Ganjang Gejang (Korean Soy Sauce Marinated Blue Crab)
- Korean Food Addict
- Nov 29, 2025
Ganjang Gejang (Soy Sauce Marinated Raw Crab)
Ganjang Gejang is a traditional Korean delicacy made by marinating fresh, live crabs in a specially prepared soy sauce. Known as "bap-doduk" (rice thief) because its savory-sweet umami flavor makes rice disappear incredibly fast, it's considered one of Korea's most prized seafood dishes.
The Art of Ganjang Gejang
The magic lies in the harmony between fresh crab and the carefully crafted soy sauce marinade. Fruits like pear and apple add natural sweetness and depth, while cinnamon and ginger eliminate any fishiness. Through the aging process, the sauce penetrates deep into the crab meat, creating that distinctive umami-rich flavor.
Selecting Fresh Crabs
Live, fresh crabs are absolutely essential. Spring (April-May) female crabs are prized for their rich roe, while fall (September-November) male crabs have plump, sweet meat. Choose crabs that feel heavy when lifted and have actively moving legs.
The Importance of Aging
The secret to great ganjang gejang is reboiling and recooling the sauce 2-3 times. This process removes any raw smell while allowing the sauce to penetrate deeply into the crab meat, resulting in firm, flavorful, and addictively delicious marinated crab. The optimal aging time is 5-6 days.
How to Enjoy
The classic way is to place crab on hot rice, drizzle with sauce, and mix everything together. The ultimate experience is "crab shell bibimbap" - putting rice directly into the crab shell and mixing with the remaining sauce and roe. The leftover sauce makes excellent seasoning for fried rice.
Instructions:
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Clean the Crabs
- Prepare 5 live flower crabs (about 1.5kg total).
- Cut off the sharp tips of the claws with scissors for safety.
- Scrub the belly area with a brush to remove debris.
- Clean the legs and shell thoroughly under running water.
- Clean the Crabs
- Prepare 5 live flower crabs (about 1.5kg total).
- Cut off the sharp tips of the claws with scissors for safety.
- Scrub the belly area with a brush to remove debris.
- Clean the legs and shell thoroughly under running water.
- Prepare Sauce Ingredients
- Quarter 1 Asian pear and 1 apple.
- Halve 1 onion.
- Prepare 10 whole garlic cloves and 2 slices of ginger.
- Diagonally slice 4 green chili peppers and 2 red chili peppers.
- Prepare 3 bay leaves and 1 tablespoon whole peppercorns.
- Cook the Soy Sauce Base
- Pour 3 cups soy sauce and 6 cups water into a large pot.
- Add pear, apple, onion, garlic, and ginger.
- Add bay leaves, peppercorns, and 3 tablespoons rice wine.
- Add 2 tablespoons honey or plum extract and 1 teaspoon cinnamon powder.
- Simmer and Strain
- Bring to a boil, then reduce to medium-low heat.
- Simmer for 30 minutes to extract flavors.
- Turn off heat and cool completely (important!).
- Strain through a sieve to get clear sauce.
- First Marination
- Place cleaned crabs belly-up in an airtight container.
- Pour the completely cooled soy sauce over the crabs.
- Add sliced green and red chili peppers on top.
- Cover and refrigerate for 2 days.
- Reboil the Sauce
- After 2 days, drain the sauce into a pot.
- Bring to a rolling boil.
- Skim off any foam and cool completely.
- Pour the cooled sauce back over the crabs.
- Final Aging
- Refrigerate for another 3-4 days after rebpoiling.
- Total aging time is 5-6 days for best flavor.
- Optionally reboil sauce once more during aging.
- Crab is ready when meat is firm and well-seasoned.
- Serve
- Arrange aged crabs beautifully on a serving dish.
- Drizzle with some of the marinade sauce.
- Garnish with sliced peppers and sesame seeds.
- Serve with hot steamed rice.
Recipe Notes:
- Must use live, fresh crabs - never use dead ones.
- The sauce must be completely cooled before pouring over crabs.
- Reboiling the sauce 2-3 times reduces fishiness and deepens flavor.
- Basic ratio is 2:1 water to soy sauce; adjust to taste.
- Cinnamon powder is key to eliminating fishy smell.
- Best eaten from day 3, peak flavor at days 5-6.
- Keeps 2 weeks refrigerated, 1 month frozen.
- Mix crab with rice in the shell for the ultimate 'crab shell bibimbap'.
- Use leftover sauce for fried rice or bibimbap seasoning.
Ingredients:
Serving size
Main Ingredient
- 5 live flower crabs (about 1.5kg)
Soy Sauce Base
- 3 cups soy sauce
- 6 cups water
- 1 Asian pear
- 1 apple
- 1 onion
- 10 whole garlic cloves
- 2 slices fresh ginger
- 3 tbsp rice wine or soju
- 2 tbsp honey or plum extract
- 1 tsp cinnamon powder
- 3 bay leaves
- 1 tbsp whole peppercorns
Garnish
- 4 green chili peppers
- 2 red chili peppers
- sesame seeds