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How to make Ganjang - gejang
Hi everybody!
Today,
We are going to make exciting stuff.
You know what it is?
I can hear sounds. Shhh...
Crabs. Fresh fresh alive crabs.
We are going to make Korean side dish.
Ganjang gejang.
I just came back from Chinatown.
I bought this, half dozen.
Six crabs.
Alive.
I'm crazy about crabs.
How about you?
Promise.
These guys are so alive.
Really, really like energetic.
See.
These are blue crabs.
Around here is a stomach area.
It's like a dome.
This is a female.
And then I really expected this guys
to have some eggs inside.
Oops.
Freeze two hours.
This is my freezer.
And I'm gonna put them like this facing down.
While I'm waiting for my crabs,
I'm going to make marinade.
Everybody has their own secret
delicious marinade recipe.
Some people use Korean medicine here.
First, let's start with one apple.
This is Fuji apple.
Sweet apples are better
because what we want from this apple
is the delicious flavour and sweetness.
One medium onion.
Let's add garlic.
Ginger.
So ginger, around one tablespoon.
Just chop it up.
Green chilli pepper.
Dried red chilli pepper.
Dried kelp.
Two and half cups of soy sauce.
Rice syrup.
Quarter cup.
Six cups of water.
And then I'm going to bring it to a boil.
Medium high heat.
Let's boil.
Around 20 minutes after...
Bubbles have come up.
And then I'm going to lower the heat.
Over medium heat.
I've been boiling this marinade for one hour.
It smells so good!
Really great.
Apples, onion, and this kelp.
I can't help but taste it.
Delicious!
Sweet and a little spicy.
We have to cool this down thoroughly.
And then later I'm going to strain this.
And then clear broth.
Let's check out our crabs.
Let's open the sides.
Exactly two hours, let them sleep.
Okay...
We are going to
remove this way.
Let's open this shell.
Wow~ Look at these eggs!
So let's remove the gills.
Antenna and eyes around here.
Let's clean up.
And these tips of these legs
not much meat here,
so we are going to clean this.
Cut if off.
Wow, really nice.
I'm going to wash this.
The reason why I arrange this all
nicely line by line.
After washing this, drain this,
I'm going to put them back together again.
Very clean.
Put it back.
See how dirty it is.
Abdomen part is on the bottom.
Because I want to drain the water.
And this is one gallon jar.
I bought this.
Americans use this as a cookie jar.
This is perfect for making gejang.
Let's strain this marinade.
Press down.
To save any leftover broth.
I will just make a really cold water.
Now, when it's all cooled down,
really nice.
I can't resist again.
Not salty.
And pour this.
This is my precious rock.
Always have this ready.
And whenever I make some pickles,
it needs to be soaked or submerged,
then I'm using this guy.
I'll meet you guys in 24 hours for dinner.
I'll make rice and
show you how to eat this.
24 hours, keep this in the refrigerator.
See you soon~!
Hi guys!
24 hours later,
let's take a look at our gejang!
Great~
So my rock. I'm going to take it out.
Thank you rock~
This gejang is well-marinated now.
Oh my~
This is shilgochu.
Green onion.
And sesame seeds.
Okay, juicy.
Like this.
Cucumber.
How can you eat this?
And
easily
cut it.
Between these legs.
Oh my~ Delicious~
I don't want to lose anything.
This part, how can you eat this?
So, back of knife blade.
Okay, here.
Wow~
Oh my gosh, so good~
Sweet, soft like ice-cream.
Like jello.
And rice.
This is sauce.
Lots of sauce.
Not very salty this sauce.
And one slice of cucumber.
This shell.
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And mix this inside.
This is a real delicacy.
Enjoy my recipe.
See you next time~ Bye!
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