Spicy Marinated Raw Crab

Gejang is a dish that developed from a preserved crab dish made by soaking crab in jang, a fermented seasoning such as soy sauce, so it could be kept and eaten over time. Soy Sauce Marinated Raw Crab, which is soaked in soy sauce, is known as the older form, while Spicy Marinated Raw Crab is considered a version that became widely eaten after a culture of spicy seasonings using generous amounts of red pepper powder and garlic took hold.

It is especially familiar along the west and south coasts, where blue crabs are abundant. Spicy Marinated Raw Crab has a shorter maturation period than Soy Sauce Marinated Raw Crab and is more about enjoying the sweetness of the crab meat together with the spicy seasoning.

Spicy Marinated Raw Crab is usually served cold and is made by marinating uncooked crab in seasoning. At restaurants, it may come cut up with the shell on, and many places provide plastic gloves so it is easier to pick up and eat by hand. The innards and seasoning inside the crab shell are considered a part to mix with rice.

First-time eaters may be surprised that the crab meat is not firm like cooked crab, but soft with a jelly-like texture. Good Spicy Marinated Raw Crab gives off a fresh ocean aroma and sweetness before any fishiness, and the seasoning should not run off like water. The edges of the shell can be sharp, so it is best to eat slowly.