Ganjang Gejang
Ingredients
- 4 pcCrab (brushed clean)
- 500 mlKorean soy sauce (liquid)
- 1 LMineral water
- 100 mlrice wine
- 100 gWhite sugar
- 1 pcOnion (quartered)
- 6 pcGarlic (whole smashed cloves)
- 1 pcMalus domestica Borkhausen (thickly sliced)
- 3 pcHot chili pepper (split in half)
- 10 gkombu seaweed (dried sheets)
- 4 pcdried shiitake
- 1 tbspBlack peppercorns (whole peppercorns)
- 30 gFresh ginger (peeled and thinly sliced)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume within 3 to 5 days. Must be kept in the refrigerator in its brine.
