove from heat and let the brine cool completely. This is crucial—pouring hot brine on raw crab will ruin the texture.
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3
While the brine cools, prepare the crabs. If using live crabs, place them in the freezer for 20-30 minutes to stun them, making them easier and safer to handle.
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4
Scrub the crabs thoroughly under cold running water using a kitchen brush, paying close attention to the legs, joints, and the underside flap (the apron).
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5
Lift the abdominal flap and squeeze out any dark waste. Rinse again and pat the crabs completely dry with paper towels. Excess water can cause the brine to spoil.
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6
Place the cleaned crabs in a large, sterilized glass container or pickling jar. Arrange them with the belly (underside) facing upward so the brine penetrates the shell more effectively.
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7
Strain the cooled brine through a fine-mesh sieve, discarding the solids. Pour the clear brine over the crabs until they are completely submerged.
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8
Toss in the fresh sliced green and red chilies and lemon slices. Use a heavy plate or fermentation weight to keep the crabs submerged if necessary.
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9
Seal the container and refrigerate for 2 days. This initial curing period allows the soy to penetrate the meat.
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10
On the third day, pour the brine out of the jar back into a pot (leave the crabs in the jar). Bring the brine to a boil again for 5 minutes. This kills any bacteria and deepens the flavor.
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11
Cool the brine completely once more and pour it back over the crabs. Refrigerate for another 24 hours.
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12
To serve, remove a crab from the jar. Pull off the top shell (carapace), remove the gills and the small sand sac near the head, and cut the body into halves or quarters. Garnish with a splash of the brine and fresh chili slices.
💡 Chef's Tips
Always use the freshest crabs possible; live female crabs are prized for their bright orange roe which adds incredible richness. Never pour warm brine over the crabs, as it will partially cook the meat and lead to rapid spoilage. Ensure the crabs are bone-dry before submerging them in the brine to prevent the growth of unwanted bacteria. If you plan to keep the crabs longer than 5 days, remove them from the brine, wrap them individually in plastic wrap, and freeze. Boil the brine one last time, cool, and store separately in the fridge. Defrost the crab and soak in the brine for 30 minutes before serving.
🍽️ Serving Suggestions
Serve with a bowl of steaming hot, short-grain white rice; the 'proper' way to eat it is to mix the rice directly into the top shell with the roe and sauce. Pair with unseasoned roasted seaweed (Gim) to wrap bites of the marinated crab and rice. Serve alongside a simple, light soup like Kongnamul-guk (soybean sprout soup) to cleanse the palate. Offer a side of toasted sesame oil and extra sesame seeds for dipping or drizzling over the rice. A chilled glass of Korean Cheongju (refined rice wine) complements the savory-sweet profile perfectly.