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    Home » Recipes

    Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)

    Published 09/10/2013. Updated 10/02/2021

    Jump to Recipe

    Ganjang gejang is a traditional dish that’s made by marinating fresh raw crabs in a mild soy-sauce based brine. Your bowl of rice will be gone in no time as you enjoy sucking the flavor-packed crab meat out of the shell.

    DSC 1742 e1541276829303 - Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)

    What is gejang?

    Gejang (게장) is a traditional dish that’s made by marinating raw crabs in soy sauce. Historically, a very salty soy sauce brine was used as a way of preserving the crabs for a long time. Nowadays, gejang is enjoyed for its deliciously savory taste, so fresh crabs are marinated in a mild soy sauce-based brine and usually eaten within a few days. This modern version is enormously popular in Korea. The soy sauce-based gejang is also called ganjang gejang (간장게장) to distinguish it from a spicy version, which is another modern concoction, called yangnyeom gejang(양념게장).

    In my family, two of us are big fans of gejang. When I was pregnant with my first child, gejang was what I craved the most. Interestingly, my first born loves gejang. During his visit to Korea, he waited 45 minutes in line outside on a hot summer day to eat at a restaurant well known for its gejang. I wonder if his love for gejang has anything to do with my pregnancy cravings.

    Gejang is eaten with a bowl of rice. Koreans even refer to this dish as a “rice thief” (밥도둑). Your bowl of rice will be gone in no time as you enjoy sucking the flavor-packed crab meat out of the shell. Be sure to leave a spoon or two of rice to mix with the roe and tomalley in the top shell. The crab infused brine is also delicious mixed with the rice or as a sauce for other dishes.

    DSC 1841 e1541277088543 - Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)

    How to make gejang

    In Korea, gejang is most commonly made with a crab species called, kkotge(꽃게), aka horse crab. The Korean name literally translates into “flower crab”. Here on the east coast of the U.S., we have blue crabs. I started this gejang post earlier in the summer, when the peak season for Chesapeake Bay blue crabs had just started. But even now, I am still able to find fresh female crabs with roe.

    We Koreans prefer female crabs for making gejang, but you can also use male crabs, especially in the fall when they are fat and bountiful. As is the case with the consumption of any raw seafood, be sure to use only the freshest crabs.

    The method for making ganjang gejang is relatively simple. Dealing with the live crabs will be your biggest challenge. However, it’s very common in Korea to freeze live crabs since fresh crabs degrade very quickly. I always put them in the freezer for a while for easier cleaning.

    To make the brine, Korean cooks tend to use a wide variety of aromatic ingredients. The goal is to eliminate the raw, fishy taste while enhancing the flavor of the crabs at the same time. The brine should be flavorful, but not overpowering and too salty.

    DSC 0258 e1541279089399 - Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)

    DSC 0049 e1541277118363 - Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 1742 e1541276829303 300x300 - Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)

    Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)

    4.60 from 57 votes
    Side Dish
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    cooling time: 1 hour hour
    Total Time: 50 minutes minutes
    Servings: 10
    Print Recipe

    Ingredients

    • 5 medium fresh blue crabs or kkotge  about 2 pounds

    For the brine:

    • 2 cups soy sauce
    • 1/2 cup rice wine or mirin
    • 6 cups water
    • 3 tablespoons sugar adjust to taste
    • 1/2 medium onion roughly sliced
    • 5 - 6 plump garlic cloves
    • 3 - 4 thin ginger slices about 1-inch round
    • 1 piece dried kelp  dashima (about 5-inch square)
    • 1 small apple roughly sliced (or 1/2 small Korean/Asian pear, if in season)
    • 1 bay leaf
    • 1/2 teaspoon whole black peppers
    • 2 to 3 small dried whole red chili peppers

    For the garnish:

    • 2 - 3 green and/or red chili peppers thinly sliced
    • a few thin onion slices
    • 3 thin lemon slices

