Ganjang Gejang - Soy Marinated Crabs
From the end of October through to January I know I can look forward to feasting on some delicious Blue Crab. This is the season in which they are at their largest population, and I will finally find them at my local grocery store.
Obviously to make the most of it, I like making Ganjang Gejang— Korean Soy Marinated Crabs.
The first time I had this dish in Toronto was with a couple friends. We bought three tiny crabs and it came close to $25. Okay WOW. That’s expensive.
But they were so incredibly delicious I couldn’t give them up (even if my financial advisor told me to). I knew I had to learn how to make them myself, y’know to save some dough.
Ingredients wise, they are quite simple to make: aromatics, soy sauce, sugar, water and of course, crabs. Plus you only need one pot (I used my Staub Cocotte!), just for the marinade. Score!
Right now, Blue Crabs cost about $2.75/lb which is not too bad! Although these ones were quite tiny as well, they tasted just as sweet and savory as always.
Note: This recipe is a bit daunting because you’re dealing with live crabs, a pop in the freezer will make them lethargic and easier to deal with. Although, I have purchased frozen blue crab legs before and they also turned out just as tasty. Just note, it is unlikely that they will come with any roe if you buy them from frozen. But so that is an alternative if you want!
Recipe:
Makes enough for 1-2 people
For the crabs:
6-7 live blue crabs (female ideally)
Because this recipe involves live seafood, it is important to purchase it from a reputable seller/grocer. Buy the crabs the day that you are going to make this dish so they are as fresh as possible. When choosing your crabs, try to pick female! They can be recognized by their larger blue “apron” on their underside. This is important as you will ideally want to have crabs with roe inside!
To prepare the crabs for dispatching: rinse them off, put them in a paper bag and place them in the freezer for 1-2 hours. This will slow them down, making them lethargic and thereby easier to handle in the next step. Ideally in this time, prepare the soy marinade!
After 1-2 hours remove the crabs from the freezer. Dealing with one crab at a time prepare, dispatch:
flip the crab over onto its back
using a knife (or your hands) remove the dark “apron” underneath
flip the crab back to it’s front & slide a knife in between the top shell and the front claws to help with separation
grab the side of the top shell and pull, separating the top half from the bottom
on the bottom half, remove the gills along the side
with scissors, cut 2/3 of the back leg pieces off, including the swimmers— keep the front two claws in tact
cut the antennae, eyes and mouth out of the top half of the shell
set both pieces aside and repeat dispatching with remaining crabs
Once all the crabs have been manicured, place them in a large strainer and in the sink. Using a scrup brush, clean the top and bottom halves of the crabs, getting rid of any grime. Rinse them under cold water, being careful not to wash away any tomalley (crab fat) or roe!
When all the crabs are scrubbed until shiny, place the bottom and top halves of the crabs back together (like puzzle pieces. Let them drain/ drip dry in the strainer for 15 minutes.
For the Marinade:
1/2 asian pear, sliced
1 white onion, sliced
1 knob of ginger
2-3 red chilies, fresh or dried
7 cloves garlic
3” piece dried kombu
7 cups water
2 cups light soy
1/2 cup soup soy
1/4 cup brown sugar (I use Swerve Sugar Replacement)
1/4 cup corn syrup
In a large 5.5QT pot place all of your aromatics: asian pear, onion, ginger, chili peppers, garlic and kombu.
Add your water, soy sauces, brown sugar and corn syrup.
Place the pot over medium high heat and bring it to a boil. Once it reaches a boil, turn the heat down and let it come to a simmer. Let the mixture cook and reduce for 20-30 minutes, stirring occasionally.
Once reduced, remove the aromatics from the marinade with a spider, or use a strainer and transfer it to another large container.
Place the marinade in the fridge and allow it to cool completely before using.
After all your crabs have been prepared, and your marinade is cool. Place the crabs, right side up in a large container or glass lock. Pour the marinade over the crabs until they are almost completely covered. Place a plate, upside down, on top of the crabs to weigh them down so that they are fully submerged.
Seal the container with a lid and place in the fridge for at least 24 hours.
To Serve:
After the crabs have been marinating for at least 24 hours, remove them from the marinade.
Cut the leg pieces in half for easier serving. Arrange them on a plate with the top halves of the shells, facing upwards, displaying the roe and tomalley inside!
Pour some of the marinade over the crabs.
Top with lemon slices, fresh red of green peppers and a sprinkle of sesame seeds.
Serve alongside rice (lots of it!) and seasoned gim, or seaweed.
Note: These are eaten by squeezing the crab meat out of the body, either with your hands, or put it right up to your face and use your teeth! Lots of people enjoy mixing rice into the top half if the shell. It soaks up that beautiful marinade and combines it with that lovely crab fat and roe. A delicacy!
Enjoy all your delicious hard work!
