{"id":4384,"date":"2019-08-30T09:38:58","date_gmt":"2019-08-30T00:38:58","guid":{"rendered":"https:\/\/younginbioweb.mycafe24.com\/2021\/07\/14\/%ea%b3%a0%ea%b8%89%ec%9d%8c%ec%8b%9d-%ec%a4%91-%ed%95%98%eb%82%98%ec%9d%b8-%ec%a0%88%ec%9e%84%ec%9d%8c%ec%8b%9d-%ea%b0%84%ec%9e%a5%ea%b2%8c%ec%9e%a5%ea%b3%bc-%ec%96%91%eb%85%90%ea%b2%8c%ec%9e%a5\/"},"modified":"2021-09-23T11:36:37","modified_gmt":"2021-09-23T02:36:37","slug":"blog1","status":"publish","type":"post","link":"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/","title":{"rendered":"One of the high-quality foods, pickled soy sauce crab and seasoned crab, the origin of the crab"},"content":{"rendered":"

Gejang or gejeot is a type of salted and fermented salted seafood in Korean cuisine.
\nIt is a food made by pickling raw raw crab in soy sauce or red pepper powder.<\/span>
\n\u200b<\/p>\n

\"\"<\/p>\n

Although the origin of the food itself is pickled in soy sauce,<\/span>
\nToday, the term soy sauce crab is used to distinguish it from seasoned crab paste using red pepper powder.
\nSeasoned crab began to appear after the end of the Korean War.<\/span><\/p>\n

Gejang appears in a unique shape in each region such as Gyeonggi-do, Gyeongsang-do, Jeolla-do, and Jeju-do.<\/p>\n

\"\"
\nSource: Polly News<\/p>\n

In the past, freshwater crabs were generally used to make crabjang,
\nbut as freshwater crabs become rare,
\ncrabjang using blue crabs living in the Yellow Sea has become common.
\nAmong crabjang made with freshwater crab,
\nstore it for at least one year after soaking and eat it.
\nThe ‘cham crab’ from Gyeongsangbuk-do <\/span>, and
\n\u200b<\/p>\n

the ‘beoltteok crab’ from Jeollanam-do are famous.<\/p>\n

\"\"
\nSource: 1boon-Kakao<\/p>\n

To make soy sauce crab,
\nfirst put the crab in water and brush it with a brush,
\nrinse with water, and then drain the water.
\nBoil soy sauce with sesame oil, sugar, green onion, garlic, ginger, and red pepper.
\n\u200b<\/p>\n

\"\"
\nSource: pjthe3.com<\/p>\n

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

When making the seasoned crab paste,
\nfresh crab is mixed with red pepper powder, pears, onion, ginger, garlic, sesame seeds,
\nand sesame oil to give it a sweet and spicy taste.
\nIn general, seasoned crab starts to be eaten after about half a day after soaking,
\nand it is desirable to eat it within 2-3 days in order not to lose its unique spicy-sour-sweet taste.
\nBoiled crab before tossing with spicy sauce
\nOnce soaked in soy sauce and fish sauce,
\nthe taste is better and can be stored for a longer period of time.
\n\u200b<\/p>\n

Today, I wrote down the origin and recipe of a simple ‘gejang’.<\/p>\n","protected":false},"excerpt":{"rendered":"

