Gejang facts for kids
| Gejang | |
Gejang
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Quick facts for kids Korean name |
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| Hangul |
게장, 게젓
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| Hanja |
게醬
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| Revised Romanization | gejang, gejeot |
| McCune–Reischauer | gechang, gechot |
Gejang (pronounced "gay-jahng") is a special Korean dish. It's made by taking fresh, raw crabs and marinating them. This means soaking them in a flavorful sauce. There are two main types: one uses a soy sauce called ganjang, and the other uses a spicy sauce made with chili pepper.
The name Gejang comes from two Korean words: "ge," which means "crab," and "jang," which means "sauce" or "condiment." Originally, Gejang always meant crabs marinated in soy sauce. But now, to tell the difference, the soy sauce version is often called "ganjang gejang" (간장게장). The spicy version is called "yangnyeom gejang" (양념게장). "Yangnyeom" means "seasoning" in Korean, and it refers to the spicy chili sauce.
Some parts of Korea are very famous for their Gejang, like Gyeongsang Province, Jeolla, and Jeju Island. It's a well-known specialty of Yeosu in South Jeolla Province.
History of Gejang
People have been eating Gejang in Korea for a very long time! We can find records of this dish in old books from the Joseon Dynasty (1392-1910). These books describe different ways to make Gejang.
One old method, mentioned in a book from the late 1600s, involved marinating crabs in leftover sediments from making alcohol. This special way of making Gejang helped it last a very long time, even until the next spring! This shows that Koreans were enjoying Gejang at least as far back as the 17th century.
Crabs for Gejang
In Korean traditional medicine, crabs are thought to have a "cold" nature. This means they can help cool down your body. So, some people believe Gejang is good for cooling you down, especially when you feel too warm.
Long ago, Gejang was often made with freshwater crabs. But these crabs are harder to find now. So, today, Gejang is mostly made with kkotge (which means "flower crab" or horse crab). These crabs are caught in the Yellow Sea, on the west side of Korea.
Some famous freshwater crab Gejang dishes still exist. For example, chamgejang from North Gyeongsang Province can be kept for a whole year. Another type, beotteok gejang, can be eaten right after it's made.
How to Make Gejang
Making Gejang takes a few steps, depending on whether it's the soy sauce or spicy version.
Making Ganjang Gejang (Soy Sauce Crab)
To make ganjang gejang, first, the crabs are cleaned very well with a brush and rinsed. Then, they are placed in a special earthenware pot called a hangari and salted for about six hours.
Next, a special sauce is prepared. This sauce is made by boiling ganjang (soy sauce) with ingredients like sesame oil, sugar, sliced scallions, minced garlic, ginger, and fresh red chili pepper.
Once the sauce is ready, it's poured hot over the salted crabs. After an hour, the sauce is drained, reheated until it boils, and poured over the crabs again. This process is repeated a few times. The dish is ready to eat once the sauce cools down. If the sauce is boiled and chilled each time, the Gejang can last for about two weeks or even longer. Sometimes, people add lemon or other spices to make the flavor even richer and remove any fishy smell.
Making Yangnyeom Gejang (Spicy Crab)
Yangnyeom gejang is made with raw crabs and a spicy, sweet sauce. This sauce includes chili pepper powder, ground Korean pear, onions, ginger, garlic, sesame seeds, and sesame oil.
This spicy Gejang can usually be eaten just half a day after it's made. It tastes best if you eat it within two or three days to enjoy its fresh, spicy, sweet, and sour flavors. Sometimes, crabs are first marinated in a mix of fermented fish sauce and soy sauce. This helps the spicy sauce soak in better and makes the dish last longer.
Different Types of Gejang
There are many kinds of Gejang, named after the type of crab used, the region it comes from, or how it's cooked.
Beoltteok Gejang
Beoltteok gejang is a special dish from Jeolla Province. It's made with live Charybdis crabs, which are called beoltteokge in Korean. These crabs have a hard, reddish-brown shell and are found in Korean seawater. The crabs are cut into pieces or used whole if they are small. After marinating in a soy sauce-based sauce for a day or two, this Gejang has a fresh and sweet taste. The name "beoltteok" means "quickly" or "immediately," because this type of Gejang doesn't last long.
Kkotgejang
Kkotgejang is made with kkotge (horse crab), which is the most popular crab eaten in South Korea. This dish is also a specialty of Jeolla Province and is known for its delicious umami flavor. After cleaning, the live crabs are chopped. Then, a mixture of ganjang, sliced scallions, garlic, ginger, chili pepper powder, and sesame seeds is poured over them. It can be eaten one day after it's made.
Konggejeot
Another unique dish from Jeolla Province is konggejeot, found in Gangjin County. This Gejang is made by grinding crabs until they are as small as a bean ("kong" in Korean). This thick paste is then mixed with salt and gochujang (Korean chili paste).
Gingijeot
On Jeju Island, Gejang is called gingijeot. It's traditionally made on the fifteenth day of March in the lunar calendar during low tide. People on Jeju Island used to believe that gingijeot could help cure many illnesses.
Chamgejang
Chamgejang is a specialty of Gyeonggi Province. It's made with chamge (which means Chinese mitten crab). These crabs usually live in Korean rivers that flow into the Yellow Sea. Chamge from the Imjin River near Paju are especially famous for their great taste and less earthy smell. For centuries, these crabs were even given to the King of Korea as a special treat!
Chamgejang is often called "bapdoduk" (밥도둑), which means "a meal thief" or "a rice thief." This is because it's so delicious that it makes you want to eat a lot of rice with it! This type of Gejang is meant to be kept for a long time, so it's usually saltier than other kinds.
Chamgejang is also popular in Gyeongsang Province. Many families make it in the autumn to have as a side dish for the next summer. Female crabs are considered the best because they have a lot of roe (eggs) and fatty parts.
Serving Gejang
Yeosu is famous for its Gejang, as well as another dish called gat kimchi. When you order a meal that focuses on ganjang gejang, it's called gejang baekban (게장백반). This meal usually includes a plate of ganjang gejang, several different banchan (small side dishes), and a bowl of cooked rice.
Images for kids
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Served ready to eat the tomalley and roe of Gejang
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Yangnyeom gejang
See also
In Spanish: Gejang para niños
