Easy and Delicious Marinated Raw Crab (Sogeum-gejang) Recipe
A Perfect Rice Companion: Making Marinated Raw Crab (Sogeum-gejang)
I saw a super simple marinated raw crab recipe on YouTube and had to try it myself! Since I couldn’t find a similar recipe on MakeRecipe, I’m sharing my own delicious creation right after tasting it. If you have fresh crabs, anyone can easily make this dish, which is incredibly addictive and guaranteed to make you devour a bowl of rice. While it might not be ideal for those sensitive to fishy flavors, if you love regular soy-marinated raw crab (ganjang-gejang), you’ll absolutely adore this!
Ingredients- Fresh blue crabs (as many as you want to eat)
- Coarse sea salt (enough to cover the crabs)
Cooking Instructions
Step 1
First, it’s crucial to thoroughly clean the fresh crabs. Open the crab’s shell and gently press the underside of the shell; you’ll see black innards (the ‘poop’) come out – be sure to remove this completely. If you’re using live crabs, for safety, it’s recommended to carefully press down on the mouth area with scissors or a knife to stun them before proceeding. Use a brush to scrub every nook and cranny of the crab. (I conveniently used frozen crabs.)
Step 2
Open the underside shell you exposed earlier. With a chopstick, gently poke a hole in the area beneath it. Fill this hole with a good amount of coarse sea salt, then close the underside shell. Make sure you’re closing the belly flap, not the top shell! Place the salted crabs in an airtight container and let them marinate in a cool place for 72 hours (3 days).
Step 3
After the 3-day marination period, take out the crabs and carefully shake off the excess salt. A key point to remember is to rinse the crabs by holding them with the opening facing downwards, ensuring that water doesn’t enter the hole where you put the salt. Once rinsed clean, prepare the crabs for eating. Separate the top shell, remove the gills, and scrape away the sandy pouch near the mouth. Finally, cut the crab in half, and your delicious Sogeum-gejang is ready! You can eat it as is, or serve it with rice for an incredibly satisfying meal. I personally ate three crabs and finished two bowls of rice in just two hours because it was so delicious. The claw meat is especially plump and absolutely divine – a highly recommended treat!
