Our very first taste of ganjang gejang, courtesy of Keun Giwajip
Our very first taste of ganjang gejang, courtesy of Keun Giwajip
by firefortysix
1 Comment
firefortysix
Crabs are our favourite seafood and we’re always on the lookout for any dish that features the crusty crustacean. In Seoul, that meant that we definitely had to try Ganjang Gejang, or raw crab marinated in soy sauce.
We reached Keun Giwajip (큰기와집 / 大瓦房) on a weekday, just before their opening time of 11:30am and there was already a long queue. We didn’t manage to get in on the first sitting and had to wait 1.5 hours to get a table.
The raw marinated crab (₩53,000) was served with minimal fanfare, but we knew it was en-route from the unmistakable perfume of seafood that preceded it. Followed by the stunning visuals of golden roe delicately perched on juicy chunks of semi-translucent flesh.
Based on the many YouTube videos we’d seen, the recommended technique is to pick up a piece of crab, hold it confidently and then slowly squeeze. Taking a bite as the flesh oozes out seductively, and repeating until every last morsel is consumed.
I found out the hard way that ganjang gejang is truly an acquired taste. One that, unfortunately, I wasn’t able to acquire.
1 Comment
Crabs are our favourite seafood and we’re always on the lookout for any dish that features the crusty crustacean. In Seoul, that meant that we definitely had to try Ganjang Gejang, or raw crab marinated in soy sauce.
We reached Keun Giwajip (큰기와집 / 大瓦房) on a weekday, just before their opening time of 11:30am and there was already a long queue. We didn’t manage to get in on the first sitting and had to wait 1.5 hours to get a table.
The raw marinated crab (₩53,000) was served with minimal fanfare, but we knew it was en-route from the unmistakable perfume of seafood that preceded it. Followed by the stunning visuals of golden roe delicately perched on juicy chunks of semi-translucent flesh.
Based on the many YouTube videos we’d seen, the recommended technique is to pick up a piece of crab, hold it confidently and then slowly squeeze. Taking a bite as the flesh oozes out seductively, and repeating until every last morsel is consumed.
I found out the hard way that ganjang gejang is truly an acquired taste. One that, unfortunately, I wasn’t able to acquire.
Well, at least I tried.