Korean 5 min

Korean Ganjang Gejang (Soy-Marinated Raw Crab)

Name: Korean Ganjang Gejang (Soy-Marinated Raw Crab)
Total time: 5 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 lbs live or very fresh small blue crabs (or sashimi-grade crab); 1 cup soy sauce; 1/4 cup rice wine; 3 tablespoons sugar; 6 cloves garlic, thinly sliced; 2-inch piece ginger, sliced; 4 green chilies, sliced; 2 red chilies, sliced; 4 tablespoons sesame seeds; Steamed rice for serving

seafooddairy-freegluten-freehigh-protein

Ingredientsfor 2

220

Cal

26g

Protein

10g

Carbs

Fat

12 lbs live or very fresh small blue crabs (or sashimi-grade crab)
21 cup soy sauce
31/4 cup rice wine
43 tablespoons sugar
56 cloves garlic, thinly sliced
62-inch piece ginger, sliced
74 green chilies, sliced
82 red chilies, sliced
94 tablespoons sesame seeds
10Steamed rice for serving

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Instructions

1
Use sashimi-grade or live crabs. Clean crabs under cold running water, scrubbing the shells with a brush. Remove the top shell, gills, and intestines. Cut body in half. Keep the roe and crab fat (inside top shell) — this is the most prized part.
2
Boil soy sauce, rice wine, and sugar in a small saucepan for 3 minutes. Cool completely to room temperature before using — adding hot brine would partially cook the raw crab.
3
Pack crab pieces tightly in a clean glass jar or container. Pour cooled brine over the crab to submerge completely. Add garlic, ginger, and chilies. Cover and refrigerate.
4
Marinate for at least 24 hours, up to 3 days. The crab 'cooks' through the curing process as the soy brine denatures the proteins and seasons the meat deeply. Korean food culture calls this dish 'rice thief' — it's so addictive you eat bowl after bowl of rice to have an excuse for more crab.
5
Serve directly from the container over steamed rice with sesame seeds. Suck the brine from the shells — it's the most concentrated, savory liquid imaginable.