Gejang 게장

Gejang 게장

Gejang (게장) is a popular Korean dish made from fresh raw crabs that have been marinated in a soy sauce-based seasoning. The name "gejang" comes from the Korean word for crab (게, ge) and soy sauce (장, jang).

To prepare gejang, fresh crabs are cleaned and the top shell is removed, leaving the tender meat and roe intact. The cleaned crabs are then placed in a container and covered in a soy sauce mixture. The container is sealed off and then left to marinate for several hours or up to several days, depending on personal preference.

The resulting dish is a delicious and slightly sweet delicacy that is typically served cold. Gejang is often enjoyed as a side dish or appetizer, and is commonly served with rice, kimchi, and other Korean side dishes. Another version of the dish has a small amount of spicy gochujang (Korean chili paste) added for flavor. This one, I might add, is extremely spicy and unless your tongue isn’t trained to get whipped with fire, it's better that you don't try it.. 😜 🔥

Texture

One of the unique characteristics of gejang is its texture, which can vary depending on how long the crabs are marinated. A shorter marination time will result in firmer, more chewy meat, while a longer marination time will result in a softer, more tender texture.

Gejang is also considered to have health benefits. Crab meat is high in protein and omega-3 fatty acids, while the soy sauce and vinegar in the marinade can aid in digestion.

This dish is one of my favorites.

Image source