Popular Crab Dishes in Korean Cuisine - Cajun Part 1

Author: blogger K

Posted on Tuesday, October 1, 2019

In September, I had the opportunity to talk individually about Korean food with two company-related acquaintances, one in his 50s and the other in his 60s.

At that time, they both mentioned that they liked cajuns, so this was a timely topic for me personally.

I would like to share it with our readers.

Cajun" is a Korean dish made by marinating raw blue crab in sauce.

There are two types of sauce. This is the first part, which is gradually becoming more and more common in Japan.

Introducing "kanjanggaejang.

The dazzling colors of kangjanggaejang are sure to whet the appetite of anyone who sees it.

Kangjang" means soy sauce, and as you can see from this picture, plenty of chili peppers are used.

It looks and tastes different from Korean food.

The seasoning of "kanjang cajun" varies from restaurant to restaurant.

Some use soy sauce as a secret ingredient to give it a mild taste, while others use honey (?) as a secret ingredient to give it a salty taste. honey (?) is used as a secret ingredient to make it milder,

The kangjanggaejang pictured in the photo is a Seoul specialty.

The kangjanggaejang in the photo is from Sinsa-dong in Gangnam-gu, Seoul,

It is served at a long-established restaurant in Sinsa-dong, Gangnam district of Seoul, where many seafood restaurants, including those serving ganjanggaejang, are concentrated,

It is a good mix of salty soy sauce and honey sweetness and smoothness. Crab meat and crab miso served on the shell,

The female crabs, depending on the time of year, may be carrying orange-red roe, and the color of the crab meat and crabmeat is nothing short of mouthwatering.

The long-handled spoon used in Korean cuisine is used to scoop out every bit of the crab meat from the shell and eat every last bit of it.

You can eat it wrapped in Korean seaweed with rice or as a snack with a glass in your hand.

I am sure many of you have experienced that when eating crab dishes, you are so focused on peeling the shells that you cannot even have a conversation with the people in the same room,

Fortunately, this is not the case with kejang.

But fortunately, this is not the case with kejang.

I often see live blue crabs for sale in Japanese markets. If you are interested in buying them and making Kanjanggaejang at home, please let us know.

If you are interested in trying to buy it and make your own Ganjanggaejang at home, please let us know.

In the next issue of Part 2, we will introduce "Yangnyeon Kaejang," a sweet and spicy seasoning.

Stay tuned.