Main Course

Soy Marinated Raw Crab

Name: Soy Marinated Raw Crab
Prep time: 30 min
Cook time: 1 h
Total time: 2 h 18 min
Yield: 8
Ingredients: 2 lbs 2.5 live blue crabs; 2 cups 2.5 soy sauce; 6 cups water; 1 medium onion, thinly sliced; 1 small fuji apple, thinly sliced; 6 garlic cloves, whole; 1 tbsp ginger, thinly sliced; 2 green 2-3 chili peppers, chopped; 3 dried 3-4 small red chili peppers; 4 pieces dried kelp; 1/4 cup rice syrup; 1/4 cup sugar; 1/4 tsp whole black peppercorns; Chopped green onion; Chopped red chili pepper; Toasted sesame seeds; 1/2 lemon, thinly sliced

M Muzzamal October 16, 2024

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Soy marinated raw crab, or ganjang-gejang, is a unique Korean dish that holds a special place in traditional cuisine. The key to making this dish is using fresh crabs and handling them carefully. Typically, the crabs are placed in the freezer for two hours. If left for less time, they may come alive, which can be a bit unsettling and may make it harder to enjoy the dish.

However, if left for too long, the crabs become frozen hard like rocks, which affects their quality. The perfect timing ensures the crabs will not become too viscous but will be easy to thaw and work with.

Preparing the Recipe at Home

When making ganjang-gejang at home, it’s important to remember every step of the recipe. Once, I forgot my crabs in the freezer overnight, and although they were still usable, their flesh turned soft, affecting the texture. To avoid this, make sure to follow the process carefully. After two hours, take them out and thaw nicely to maintain the delicious flesh of the crab.

Using a good pair of kitchen shears will help with breaking down the crab easily and cleanly. The process may seem tough at first, but it’s much easier with practice and proper tools.

My Experience with the Process

One spring day, I bought some beautiful blue crabs for this dish. I was in a rush and only waited one hour for the crabs to freeze, thinking it would be enough. They appeared calm at first, but as I started washing them in the sink, they became really active. I felt sweat trickling down my back, worried about the claws and whether I could finish the task. My mother, who has more experience, takes a more brave approach by making gejang with live crabs. She has no problem with the handling, but freezing makes the process safer for those less familiar.

The Sauce and Marination Process

The soy sauce used in the marinade plays a crucial role. Its salt helps to denature the protein in the crab, cooking it without the need for heat, much like how lemon or lime juice is used in ceviche. The crabs are left in this umami-packed marinade, allowing the meat to become tender while soaking in the rich savory flavors. The addictive combination of the soy-based sauce with the natural sweetness of the crab makes it a true delight. The mixing of the sauce with rice creates an explosion of flavors, making this dish a true rice thief in Korea.

Why Ganjang-Gejang is So Popular

In Korea, ganjang-gejang is often described as the king of rice thief dishes. The term bap doduk literally means a dish so flavorful that it compels you to eat more than usual. Many people find themselves reaching for bowls of rice when eating this dish. It’s no wonder that ganjang-gejang is a favorite in summer when blue crabs are in season. With its subtly sweet crab meat and rich marinade, it’s hard to resist. Whether you are a fan of gejang or new to it, this dish will leave you craving more every time.

The Art of Perfecting This Delicacy

Ganjang-gejang is a delicacy that may seem difficult at first, but with the right steps, it’s not as hard as it looks. The hardest part might be the actual breaking down of the crab, but once you get through that with the right tools, the rest is simple. The crab’s natural sweet flavor is complemented by the deep savory notes of the soy marinade, making the dish irresistible. This well-balanced dish, which pairs so perfectly with extra rice, has a flavor you will crave again and again. It’s no surprise this dish has earned its reputation as a true rice thief that will have you eating bowls of rice every time.

Why I Love This Recipe

I absolutely love this dish because it is a true labor of love. The hardest part of making this recipe is the waiting for the crab to marinate. As the saying goes, “good things come to those who wait,” and it really applies here. When you finally take a bite of the soft, succulent crab that has been infused with savory, slightly sweet, and complex flavors, you will understand the craze around this popular dish. It’s a good deal for those who enjoy unique flavors!

