Raw Marinated Crab: The Addictive Korean Delicacy You Must Try!
If you’ve never tried raw
, you’re missing out on a truly irresistibly flavorful experience. This Korean delicacy, also known as gejang, comes in two popular variations: yangnyeom-gejang, which is covered in a spicy red pepper marinade, and ganjang-gejang, soaked in an umami-packed soy sauce-based marinade. The balance of sweet, savoury, and boldly seasoned flavours makes it a dish many Korean food lovers crave. It’s often called a rice thief or bap duduk because its rich taste makes you want to keep mixing it with rice and having bowl after bowl.
Traditionally made with blue crabs, this recipe starts with frozen raw crab, carefully prepared and cured to achieve a tender and subtly soft texture. It’s a must-have in South Korea during summer when fresh crabs are in season. The meat inside the shell is incredibly smooth and soaks up the delicious marinade, creating a taste beautifully complemented by the sauces. The saying goes that once you’ve eaten it, you’ll be compelled to eat more. This favourite dish is a true king of Korean soy-marinated raw crab, and once you try it, you’ll understand the meaning behind its popularity.
Why Raw Marinated Crab (Gejang) is an Amazing Dish
A Unique and Luxurious Delicacy
Raw marinated crab, or gejang, is a standout dish in Korean cuisine, celebrated for its exquisite balance of flavours and textures. This delicacy is often enjoyed on special occasions, thanks to its rich, umami-packed taste that makes it truly unforgettable.
A Marinade That Enhances Every Bite
The beauty of this dish lies in its intensely flavorful soy-based marinade. A perfect blend of garlic, soy sauce, and spices enhances the crab’s natural sweetness, while chilli peppers, peppers, and onions introduce a bright, fresh contrast. The result is a harmonious mix of mild yet spicy flavours, making every bite an exciting experience.
The Transformation Over Time
One of the fascinating aspects of the gang is how its flavours evolve. As the crab marinates for 24 hours, it absorbs the seasonings fully, developing a tender, jelly-like texture. This slow infusion process elevates the dish, ensuring maximum flavour and the perfect melt-in-your-mouth consistency.
Best Way to Savor Gejang
Gejang is more than just a dish—it’s an experience. The rich, flavorful sauce pairs perfectly with steamed rice, soaking into each grain and enhancing every mouthful. Served chilled, it becomes a quick yet decadent treat, making it an effortless indulgence.
A Timeless Korean Culinary Treasure
Beyond its incredible taste, gejang carries a deep cultural significance in Korean cuisine. It has been a beloved favourite for generations, symbolizing the art of preserving seafood while delivering an unparalleled dining experience. Whether preparing it for a special occasion or simply indulging in its bold flavours, this dish is well worth the wait.
Essential Ingredients for the Marinade
Fresh Live Blue Crabs
Prepare your fresh live blue crabs, ideally female ones, for their tender meat. Be sure to clean and shell them thoroughly to get them ready for the marinade.
Base Ingredients for the Marinade
The foundation of the marinade involves a mixture of Korean fish sauce and soy sauce, both essential for bringing out a rich, savoury flavour.
Spices and Heat Elements
Add heat, incorporate gochujang (Korean hot pepper flakes), finely chopped serrano peppers, and jalapeno. Additionally, red chilli pepper and dried red chilli peppers contribute even more spice, making the crab flavorful and vibrant.
Aromatics for Depth
Add ginger paste and minced garlic for a fresh and aromatic base. These ingredients will elevate the profile of the marinade.
Sweeteners and Balancing Ingredients
Mix in some sugar and Korean corn syrup (or oligo syrup, also called oligo-dang syrup) to balance out the heat. These will add a subtle sweetness that complements the spiciness.
Umami and Richness
Adding dried kelp (also known as Kashima) brings a deep, umami flavour, enriching the overall taste of the marinade.
Freshness and Acidity
Chop some green onions or scallions for a burst of freshness. A dash of mirin and vinegar adds depth and acidity, balancing the spiciness and sweetness.
Sweet and Crisp Elements
For an extra touch of sweetness, you can slice a small Fuji apple and mix it in. These will provide a subtle fruity note to the marinade.
