Gejang is a traditional dish that is marinated in a salty soy sauce brine as a way of preserving the crabs for a long time. These days, the crabs are lightly preserved, in either a mild soy sauce-based brine (ganjang gejang) or in a spicy sauce (yangnyeom gejang), to be consumed within a few days. 

The most important thing is to buy the freshest crabs. Freezing them will help with cleaning. Clean the crabs very well under running water.

Making the spicy version is fairly simple. Prepare the seasoning (yangnyeom), clean the crabs, and mix with the seasoning. For ganjang gejang, the whole crabs are soaked in a soy brine. On the other hand, for yangnyeom gejang, the crabs are opened and cut into pieces before being marinated, for the sauce to coat and penetrate the crabmeat. 

This salty, spicy marinated crab dish will certainly live up to its reputation for being a “rice thief.” Be ready to enjoy with lots of rice!

Ingredients:
3 to 4 small to medium kkotge or blue crabs

Seasoning:
3 tablespoons gochugaru (or more to taste)
3 tablespoons soy sauce
1 tablespoon soup soy sauce, guk ganjang
2 tablespoons rice wine
2 tablespoons corn syrup
1 tablespoon of plum syrup (maesil chung), or 2 tablespoons of grated pear 1 tablespoon lemon juice
1 tablespoon minced garlic
2 teaspoons finely grated (juiced) ginger
1 teaspoon sesame seeds
1 scallion, finely chopped

Put the live crabs in the freezer for an hour or two (longer is fine as well). Combine all the seasoning ingredients and mix well. The seasoning can be prepared a day or two in advance. It will further develop flavor as it sits. 

Plunge the frozen crabs in cold water to thaw. Separate the top shell and remove the gills. Clean the shell part of the crab thoroughly, with a kitchen brush or a toothbrush, under running water.

Break (or cut) the body in half (or quarters). You can cut off the sharp end of each small leg with a pair of kitchen scissors if preferred. Drain well in a colander in the fridge. It’s important to minimize the time that the crabs are out at room temperature. 

Combine the crabs and seasoning, and toss to coat well. Spoon some sauce into the top shells. Marinate for a few hours at least or up to a couple of days in the fridge. These spicy crabs are best eaten within a couple of days.

For more recipes visit www.koreanbapsang.com.

By Ro Hyo-sun