To add more flavor and bring a contrasting texture, I include sliced peppers, onions, and lemon in a container with the crab before pouring in the soy marinade. The lemon helps to subtly brighten up the marinade, while the peppers and onions give it a hint of freshness. It also slightly pickles during the marinating process, pairing perfectly with the raw crab. This dish is quick and easy to make, and it can be prepared 24 hours in advance. Once it’s ready, simply serve it chilled on a plate with some freshly cooked rice for a delightful meal.

Ingredients

2.5 lbs live blue crabs (about 8 crabs)
2.5 cups soy sauce
6 cups water
1 medium onion, thinly sliced
1 small fuji apple, thinly sliced
6 garlic cloves, whole
1 tbsp ginger, thinly sliced
2-3 green chili peppers, chopped (jalapeno or Cheongyang pepper)
3-4 dried small red chili peppers
4 pieces dried kelp (2×4 inch)
1/4 cup rice syrup
1/4 cup sugar
1/4 tsp whole black peppercorns (about 10 peppercorns)

Garnishes:

Chopped green onion
Chopped red chili pepper (optional)
Toasted sesame seeds
1/2 lemon, thinly sliced

Method

Freeze crabs:

Place the live blue crabs in the freezer for 2-3 hours to put them to sleep for easier handling. Do not exceed this time, as freezing them for too long can spoil the crabs.

Prepare the marinade:

In a large pot, combine soy sauce, water, apple, onion, garlic, ginger, green chili peppers, dried red chili peppers, black peppercorns, kelp, rice syrup, and sugar.
Bring to a boil over medium-high heat.
Once it starts boiling, reduce the heat to low and let it simmer for 30 minutes.
After simmering, remove from heat, strain the marinade, and allow it to cool completely.

Clean the crabs:

Remove the crabs from the freezer. Flip the crab so the underside is facing up. Pull and twist the apron (the flap) to remove it.
Use kitchen shears to trim away the gills, mouth, eyes, and antennae. Be careful not to wash away the mustard (tomalley) or roe (crab eggs), as these are prized parts of the crab.
Use a soft-bristle brush to clean the crabs thoroughly under cold running water, paying attention to all crevices, legs, and claws. Crack the legs slightly to allow the marinade to penetrate the meat better.

Marinate the crabs:

Place the cleaned crabs belly-up into a glass or plastic container with a tight-fitting lid.
Pour the cooled marinade over the crabs, ensuring that they are fully submerged.
Cover the container with a heavy object (such as a small plate or rock) to keep the crabs submerged.
Seal the container and refrigerate for at least 24 hours, up to 48 hours for maximum flavor absorption.

Serve:

After marinating, transfer the crabs to a serving plate, along with garnishes like sliced onion, chopped red chili pepper, green onion, and lemon slices.
Enjoy with a side of hot rice and some of the crab’s marinade for dipping.

Time:

Prep time: 30 minutes
Cooking time: 1 hour
Resting time: 24-48 hours (marination)

Additional Info About Soy Marinated Raw Crab

Here is some additional information that you may have to know about Soy Marinated Raw Crab.

Health Benefits:

High in Protein: Crab is an excellent source of lean protein, essential for muscle building and repair.
Rich in Omega-3: Crabs provide healthy omega-3 fatty acids, which promote heart health and reduce inflammation.
Rich in Vitamins & Minerals: Crabs offer vitamins like B12, and minerals such as selenium, phosphorus, and zinc that support brain function and immune health.

Notes:

Freshness: Use live crabs and handle them carefully to maintain their quality and avoid contamination.
Marination Time: The flavor deepens as the crabs marinate longer. For a more intense taste, opt for the full 48-hour marination.
Avoid over-freezing: Freezing for too long can result in poor texture and bacteria growth.

Nutrition (Per Serving):

Calories: 190
Protein: 24g
Fat: 4g
Carbohydrates: 10g
Fiber: 1g
Sodium: 1200mg (adjust soy sauce to lower sodium)

Equipment:

Freezer
Large pot
Strainer
Kitchen shears
Soft-bristle brush
Airtight glass or plastic container
Weights (to keep crabs submerged)
Cutting board

How to Eat

Eating soy marinated raw crab is a delightful experience that brings together a burst of flavors and textures. Start by using a knife or scissors to cut the crab into bite-size pieces. This makes it easier to enjoy the delicious meat without damaging your teeth. One fun story from Korea reminds us to be careful; there are tales of people breaking their dentures while enjoying this dish!

