Korean Spicy Crab Food

GANJANG GEJANG (RAW CRABS MARINATED IN SOY SAUCE)

Steps:

• Put the live crabs in the freezer for an hour or two (longer is fine as well), unless you are comfortable with handling live crabs.
• Meanwhile, bring all the marinade ingredients to a boil over medium high heat. Reduce the heat to medium low, and continue to boil, covered, for about 20 minutes. Remove the kelp after about 10 minutes of boiling. Strain the brine. Discard the fruit and vegetables. Cool completely, and then refrigerate until ready to use.
• Clean each crab thoroughly with a kitchen brush. Drain well in a colander in the fridge.
• Place the crabs in an airtight container or jar. Add the chili pepper, onion and lemon slices. Pour the brine over the crabs. Make sure all the crabs are submerged. Weigh them down, if necessary, with a small bowl or plate that fits inside the container. Refrigerate.
• After one day, strain the brine into a pot (and put the crabs back in the fridge). Bring the brine to a boil over medium heat, and boil for 3 to 4 minutes. Wait for the brine to completely cool, and then pour it back over the crabs. You can skip this process, but it enhances the flavor of the brine and helps the crabs to last longer.

KOREAN SPICY CRAB

Steps:

• Clean crab and drain excess water.
• Slice Jalapeños, ginger and onion, into long pieces.
• In a bowl, combine the sliced vegetables and the rest of the ingredients (except for the crab), and mix.
• When the sauce is ready, and add crab pieces into it. combine.
• Store it in a container. If you plan on eating it the day you make it, once you finish making it, leave it on the counter for about 30 minutes before covering it and putting it in the fridge. Let it marinate for at least 3 hours.
• If you do not plan on eating it soon, store it in a container and immediately place it in the refrigerator.