Garnishes and Final Touches
Top the dish with toasted sesame seeds for a delightful garnish. Also, whole black peppercorns and a squeeze of lemon will finish the dish with a refreshing, aromatic kick.
Optional Ingredients
Including Korean flower crabs can be an optional but flavorful variation, giving the dish a unique twist.
Step-by-Step Preparation
Cleaning the Crabs
To prepare raw marinated crab, you’ll need fresh live blue crabs, ideally cleaned and frozen for easier handling. Start by cleaning the crabs using a kitchen brush and rinsing them in cold water to remove dirt. After cleaning, place the crabs in a small bowl. Use a crab cracker to crack the crab legs and remove the meat, keeping the crab body, crab fat, and tomalley (the greenish digestive gland) as they add richness to the marinade. After cracking the claws, chop the crabs and transfer them into a large bowl for marinating.
Preparing the Marinade
Mix soy sauce, fish sauce, and ginger paste for the marinade in a bowl. Add gochujang (Korean chilli flakes) and red chilli pepper to create a spicy base, then stir in sugar, vinegar, and plum extract to balance sweetness and acidity. Add finely chopped onions and green onions to enhance the flavours. To finish, toss in roasted sesame seeds for a nice crunch and garnish with cilantro and chopped green onion. Pour the spicy sauce over the crab pieces and let the mixture marinate in the fridge for at least 12 hours to absorb all the flavours.
Serving and Storing
Serve the raw marinated crab chilled with a side of cooked rice. The dish is best enjoyed cold and can be stored in the refrigerator for up to 3 days. If you want to add a bit of sweetness, consider slicing apples or using sliced onion as an optional garnish. This crab dish blends spicy, savoury, and sweet flavours that delight your taste buds.
Final Thoughts
Raw marinated crab (gejang) is a luxurious and unique Korean delicacy that offers a one-of-a-kind experience with its bold flavours and delicate textures. Whether enjoyed in its spicy or soy-based version, it remains a staple in Korean cuisine and is loved for its ability to complement a bowl of rice perfectly. With its rich umami depth, melt-in-your-mouth texture, and traditional significance, gejang is a must-try dish for seafood lovers. This dish will undoubtedly leave a lasting impression if you enjoy authentic Korean flavours!
Frequently Asked Questions (FAQs) About Raw Marinated Crab (Gejang)
Q1: What is Raw Marinated Crab (Gejang), and Why is it Popular in Korean Cuisine?
Ans: Gejang is a traditional Korean dish with raw blue crabs marinated in either soy sauce-based (ganjang-gejang) or spicy red pepper sauce (yangnyeom-gejang). It is highly regarded for its unique sweet, savoury, and umami flavours and melt-in-your-mouth texture. Often called a “rice thief” (bap doduk) because of how delicious it is with rice, gejang has been a beloved dish in Korea for generations.
Q2: How does raw marinated crab’s texture differ from cooked crab?
Ans: Unlike cooked crab, which has a firm, flaky texture, raw marinated crab has a soft, jellylike consistency due to the marination process. The marinade penetrates the meat, giving it a smooth, silky mouthfeel that pairs perfectly with rice. The longer it marinates, the more tender and flavorful it becomes.
Q3: What Are the Key Ingredients Needed to Make Gejang?
Ans: The essential ingredients for getting include fresh live blue crabs, soy sauce, fish sauce, garlic, ginger, and Korean chili flakes (gochugaru for the spicy version). Other ingredients like mirin, vinegar, sesame seeds, and sliced onions or apples add balance and depth of flavour. Optional additions like dried kelp and black peppercorns enhance the umami richness.
Q4: How Long Should the Crabs Marinate for the Best Flavor?
Ans: For the best flavour and texture, gejang should be marinated for at least 12 to 24 hours in the refrigerator. This allows the soy sauce or spicy marinade to absorb into the crab meat fully, enhancing its depth of flavor. Some variations can be marinated for up to 48 hours for an even more intense taste.
Q5: How Should Gejang Be Served for the Best Experience?
Ans: Gejang is best served chilled with warm, steamed rice. The rich, flavorful marinade seeps into the rice, creating a delicious combination of sweet, savoury, and spicy flavours. Some people enjoy adding extra garnishes like sliced apples or onions to enhance the dish’s freshness.
Q6: How Long Can Raw Marinated Crab Be Stored in the Refrigerator?
