Introduction
Ganjang gejang, also known as “the king of rice thief dishes,” is a highly regarded Korean culinary specialty. This weird term, bap doduk, refers to foods with flavors so appealing that they make you want to eat more rice than usual. The South Korean dish ganjang gejang includes marinating raw, fresh crabs in either ganjang (soy marinade) or yangnyeom-gejang (a fiery chili pepper powder-based sauce) or an extended period of time.
Tradition
Ganjang gejang is a product of a long-established culinary history and an exquisite skill set. Carefully cleaned crabs, typically females carrying yolks, are dipped into a marinade of ganjang, a spicy sauce, after being caught fresh. marinating the delicate crab meat brings out its natural richness and imparts rich tastes. Originating in the seafood-loving coastal regions of South Korea, this meal is a specialty of the provinces of Chungcheong & Jeolla.
Preparation
Ganjang gejang a traditional and delightful Korean meal made with crabs marinated in ganjang sauce requiring hard preparation to produce its wonderful scents. The process starts with properly cleaning live crabs with a brush under running water making sure all moisture is gone. The crabs are then salted in a clay crock known as a hangari for many hours, allowing the salt to permeate and improve the flavor.
The sauce is made by briefly boiling ganjang with sesame oil, sugar, finely chopped scallions, minced garlic, grated ginger, and finely sliced red chili pepper.Once the crabs have been fully salted they are moved to a bowl and liberally coated with spicy sauce. This process is performed multiple times to ensure that the crabs absorb the sauce rich tastes thoroughly.A popular variant of ganjang gejang includes minced beef which adds extra spice to the meal. Some recipes combine lemon chili pepper or even traditional medicine to cover any remaining fishy scents and increase the flavor profile.
Ganjang gejang a traditional Korean dish (but it is harmfull for 3 years chlidren) made with crabs marinated in ganjang sauce needing rigorous preparation to produce its excellent aromas. The process starts with properly cleaning live crabs with a brush under running water making sure all moisture is removed. The crabs are then salted in a ceramic crock known as a hangari for several hours, allowing the salt to permeate and improve the flavor.
The sauce is made by briefly simmering ganjang with sesame oil, sugar, finely chopped scallions, minced garlic, grated ginger, and finely sliced red chili pepper. Once the crabs have been thoroughly salted, they are moved to a bowl and liberally covered with spicy sauce. This technique is performed several times to ensure that the crabs absorb the sauce’s rich tastes fully.
A prominent form of ganjang gejang includes minced beef, which adds more spiciness to the meal. Some recipes include lemon chili pepper or even traditional medicine to mask any leftover fishy odors and improve the flavor profile.
ingredients
- 2 lbs live blue crab or swimming crab
Seasoning Sauce
- 2 5×5 sheets of dried kelp
- 1 small onion sliced
- 1 small apple sliced
- 2 Korean pepper sliced
- 5 garlic cloves
- 1 tbsp fresh ginger sliced
- 3 dried red chili peppers
- 2 cups low sodium soy sauce Sempio brand #501 or #701
- 6 cups water
- 1/4 cup rice syrup or sugar
- 1/4 tsp black pepper
- 1/4 tsp msg optional, highly recommended
Garnish
- green and/or red pepper slices
- chopped green onion
- furikake (for the rice)
Flavor Profile and Enjoyment
The hallmark of ganjang gejang lies in its hearty taste profile.The soy sauce dip or spicy seasoning penetrates deepest into the crab meat creating a harmonious mix of savory and umami notes. Each bite offers a pleasant contrast of materials from the tender meat of the crab to the briny richness provided by the marinade. Often served with a bowl of hot rice, ganjang gejang is an appetizer that honors the crispness in seafood and the artistry for Korean culinary methods.
Personal Touch and Serving Tips
From personal experience preparing ganjang gejang takes attention to detail and patience.The crabs have to be handled carefully to preserve their integrity ensuring that each piece is infused with an array of flavors. Serving this food can be a communal affair where each diner savors the exquisite taste and texture and enjoying the company of other diners.