Cultural background
In Korea, it is known as a rice thief due to its compatibility with rice, especially enjoyed in the summer.
Origin & history
Gejang grew out of the practice of preserving crabs in jang, savory fermented sauces or pastes, to store and eat later. Before refrigeration was common, seafood was often kept with salty ingredients such as salt, salted fermented seafood, or Soy Sauce. Soy Sauce Marinated Raw Crab is the version made by marinating uncooked crab in a seasoned Soy Sauce mixture.
The dish is closely tied to the food culture of Korea's west coast, where blue crabs are caught in large numbers. Because the plump crabs are eaten without long cooking, freshness and careful preparation have a major effect on the flavor.
Regional & modern variations
- Spicy Marinated Raw Crab — Gejang tossed in a gochugaru-based seasoning instead of Soy Sauce. Compared with Soy Sauce Marinated Raw Crab, it is spicier and has a more pronounced sweetness, so even though it belongs to the same gejang family, the experience feels completely different.
- Dolgejang — A version made by soaking dolge, smaller crabs than blue crabs, in Soy Sauce. The shells are hard and there is less meat, but the flavor that seeps into the Soy Sauce is deep, so it is often found along the south coast and in the Jeolla region.
- Roe-Filled Soy Sauce Marinated Raw Crab — Albaegi Ganjang Gejang (알배기 간장게장, albaegi ganjang gejang, roe-filled Soy Sauce Marinated Raw Crab) refers to Soy Sauce Marinated Raw Crab made with female blue crabs full of roe. People who enjoy the nutty richness of the orange roe and innards seek it out in particular.
How Koreans eat it
Soy Sauce Marinated Raw Crab is usually not a small complimentary side dish, but closer to a main banchan ordered separately. Restaurants often provide plastic gloves or scissors with it. Since you have to pick up the shells to eat it, your hands can get messy easily, and the Soy Sauce may splatter.
Taste & how to choose
The crabmeat is not firm like cooked crab; it is cold and slippery, with a texture that loosens in the mouth. First-time eaters may find it "jelly-like." Good Soy Sauce Marinated Raw Crab should not have a strong fishy or ammonia smell, and the meat and innards should fill the shell well.
Similar dishes
Spicy Marinated Raw Crab
양념게장 · yang-nyeom-ge-jang
A spicy and salty side dish made by seasoning fresh flower crabs with red pepper powder, soy sauce, garlic, ginger, and more, then letting it mature.
Steamed Blue Crab
꽃게찜 · kkot-ge-jjim
A dish where blue crabs are steamed with seasoning, offering a soft and moist texture, typically served as a main dish.
Ganjang Gejang Jeongsik (Soy Sauce Marinated Crab Set Meal)
간장게장정식 · ganjang-gejang-jeong-sik
This is a set meal featuring Ganjang Gejang, which consists of fresh crabs marinated in soy sauce, served with rice, soup, and various side dishes. Ganjang Gejang is characterized by its savory and rich flavor, and it tastes even better when enjoyed with rice.
Flower Crab Soup
꽃게탕 · kkot-ge-tang
A spicy soup dish made with flower crabs and various vegetables, where the flavor of the crab is deeply infused in the broth.
Stewed Potatoes
감자조림 · gamja-jorim
A traditional Korean side dish made by simmering potatoes in a soy sauce seasoning to absorb the flavors.
Tofu Jorim
두부조림 · dubu-jorim
A traditional Korean side dish made by simmering tofu in a soy sauce seasoning to infuse flavor.
Goes well with
Ingredients
How it's made
- 1Prepare fresh flower crabs by washing them thoroughly.
- 2Mix soy sauce, sugar, garlic, ginger, and chili to make the marinade.
- 3Soak the crabs in the marinade and let them mature in the refrigerator.
- 4After about a day, take out the deliciously matured soy sauce crab to eat.
Nutrition
* Estimated values per serving.
Allergens
Contains seafood, not suitable for vegetarians.
How to order
간장게장 주세요
Gan-jang-ge-jang ju-se-yo
Please give me soy sauce crab
Customize your order
Traveler tips
How to eat it
Frequently asked questions
- Is Soy Sauce Marinated Raw Crab cooked crab?
- No. It is usually made by aging raw blue crab in a seasoned Soy Sauce mixture. For that reason, freshness and storage conditions are especially important, and if you are not used to raw seafood, it is best to try a little at a time.
- Do people eat the yellow or greenish parts inside the crab shell?
- Many people eat it. That part is a mixture of roe, innards, and Soy Sauce, giving it a nutty, rich flavor. If the aroma feels too strong, there is no need to force yourself to eat it.
- What is the difference between female and male blue crabs?
- Female blue crabs, when full of roe, have a pronounced nutty flavor, while male blue crabs are often enjoyed for the sweetness and amount of their meat. When a restaurant emphasizes "알배기 (albaegi, roe-filled)," it usually means a female blue crab full of roe.
Last reviewed: 2026-10-07