Ans: Properly stored, gejang can be kept in an airtight container in the refrigerator for up to 3 days. It should be consumed within this timeframe for the best quality to maintain its freshness and flavour. Since the crab is raw, storing it for extended periods is not recommended.
Q7: Can You Freeze Raw Marinated Crab for Longer Storage?
Ans: While freezing is possible, it is not recommended because it alters the texture of the crab meat, making it mushy once thawed. If you must store it longer, freezing the marinade separately and using fresh crabs later is a better option.
Raw Marinated Crab
Equipment
- Kitchen brush for cleaning crabs
- Crab cracker for cracking the claws
- Small bowl for mixing the marinade
- Large bowl for marinating the crab pieces
- Whisk for mixing the marinade ingredients
- Knife for chopping ingredients like garlic, onions, and the crab
- Refrigerator for marinating and storing the crab
Ingredients
- Fresh Live Blue Crabs
- 2 lb of fresh live blue crabs preferably female blue crabs
- Base Ingredients for the Marinade
- ½ cup of Korean fish sauce
- ½ cup of soy sauce
- Spices and Heat Elements
- 1 tbsp of gochugaru Korean hot pepper flakes
- 1 or 2 finely chopped serrano peppers
- 1 or 2 jalapenos
- 1 red chili pepper
- 2 to 3 dried red chili peppers
- Aromatics for Depth
- 1 tbsp of ginger paste
- 6 cloves of minced garlic
- Sweeteners and Balancing Ingredients
- 1 tbsp of sugar
- 2 tbsp of Korean corn syrup or oligo syrup, also called oligodang syrup
- Umami and Richness
- 2 pieces about 2x2 inch of dried kelp (dashima)
- Freshness and Acidity
- 2 tbsp of green onions or scallion chopped
- 2 tbsp of mirin
- 1 tbsp of vinegar
- Sweet and Crisp Elements
- 1 small apple or 1 fuji apple sliced
- Garnishes and Final Touches
- 1 tbsp of toasted sesame seeds
- 5 whole black peppercorns
- ½ lemon squeezed
- Optional Ingredients
- Korean flower crabs as an optional variation
Instructions
- Cleaning the Crabs
- Fresh live blue crabs, ideally cleaned and frozen for easier handling
- Kitchen brush for cleaning the crabs
- Cold water for rinsing the crabs to remove dirt
- Place the cleaned crabs in a small bowl
- Use a crab cracker to crack the crab legs and remove the meat
- Keep the crab body, crab fat, and tomalley (the greenish digestive gland) as they add richness to the marinade
- Chop the crabs into pieces
- Transfer the crab pieces into a large bowl for marinating
- Preparing the Marinade
- Whisk together soy sauce, fish sauce, and ginger paste in a bowl
- Add gochugaru (Korean chili flakes) and red chili pepper to create a spicy base
- Stir in sugar, vinegar, and plum extract for a balance of sweetness and acidity
- Add finely chopped onions and green onions to the mixture
- Toss in roasted sesame seeds for a crunchy texture
- Garnish with cilantro and chopped green onion
- Pour the spicy sauce over the crab pieces
- Let the mixture marinate in the fridge for at least 12 hours to absorb all the flavors
- Serving and Storing
- Serve the raw marinated crab chilled with a side of cooked rice
- The dish can be stored in the refrigerator for up to 3 days
- For an extra touch of sweetness, slice apples or use sliced onion as an optional garnish
- The dish is a perfect blend of spicy, savory, and sweet flavors that will delight your taste buds
- Preparation and Cooking Time:
- Preparation Time: 15-20 minutes for cleaning and preparing the crab
- Marinating Time: At least 12 hours in the fridge to allow the flavors to soak in
- Total Time: Including marinating, it takes about 12-24 hours before serving
Notes
Optional ingredients like Korean flower crabs and sliced apples provide a unique twist and enhance the flavors.
Nutrition Value (approximate for one serving):
Calories: 200-250 kcalProtein: 25-30g (from the crab meat)
Carbohydrates: 10-15g (mainly from sugar and soy sauce)
Fat: 5-8g (mainly from the crab fat)
Sodium: High due to soy sauce and fish sauce
Cholesterol: Present due to crab content, but within a normal range for seafood