    Instructions

    • Put the live crabs in the freezer for an hour or two (longer is fine as well), unless you are comfortable with handling live crabs.
    • Meanwhile, bring all the marinade ingredients to a boil over medium high heat. Reduce the heat to medium low, and continue to boil, covered, for about 20 minutes. Remove the kelp after about 10 minutes of boiling. Strain the brine. Discard the fruit and vegetables. Cool completely, and then refrigerate until ready to use.
      DSC 2670 600x402 - Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)
    • Clean each crab thoroughly with a kitchen brush. Drain well in a colander in the fridge.
      DSC 0520 600x402 - Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)
    • Place the crabs in an airtight container or jar. Add the chili pepper, onion and lemon slices. Pour the brine over the crabs. Make sure all the crabs are submerged. Weigh them down, if necessary, with a small bowl or plate that fits inside the container. Refrigerate.
      DSC 0258 1 600x402 - Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)
    • After one day, strain the brine into a pot (and put the crabs back in the fridge). Bring the brine to a boil over medium heat, and boil for 3 to 4 minutes. Wait for the brine to completely cool, and then pour it back over the crabs. You can skip this process, but it enhances the flavor of the brine and helps the crabs to last longer.

    Notes

    The crabs are ready to eat after two to three days of preparation. Separate the top shell and break the body in half before serving. Use a crab or nut cracker to break the claws.
    If left in the brine for too long, the crabs can get too salty, and the meat will start to dissolve. It’s best eaten within 3 to 4 days of preparation. After that, individually freeze any leftover crabs with a little bit of the brine in a freezer bag. Thaw in the fridge for a few hours before serving.
    The crab infused leftover brine can be re-used to marinate meat or as a dipping or seasoning sauce. Boil it for a few minutes and cool before saving it in the fridge for later use.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Gau says

      September 23, 2021 at 8:22 pm

      what kind of soy sauce you guys are using to make this dish?

      Reply
    2. Adn says

      August 11, 2021 at 10:47 am

      So did u eat that when you craving while pregnancy? I’m pregnant now, and craving ganjang gejang like crazyyy…. But i dont knpw is it save to eat that?

      Reply
      • Hyosun says

        August 14, 2021 at 10:14 pm

        I did, but don’t do it if you don’t feel comfortable. Or check with your doctor.

        Reply
    3. Andrew says

      May 03, 2021 at 8:11 am

      5 stars
      Thank you for a detailed information ganjang gejang, I was watching an korean Tv show and they mentioned it so i wanted to know what it is. You even provide info on how to make it, that’s quality content right here! 🙂

      Reply
    4. Cici says

      April 21, 2021 at 9:39 pm

      5 stars
      Would I be able to re-use the left over marinade to make another batch of crabs?

      Reply
      • Hyosun says

        April 22, 2021 at 10:31 am

        You can use it but boil it down since it’s been diluted. I’d also supplement it with more brine ingredients, proportionately. Hope this helps.

        Reply
    5. Lisa says

      January 06, 2021 at 6:24 pm

      What kind of container do you use to marinate? None of mine are large enough so I’ll have to get one. Also, could this brine also be used to marinate shrimp? Was looking into making soy-preserved spot prawns. Last question! I don’t eat spicy food, is it okay to omit the peppers?

      Reply
      • Jay Nguyen says

        July 29, 2021 at 9:40 pm

        I’d imagine it should all work the same. You can eat fresh shrimp like sashimi if anything. I’m actually trying to make a ganjang gejang with lobster instead of blue crab because they ran out.. Can’t imagine it being bad.

        Reply
    6. Rosa says

      January 01, 2021 at 12:07 pm

      Can you use the marinade portion of this recipe to make more than 5 crabs/2 lbs? Would like to not have any leftover brine and make as many crabs as possible to freeze

      Reply
      • Hyosun says

        January 01, 2021 at 11:43 pm

        The important thing is that all the crabs should be submerged. As long as you can do that, sure use more crabs.

        Reply
    7. Lynn says

      December 06, 2020 at 4:47 am

      5 stars
      This was fantastic! I used live flower crabs and everyone loved it. Making it again in less than. a week. Thanks so much for the recipe!

      Reply
    8. Vincey says

      July 03, 2020 at 12:49 pm

      Does the freezer kill the live crabs? Are they alive when you put the crabs in the marinade?

      Reply
      • Hyosun says

        July 03, 2020 at 1:22 pm

        Yes freezing will kill the live crabs. It will be hard to clean live crabs so no they are not alive when you put the crabs in the marinade.

