Ganjang Gejang (Soy-Marinated Frozen Crab)

Ganjang gejang soy-marinated crab with lemon slices, green onions, and chilies.

Ganjang Gejang (Soy-Marinated Frozen Crab)

Korean soy-marinated crab made with frozen crabs and an aromatic kelp-stock marinade. Serve chilled with warm rice after marinating for 24 hours for whole crabs or about 12 hours for cut crabs.

Course Main Course, Side Dish

Cuisine Korean

Keyword frozen crab, ganjang gejang, Korean soy marinated crab, soy sauce marinated crab

Prep Time 15

Cook Time 10

Marinating time 1

Servings people

Calories 481

Author Hyegyoung K. Ford

Ingredients

1 kg (2.2 lb) frozen Korean flower crabs or U.S. blue crabs whole or cut
1 lemon thinly sliced
2 fresh chilies sliced
2 tbsp chopped green onion optional
1 tbsp toasted sesame seeds optional

Soy marinade

5 cups (1.2 L) water
1 large piece (about 7-in, 17 cm) dried sea kelp
2 cups (480 ml) regular soy sauce preferably Sempio Naturally Brewed Soy Sauce 701
½ cup (118 ml) Korean tuna sauce preferably Sajo
⅔ cup (160 ml) sweet rice wine (mirim)
2 tablespoons (30 ml) soju unflavored
2 tablespoons (30 ml) Korean plum extract (maesil-cheong)
5 tablespoons (60 g) sugar
½ large onion cut in half
2 large Asian leeks (daepa) cut into lengths, roots thoroughly cleaned or trimmed off
10 garlic cloves peeled
4 bay leaves
1 tablespoon (7 g) whole black peppercorns

Instructions

Make the marinade. Combine all the soy marinade ingredients in a large pot. Bring to a boil and boil for 2 minutes. Remove the sea kelp. Reduce the heat and simmer for another 5 minutes. Strain out and discard the aromatics. Cool the liquid, then refrigerate until thoroughly chilled.
Clean the crabs. Rinse the frozen crabs under cold running water while cleaning; they thaw quickly during this process. For whole crabs, pull off the pointed abdominal flap on the underside. Scrub the shells and around the legs with a clean kitchen brush. Trim off the thin legs with kitchen scissors, keeping the large claws and top shells intact. Pat dry with paper towels and refrigerate promptly.
Add the marinade. Arrange the crabs belly-side up in a large food-safe container. Pour the cold marinade over them and add the sliced chilies and lemon. Keep the crabs submerged, using a small food-safe plate to weigh them down if necessary. Cover.
Refrigerate. Marinate at 40°F/4°C or below for 24 hours for whole crabs or approximately 12 hours for cut crabs. These are my preferred flavor timings; longer marinating makes the crab saltier.
Prepare for serving. For whole crabs, lift off the top shells and remove the gills, stomach, and intestinal contents, keeping any roe. Cut the bodies in half with sturdy kitchen scissors. Check pre-cut crabs for any remaining parts that need removing.
Serve. Arrange the crab and top shells on a platter. Spoon a little marinade over them and serve chilled with warm rice. Use scissors or a crab cracker for hard claws, and watch for shell fragments.

Notes

Plan your batch: Make only what you’ll serve at one meal. Halve all ingredients for a smaller batch, and avoid keeping leftovers after marinating.

Raw seafood: Freezing and marinating do not eliminate all foodborne risks. Keep refrigerated at 40°F/4°C or below. Pregnant people, children, older adults, and people with weakened immune systems should avoid raw seafood. Marinating times indicate flavor preference, not guaranteed safety.

Nutrition