Dish
Gejang
Gejang is made by cleaning and preparing fresh raw crab, then marinating it in a mixture of soy sauce, garlic, ginger, and other seasonings. The dish is then refrigerated for several hours to allow the flavors to meld together. The result is a flavorful, tender crab that is perfect for any occasion.
Origins and history
Gejang originated in the coastal regions of Korea, where fresh seafood is abundant. It has since become a popular dish in many Korean restaurants around the world.
Dietary considerations
Gluten-free options are available by using gluten-free soy sauce. It is not suitable for those with shellfish allergies.
Variations
Variations of Gejang include using different types of seafood, such as shrimp or lobster, or using different seasonings to create a unique flavor profile.
Presentation and garnishing
Gejang can be presented on a bed of mixed greens or on a decorative plate. It is often garnished with a sprig of fresh cilantro or green onion.
Tips & Tricks
To ensure that the crab is fresh and safe to eat, be sure to purchase it from a reputable seafood market.
Side-dishes
Gejang is typically served as an appetizer or a side dish. It can also be served with a side of steamed rice or noodles.
Drink pairings
Gejang pairs well with a light beer or a crisp white wine, such as Riesling or Chardonnay.
Delicious Gejang recipes
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