        Reply
    9. Keo Than says

      January 16, 2020 at 4:13 am

      Does it have a fishy taste? I’ve want to try this. I am hesitant.

      Reply
    10. Mary says

      July 29, 2019 at 11:20 pm

      When I made this it was so fishy? The crabs were fresh and I cleaned them thoroughly let me know what I did wrong 😭

      Reply
    11. Kev says

      February 23, 2019 at 12:11 pm

      I love the nasty raw crab meat.

      Reply
    12. ANONYMOUS says

      February 21, 2018 at 2:57 pm

      Did you consult with a doctor about consuming raw crab while pregnant? I am currently pregnant but am craving this dish so badly but, of course, am not sure if I can eat this. 🙁

      Reply
      • Hyosun says

        February 23, 2018 at 5:04 pm

        No I didn’t. But, I suggest you do.

        Reply
    13. Shrooms says

      May 23, 2017 at 11:26 am

      I followed your recipe however I forgot to stick it in the fridge so it has been marinating at room temperature. Will it still be ok to eat?

      Reply
      • Hyosun says

        May 23, 2017 at 12:10 pm

        Hmmm how long was it out? All depends on your room temperature and how long it was out. It’s okay for a short time at a cool place since it’s in the soy brine. Hope you get to save it.

        Reply
        • Chris says

          May 26, 2019 at 9:08 am

          Hyosun,
          What type of dried and fresh chili peppers did you use here? Were the dried whole peppers or crushed? Were the fresh Korean long hot peppers? I’m going to make these crabs tomorrow! Thanks.

          Reply
          • Hyosun says

            May 27, 2019 at 12:19 am

            Whole peppers. Use 2 to 3 small ones or 1 to 2 large ones. For fresh peppers, you can use any green and/or red chili peppers. They are just to give a little hint of a spicy kick. Enjoy!

            Reply
    14. Jenlee says

      February 24, 2016 at 5:34 pm

      As a korean aussie, I find it hard to keep up with mum or grandma’s instructions haha. So these step by step recipes are a dream, thank you!
      Now that I am pregnant, I find myself craving korean food like no tomorrow- I especially go crazy thinking about gaejung!! Is it safe to eat during pregnancy?

      Reply
    15. Jennifer Ro says

      February 09, 2016 at 2:52 am

      Do you have any specific suggestions for how to reuse the marinade?

      Thank you!

      Reply
      • Hyosun says

        February 09, 2016 at 9:53 pm

        You can marinate meat with it. It will be delicious! You can also use it as a dipping sauce. Hope this helps.

        Reply
    16. Ekae says

      September 06, 2015 at 12:31 am

      Thanks for sharing the recipe!
      It was a god sent! ?

      BTW, I assume you remove the gills and other innards after the marinating is done before serving the crabs? ?

      Reply
      • Hyosun says

        September 09, 2015 at 10:43 pm

        Thanks! Yes you can remove them or let the person eating do the job while eating.

        Reply
    17. gerry zabat says

      April 12, 2015 at 11:04 pm

      my daughter just came from korea and she brought some ganjang-gejang with her which we all liked. i would like to make some here in the philippines (we have a smiliar dish but use crablets and salt only) but i can’t find live crabs in the wet market. does the crabs need to be alive?

      Reply
      • Hyosun says

        April 13, 2015 at 12:52 am

        You can use properly frozen crabs as well. But, the crabs need to be good quality and fresh because you’re eating raw. Hope this helps. Thanks for coming by!

        Reply
        • Vincent Yap says

          November 05, 2022 at 2:20 am

          5 stars
          Hi Hyosun,
          I supposed crabs from the Frozen Section in the supermarket qualifies as “properly frozen” right ? I know it’s never going to be as fresh as freezing the live crabs yourself but is it still ok to use these type of supermarket frozen crabs ? As hygiene is vital, did you air dry the washed crabs before marinating them ? Looking forward to hear from you soon. Would appreciate if could reply to my email as well. Tks.
          Best Regards
          Vincent (Singapore)

          Reply
          • Hyosun says

            November 07, 2022 at 5:48 pm

            Sorry I really can’t comment on any particular supermarket frozen crabs because all depends on how they were frozen (e.g., flash freezing), handled in the store, how long they’ve been in the freezer, etc. I don’t air dry but drain well in the freezer. Hope this helps.

