Main Course

Ganjang Gejang

Name: Ganjang Gejang
Prep time: 30 min
Cook time: 15 min
Total time: 1 d 45 min
Yield: 4 portioner
Cuisine: korean
Ingredients: 4 stk. blue crab cleaned, live or very fresh; 1,5 kop soy sauce; 1,5 kop water; 0,5 kop sugar; 0,25 kop rice wine; 6 fed garlic sliced; 20 g ginger sliced; 2 stk. korean dried chili; 2 stk. green onion roughly chopped; 0,5 stk. yellow onion sliced; 0,25 stk. korean pear sliced; 2 stk. cheongyang pepper sliced; 1 stk. red chili sliced; 1 stk. green onion sliced; 1 tsk. sesame seed toasted

Ganjang Gejang is a traditional Korean dish featuring raw crab marinated in a savory soy sauce mixture. The crabs soak up the rich flavors, resulting in a unique texture and umami-rich taste. This recipe captures the essence of this classic, offering a harmonious balance of sweet, salty, and spicy notes.

En original opskrift af Forkin

Tid i alt: 1 dag
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 326 kcal

Allergenoplysninger: kan indeholde krebsdyr, fisk, gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

4 stk.blue crab, cleaned, live or very fresh

marinade

1,5 kopsoy sauce
1,5 kopwater
0,5 kopsugar
0,25 koprice wine
6 fedgarlic, sliced
20 gginger, sliced
2 stk.korean dried chili
2 stk.green onion, roughly chopped
0,5 stk.yellow onion, sliced
0,25 stk.korean pear, sliced

garnish

2 stk.cheongyang pepper, sliced
1 stk.red chili, sliced
1 stk.green onion, sliced
1 tsk.sesame seed, toasted

Udstyr

fine-mesh sieve · medium saucepan · cutting board · knife · airtight container

Fremgangsmåde

Trin for trin

1
Thoroughly clean the live or very fresh blue crabs under cold running water, scrubbing any dirt from their shells. Pat them completely dry with paper towels.
Ca. 10 min.
Kokkens note: Ensure crabs are very fresh to avoid any off-flavors. If using frozen crabs, thaw them completely in the refrigerator before cleaning.
2
In a medium saucepan, combine the soy sauce, water, sugar, rice wine, sliced garlic, sliced ginger, korean dried chilies, roughly chopped green onion, sliced yellow onion, and sliced korean pear.
Ca. 2 min.
3
Bring the marinade mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
Ca. 10 min.
Kokkens note: Simmering allows the flavors to meld and deepen.
4
Remove the saucepan from the heat and let the marinade cool completely to room temperature.
Ca. 20 min.
Kokkens note: It's crucial that the marinade is fully cooled before adding the crabs to prevent cooking them.
5
Once cooled, strain the marinade through a fine-mesh sieve to remove all the solids. Discard the solids.
Ca. 3 min.
Kokkens note: Straining creates a clear and clean marinade.
6
Place the cleaned and dried blue crabs into a clean, airtight container or a large glass jar.
Ca. 1 min.
7
Pour the strained, cooled marinade over the crabs, ensuring they are fully submerged. If needed, use a plate or a clean weight to keep the crabs submerged.
Ca. 1 min.
Kokkens note: Full submersion is key for even marination and flavor absorption.
8
Seal the container and refrigerate for at least 24 hours, or up to 2-3 days for deeper flavor.
Ca. 1 dag
Kokkens note: Marinating longer will result in a richer, more intense flavor. Turn the crabs occasionally if they are not fully submerged.
9
To serve, take the marinated crabs out of the container. You can cut the crabs into halves or quarters for easier eating.
Ca. 1 min.
10
Garnish with sliced cheongyang pepper, sliced red chili, sliced green onion, and toasted sesame seeds.
Ca. 1 min.
Kokkens note: Serve immediately with warm rice.

Pr. portion

Næringsindhold

50%Score

Kalorier: 325,7kcal
Protein: 31,8g
Kulhydrat: 40,9g
Fedt: 3,6g
Kostfibre: 3,2g
Sukker: 30,5g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

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Opbevaring

Store leftover Ganjang Gejang in an airtight container in the refrigerator.