The Korean term for the dish raw crabs marinated in soy sauce sounds more like a tongue-twister: ganjang gejang. Repeat this ten times and familiarize yourself with the etymology. Gejang is two words, ‘ge’ being crab and ‘jang’ for condiment. The ganjang in the name refers to soy sauce in which the fresh and raw crabs are marinated.
But of course, this being a fresh crab – meaning it’s alive and moving, the pincers might get in the way of your intended meal course for the day. In Korea, to get to the heart of this Korean dish, live crabs are frozen for a short while and then taken out again and marinated in a brine made from soy sauce, mirim, sugar, onion, garlic, ginger, dried kelp, apple, bay leaf, black peppers and dried red chili peppers.
When you break the crab apart, the orange fat stumbles out and this, combined with its soy sauce-based brine makes it an interesting and delicious meal. Scrape out the remaining flavors in the shells by transferring your rice in the shells and scooping out the juices left.
*photo source: https://blog.naver.com/parkyang1021/220734564824
