Ganjang-gejang (Raw Crabs Marinated in Soy Sauce)

Ingredients

• 6 Live female blue crabs (preferably with roe; frozen for 2 hours to sedate)
• 2.5 cup Soy sauce
• 1.5 cup Water
• 1 cup Rice syrup (can substitute with sugar or corn syrup)
• 1 Apple (sliced)
• 1 Onion (medium, sliced)
• 8 clove Garlic (whole)
• 1 tbsp Ginger (sliced)
• 6 Dried red chili peppers
• 1 piece Dried kelp (about 2x2 inches (Dashima))
• 2 Green onions (chopped for garnish)
• 1 tsp Toasted sesame oil (for serving)
• 1 tsp Toasted sesame seeds (for garnish)

Steps

1. 1

   Place the live crabs in the freezer for about 2 hours. This will sedate them and make them easier to clean without being pinched.

2. 2

   In a large pot, combine the soy sauce, water, rice syrup, sliced apple, sliced onion, garlic cloves, sliced ginger, dried chili peppers, and dried kelp.

3. 3

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for 1 hour to infuse the flavors.

4. 4

   Strain the marinade through a fine-mesh sieve into a clean bowl, discarding the solids. Allow the liquid to cool completely to room temperature.

5. 5

   While the marinade cools, clean the crabs. Scrub them thoroughly with a brush under cold running water. Remove the 'apron' (the flap on the underside) and scrub that area well. Trim the tips of the legs and the antennae with kitchen shears.

6. 6

   Pat the crabs dry with paper towels. Excess water can dilute the marinade and cause spoilage.

7. 7

   Place the cleaned crabs in a large glass jar or airtight container, belly-side up. This helps the marinade penetrate the body and keeps the roe inside.

8. 8

   Pour the completely cooled marinade over the crabs until they are fully submerged. If they float, use a heavy plate to weigh them down.

9. 9

   Seal the container and refrigerate for 24 hours.

10. 10

    To serve, remove the crabs from the marinade. Pull off the top shell (carapace) and remove the gills and the sand bag near the head. Cut the body into halves or quarters.

11. 11

    Arrange the crab pieces and the top shell on a plate. Drizzle with a little bit of the marinade and garnish with chopped green onions, sesame seeds, and a drizzle of sesame oil.

Notes

It is critical that the marinade is completely cold before pouring it over the raw crabs, otherwise you will cook the meat. For longer storage, you can pour the marinade back into a pot after 2 days, re-boil it, cool it, and pour it back over the crabs. Serve with warm white rice; the top shell is traditionally used as a bowl to mix rice with the roe and sauce.

Nutrition per serving

• main
• seafood
• raw
• Korean
• fermented
• no-cook
• dinner