Mouthwatering Soy Marinated Crabs: Homemade Ganjang Gejang
Mouthwatering Soy Marinated Crabs: Homemade Ganjang Gejang
Beat the Summer Heat and Celebrate Chuseok! Delicious Ganjang Gejang You’ll Crave
It’s been a while since I last made ganjang gejang, a dish my daughter absolutely adores! She loves it so much that I used to always keep some frozen, but she seemed to get a little tired of it, so I stopped for a bit. Recently, she started enjoying it again, so I decided to make a batch. Last year, fresh blue crabs were hard to come by, but this year, they’re often available on online markets at great deals. So, I quickly made some in time for Chuseok. Tasting it after it’s been marinated, I realized just how incredibly delicious it is! Honestly, I’m not the biggest fan of ganjang gejang myself, but after years of making it, I must say this is perfection. It has absolutely no fishy smell, isn’t too salty, and tastes truly divine. It’s especially fantastic mixed with a bowl of warm rice. It’s perfect to make now for Chuseok and will surely make your table much more abundant. Enjoy this delicious ganjang gejang! Stay healthy everyone~♡
Crab Preparation- 3kg Fresh Blue Crabs (approx. 12 crabs)
Crab Marinating & Odor Removal- 1/3 cup Plum Extract (for sweetness and tenderizing)
- 1 cup Soju (for sterilization and removing fishiness)
- 1/3 cup Plum Extract (for sweetness and tenderizing)
- 1 cup Soju (for sterilization and removing fishiness)
Cooking Instructions
Step 1
First, thoroughly clean the fresh blue crabs using a brush, paying attention to the crevices between the shells and legs. Rinse them several times under running water to further remove any fishy odors.
Step 2
Place the cleaned crabs in a mixture of 1/3 cup plum extract and 1 cup soju for about 10-15 minutes. This step helps to remove any lingering fishy smells and sterilizes the crabs. Flip them halfway through for even marination.
Step 3
While the crabs are marinating, let’s prepare the soy marinade. In a pot, combine 2L water, 3 cups soy sauce, 2 cups sugar, and 1/3 cup cheongju. Bring it to a boil over medium heat. Once boiling, reduce the heat to low and simmer for another 5 minutes. Turn off the heat and let it cool completely. Cooling the marinade completely is crucial to achieve firm crab meat and prevent any fishy taste.
Step 4
While the soy sauce mixture is cooling, prepare the vegetables to add to the gejang. Cut the onion into large pieces, and use whole garlic cloves or slice them. Slice the Cheongyang peppers diagonally, and if using Matsutake mushrooms, clean them well.
Step 5
Prepare a clean, spacious container or kimchi jar. Start by layering the prepared vegetables (onion, garlic, peppers, mushrooms) at the bottom. Then, arrange the drained crabs snugly on top. Avoid overcrowding the container; leaving a little space is recommended.
Step 6
Pour the completely cooled soy marinade over the crabs and vegetables. Ensure the crabs are fully submerged in the marinade for even flavor distribution. If you find the marinade insufficient, you can make more by following the same soy sauce to water ratio.
Step 7
Seal the container tightly and store it in a kimchi refrigerator or a regular refrigerator to marinate. It needs at least 3 to 5 days to develop its full flavor. You can turn the crabs halfway through for better marination. Your delicious ganjang gejang is ready!
