One of the high-quality foods, pickled soy sauce crab and seasoned crab, the origin of the crab

Gejang or gejeot is a type of salted and fermented salted seafood in Korean cuisine.
It is a food made by pickling raw raw crab in soy sauce or red pepper powder.
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Although the origin of the food itself is pickled in soy sauce,
Today, the term soy sauce crab is used to distinguish it from seasoned crab paste using red pepper powder.
Seasoned crab began to appear after the end of the Korean War.

Gejang appears in a unique shape in each region such as Gyeonggi-do, Gyeongsang-do, Jeolla-do, and Jeju-do.

Source: Polly News

In the past, freshwater crabs were generally used to make crabjang,
but as freshwater crabs become rare,
crabjang using blue crabs living in the Yellow Sea has become common.
Among crabjang made with freshwater crab,
store it for at least one year after soaking and eat it.
The ‘cham crab’ from Gyeongsangbuk-do , and
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the ‘beoltteok crab’ from Jeollanam-do are famous.

Source: 1boon-Kakao

To make soy sauce crab,
first put the crab in water and brush it with a brush,
rinse with water, and then drain the water.
Boil soy sauce with sesame oil, sugar, green onion, garlic, ginger, and red pepper.
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Source: pjthe3.com

Remove the sufficiently salted crab from the pot, put it in a suitable bowl, and pour hot soy sauce.
After about an hour, pour out the soy sauce, boil it again, and pour it back into the crab.
Repeat the process three or four times to sterilize the crab and remove any impurities.
If soy sauce is boiled and cooked in this way, it can be stored for more than 2 weeks.
Depending on your taste, you can add ground beef when boiling soy sauce and boil it to add umami.
Today, lemon, pepper, or herbal medicines are sometimes added to remove the fishy smell and give it a richer taste.
Boiled soy sauce is used to make it, but when eaten, it is aged for two weeks and then cooled and eaten.

When making the seasoned crab paste,
fresh crab is mixed with red pepper powder, pears, onion, ginger, garlic, sesame seeds,
and sesame oil to give it a sweet and spicy taste.
In general, seasoned crab starts to be eaten after about half a day after soaking,
and it is desirable to eat it within 2-3 days in order not to lose its unique spicy-sour-sweet taste.
Boiled crab before tossing with spicy sauce
Once soaked in soy sauce and fish sauce,
the taste is better and can be stored for a longer period of time.
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Today, I wrote down the origin and recipe of a simple ‘gejang’.