Ganjang Gejang (Soy Marinated Raw Crab)
Ganjang gejang is not for the faint of heart - you're eating raw crab marinated in soy sauce, and the quality of the crab is everything. The marinade has to be completely cold before it touches the crab for safety reasons, and day 2 or 3 is when it tastes best - the crab meat gets this silky, almost custard-like texture.
Ingredients
For the Marinade
- 3 sheets dried kelp (kombu) 5x5 inch
- 1.5 small onions sliced
- 1.5 small apples sliced
- 3 Korean peppers sliced
- 7-8 cloves garlic
- 1.5 tablespoons fresh ginger sliced
- 4-5 dried red chili peppers
- 3 cups low-sodium soy sauce
- 9 cups water
- 1/3 cup rice syrup or sugar
- 1/3 teaspoon black pepper
- 1/3 teaspoon MSG
For the Crabs & Garnish
- 3 lbs live blue crabs preferably female
- Sliced red or green peppers
- Chopped green onion
- Furikake for rice
Instructions
- Combine marinade ingredients in large pot.
- Bring to boil, reduce heat, simmer 1 hour.
- Strain marinade and chill completely.
- Place live crabs in freezer for 2 hours until dormant.
- Scrub crabs under cold water.
- Remove apron, top shell, gills, and mouthparts. Trim leg tips.
- Rinse bodies and shells, preserving roe and tomalley.
- Place cleaned bodies in non-reactive container.
- Return cleaned top shells to bodies.
- Pour cold marinade over crabs until submerged.
- Refrigerate 1-3 days before serving.
Notes
Must use live crabs. Best consumed within 4 days. Serve with hot rice in crab shells.