Gejang
| Gejang | |
 Gejang | |
| Korean name | |
|---|---|
| Hangul | 게장, 게젓 |
| Revised Romanization | gejang, gejeot |
| McCune–Reischauer | gechang, gechot |
Gejang or gejeot is a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating live fresh crabs in ganjang (Korean soy sauce). It is also called gejeot which means jeotgal made with crabs in Korean.[1] Gyeongsang, Jeolla Province and Jeju Island are famous for their own characteristic gejang.[2]
Preparations
Crabs are throughly cleaned by a brush as submerged in a bowl of water, and then are rinsed to remove the moisture. The crabs are put in a hangari (earthenware) and are salted for about 6 hours. The sauce is prepared by boiling a mixture of ganjang for a short period of time along with sesame oil, sugar, finely sliced scallions, minced garlic, and ginger, and finely shredded red chili pepper. As the salted crabs are taken out from the hangari and placed on a suitable bowl, the sauce is poured onto the crabs when hot. One hour after that, the poured ganjang in the bowl is taken out from the bowl and is reheated until boiled. It is again put over the crab, and the procedure is repeated in third or fourth times. After the sauce are chilled, the dish can be eatable. If using the once boiled ganjang after chilled, the gejang can be eatable past 2 weeks and its preservation would be longer. As a variety, when pouring the sauce over salted crabs, if minced beef are added in the ingredients, the gejang can have more umami taste.[1]
Types
Types can be divided by crab type, and cooking method.
- Kkotgejang (꽃게장)[3]
- Chamgejang (참게장)[4]
- Beoltteok gejang (벌떡게장), a local specialty of Jeolla Province[2]
- Konggejeot (콩게젓), a local speciality of Gangjin, Jeolla Province
See also
References
- ^ a b "게장" (in Korean). Doosan Encyclopedia.
- ^ a b "게장" (in Korean). Empas / EncyKorea.
- ^ "꽃게장" (in Korean). Doosan Encyclopedia.
- ^ "참게장" (in Korean). Doosan Encyclopedia.
External links
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