Gaejang (Spicy seasoned raw crab)

게장
Alternate Spellings: gajang, gae jang, gayjang, kayjang, gaejaeng

Ingredients

Procedure

Preparation

Crabs:

You can get frozen crabs already prepped or have the Korean Market prepare live crabs for you, or you can do it yourself with live crabs.

Remove and discard the upper shell.

Using a heavy knife or cleaver, chop the crabs in half down the middle.

Remove the grey flaps (gills).

Use a small brush and gently brush out the orange and/or yellow stuff, leaving just the meat.

Cut each half into two pieces.

Anchovy Stock

Place water in a pot and bring to a full boil over high heat.

Reduce heat to medium low, add anchovies and Kombu.

Simmer for twenty minutes.

Remove from heat and strain.

Marinade:

Mince 3 of the garlic cloves, and thin slice the other three from top to bottom. Peel and mince the ginger.

Beginning just above the white part of the green onion, insert the knife tip and cut the white in half lengthwise.

Cut the onion into 1 1/2 inch long pieces.

Remove stems from peppers and slice into thirds lengthwise.

Add all marinade ingredients to the warm anchovy stock and mix well, then let cool.

Final

After marinade has cooled to room temperature pour over prepared crabs.

Cover and refrigerate for at least 24 hours.

Serve at room temperature as part of a ban chan array with a Korean meal.

Note: Traditional Korean preparation calls for draining the marinade from the crabs after two to three days, boiling again, and pouring back over the crabs when cooled. Repeating this step every two or three days for a week or more.

Nutrition Facts