📝 About This Recipe
Often referred to as 'Rice Thief' (Bap-doduk) because it makes you crave bowl after bowl of rice, Ganjang Gejang is a luxurious Korean delicacy featuring raw crabs cured in a complex, savory-sweet soy brine. This dish celebrates the buttery, oceanic sweetness of fresh crab, elevated by a deeply aromatic infusion of ginger, garlic, and traditional Korean fruits. It is a true labor of love that rewards the patient chef with a melt-in-your-mouth texture and an explosion of deep umami flavors.
🥗 Ingredients
Main Ingredients
- 4-5 large Live Blue Crabs (female preferred for roe) (cleaned and frozen for 2 hours to stun)
The Brine Base
- 3 cups Soy Sauce (high quality, naturally brewed)
- 6 cups Water
- 1 cup Mirin (Rice Wine) (adds sweetness and removes fishiness)
- 1/2 cup Rice Syrup or Honey
Aromatics and Flavorings
- 2 pieces Dried Kelp (Dashima) (approx 4x4 inches)
- 1 whole Korean Pear (sliced into thick wedges)
- 1 large Onion (halved)
- 10-12 whole Garlic Cloves (slightly smashed)
- 2 inches Ginger (sliced into rounds)
- 5-6 pieces Dried Red Chili Peppers (whole)
- 1 tablespoon Black Peppercorns
- 3-4 stalks Green Onions (cut into 3-inch pieces)
- 2-3 small pieces Licorice Root (optional) (traditional for depth and preservation)
For Serving and Garnish
- 2 each Fresh Chili Peppers (Red and Green) (thinly sliced)
- 1 tablespoon Toasted Sesame Seeds
👨🍳 Instructions
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1
In a large stockpot, combine the water, soy sauce, mirin, and rice syrup. Stir well until the syrup is dissolved.
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2
Add the Korean pear, onion, garlic, ginger, dried chilies, peppercorns, green onions, kelp, and licorice root to the pot. Bring the mixture to a boil over medium-high heat.
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3
Once boiling, reduce the heat to low and simmer for 30 minutes to extract all the flavors from the aromatics. The liquid should reduce slightly and become very fragrant.
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4
Remove the pot from the heat and strain the liquid through a fine-mesh sieve into a clean bowl. Discard the solids. Allow the brine to cool completely to room temperature, then refrigerate until cold. It is crucial the brine is cold before touching the raw crab.
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5
While the brine cools, prepare the crabs. Use a firm brush to scrub the shells, legs, and undersides of the crabs under cold running water. Remove the 'apron' (the flap on the belly) and scrub that area well, but do not open the main shell yet.
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6
Pat the crabs completely dry with paper towels. Any excess water can dilute the brine or introduce bacteria.
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7
Place the cleaned crabs in a large, sterilized glass or ceramic container with the belly side facing up. This prevents the delicious roe and juices from leaking out during the marinating process.
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8
Pour the completely cooled brine over the crabs until they are fully submerged. If they float, place a heavy plate on top to keep them down. Cover and refrigerate for 24 hours.
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9
After 24 hours, pour the brine out of the container back into a pot. Keep the crabs in the refrigerator. Bring the brine to a boil again for 5 minutes. This kills any bacteria and re-concentrates the flavor.
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10
Cool the brine completely once more (refrigerate to speed this up). Pour the cold brine back over the crabs. Repeat this boiling and cooling process one more time on the second day for the best flavor and safety.
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11
On the third day, the crab is ready to eat. Remove the crab from the brine, pull off the top shell, remove the gills and the sand bag near the head, and cut the body into halves or quarters.
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12
Arrange on a plate, pour a little fresh brine over the top, and garnish with sliced fresh chilies and toasted sesame seeds.
💡 Chef's Tips
Always use the freshest crabs possible; if they aren't live when you buy them, they aren't suitable for this dish. Freezing the crabs for 2 hours before cleaning makes them easier to handle and helps kill parasites. Never pour warm brine over the crabs, as this will partially cook the meat and ruin the delicate raw texture. If you have leftover brine, don't throw it away! Boil it one last time and use it as a premium seasoned soy sauce for stir-fries or dipping. For the best taste, consume the crabs within 3-5 days of the initial marinating.
🍽️ Serving Suggestions
Serve with a large bowl of warm, fluffy white rice—the rice is essential for mixing into the top shell with the roe. Pair with unseasoned toasted seaweed (Gim) to wrap the crab meat and rice. Accompany with a light, clear soup like Kongnamul-guk (Soybean Sprout Soup) to cleanse the palate. A chilled glass of Korean Cheongju (clear rice wine) complements the savory-sweet notes of the crab perfectly. Include simple vegetable banchan like seasoned spinach or radish salad to balance the richness.