Ganjang Gejang

Translucent and melting crab meat soaked in a dark, deep brine. The scent of the sea meets the power of soy and the natural sweetness of the fruit.

• Prep time: 40 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 815
• Protein: 110 g
• Carbs: 53 g
• Fat: 16 g

Ingredients

• 4 piece Crab ( brushed clean )
• 500 ml Korean soy sauce ( liquid )
• 1 L Mineral water
• 100 ml rice wine
• 100 g White sugar
• 1 piece Onion ( quartered )
• 6 piece Garlic ( whole smashed cloves )
• 1 piece Malus domestica Borkhausen ( thickly sliced )
• 3 piece Hot chili pepper ( split in half )
• 10 g kombu seaweed ( dried sheets )
• 4 piece dried shiitake
• 1 tbsp Black peppercorns ( whole peppercorns )
• 30 g Fresh ginger ( peeled and thinly sliced )

Instructions

1. Cleaning the crabs

   Scrub the shells vigorously under cold water to remove all impurities. Gently open the abdomen to clean the inside without detaching the main shell, then carefully pat each piece dry.

2. Preparation of the brine

   In a large pot, combine the soy sauce, water, rice wine, and sugar. Add the onion, garlic, ginger, apple, chili, kombu, shiitakes, and black pepper. Bring to a boil.

3. Aromatic reduction

   Simmer over medium heat for one hour. The liquid should reduce slightly and absorb all the flavors of the aromatics. Then strain the brine through a fine-mesh sieve to obtain a clear liquid.

4. Cold immersion

   Let the brine cool completely. This is imperative to avoid cooking the flesh. Place the crabs in an airtight container, belly side up, and cover with the cold liquid until fully submerged.

5. Chilled maturation

   Store in the refrigerator for 48 hours. For optimal preservation, you can collect the brine after 2 days, boil it again, cool it, and pour it over the crabs a second time.

Chef's tips

• The brine must be ice-cold before touching the crab, otherwise you lose that unique gelatinous texture.
• Serve with warm white rice: mix the rice directly in the shell with the coral and a bit of marinade.

Storage

Consume within 3 to 5 days. Must be kept in the refrigerator in its brine.