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Ganjang-gejang (Raw crabs marinated in soy sauce: ê°ì¥ê²ì¥)

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Have you tried soy sauce marinated crab yet in Korea? It’s probably pretty unfamiliar and definitely not a food that many tourists try.

Soy marinated crab is a Korean favorite, and really something that you should try while you’re in Korea. It’s an addictive dish once you start eating, you’re not going to be able to stop until you’re done with your rice, which is why it’s called a “rice thief,” lol.

There’s a lot of marinated crab restaurants out there, but not all of them are great. Especially since the marinated crab is a raw food, you have to be picky about where you eat it. The restaurant that we’re going to be introducing today is Ahyundong Soy Marinated Crabs, or Ahyundong Ganjanggejang, a safe bet for some great marinated crab.

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This is Korean traditional food that called ‘Ganjang gae jang’.

It has the best tasty with special soy sauce which is made by golden recipe.

Nobody can think that this is the soy sauce.

The special soy sauce has a secret method of Korean actor ‘Kim soo mi’ who is famous for cooking to be called “The mother of the taste” in Korea.

Two crabs and two packs special soy sauce in a bag.

Do not need to cook.

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How To Make Gejang

In Korea, gejang is most commonly made with a crab species called, kkotge, aka horse crab. The Korean name literally translates into flower crab. Here on the east coast of the U.S., we have blue crabs. I started this gejang post earlier in the summer, when the peak season for Chesapeake Bay blue crabs had just started. But even now, I am still able to find fresh female crabs with roe.

We Koreans prefer female crabs for making gejang, but you can also use male crabs, especially in the fall when they are fat and bountiful. As is the case with the consumption of any raw seafood, be sure to use only the freshest crabs.

The method for making ganjang gejang is relatively simple. Dealing with the live crabs will be your biggest challenge. However, its very common in Korea to freeze live crabs since fresh crabs degrade very quickly. I always put them in the freezer for a while for easier cleaning.

To make the brine, Korean cooks tend to use a wide variety of aromatic ingredients. The goal is to eliminate the raw, fishy taste while enhancing the flavor of the crabs at the same time. The brine should be flavorful, but not overpowering and too salty.

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Ahyundong Ganjang Gyejang Review

This was the best, most satisfying seafood meal I ever had. I had both the sea crab and the horseshoe crab on my own, and it came out to about 29,000 KRW. For marinated crab, this is probably the cheapest you’re ever going to get it out of all of Korea. If you’d like some great seafood at a great price, this is the place for you.

Though I do want to let you know that there wasn’t much of a difference between the sea crab and the horseshoe crab . The sea crab was maybe slightly larger? But in all honesty they tasted pretty much the same. So for those of you going for the first time, I recommend that you just get the cheaper horseshoe crab to see how you like it.

Directions

Take exit 3 at Ahyung Station
Cross the street and turn left.
Keep straight and turn right when you see the Olleh store.
Go straight and turn left at the intersection.

This was an honest review of Ahyungdong Ganjang Gyejang. Stop by to get a dose of a truly Korean dish!

Thanks!

Enjoy A Delicious And Fresh Meal Of Soy Sauce Marinated Crab With 12 Different Side Dishes

Korean soy sauce marinated crab, ganjang gejang is one of the must-try dishes in South Korea.

It is a very popular dish among foreigners and Koreans alike. You may have seen it already in some of your favorite Korean TV shows.

Today we will take you on a trip to the award-winning Samdae Ganjang Gejang restaurant in Incheon where they are known to use a unique sauce to marinate the fresh crabs. It comes with 12 different side dishes to ensure you have a fulfilling meal.

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Ahyundong Ganjang Gejang Mukbang Diary

Mukbangers Eating Soy Sauce Marinated Raw King Crab

Ahyundong Ganjang Gejand is located near Ehwa Univ. The break time is from 2 until 5 PM, but when I got there around 4:50, there were already people lining up outside the door. After the doors opened at 5, the restaurant was full within 20 minutes!

A lot of tourists frequent this place, so they also have menus in English, Chinese, and Japanese.

When I went, there were a lot of Korean locals and families there. I went a couple of time with my Korean friend.

As you can see, there are four main dishes to choose from, the most basic choices being the soy sauce and the spicy sauce. The prices shown are per person.

As a foreigner myself, I was a little confused by the menu. So I asked the owner, who kindly told me that the time of catch, location of the catch, and the sauces are the factors that differentiate the menu items.

I got the soy sauce marinated sea crab and horse-shoe crab dishes. As soon as you sit down, the imo will set you up with a full table of side dishes. You get a bowl of black rice with each order.

Soy sauce marinated horse shoe crab 11,000

Soy sauce marinated sea crab 18,000

The truth is, I’ve actually never had soy sauce marinated crabs before, nor have I had raw crabs. I was a little nervous.

Just from the scent when the dish came out, however, I could understand why this restaurant is so famous. It didn’t smell fishy at all, just kind of sweet and savory.

The restaurant is always packed, which is how you know that this place is one of the best.

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How To Clean Crab

After separating the crab shell from the body, remove the sandbag in the middle of the crab shell . Remove the gill chains on the left and right sides of the crab body at once. Cut them into bite-size pieces with scissors. After that, put it on a plate, pour soy sauce, and sprinkle cheongyang pepper and sesame to your liking to make it even more delicious.

Why We Recommend It

Samdae Ganjang Gejang translates to ‘three generations of ganjang gejang’. It has been certified by the Ministry of Small and Medium Enterprises as a century-old store.

In 2021, it was awarded the K-ribbon logo in the excellent cultural Korean food category by the Korea Arts and Crafts Design and Culture Promotion Institute, praising the restaurant’s cooking skills and the spirit of cultural fusion.

Each set meal comes with 12 special side dishes, allowing its guests to enjoy a delicious and fulfilling meal at an affordable price.

You can communicate in Korean and English with the staff so there is no need to worry if you don’t speak Korean.

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What Is Gejang

Gejang is a traditional dish thats made by marinating raw crabs in soy sauce. Historically, a very salty soy sauce brine was used as a way of preserving the crabs for a long time. Nowadays, gejang is enjoyed for its deliciously savory taste, so fresh crabs are marinated in a mild soy sauce-based brine and usually eaten within a few days. This modern version is enormously popular in Korea. The soy sauce-based gejang is also called ganjang gejang to distinguish it from a spicy version, which is another modern concoction, called yangnyeom gejang.

In my family, two of us are big fans of gejang. When I was pregnant with my first child, gejang was what I craved the most. Interestingly, my first born loves gejang. During his visit to Korea, he waited 45 minutes in line outside on a hot summer day to eat at a restaurant well known for its gejang. I wonder if his love for gejang has anything to do with my pregnancy cravings.

Gejang is eaten with a bowl of rice. Koreans even refer to this dish as a rice thief . Your bowl of rice will be gone in no time as you enjoy sucking the flavor-packed crab meat out of the shell. Be sure to leave a spoon or two of rice to mix with the roe and tomalleyin the top shell. The crab infused brine is also delicious mixed with the rice or as a sauce for other dishes.

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