Smothered Raw Crabs (GeiJang 게장)

These are one of my first loves in Korean food. Whenever we went out for galbi, I pushed for the restaurants with the best GeiJang 게장, raw split crabs smothered in a gochujang mixture.

Eun Jeong tries to make it look dignified, but, like eating ribs in the South, there’s no dainty graceful way to eat these. For me, I use a combination of chopsticks and fingers to transport the little crabbies to my mouth, where I proceed to suck and suck hard–like a new Rocco DiSpirito reality show.

Like many shellfish, this is a sensual food. You can’t avoid the sexual metaphors on this one.

Oh, and here’s some more galbi food porn.

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12 thoughts on “Smothered Raw Crabs (GeiJang 게장)”

  1. I’m not a fan of brined crab. I’ve tried it, and it’s just too gooey and not as flavorful as it would be cooked. I usually end up tossing it on the grill. I remember the time that my girlfriend ordered it for home delivery, but the sauce was too sweet so she wasn’t eating it. I tossed the crab in the toaster oven, and then she agreed that crab is much better cooked. Sushi, carpaccio, prosciutto and all great… but brined crab? Give it heat.

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  2. I still have cravings for the Rice/Bun Kimchee Burger at my local Lotteria in Chilgok Pukdaegu. That was three years ago. ‘WTF’ maybe, but I loved these suckers.

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  3. This is actually called Yang-nyun gye-jang, which means spiced raw crab. ge-jang, or gan-jang- ge-jang, is crab marinated in soy sauce

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