Ganjang Gejang (Soy Sauce-Marinated Crabs)
These soy sauce-marinated Korean crabs require patience and a certain tolerance for risk, says author Eric Kim, of his mother's recipe for ganjang gejang.
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Cooking tools:
- Pot
- Chef's knife
- Kitchen shears
- Mixing bowl
- Gallon-size jar
- Plastic tub
- Fine-mesh sieve
- Refrigerator
- Stove
- Measuring cup
- Measuring spoon
- Cutting board
- Serving platter
- Serving bowl
- Spoon
- Tongs
- Wooden spoon
Ingredients
- 2 cups low-sodium soy sauce
- 1 sweet red apple (such as Gala), cut into eighths
- 4 large garlic cloves, smashed
- 2 Tbsp. dark brown sugar
- 1 5-in. square of dried kelp
- 1 2-in. piece of ginger, thinly sliced
- 2 medium red onions, thickly sliced, divided
- 2 large jalapeños, thickly sliced, divided
- 2 lb. live blue crabs (10-12 medium crabs)
- 6 cups steamed short- or medium-grain white rice, for serving
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