Soy Sauce Crab (간장게장, Ganjang Gejang) is a beloved Korean dish where fresh crabs are marinated in a savory and slightly sweet soy sauce-based mixture. This dish is often served as a side dish or appetizer and is popular for its rich umami flavors. The crabs are typically raw and marinated in a delicious soy sauce mix, allowing them to absorb all the flavors, creating a luxurious, salty, and flavorful experience. Here’s how to make Ganjang Gejang at home!
Ingredients:
- For the Marinade:
- 1 cup soy sauce (preferably Korean brewed soy sauce)
- 1/2 cup water
- 2 tablespoons rice wine (or soju)
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger (optional)
- 1/2 teaspoon black pepper
- 1 small dried red chili (optional for spice)
- 1 tablespoon gochugaru (Korean red pepper flakes) (optional, for extra heat)
- 1-2 stalks green onions, chopped
- 1 tablespoon roasted sesame seeds (for garnish)
- For the Crab:
- 2-3 whole live blue crabs (or soft-shelled crabs, cleaned)
- 1 tablespoon salt (for cleaning the crabs)
Instructions:
1. Prepare the Crabs:
- Clean the crabs: First, wash the crabs thoroughly under cold running water. Use a brush to scrub the shell to remove any dirt.
- Place the crabs on a cutting board and, using a sharp knife or scissors, carefully cut off the top part of the shell (carapace). Be mindful to avoid damaging the meat inside.
- Remove the gills, intestines, and any unwanted parts from the crabs. Rinse the crabs again to clean them thoroughly.
- You can also choose to split the crabs in half to make it easier to eat, but leaving them whole is traditional.
2. Prepare the Marinade:
- In a bowl, combine the soy sauce, water, rice wine, sugar, sesame oil, minced garlic, grated ginger (if using), black pepper, and dried chili (if using). Stir until the sugar dissolves completely.
- Add the green onions and gochugaru (if you want extra heat) into the marinade and mix well.
3. Marinate the Crabs:
- In a container or bowl large enough to hold the crabs, place the cleaned crabs.
- Pour the marinade mixture over the crabs, making sure the crabs are submerged as much as possible. If necessary, you can flip the crabs halfway through the marinating process to ensure both sides are evenly marinated.
- Refrigerate the crabs and let them marinate for at least 6 hours to allow the flavors to infuse. However, overnight marination (12-24 hours) is recommended for a richer flavor.
4. Serving:
- When ready to serve, transfer the marinated crabs to a plate.
- Drizzle some of the marinade over the top, and garnish with roasted sesame seeds and a few extra slices of green onions.
5. Enjoy:
- Ganjang Gejang is traditionally eaten by picking off the meat from the crab with chopsticks or by using your hands. The meat from the legs, body, and roe (the egg inside) is all considered a delicacy. You can enjoy it with steamed rice, and some people even mix the rice with the crab’s flavorful soy sauce for a more indulgent experience!
Tips:
- Freshness of Crabs: The fresher the crabs, the better the dish will taste. Choose crabs that are alive and still moving when you purchase them.
- Longer Marination: The longer the crabs marinate, the more intense the flavor becomes, but don’t marinate for more than 48 hours as the crab meat could become too soft.
- Eat with Care: Ganjang Gejang is best served with steamed white rice, as the sauce complements the rice perfectly.
Enjoy your Ganjang Gejang—a delicious, sweet, salty, and umami-rich Korean delicacy!