Ganjang Gejang (Soy-Cured Crab) – Boil the Soy Brine, Cool It, Pour It Over, and Enjoy Within 3–4 Days

Steps

1. 1

   Place the live blue crabs in the freezer for 30 minutes to stun them.

2. 2

   Rinse the stunned crabs thoroughly in water, then scrub with a cleaning brush to remove debris from the joints, belly flap, mouth, and claws.

3. 3

   Put the cleaned crabs in a bowl, add half a cup of soju, toss to coat, and place back in the freezer.

4. 4

   In a pot, combine 2.5 liters of mineral water, 400ml dark soy sauce, 400ml soup soy sauce, 10 tbsp mirin, ginger, 10 whole garlic cloves, 2 stalks of green onion, onion, apple, 5 cheongyang chili peppers, and the dried pollack head; boil for 20 minutes from the boiling point.

5. 5

   Once the soy brine is boiled, strain out the solids, add 1/2 cup sugar, 1/2 cup plum extract, and 1/2 cup soju; stir well to dissolve the sugar, then let cool completely.

6. 6

   Once the brine is fully cooled, remove the crabs from the freezer, place them in a dry container, pour the brine over them, cover, and refrigerate immediately.