Authentic Ganjang Gejang (Soy sauce marinated crabs)
Ganjang Gejang is a traditional Korean dish made by marinating fresh crabs in a soy sauce-based brine with garlic, ginger, chili peppers, and other aromatics. Known for its deep umami flavor and salty-sweet balance, it’s often called a “rice thief” because it pairs so well with warm rice. When made with seasonal blue crab, the meat is plump and the roe adds a rich, creamy texture.
50 min
medium
Cooking Order
Ingredients
Basic ingredients
Frozen Korean kkotge4 lbs(1.8kg)
Red Pepper2 ea
Green Chilli Pepper4 ea
Onion1 ea
Green Onion2 ea
Ginger1 ea
Peeled Garlic10 ea
Lemon1/2 ea
Katsuobushi Handful Water18 cup
Broth Ingredients
Dried Kelp2 pieces( 6 cm)
Apple1 ea
Garlic10 ea
Ginger4 ea
Onion1 ea
Dried Pepper(Pepperoncino is what we used, but any small dried pepper works )
Green Onion2 stalk
Whole Pepper30 ea
Soy Sauce Seasoning Ingredients
Tuna Liquid6 TBSP
Dark Soy Sauce4 cups
Rice Wine1/2 cup
Sugar8 Tbsp
Green Plum syrup4 Tbsp
Korean Cooking Wine1 cup
Vinegar2 Tbsp
Ssanghwa-tang (=Herb Tonic Tea)1 bottle
Step 1:
Cut the green onions in half and cut them into 3cm lengths.
Step 2:
Slice the garlic and ginger thinly and chop the green chili pepper diagonally
Step 3:
Add the chopped green onions, onions, garlic, and ginger to a pot and stir-fry without oil until thoroughly cooked. Vegetables should be stir-fried until they are brown enough to bring out their sweetness and savory flavor.
Step 4:
Pour 2L of water over the thoroughly stir-fried vegetables to create the vegetable broth.
Step 5:
Preparing the golden soy sauce marinade
Step 6:
First, prepare the golden soy sauce marinade recipe (Ganjang Jejang) :nnTuna Fish Sauce 6 TbspnnDark Soy Sauce 4 cupnnRice Wine 1/2cupnnSugar 1 cupnnGreen Plum syrup 4 TbspnnKorean Cooking Wine 1 cup
Step 7:
Pour in the golden soy sauce marinade to the vegetable broth prepared in step 2 and mix well. Add the green chili peppers / dried chili peppers. Cover with a lid and increase the heat to high and bring to a boil.
Step 8:
When the marinade mixture starts to boil, add 2 tablespoons of vinegar, reduce the heat to medium, let it boil for 5 more minutes, and then turn off the heat.
Step 9:
Close the lid and let the marinade mixture cool.
Step 10:
When handling frozen crabs, wash them in lukewarm water to allow them to thaw naturally.
Step 11:
Rub the back of the crab with a cooking brush. Please spread open the abdomen and wash the insides thoroughly. Please squeeze out the crab's excrement with your hand.
Step 12:
Wash the crab legs separately, put them in a plastic bag, and freeze them. You can use them later when making stock.
Step 13:
Place the washed crabs in an a container of adequate size. Use a kitchen towel to wipe dry, making sure no moisture is left. (Moisture causes the crabs to spoil easily and it also causes a fishy smell.)
Step 14:
Then, place the crabs so that the belly part is facing upwards.
Step 15:
Pour the cooled soy sauce marinade mixture through a strainer.
Step 16:
Add the commercially available Ssanghwatang and let it age for 3 days.
Step 17:
Cover the lid so that the crabs are completely submerged in the soy sauce marinade mixture. It is best to eat after refrigerating for about 3 days.
Editor's Detail
Ganjang Gejang: Korean Soy Sauce Marinated Raw Crab Explained
Ganjang Gejang (간장게장) is a traditional Korean delicacy made by marinating fresh raw crabs in a specially brewed soy sauce mixture. Often referred to as “rice thief” (밥도둑) due to its irresistibly savory and umami-rich flavor, this dish holds a special place in Korean cuisine. The word gejang comes from “ge” (crab) and “jang” (sauce), and the soy-based version (Ganjang Gejang) is known for its smooth, slightly sweet, and deeply salty taste that pairs perfectly with warm white rice.
What Makes It Special?
Ganjang Gejang is considered a high-end traditional dish in Korea, often enjoyed on special occasions or served as a premium side dish (banchan) in high-quality Korean restaurants. The freshness of the raw crab is critical. It must be cleaned thoroughly and kept cold throughout the entire preparation process to ensure both flavor and food safety.
The marinade typically includes soy sauce, sugar, garlic, ginger, green onion, and sometimes apple or pear juice for sweetness. Once boiled and cooled, the marinade is poured over cleaned raw crabs and allowed to soak for several days in refrigeration. This allows the meat to absorb the flavors deeply, while preserving its natural texture, creating the most umami and succulent ganjang gejang.
Preparation Tips
- Use only live or extremely fresh crabs (preferably female for the roe).
- Freeze the crabs briefly to put them to sleep before cleaning.
- Sterilize all tools and bowls with boiling water or alcohol to prevent contamination.
- Keep everything refrigerated during the entire marination process.
- The longer the ganjang gejang sits (2–5 days), the deeper the flavor, but eat within 7 days for best freshness.
Nutrition & Health Info
Ganjang Gejang is rich in protein, low in carbohydrates, and provides essential minerals like zinc, selenium, and vitamin B12. However, due to its high sodium content from the soy sauce, it’s best enjoyed in moderation—especially for individuals with high blood pressure or sodium-sensitive diets.
Cultural Heritage
Ganjang Gejang traces back to the Joseon Dynasty and was traditionally prepared in coastal regions during crab harvesting seasons. Even today, it is widely celebrated as part of Korean royal cuisine and is gaining international popularity through Korean dramas and food vlogs.
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