Ganjang Gejang

Ganjang Gejang (간장 게장) is the Korean traditional food and highly appreciated, we will never get bored to eat. The word "Gejang" consists of two words, "ge" means crab, and "jang" means sauce or condiment. This is one of the types of glottal (salted or soaked in soy sauce that come with rice or is used as spices to lend more flavor to the dish when cooking other foods). They also attribute that the coldness of crab meat will relieve internal heat in the body and respite the boiling hot weather.

The specialty is completely made from quite decently graded and washed crabs. It sounds simple at first, but this is a sophisticated dish that takes a lot of effort. To prepare Ganjang Gejang, first of all, the crabs are cleaned, then put in an earthenware jar and steep salted for about six hours. Prepare a combined sauce of sesame oil, sugar, chopped scallions, minced garlic, ginger, and shredded fresh chili. After the salted crab is taken out from the jar and placed in the bowl, the boiled seasoning sauce is poured over the crab. This process is repeated several times. This dish can be eaten after two weeks of preparation and can be stored longer.

While you are eating, people peel the carapace from the body and then cut it in half. Soy sauce with lots of fresh chilies will be sprinkled on the crab would spice up the rich flavor. Koreans make a practice of mixing white rice into crab carapace to blend with the crab roe, then enjoy. If it is the first taste, there are some constraints but if it is your familiar food, you'll be hooked up.