Ganjang gejang

Ingredients · 4 servings

• 600 gBlue crab, raw and cleaned
• 200 mlSoy sauce
• 300 mlWater
• 80 mlRice wine
• 30 gSugar
• 30 gGarlic, crushed
• 15 gGinger, sliced
• 20 gGreen chili, sliced

Equipment

stovetop, refrigerator, pot, tongs, brush, knife, cutting board, bowl, food safe container, spoon, thermometer, ladle

Instructions

1. 1
   Prepare Station

   Gather and measure all ingredients, then set out a pot, tongs, brush, knife, cutting board, bowl, and food safe container. · 10 min

   What to look for: All ingredients measured and tools ready

2. 2
   Clean Crab

   Discard any crab with sour odor, then rinse under cold running water and scrub shells, legs, and joints while keeping the crab chilled. · 10 min

   What to look for: Shells look clean and no grit remains around the joints

3. 3
   Boil Marinade

   Combine soy sauce, water, rice wine, sugar, garlic, ginger, and green chili in the pot, then boil for 5 minutes. · 7 min

   What to look for: Sugar dissolves and the marinade smells savory and aromatic

4. 4
   Cool Marinade

   Remove the pot from heat and cool the marinade completely before it touches the raw crab to keep the texture firm. · 30 min

   What to look for: Marinade is fully cool with no steam rising

5. 5
   Pack Crab

   Place the cleaned crab in the container, pour over the cooled soy marinade, and press pieces down so they are submerged. · 5 min

   What to look for: Crab pieces are covered by dark soy marinade

6. 6
   Cure Cold

   Cover the container and refrigerate for 24 hours, turning the crab once so the soy marinade seasons every side evenly. · 24 h

   What to look for: Crab flesh looks glossy and lightly firm from the cure

7. 7
   Serve Cold

   Serve the chilled crab with a little marinade spooned over the top, keeping any leftovers refrigerated immediately. · 5 min

   What to look for: Crab is glossy, cold, and coated with soy marinade