Ganjang Gejang (Raw Crab Marinated in Soy Sauce)

How to Make It

1. 1

   Combine soy sauce, water, sugar, garlic, ginger, dried chilli, and rice vinegar in a saucepan. Bring to a boil, simmer for 5 minutes, then cool completely to room temperature.

2. 2

   Place cleaned crabs in a sterilised glass jar or non-reactive container. Pour the cooled brine over the crabs until fully submerged.

3. 3

   Add spring onion stalks. Seal and refrigerate for a minimum of 48 hours.

4. 4

   After 48 hours: drain the brine into a pot. Boil the brine again, cool completely, then pour back over the crabs. This re-brining process is critical for food safety.

5. 5

   Refrigerate for another 24 hours minimum. The crab should now be ready — flesh becomes custardy and intensely flavoured.

6. 6

   Serve with hot steamed rice. Drizzle with sesame oil and garnish with sesame seeds.