Want a taste of ganjang gejang (간장게장)? Gejang (게장)can be found in some other Asian countries besides from Korea. It is especially famous in Gyeongsang, Jeolla, and Jeju Island.

“Ge” means crab and “jang" means sauce, is a soy-marinated raw fresh crab in Korean cuisine. The savoury flavour of raw crabs was infused with a mixture of soy sauce were simply delicious! Not to mention the appealing bursting crab roe in bright orange colour is enough to activate your appetite. The best way to enjoy crab roe is to mix it with some rice on the top shell. Some would squeeze out every bit of crab flesh to go with a bowl of piping hot rice! One might eat two bowls of rice simply because it pairs well with rice. Koreans even refer to this dish as a “rice thief”.

We just want to lick the screen! Image source via koreanbapsang.com

Gejang was originally made with freshwater crabs but such crabs are insufficient due to high demand. Alternatively, gejang is prepared with fresh blue crabs or kkotge (or known as flower crab). This recipe calls for female crabs because of its roe and has slightly firmer and sweeter flesh. Blue crabs can be found during the spring season from April through June. Lemon or traditional medicine can be added when making gejang to remove the fishy smell and to enhance its flavour. It's best eaten within 3 days of preparation. Chill it in a freezer bag by adding a little bit of brine to infuse the flavour. Thaw in the fridge for a few hours before serving. The remaining brine can be used to marinate meat as well as use it as a dipping sauce. It can also be stored in the fridge after boiling. The sauce can be kept longer after boiling. It can be eaten two weeks after it has been chilled.

As for yangnyeom gejang, which is another modern version by marinating the raw crabs in a chilli powder-based sauce, apple, garlic, onions and ginger as well as sesame oil and sesame seeds. Yangnyeom gejang can be eaten half a day after preparation and best to consume within 3 days to enjoy the spicy, sweet and sour flavour. It can be last longer if the crabs are first marinated with boiled and chilled filtered mixture of the preserved dish made with seafood.

Here are recipes to try!

Ingredients to make ganjang gejang:

• 5 fresh blue crabs 
• 2 cups soy sauce
• Half cup rice wine (can substitute for mirin)
• 6 cups of water
• 3 tablespoons sugar
• 1 thinly sliced onion
• 6 cloves of garlic
• 4 sliced ginger 
• 1 thinly sliced apple
• 1 bay leaf
• 1 kelp
• 2 dried red chilli peppers
• Juice of 1 lemon

Methods to prepare ganjang gejang:

• Clean the crabs with a brush and remove the gills and cut into half
• Rinse off excess water from the crabs and put it in an earthenware crock or pot
• To prepare the sauce or ganjang, boil the water, rice wine, soya sauce, lemon juice, 
• Thinly sliced onion, ginger, apple, garlic, sugar, bay leaf, dashima and dried green and red or chilli peppers. Bring it a boil for 30 minutes, then strain the brine.
• After the sauce is cool, pour over the crabs and make sure the crabs have submerged.
• Refrigerate it for 3 days and it’s ready to be served with thinly sliced green or red chilli, onion and lemon.

Ingredients to make yangnyeom gejang:

• 5 fresh blue crabs 
• 3 bottles of yangnyeom sauce
• 1 thinly sliced onion
• Chopped garlic
• Chilli pepper powder
• 1 thinly sliced apple
• A bunch of green onion

Methods to prepare yangnyeom gejang:

• Clean the crabs with a brush and remove the gills and cut into half.
• Thinly slice the apple and onion. Chopped the garlic and cut the green onion into thirds. Add yangnyeom sauce and mix well. Lastly, add chilli pepper powder for extra spiciness.
• Pour the yangnyeom mixture into the pot over the crabs.
• Refrigerate for 3 days and it’s ready to be served with sprinkled sesame seeds.