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. \u200b Although the origin of the food itself is pickled in soy sauce, Today, the term soy sauce crab is used to distinguish […]<\/p>\n","protected":false},"author":2,"featured_media":4294,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[52],"tags":[],"yoast_head":"\nOne of the high-quality foods, pickled soy sauce crab and seasoned crab, the origin of the crab - \uc601\uc778\ubc14\uc774\uc624<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"One of the high-quality foods, pickled soy sauce crab and seasoned crab, the origin of the crab - \uc601\uc778\ubc14\uc774\uc624\" \/>\n<meta property=\"og:description\" content=\"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. \u200b Although the origin of the food itself is pickled in soy sauce, Today, the term soy sauce crab is used to distinguish […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/\" \/>\n<meta property=\"og:site_name\" content=\"\uc601\uc778\ubc14\uc774\uc624\" \/>\n<meta property=\"article:published_time\" content=\"2019-08-30T00:38:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-09-23T02:36:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/younginbioweb.mycafe24.com\/wp-content\/uploads\/2021\/07\/image3_1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"580\" \/>\n\t<meta property=\"og:image:height\" content=\"434\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"\uad00\ub9ac\uc790\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/younginbio.com\/#website\",\"url\":\"https:\/\/younginbio.com\/\",\"name\":\"\\uc601\\uc778\\ubc14\\uc774\\uc624\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/younginbio.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/younginbio.com\/wp-content\/uploads\/2021\/07\/image3_1.jpg\",\"contentUrl\":\"https:\/\/younginbio.com\/wp-content\/uploads\/2021\/07\/image3_1.jpg\",\"width\":580,\"height\":434},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/#webpage\",\"url\":\"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/\",\"name\":\"One of the high-quality foods, pickled soy sauce crab and seasoned crab, the origin of the crab - \\uc601\\uc778\\ubc14\\uc774\\uc624\",\"isPartOf\":{\"@id\":\"https:\/\/younginbio.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/#primaryimage\"},\"datePublished\":\"2019-08-30T00:38:58+00:00\",\"dateModified\":\"2021-09-23T02:36:37+00:00\",\"author\":{\"@id\":\"https:\/\/younginbio.com\/#\/schema\/person\/1ccbad1475b26aeb80271f918a28ac56\"},\"breadcrumb\":{\"@id\":\"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/younginbio.com\/en\/home\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"One of the high-quality foods, pickled soy sauce crab and seasoned crab, the origin of the crab\"}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/younginbio.com\/#\/schema\/person\/1ccbad1475b26aeb80271f918a28ac56\",\"name\":\"\\uad00\\ub9ac\\uc790\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/younginbio.com\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/e7305252f444391c49f98e6d34d82a04?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/e7305252f444391c49f98e6d34d82a04?s=96&d=mm&r=g\",\"caption\":\"\\uad00\\ub9ac\\uc790\"},\"url\":\"https:\/\/younginbio.com\/en\/author\/jtom1\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"One of the high-quality foods, pickled soy sauce crab and seasoned crab, the origin of the crab - \uc601\uc778\ubc14\uc774\uc624","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/","og_locale":"en_US","og_type":"article","og_title":"One of the high-quality foods, pickled soy sauce crab and seasoned crab, the origin of the crab - \uc601\uc778\ubc14\uc774\uc624","og_description":"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. \u200b Although the origin of the food itself is pickled in soy sauce, Today, the term soy sauce crab is used to distinguish […]","og_url":"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/","og_site_name":"\uc601\uc778\ubc14\uc774\uc624","article_published_time":"2019-08-30T00:38:58+00:00","article_modified_time":"2021-09-23T02:36:37+00:00","og_image":[{"width":580,"height":434,"url":"https:\/\/younginbioweb.mycafe24.com\/wp-content\/uploads\/2021\/07\/image3_1.jpg","path":"\/younginbioweb\/www\/wp-content\/uploads\/2021\/07\/image3_1.jpg","size":"full","id":4294,"alt":"","pixels":251720,"type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Written by":"\uad00\ub9ac\uc790","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebSite","@id":"https:\/\/younginbio.com\/#website","url":"https:\/\/younginbio.com\/","name":"\uc601\uc778\ubc14\uc774\uc624","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/younginbio.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"ImageObject","@id":"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/#primaryimage","inLanguage":"en-US","url":"https:\/\/younginbio.com\/wp-content\/uploads\/2021\/07\/image3_1.jpg","contentUrl":"https:\/\/younginbio.com\/wp-content\/uploads\/2021\/07\/image3_1.jpg","width":580,"height":434},{"@type":"WebPage","@id":"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/#webpage","url":"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/","name":"One of the high-quality foods, pickled soy sauce crab and seasoned crab, the origin of the crab - \uc601\uc778\ubc14\uc774\uc624","isPartOf":{"@id":"https:\/\/younginbio.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/#primaryimage"},"datePublished":"2019-08-30T00:38:58+00:00","dateModified":"2021-09-23T02:36:37+00:00","author":{"@id":"https:\/\/younginbio.com\/#\/schema\/person\/1ccbad1475b26aeb80271f918a28ac56"},"breadcrumb":{"@id":"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/younginbio.com\/en\/2019\/08\/30\/blog1\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/younginbio.com\/en\/home\/"},{"@type":"ListItem","position":2,"name":"One of the high-quality foods, pickled soy sauce crab and seasoned crab, the origin of the crab"}]},{"@type":"Person","@id":"https:\/\/younginbio.com\/#\/schema\/person\/1ccbad1475b26aeb80271f918a28ac56","name":"\uad00\ub9ac\uc790","image":{"@type":"ImageObject","@id":"https:\/\/younginbio.com\/#personlogo","inLanguage":"en-US","url":"https:\/\/secure.gravatar.com\/avatar\/e7305252f444391c49f98e6d34d82a04?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/e7305252f444391c49f98e6d34d82a04?s=96&d=mm&r=g","caption":"\uad00\ub9ac\uc790"},"url":"https:\/\/younginbio.com\/en\/author\/jtom1\/"}]}},"_links":{"self":[{"href":"https:\/\/younginbio.com\/en\/wp-json\/wp\/v2\/posts\/4384"}],"collection":[{"href":"https:\/\/younginbio.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/younginbio.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/younginbio.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/younginbio.com\/en\/wp-json\/wp\/v2\/comments?post=4384"}],"version-history":[{"count":4,"href":"https:\/\/younginbio.com\/en\/wp-json\/wp\/v2\/posts\/4384\/revisions"}],"predecessor-version":[{"id":5705,"href":"https:\/\/younginbio.com\/en\/wp-json\/wp\/v2\/posts\/4384\/revisions\/5705"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/younginbio.com\/en\/wp-json\/wp\/v2\/media\/4294"}],"wp:attachment":[{"href":"https:\/\/younginbio.com\/en\/wp-json\/wp\/v2\/media?parent=4384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/younginbio.com\/en\/wp-json\/wp\/v2\/categories?post=4384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/younginbio.com\/en\/wp-json\/wp\/v2\/tags?post=4384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}