            Reply
    18. MaricelM says

      March 19, 2014 at 3:35 am

      I am glad that I stumbled upon your blog. I fell in love with this dish the first time I tried it in Korea. Only 2 of us in the tour group dared to eat it. Our gain their loss. Thanks for the recipe

      Reply
      • Hyosun Ro says

        March 19, 2014 at 3:56 am

        Welcome to Korean Bapsang! I’m happy you found my blog as well. Ha ha you’re right! Your gain their loss… Thanks for visiting.

        Reply
    19. Shaun says

      February 11, 2014 at 4:34 am

      I absoulutely adore Korean food. Had this the first time in NYC and loving it. Cant wait to try to make it myself. Thanks for the receipe…

      Reply
      • Hyosun Ro says

        March 19, 2014 at 3:58 am

        In NYC? That must have been delicious! Shaun – Hope you get to try it yourself. Thanks for visiting!

        Reply
    20. SoyB says

      October 24, 2013 at 3:40 pm

      This is the kind of food that really take me back to childhood. I also remember baby crabs (I guess?) marinated in something and is it possible that we ate the whole thing, shells and all? It’s a little vague, dating back to when I was in pre-school. I don’t know why but I get intimidated about making this type of food and just wish my mom was still around to make it for me! Looks really yummy!

      Reply
      • Hyosun Ro says

        October 25, 2013 at 3:06 am

        SoyB – I used to like those baby crabs as well, but they are hard to find here in America. You just have to try it once, and it will get easier to make. Thanks for sharing your childhood memories!

        Reply
    21. Anonymous says

      October 22, 2013 at 10:08 am

      I’m three pregnant and i’m seriously craving for this dish. Been looking everyday at Instagram for the pictures. Thank you for sharing your recipe. I’m so excited to make this recipe. Kamsahamnida.

      Reply
      • Hyosun Ro says

        October 23, 2013 at 12:15 am

        Hope you get to have it soon! Best wishes!!

        Reply
    22. Anonymous says

      October 04, 2013 at 1:58 am

      I have to make this I really have to. This would be the dish of all dishes to make. I haven’t had this since my Halmuni was alive. You touched a wonderful memory, thank you. Jimin from Toronto.

      Reply
      • Hyosun Ro says

        October 04, 2013 at 2:59 am

        Hi Jimin – Grandmother’s food is the best! Just ask my children. I’m glad this post helped you bring back fond memories of your Halmuni. Hope you get to make it. Cheers!

        Reply
    23. Hyosun Ro says

      September 23, 2013 at 1:19 pm

      I haven’t had mud crabs. But if they are large species, use small ones. Large crabs are not suitable for this dish. Try it and let me know. Thanks.

      Reply
    24. Anonymous says

      September 23, 2013 at 6:16 am

      I tried this in Korea and love it profoundly. Can we use other types of crab, eg. Mud crab instead?

      Reply
      • Hyosun Ro says

        September 23, 2013 at 1:14 pm

        This comment has been removed by the author.

        Reply
    25. MissMeow says

      September 10, 2013 at 11:18 pm

      I love your blog and think your pictures are wonderful.

      In your instructions, you say to clean the crab with a kitchen brush. Do you only clean the outside and leave the crab whole?

      Reply
      • Hyosun Ro says

        September 11, 2013 at 4:16 am

        Hi Miss Meow – Thanks for the nice words! Yes, that’s how it’s typically done. Otherwise, the crab meat can get too salty too soon. Hope you try it out.

        Reply
    26. Cynthia says

      September 10, 2013 at 9:09 am

      It is just a little after 5 in the morning here and I am reading this and drooling at the those of these briny soy sauce crabs. Oh the roe!

      Reply
      • Hyosun Ro says

        September 11, 2013 at 4:17 am

        Thank you, Cynthia! So good to see you again.

        Reply
      • Jm says

        September 05, 2022 at 8:50 pm

        I had this at a restaurant the other day with blue crabs and the taste was delicious but was a little unsatisfying with such little meat. Can this dish be made with dungeness crab???

        Reply
        • Hyosun says

          September 10, 2022 at 1:48 pm

          hmm I am not sure. Never had it or heard of.

          Reply
    4.60 from 57 votes (53 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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