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.
Ingredients
4 fresh blue crabs, cleaned
500ml soy sauce
500ml water
6 cloves garlic, sliced
1 thumb ginger, sliced
2 dried red chilies
1 onion, quartered
5 whole black peppercorns
2 tbsp sugar
2 tbsp rice wine
1 green onion
Sesame seeds
Steamed rice for serving
Instructions
1Clean crabs thoroughly, removing the top shell and gills. Cut each crab into quarters.
2Combine soy sauce, water, garlic, ginger, chilies, onion, peppercorns, sugar, and rice wine in a pot. Bring to a boil, then cool completely.
3Strain the cooled soy brine. Place crab pieces in a large container and pour the brine over them.
4Refrigerate for 24 hours, turning the crabs occasionally.
5After marination, remove crabs and bring the brine to a boil again. Cool and pour back over crabs. Refrigerate another 12 hours.
6Serve 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.