Ganjang Gejang (Soy-Marinated Raw Crab)
Raw crab marinated in a savory soy-based sauce with garlic, ginger, and chili. A luxurious Korean banchan best served chilled with rice.
- Total time
- 20 min
- Servings
- 2
- Calories
- 156
- Protein
- 28g
Ingredients
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 3 cloves garlic cloves
- 1 tablespoon ginger
- ½ teaspoon dried red chili flakes
- 1 teaspoon sesame seeds
- 1 whole live blue or Dungeness crab
- 2 stalks scallions
Instructions
- 1
Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 2
Peel the ginger using a small spoon or knife, then mince it the same size as the garlic, creating pieces smaller than a grain of rice.
- 3
Place the crab on a cutting board, belly-side up. Using a sharp knife, cut the crab in half lengthwise from the center of the head straight down through the shell and body, creating two mirror-image halves.
- 4
Lay one crab half shell-side down and cut it crosswise into 3 or 4 pieces, leaving some shell attached to each piece. Repeat with the other half.
- 5
Slice the scallions crosswise into thin rings about 1/8 inch thick, separating the white and light-green parts from the darker green tops.
- 6
Pour the soy sauce and water into a medium bowl and stir together until uniform.
- 7
Add the rice vinegar and sugar to the bowl and stir until the sugar dissolves completely and the liquid is clear, about 30 seconds.
- 8
Add the minced garlic, minced ginger, and red chili flakes to the bowl and stir to combine evenly, about 20 seconds.
- 9
Place all the crab pieces in a shallow container or wide bowl in a single layer, shell-side down.
- 10
Pour the marinade over the crab pieces until they are completely submerged or mostly covered.
- 11
Cover the container with a lid or plastic wrap and place it in the refrigerator for at least 4 hours, or overnight for deeper flavor.
- 12
When ready to serve, remove the container from the refrigerator and sprinkle the sesame seeds and sliced scallion greens over the top.
- 13
Divide the crab pieces and marinade evenly between two bowls or plates and serve immediately with steamed white rice on the side.
Tools you’ll need
- cutting board
- sharp chef's knife
- small spoon or vegetable peeler
- medium bowl
- shallow container or wide bowl with lid
- plastic wrap
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