Soy Marinated Crab (Ganjang Gejang): The Ultimate Rice Companion!
Soy Marinated Crab (Ganjang Gejang): The Ultimate Rice Companion!
#RiceThief #KoreanDelicacy #GanjangGejang
Before they hibernate, we make Ganjang Gejang with the plump autumn crabs! I like to pour the sauce fresh, without boiling it first. Since the mirin, soy sauce, and soju are sterilized, and the vegetables lose their strong aroma, I pour the sauce over the crabs, let it sit for 2 days, then strain, boil, cool, and pour it back. This ensures a fresh yet deeply flavorful marinated crab.
Ingredients- Fresh Raw Crabs (preferably plump autumn crabs) – 6 to 8
- Mirin (Rice Wine) – 1 cup
- Soy Sauce (regular) – 3 cups
- Lemon – 1/2 (juiced)
- Scallions (Green Onions) – 1/2 stalk
- Garlic – 10 cloves (sliced)
- Onion – 1/2 (roughly chopped)
- Ginger – 1 inch piece (sliced)
- Green Chili Peppers – 2 (sliced diagonally)
- Red Chili Peppers – 1 (sliced diagonally)
- Grape Seed Oil or Vegetable Oil – 2 Tbsp (optional, for enhanced aroma)
- Oligosaccharide or Corn Syrup – 2 Tbsp (for sweetness adjustment)
Cooking Instructions
Step 1
First, prepare all the ingredients for your Ganjang Gejang. This includes the fresh crabs and all the aromatic vegetables for the marinade. Freshness is key for the crabs, so live ones are highly recommended for the best results. Wash and prepare your vegetables as indicated. Having your liquids (soy sauce, mirin, lemon juice, syrup) measured out will make the process much smoother.
Step 2
This step is crucial for cleaning the crabs. Gently rinse the live crabs under cold running water. This helps to remove any loose debris, dirt, or impurities clinging to their shells and legs. Be careful not to scrub too hard, as this could damage the delicate crab meat and affect the texture.
Step 3
To make handling the crabs easier and to help preserve their texture, we’ll temporarily ‘stun’ them. Fill a large bowl with cold water and add plenty of ice cubes. Submerge the cleaned crabs in this ice bath. The sudden chill will make the crabs temporarily inactive, preventing them from moving around too much while you prepare them. This also helps to keep the meat firm.
Step 4
Once the crabs are stunned, gently rinse them under cold water again. You can use a soft brush to scrub away any remaining bits. Carefully trim off the spongy gills and any sharp parts with kitchen scissors. Trim the tips of the legs as well. After preparing the crabs, pat them dry gently with paper towels to remove excess moisture.
Step 5
Now, let’s prepare the initial marinade. In a bowl, combine the soy sauce, mirin, lemon juice, roughly chopped onion, sliced garlic, sliced ginger, and diagonally sliced green and red chilies. (If using, you can add the grape seed oil now for extra fragrance). Do not boil this mixture. Pour this fresh marinade directly over the prepared crabs in a container. Cover tightly with a lid or plastic wrap and refrigerate for 2 days to marinate. This initial soak allows the flavors to penetrate the crab meat gently.
Step 6
After 2 days, carefully strain the marinade from the crabs back into a pot. Bring this strained liquid to a boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer for about 5 minutes. This boiling process sterilizes the marinade and deepens the soy sauce flavor while the vegetable aromatics mellow. Crucially, allow the boiled marinade to cool down completely before using it again. Pouring hot liquid over the crab will cook the meat.
Step 7
Once the boiled marinade has cooled completely, pour it back over the crabs in their container. Ensure that the crabs are fully submerged in the liquid for even marination. Seal the container and return it to the refrigerator. Let it marinate for at least another 2-3 days. You can adjust the marinating time based on your preference; longer marination will result in a richer flavor.
Step 8
And there you have it – delicious Ganjang Gejang, ready to be devoured! The plump crab meat combined with the savory, umami-rich marinade is a true ‘rice thief’ that will have you reaching for seconds. Serve it with a bowl of freshly steamed rice, perhaps with a raw egg yolk mixed in for extra richness. Enjoy your homemade delicacy!
