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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Stir-fried oyster mushrooms
Nov 21st
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Hi Maangchi, I’ve watched this video at least five times now. Would you please tell me the soy sauce you are using on this video(Or recommend some brands that I can buy from the store)? There are so many kinds of soy sauce I can choose from the stores and I am so confused. Thank you sooooo much.
I have a question! Can this marinade recipe also be used for Ganjang Saewoo? If it’s too salty to use, how would you change the recipe to use for raw marinated shrimp?
Maangchi! Do you have a recipe for preserved ganjang-gejang? I have seen videos on Arirang showing crabs preserved in jars for months but cannot find a recipe.
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Hi Maangchi,
May I know can I use Sri Lankan crabs instead. In Singapore , we hardly find blue crab and live flower crab . All flower crab are dead in the market ..
I just made this, there are live flower crabs at Tiong Bahru market. One shop sells it in a tank but call ahead to see if they have it that day.
Hi Maangchi,
our fishmonger sells live crabs, but he has to kill them at the store because here in Germany, private people aren’t allowed to purchase them and kill them at home.
I’d be back home after that within a half-hour, transporting them in a really good cooling-bag (lock&lock ;-)) and would even get some crushed ice to keep them fresh.
If I’d prepare them when I get home – would that be okay, or would they still get soggy?
Bye, Sanne.
“here in Germany, private people aren’t allowed to purchase them and kill them at home.” That’s so interesting! I had never heard about it before. I think the method of bringing the crabs home you described is pretty good and safe.
Hi Maangchi,
When I traveled Korea, I had eat this Ganjang-jejang in spicy type & non spispy, I love so much.
May you have receipe for the spicy Ganjang-jejang?
It’s one of my cookbook recipes. I will post the video recipe someday.
Hi Maangchi.
Thank you for the recipe and the video. I’m wondering if this preparation style works with prawns as well? Thanks. From Malaysia
I’m a Korean living in Korea, yet I often come to your website for recipes. It’s just so easy to follow and I can tell you put lot of consideration for cooking amateurs like me.
Ganjang gejang is an all time favorite food by most Koreans, and yet it’s not an easy recipe. I took courage after reading your recipe and gave it a try. Hope the results look as good as yours.
Thank you always :)
I’m sure it turned out delicious. :)
I just bought blue crabs but they were already dead.
I cracked them open and they don’t look particularly fresh – kind of on the brownish side.
Plus no roe – just a bit of yellow stuff in some of them.
I’m still going to make the recipe, but I will put them in hot marinade so they will cook… aiguuuu :(
Well, still better than getting sick!
Will try raw when I find them alive..
Thanks for the recipe. The marinade is boiling right now and a delicious smell is quickly filling up the house! I’m sure it’ll still be yummy even cooked..
Those look amazing. I love blue crabs, I love raw seafood. Can’t wait to make some!
Thanks for sharing!!!!
I tried it with rice and some vege, can’t get enough of the crab and rice. So delicious!!!!
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Hi Maangchi!
I have a question about the types of crabs I can use..
Do I have to use blue crabs or are there any other types of crabs that can be eaten raw?
Haha it is pretty difficult (and quite impossible) find blue crabs in my country:( And quite frankly, IM DYING TO TRY THIS RECIPE.. It’s all your fault! It looks too deliciousXD
maangchi I bought a dozen female crabs from chinatown but only some of them have eggs in it…. they are sitting in the sauce now but i am worried abt the taste…. will crabs without egg taste as good? how did you pick your crabs? any trusting place or method?
Hi Maangchi! My friend is pregnant and is craving this! Is it safe for pregnant women? She says it’s ok in Korea? What do you think?
Thank you for posting this recipe. I spend my summers catching blue crabs and they are very delicious. I give blue crab to the owner of a store near me. His wife uses them to make this dish and is always excited when I bring fresh crab. I am going to try this recipe!
I have one piece of advice. I handle crab a lot. Instead of putting in the freezer for two hours, you can put them into ice water for 5 or 10 minutes. Just put your crab in a 5 gallon bucket and dump a bag of ice on them. After a few minutes they will slow down, add some water and wait another 5 or ten minutes and they will be totally lifeless. Then just take them out one at a time as you clean them.
Thanks again for the recipe. I am excited to try it!
Thank you for sharing this recipe, I’ve been dying to try ganjang gejang for years! It was just as delicious as I thought it would be and I ended up making another batch as soon as I finished eating the first one, lol. I wasn’t able to get any female crabs from the market due to fishing restrictions, but the male blue swimmer crabs here are quite nice and fat so I am not complaining.
I bought four crabs and the total weight was 3 pounds, so each of my crabs was probably twice as large as the ones in the video =D. Big crabs are great as they are full of meat and are easier to eat, but they definitely take longer to marinate. I’ve tried eating my first crab after about 30 hours and it was raw and disgusting, I almost threw the whole batch out. Thank God I have decided against it, they were perfect after a couple more days in the fridge.
I am bad at following exact recipes, so I’ve added a couple of cloves, Szechuan peppercorns and black peppercorns to the boiling broth and Mirin, Shiaoxing wine, sesame oil, raw chopped garlic and scallions after it was cooled. That was probably not authentic and generally unnecessary, but the taste was great. Can’t wait for my second batch two be ready for eating =)
Thank you for sharing your experience about making good ganjang-gejang.