Photograph of the finished Ganjang gejang

Korea · Cua ngâm nước tương

Ganjang gejang

1 hr Hands-on time + 24 hr 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 1.8 lb
  • Photograph of Soy sauce Soy sauce 1 cups
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Soju Soju ¼ cup
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Onion Onion 1
  • Photograph of Dried jujube Dried jujube 8
  • Photograph of Chilli Chilli 2
  • Photograph of Lime Lime 1
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Choose fresh, live crabs, clean their shells and legs under running water, then let them drain.
  2. 2 Simmer soy sauce with water, sugar, sliced ginger, crushed garlic, onion, jujube, and pepper for 10 minutes.
  3. 3 Add soju to the pot, turn off the heat, and let the infusion cool completely for about 40 minutes.
  4. 4 Arrange the crabs shell-side down in a clean jar, pour in enough cool soy sauce to cover them completely, then seal tightly.
  5. 5 Refrigerate for 24 hours, draining the liquid halfway through, boiling it again, letting it cool, and pouring it back into the jar.
  6. 6 Cut the crab into pieces, garnish with sliced chili peppers and a few drops of lemon juice, and serve with hot rice.
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