Ganjang-gejang 간장게장 This is a very popular dish in Korea and in many Korean restaurants around the world. Blue crab is used most often, but flower crabs are a good alternate.
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1 1/2 pounds Blue Crab
1 cup soy sauce
6 cloves garlic
1/2 ounce ginger
3 each green or spring onions
4 tablespoons gochugaru (fine ground)
1 tablespoon gochugaru, coarse
4 tablespoons sugar
5 each hot green chili peppers
Anchovy Stock for Marinade
1 1/2 cup water
4 medium dried anchovies
1 ounce dried kombu (Kelp)
- You can get frozen crabs already prepped or have the Korean Market prepare live crabs for you, or you can do it yourself with live crabs.
- Remove and keep the upper shell.
- Using a heavy knife or cleaver, chop the crabs in half down the middle.
- Remove the grey flaps (gills).
- Use a small brush and gently brush out the orange and/or yellow stuff, leaving just the meat.
- Place the top shell back onto the crab and put them into a jar or lidded bowl.
- Anchovy Stock
- Place water in a pot and bring to a full boil over high heat.
- Reduce heat to medium low, add anchovies and Kombu.
- Simmer for twenty minutes.
- Remove from heat and strain.
- Mince 3 of the garlic cloves, and thin slice the other three from top to bottom. Peel and mince the ginger.
- Beginning just above the white part of the green onion, insert the knife tip and cut the white in half lengthwise.
- Cut the onion into 1 1/2 inch long pieces.
- Remove stems from peppers and slice into thirds lengthwise.
- Add all marinade ingredients to the warm anchovy stock and mix well, then let cool.
After marinade has cooled to room temperature pour over prepared crabs.
Cover and refrigerate for at least 24 hours.
Serve at room temperature as part of a ban chan array with a Korean meal.
Note: Traditional Korean preparation calls for draining the marinade from the crabs after two to three days, boiling again, and pouring back over the crabs when cooled. Repeating this step every two or three days for a week or more.