Gejang

Gejang, sometimes referred to as gejeot, is a cherished dish in Korean cuisine, featuring fresh raw crabs marinated in either soy sauce (ganjang) or a spicy chili pepper-based sauce. The term "gejang" is derived from "ge" meaning crab, and "jang" meaning condiment in Korean. Historically, gejang exclusively described crabs marinated in soy sauce. However, to distinguish it from the modern, spicier variant, it is now often specified as "ganjang gejang." The spicier version, known as "yangnyeom-gejang" has seen a surge in popularity across South Korea.

This dish is particularly prominent in regions such as Gyeongsang, Jeolla, and Jeju Island. Historical records from the Joseon Dynasty describe gejang, including various preparation and preservation techniques, suggesting that gejang has been enjoyed since at least the 17th century.

In traditional Korean medicine, the crabs used in gejang are believed to possess cooling properties. Diverse types of gejang are prepared using different crab species, depending on the region and cooking techniques. The preparation process generally involves cleaning the crabs, marinating them in salt, and then adding the sauce, which can either be ganjang-based or a spicy blend.

Popular varieties of gejang include beoltteok gejang, kkotgejang, konggejeot, and chamgejang, each offering distinctive flavors and regional nuances. The city of Yeosu is especially renowned for its gejang, often served with gat kimchi in a meal known as gejang baekban. This meal typically features a plate of ganjang gejang, an array of side dishes (banchan), and rice.

Gejang is lauded for its deep flavors and is regarded as a traditional treasure in Korean cuisine. The unique regional preparations and methods contribute to its rich culinary heritage, making it a must-try for enthusiasts of Korean food.