Effortless Soy-Marinated Crabs (Ganjang Gejang) Without the Fishy Taste
Effortless Soy-Marinated Crabs (Ganjang Gejang) Without the Fishy Taste
Make Delicious Ganjang Gejang Easily at Home: Zero Fishy Smell Guaranteed!
Introducing an incredibly simple recipe for Ganjang Gejang that doesn’t require boiling the marinade! Just mix the ingredients and pour. The result? Marinated crabs that are neither too salty nor fishy, making them absolutely delicious. Enjoy the fresh, savory taste of the sea with minimal effort.
Main Ingredients- 3 fresh blue crabs
- 24g sliced garlic (about 10-12 cloves)
- 12g sliced ginger (about 2-3 slices)
- 1/2 onion
- 2 Korean chili peppers (cheongyang)
- 1 red chili pepper
- 2 bay leaves
- 1 shiitake mushroom
Soy Marinade- 800ml purified water
- 800ml soy sauce
- 200ml anchovy sauce (for umami)
- 200ml plum extract (for sweetness and flavor)
Deodorizing & Pre-treatment- 100ml cooking wine (like Mirin)
- 100ml fresh lemon juice
- 800ml purified water
- 800ml soy sauce
- 200ml anchovy sauce (for umami)
- 200ml plum extract (for sweetness and flavor)
Deodorizing & Pre-treatment- 100ml cooking wine (like Mirin)
- 100ml fresh lemon juice
Cooking Instructions
Step 1
First, thoroughly clean the fresh crabs under running water using a brush. Since you’ll be eating the shell, it’s crucial to scrub away all dirt and debris from every nook and cranny, including the legs and underside.
Step 2
Gently lift the abdominal flap (the part resembling a sailor’s hat) on the crab’s belly and squeeze out any waste or dark matter. This step is very effective in reducing any potential fishy odor.
Step 3
Using a paring knife, carefully pry open the mouth area of the crab where the body meets the belly flap. This will make it easier to access and separate the crab meat later.
Step 4
Gently squeeze along the opened seam. This will help release the crab’s internal juices and roe. Don’t discard these flavorful parts; they’ll be used later for a delicious rice topping!
Step 5
In a small bowl, combine 100ml of cooking wine and 100ml of lemon juice in a 1:1 ratio. This zesty mixture is excellent for neutralizing any gamey or fishy taste from the crabs.
Step 6
Pour the cooking wine and lemon juice mixture evenly over both sides of the crabs, ensuring it gets into the crevices where the meat is. Let it sit for about 5-10 minutes for maximum effect.
Step 7
Slice the onion thickly. Slice the ginger and garlic thinly. Cut the cheongyang and red chili peppers diagonally, and slice the shiitake mushroom into bite-sized pieces. Cutting the vegetables into larger pieces will prevent them from becoming mushy during the marination process and help maintain their texture.
Step 8
In a large bowl or airtight container, combine 800ml of soy sauce, 200ml of anchovy sauce, and 200ml of plum extract. Stir well to create the marinade. You can adjust the ratio of soy sauce to anchovy sauce according to your preference.
Step 9
Arrange the pre-treated crabs in the container with their bellies facing upwards to prevent the roe and guts from spilling out. Add the prepared vegetables and bay leaves. Pour the soy sauce mixture over the crabs, ensuring they are well-covered.
Step 10
Cover the container and refrigerate for at least 8 hours, or preferably overnight. For a more intense flavor, you can marinate for 2-3 days, but avoid exceeding 3 days to prevent it from becoming too salty. Shorter marinating times yield a fresher, milder taste.
Step 11
Before serving, separate the crab top shell. Remove the gills and the hard parts of the body. Then, cut the crab into manageable pieces for easy eating. Enjoy extracting the sweet meat and savory roe!
Step 12
🌟 Behold, the finished simple Ganjang Gejang! Look at how plump and full of meat these crabs are. Made without boiling, it’s perfectly seasoned – not too salty, with a deep, savory flavor.
Step 13
With a gentle press, the succulent crab meat bursts forth, filling your mouth with its deliciousness. This is why Ganjang Gejang is so addictive!
Step 14
Scrape the remaining roe and meat from the crab shell onto a bowl of rice. Mixing it with rice is absolutely heavenly.
Step 15
Drizzle with a touch of sesame oil, sprinkle with dried seaweed flakes, and top with a fresh egg yolk for the ultimate crab shell rice bowl. This is a culinary masterpiece!
Step 16
Mix the rice well, then top with the Ganjang Gejang meat. Take a big bite! The harmony of savory, salty, and fresh crab meat is simply divine. This year is said to be a great year for crabs, so be sure to buy some fresh ones in season and try making this dish!
