Fresh blue crabs marinated in a rich, intensely savory soy sauce brine infused with garlic, ginger, and chili, eaten raw with steamed rice that soaks up the luscious sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic dish
Garnishes: sesame seeds, green onion, chili threads
Accompaniments: steamed rice, perilla leaves
Instructions
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1
Clean crabs thoroughly, removing the top shell and gills. Cut each crab into quarters.
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2
Combine soy sauce, water, garlic, ginger, chilies, onion, peppercorns, sugar, and rice wine in a pot. Bring to a boil, then cool completely.
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3
Strain the cooled soy brine. Place crab pieces in a large container and pour the brine over them.
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4
Refrigerate for 24 hours, turning the crabs occasionally.
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5
After marination, remove crabs and bring the brine to a boil again. Cool and pour back over crabs. Refrigerate another 12 hours.
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6
Serve cold crab pieces with steamed rice. Spoon the soy marinade over the rice. Garnish with sesame seeds and green onion.
Did You Know?
Gejang is often called "rice thief" (bap-doduk) in Korea because the incredibly savory sauce makes people eat far more rice than intended.
Chef's Notes
Equipment Tips
- large container with lid
- pot
- fine strainer
Garnishing
sesame seeds, green onion, chili threads
Accompaniments
steamed rice, perilla leaves
The Story Behind 꽃게장
Soy-marinated raw crab is a traditional preparation from Korea's coastal regions, perfected over centuries of seafood preservation techniques. In North Korea's coastal cities along the East Sea, fresh crab preparations are prized delicacies. The technique of repeatedly boiling and cooling the soy brine deepens the flavor while ensuring proper preservation.
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