Dear friends, have you tasted the crabs which are marinated in soy bean sauce or red pepper sauce in raw. Share with you these delicious dishes when I was in Yeosu. (여수/骊水) Yeosu is located midway along the south coast of the Korean Peninsula, surrounded by sea, South Jeolla Province(전라남도/全罗南道）.
亲爱的朋友们，您可曾尝过韩式酱油蟹和辣酱蟹 ？与您分享我在骊水所享用的这两道佳肴，酱油蟹和辣酱蟹。骊水(Yeosu/여수)临海，位于朝鲜半岛的南海岸，在全罗南道 (전라남도/ Jeolla Province ).
醬油蟹（
朝鮮語：게장），
韓國五大名菜之一，將未經烹調的生蟹放在
醬油中醃製而成，當地民眾喜愛直接將白飯加進蟹蓋內與蟹黃一起伴吃，故這道菜色又名「白飯神偷」。
朝鮮傳統醫學認為螃蟹性寒，有助驅除
春温
This is the Ganjang Gejang. To prepare
ganjang gejang, crabs are first thoroughly cleaned using a brush while submerged in a bowl of water, and are then rinsed to remove the moisture. The crabs are put in a
hangari (earthenware
crock) and are salted for about six hours. To prepare the sauce, a mixture of
ganjang is boiled briefly along with sesame oil, sugar, finely sliced
scallions, minced garlic, ginger, and finely shredded fresh red
chili pepper. Once the salted crabs are removed from the
hangari and placed in a suitable bowl, the hot sauce is poured onto the crabs. An hour later, the
ganjang is removed from the bowl and reheated until boiling. It is again poured over the crabs, and the procedure is repeated for a third and fourth time. The dish can be eaten once the sauce is chilled. If using boiled
ganjang after it has been chilled, the
gejang can be eaten two weeks after preparation, and it can be preserved for longer. A variation involves adding minced beef while the sauce is poured over the crabs, endowing the
gejang with more spices. In recent days, some people add lemon, chili pepper, or traditional medicine when making
gejang in order to remove the fishy smell and to increase its rich flavor.
Gyeongsang,
Jeolla, and
Jeju Island are famous for their own characteristic
gejang. It is a representative speciality of
Yeosu in
South Jeolla Province, and a traditional
Jeolla cuisine dish.
Gejang or
gejeot is a variety of
jeotgal, salted fermented seafood in
Korean cuisine, which is made by
marinating fresh raw
crabs either in
ganjang (
soy sauce) or in a sauce based on
chili pepper powder. The term consists of the two words;
ge, meaning "a crab", and
jang which means "condiment" in Korean. Although
gejang originally referred only to crabs marinated in soy sauce, it has begun to be called
"ganjang gejang" these days to differentiate it from
yangnyeom gejang (양념게장). The latter is relatively a new dish that emerged since the restaurant business began to thrive in
South Korea.Yangnyeom" literally means "seasoning" or "seasoned" in Korean but refers to the spicy sauce made with chili pepper powder
Types are divided by crab species, region, and cooking method. Among varieties,
beoltteok gejang (벌떡게장) is a local specialty of
Jeolla Province and is made with live
Charybdis, which are called either
beoltteokge (벌떡게) or
minkkotge (민꽃게) in Korean. The crab has a hard
carapace with a reddish-brown color and is found in the seawater of Korea according to
Jasaneobo (자산어보 "Fishes of the Huksan Island"), the first Korean
fisheries science book written by the scholar
Jeong Yak-jeon (정약전) in 1814. To make the
gejang, the crabs are cut into several pieces or used whole if they are not large. One or two days after the
beoltteokge have been marinated in a
ganjang-based sauce, one can enjoy the
gejang which has a fresh and sweet taste. However,
beoltteok gejang can not be preserved for a long time, so it is said that the name reflects the fact;
beotteok means "quickly" or "immediately" in Korean.
Kkotgejang (꽃게장) is made with
kkotge (
horse crab), which is the most consumed crab in South Korea. It is also a local specialty of
Jeolla Province, and the dish is known for the umami taste. After cleaned, the live crabs are chopped into several pieces, and a mixture of
ganjang, sliced scallions, garlic, ginger, chili pepper powder, sesame seeds, salted is poured over them. It can be eaten one day after preparation.
Another local speciality of Jeolla Province is
konggejeot (콩게젓) which is indigenous to
Gangjin County. The
gejeng is made by grinding crabs as small as a bean (
kong in Korean) with
millstones. The thick ground paste is mixed with salt and
gochujang. In
Jeju Island,
gejang is called
gingijeot (깅이젓) made on every fifteenth of March in the
lunar calendar at low tide. It is traditionally said that
gingijeot is good to cure every illness in the region.
Chamgejang (참게장) is a local specialty of
Gyeonggi Province and is made with
chamge (
Chinese mitten crab) which generally live in the rivers of Korea which flow to the
Yellow Sea.
Chamge harvested in the
Imjin River near the
Paju region is especially famous for its unique taste and having a less earthy smell, so for many centuries the crabs were presented to the King of Korea as a delicacy. As demonstrated by the fact that records on
chamge can be found in several historical documents regarding fisheries and cuisine such as
Jasaneobo,
Gyuhap chongseo (Women's Encyclopedia), and the chapter
Jeoneoji (전어지) of
Imwon gyeongjeji (임원경제지), the dish has been eaten by Koreans for a long time. However, these days pollution in the rivers has decreased the crab's habitat, so
chamge is barely found except in Imjin River.
Chamgejang is commonly nicknamed "bapdoduk' (밥도둑, literally "a meal thief" or "a rice thief") because it is considered a good dish for arousing one's appetite. The dish is intended to preserve for long periods, so the
gejang is saltier than other varieties.
[
Chamgejang is also widely eaten in
Gyeongsang Province, and is prepared at every house during autumn to make a
banchan (small side dish) for the next summer. The crabs are also caught in rice fields during the harvest season, and female crabs are considered the best because they contain a lot of roe and fatty
tomalley
（source : wikipedia)
Yangnyeom gejang, the dish is made with raw crabs and a spicy and sweet sauce of chili pepper powder, and ground
Korean pear, onions, ginger and garlic, as well as whole sesame seeds, and
sesame oil. In general, the
gejang can be eaten a half day after the preparation and consuming the dish within two or three days is best to have its intact spicy and sweet and sour taste. If crabs are first marinated in a boiled and chilled mixture of
eakjeok (액젓, filtered
jeotgal) and soy sauce before mixing the spicy sauce, the
yangnyeom gejang can be well marinated with the latter sauce, and can be preserved longer.(source : wikipedia)
这是辣酱蟹。。。