Ganjang gejang
Two months in spring, while the roe fills
The original "rice thief": roe-laden female gazami crab, steeped for three days
Gazami crab becomes a different food with every season. From April to June, ahead of spawning, the female fills with roe and the inside of her carapace fills with rich tomalley; ganjang gejang, soy-marinated raw crab, is made only with the females of those two months. Autumn males, meaty as they are, do not give the same taste. This is also where the names part ways — salted in brine it becomes gejeot, steeped in simmered soy sauce it becomes gejang. And what this item is judged on is not the leg meat but the inside of the carapace, the place where the rice is mixed.
- Female crab
- April to June, before spawning. The apron fills with roe and the shell with tomalley.
- Male crab
- Meatiest in autumn. With no roe, it is mostly steamed or used in soups.
- Crab shell
- The innards inside the carapace. The place the rice is mixed, and where the value of this item sits.
- Re-pouring
- A method of draining the simmered soy sauce, boiling it again and pouring it back, over and over. Split into three pourings, it reaches inside the shell.
48–72h
How long this raw material steeps
Right up to the point the roe sets — past three days the meat turns salty
Compare maturation times across the four itemsHow to eat it, and what with
There is no cooking step, so the moment you take it out is the end of the preparation. What sits beside it decides what kind of meal it becomes.
How
- 01
Rice mixed in the shell
Put rice in the crab shell and mix it with the marinade. That one bowl is the reason people eat gejang.
- 02
Leg meat as it is
Cut the legs open with scissors and pick out the meat. The plate empties even without rice.
- 03
Boil the leftover marinade for braising
Once the crab is gone, bring the remaining soy sauce to a full boil, then use it for soy-braised eggs or tofu.
With what
- Warm white rice
- The dish is only complete once the marinade soaks into the grains. On cold rice the fat sets and sits on the surface.
- Sesame oil · crumbled gim
- Add them as you put the rice in the shell. They hold down the fishy edge and finish with a nutty aroma.
- Egg yolk
- Stir a yolk into the leftover marinade and the saltiness rounds out, enough for one more bowl of mixed rice.
- Cucumber · radish salad
- After a salty marinade you need something crisp and cold. This is the pairing that gets the plate finished.
One specification for all four
All four items ship in the same 200 g tray. The raw materials differ, but the amount that goes into one meal is the same.
- Main ingredient
- Korean-produced gazami crab (roe-laden female, spring) · brewed soy sauce
- Origin
- 100% Korean-produced — Yeonpyeong and the waters off Incheon in the West Sea, females taken April to June before spawning
- Soy sauce blend
- Brewed soy sauce + dashi stock + rice wine — poured over three times
- Pasteurization
- Non-thermal HPP · in-package pressurization
- Distribution
- Chilled 0–4°C · shelf life target up to 30 days
200 g
GEJANG
Formal meal · everyday side dish
Trimmed roe-laden female crab and the simmered soy sauce are sealed in together. High pressure is applied to the sealed pack, so no further seasoning goes in before you open it and the balance stays exactly where it was at its best.
- Per serving
- One meal for 1–2 people
- Storage
- Chilled 0–4°C · shelf life target up to 30 days
- Format
- Black tray · gold seal lid
- Opening
- Single opening · keep refrigerated after opening
WHY HPP
Because raw gazami crab is steeped in soy sauce, heat would break up the flesh and set the roe. High pressure applies pressure alone to the sealed pack, reducing pathogens while leaving the grain of the roe and the spring of the leg meat intact. For a preparation that is never cooked, this is effectively the only way to secure safety.
Full specifications
- Main ingredient
- Korean-produced gazami crab (roe-laden female, spring) · brewed soy sauce
- Origin
- 100% Korean-produced — Yeonpyeong and the waters off Incheon in the West Sea, females taken April to June before spawning
- Soy sauce blend
- Brewed soy sauce + dashi stock + rice wine — poured over three times
- Maturation time
- 48–72 hours · 0–4°C
- Portion size
- 200 g · one meal for 1–2 people
- Pasteurization
- Non-thermal HPP · in-package pressurization
- Distribution
- Chilled 0–4°C · shelf life target up to 30 days
- Position
- Formal meal · everyday side dish
* The specifications shown are development targets.
OEM · bulk supply inquiries
We discuss per-item specification changes, own-brand production and export specifications. Send us your requirement sheet and we will reflect it at the design stage in our reply.
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