Next, use the back of your knife to crush the claw, allowing you to access more of the tender flesh inside. Don’t forget to garnish your meal with chopped green onion, red chili pepper, or silgochu, along with some sesame seeds for extra flavor. You can suck out the meat from the legs, claws, and body of the crab, making sure to get every bit. Take a few spoons of rice and mix it with the tomalley and marinade inside the shell.

Eating it straight from the shell with a spoon is both fun and tasty! If you want a little extra, put some rice and marinade on a sheet of roasted kim, also known as seaweed paper, and add sliced cucumber if you like. This dish is an exciting way to savor the flavors of soy marinated raw crab.

Recipe Tips

If you’re new to preparing soy marinated raw crab, don’t be intimidated. Even for a novice in the kitchen, handling live blue crabs or flower crabs can be quite simple with a little practice. Start by selecting the freshest and most lively crabs, as this indicates they are still in good condition. Avoid any crabs that seem sluggish or weak, as these are not ideal for marination and could make you ill. The key is to ensure you’re working with crabs that are alive or freshly killed to prevent decomposing and the spread of bacteria.

Once you’ve chosen your crabs, it’s time to clean and prep them. Thoroughly scrub the shells using a soft bristle brush to remove any grime from the nooks and crannies. You’ll also want to remove the innards, including the gills and any visible worms, which can be harmful to eat. Don’t forget to keep the mustard, the yellow or orange substance inside the crab, as it adds flavor. Using kitchen shears can make it easier to trim the legs and cut off any jagged edges for a cleaner presentation.

After cleaning, break it down by carefully breaking down the crabs. This is where a fish butcher or skilled prep hand would shine, but with a bit of care, you can manage at home. Crack the claws, as they contain a significant amount of meat, making your dish even more tasty and meatier. For marination, pour the Korean sauce, known as ganjang-gejang, over the cleaned crabs. The longer the crab sits in the brine, the saltier it becomes, so it’s best to marinate for 1-2 days.

For leftovers, don’t let anything go to waste! You can save the leftover marinade, boil it to ensure it’s safe, and then store it in the fridge. This leftover sauce can be used to mix with stir-fried vegetables, or you can use it as a quick seasoning for rice (known as bap-do-duk in Korea). You can also freeze the marinated crabs for up to 2 hours before serving to help preserve their flavor and texture. Make sure they are separated into portioned sizes and placed in plastic bags for freezing.

If you’re feeling creative, try wrapping the marinated crab with gim (seaweed) for a quick snack or a light lunch during the week. Proper preparation and storage are key to enjoying this dish at home, even at work!

Is ganjang gejang raw?

Ganjang gejang is a Korean dish made from raw crab that skips the cooking process. The crab is soaked in a marinade with high sodium content, which preserves and cures it, enhancing its flavors while keeping it fresh. The marinade brings out the crab’s natural sweetness, balanced by the salty depth of soy sauce.

Is it safe to eat Korean marinated raw crab?

Eating marinated raw crab can be delightful. From my personal experience, I’ve enjoyed it without issues. However, it’s important to recognize the inherent risk of raw seafood. Always choose reliable sources for crabs, preferably live or frozen ones that are cleaned and processed properly. Avoid dead crabs as they can spoil quickly and cause foodborne illnesses. If you’re unsure about its safety, it’s best to consult a doctor or food expert.

Is it safe to eat soy sauce marinated raw crab?

Eating soy marinated raw crab can be delightful, but it’s crucial to recognize that raw seafood poses risks. It’s a high-risk food due to potential contamination by harmful bacteria like Salmonella and Vibrio. Other hazards include viruses such as Norovirus and Hepatitis A, along with parasites like round worms and tapeworms. These can survive in raw and marinated seafood if not handled properly. Choosing fresh ingredients and preparing the crab carefully can make enjoying this delicacy safe.

What does soy marinated raw crab taste like?

Trying soy marinated raw crab is a delightful experience. Flavor-wise, it’s really sweet from the soy sauce, with a pretty savory side that balances the taste beautifully. The umami flavor enhances each bite, creating a unique blend of sweetness and savory notes. It’s refreshing, especially when served chilled, and captures the essence of seafood with rich flavors.