Ganjang Gejang 간장게장- Soy Marinated Raw Crab
Soy sauce marinated raw blue crab
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs live blue crab (or swimming crab)
- 2 5x5 sheets of dried kelp
- 1 small onion (sliced)
- 1 small apple (sliced)
- 2 Korean pepper (sliced)
- 5 garlic cloves
- 1 tbsp fresh ginger (sliced)
- 3 dried red chili peppers
- 2 cups low sodium soy sauce (Sempio brand #501 or #701)
- 6 cups water
- 1/4 cup rice syrup (or sugar)
- 1/4 tsp black pepper
- 1/4 tsp msg (optional, highly recommended)
- green and/or red pepper slices
- chopped green onion
- furikake ((for the rice))
Instructions
- 1
Put the lives blue crabs in the freezer for 2 hours to put them to "sleep."
- 2
Mix the seasoning sauce ingredients together in a pot. Cover and bring to a boil.
- 3
When it starts to boil, reduce the heat to low and boil for another hour.
- 4
Strain the seasoning sauce and let it cool completely.
- 5
After 2 hours in the freezer, the crabs should be asleep and easy to handle. Scrub them under cold water with a stiff brush.
- 6
To break down the crab, lift the apron and remove it by twisting it off. It helps to lay the crab on a flat surface and holding it down.
- 7
Place your non-dominant thumb on the furthest leg to the back with a firm grip, then pull off the shell with your other hand.
- 8
Remove the gills and mouth area with kitchen shears. Cut off any protruding shell pieces so its easier to eat around.
- 9
Cut off the ends of the legs and the claw.
- 10
Give it another good rinse, making sure you don't throw away any of the eggs and fat.
- 11
Put the cleaned crabs back in the freezer while we finish the next steps (you don't want to keep them out in room temperature for too long).
- 12
Next, clean out the shells under cold water. Remove all the black stuff without removing too much of the eggs and fat.
- 13
Place the shells back onto the bodies and put them in a glass or plastic container. Pour the cooled down marinade over the crabs and make sure they are fully submerged.
- 14
Refrigerate for at least one day before eating, or up to 3 days. I recommend eating them by the 4th day- after that they will start to get too salty.
- 15
Tip: I like to enjoy these with some fresh sliced peppers, green onions, and a little furikake in my rice when mixing into the shells with the roe and fat.