Ganjang-gejang (soy sauce marinated raw crab)

Side dishes

• Crab (게)Usually in itOnly this one→

  The dish is the crab itself, eaten raw after marinating. Blue crab is the most common, but other crabs such as Chinese mitten crab or Asian paddle crab go by the same name.

• Soybean (대두)Usually in itOnly this one→

  Soy sauce is the brine the crabs sit in for days, so it soaks into the meat and roe under the shell as well as the liquid served alongside.

• Wheat (밀)Sometimes in itOnly this one→

  Home recipes often call for brewed soy sauce, and brewed or Japanese-style soy sauces are commonly made with wheat; only traditional Korean soy sauce is made from soybeans and brine alone. Ask what soy sauce went into the brine.

• Garlic (마늘)Usually in itOnly this one→

  Whole or minced garlic is boiled in the soy brine, and whole cloves are often left in the jar with the crabs.

• Onion (양파)Usually in itOnly this one→

  Onion is one of the vegetables simmered in the soy brine to sweeten it; its flavor stays in the liquid even when the pieces are strained out.

• Mushrooms (버섯)Sometimes in itOnly this one→

  Many cooks add dried shiitake along with kelp when boiling the soy brine for extra savory depth, but simpler recipes may leave it out.

• Apple (사과)Sometimes in itOnly this one→

  Sliced apple is a frequent addition to the soy brine to soften its saltiness.

• Fish (생선)Sometimes in itOnly this one→

  Some recipes steep dried bonito flakes in the brine as a stock base; you cannot see them once the liquid is strained.

• Sesame (참깨)Sometimes in itOnly this one→

  Sesame oil is listed among the brine seasonings in some descriptions, and the spicy yangnyeom version is tossed with sesame seeds and sesame oil.

• Beef (쇠고기)Sometimes in itOnly this one→

  An older way of making it pours minced beef over the crabs together with the sauce; most modern recipes do not include it.

• Jeotgal and fish sauce (젓갈 · 액젓)Sometimes in itOnly this one→

  Fish sauce belongs to the spicy yangnyeom version, whose chili dressing is seasoned with it; the soy-brine version usually does not use it.

• Asian pear (배)Sometimes in itOnly this one→

  Ground Korean pear sweetens the chili dressing of the spicy yangnyeom version.

Usually in it

Most kitchens put this in. Assume it is there unless the staff tell you otherwise.

Sometimes in it

It depends on the recipe and the brand of sauce, so it is worth asking.

Rarely in it

The usual recipe does not call for it, but some kitchens still use it.

Checked 12 of the 33 ingredients this site covers. An ingredient that is not listed here has simply not been checked yet — that is not the same as it not being in the dish.

⚠This page describes how the dish is usually made in Korea. Every kitchen works differently, so always show your card and ask the staff before you order.