{{Short description|Marinated crab dish in Korean cuisine}} {{Italic title}} {{Infobox Korean name/auto |image=Korean seafood-Ganjang gejang-01.jpg |caption= |hangul=게장; 게젓 |hanja=게醬 |ipa = {{IPA|ko|kedʑaŋ|}}; {{IPA|ko|kedʑʌt̚|}} }} '''''Gejang''''' ({{Korean|hangul=게장}}) or '''''gejeot''''' ({{Korean|hangul=게젓|labels=no}}) is a variety of ''jeotgal,'' or salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs in either ''ganjang'' (soy sauce) or a chili pepper powder based sauce. The term consists of two words; ''ge'', meaning "a crab", and ''jang'' which means "condiment" in Korean.<ref name="Doosan">{{cite web |url=http://map.encyber.com/search_w/ctdetail.php?masterno=8981&contentno=8981 |archive-url=https://web.archive.org/web/20080922033713/http://map.encyber.com/search_w/ctdetail.php?masterno=8981&contentno=8981 |url-status=dead |archive-date=2008-09-22 |script-title=ko:게장 |publisher=Doosan Encyclopedia |language=Korean }}</ref> The crabs selected for the Gejang dish are mainly female crabs with eggs.
While ''gejang'' was originally used to refer to crabs marinated in soy sauce, it is now also called '''''ganjang-gejang''''' ({{Korean|hangul=간장게장|labels=no}}) to differentiate it from ''yangnyeom-gejang'' ({{Korean|hangul=양념게장|labels=no}}). The latter is a relatively new dish that emerged alongside the boom in South Korea's restaurant industry. Its origins appear to come from the Chungcheong and Jeolla provinces, which both have long-standing traditions of mixing raw fish or dried pollock with a spicy red pepper flake or gochujang sauce.<ref name=":0">{{Cite web |script-title=ko:한국국제교류재단 KF |url=https://www.koreana.or.kr/koreana/na/ntt/selectNttInfo.do?nttSn=120497&bbsId=1116 |access-date=2024-05-08 |website=www.koreana.or.kr |language=ko}}</ref> People later began preparing crab in a similar fashion, resulting in what is known today as yangnyeom-gejang.<ref name=":0" /><ref name="joins">{{cite news|url=http://myfriday.joins.com/myfriday/article/m_article_view.asp?aid=247075&servcode=3020303 |archive-url=https://web.archive.org/web/20110713114639/http://myfriday.joins.com/myfriday/article/m_article_view.asp?aid=247075&servcode=3020303 |url-status=dead |archive-date=2011-07-13 |publisher=JoongAng Ilbo |author=전필호 |date=2006-02-23 |script-title=ko:(서울) 맛집 스파이 잠입! - 간장게장 편 |language=Korean }}</ref> "Yangnyeom" means "seasoning" or "seasoned" in Korean, and refers to the spicy sauce of the dish that is made with chili pepper powder.
The Gyeongsang, Jeolla, and Jeju regions are famous for their own types of ''gejang''.<ref name="EncyKorea">{{cite web|url=http://100.empas.com/dicsearch/pentry.html?s=K&i=241830&v=42 |script-title=ko:게장 |publisher=Empas / EncyKorea |language=Korean}}</ref> It is a representative specialty of Yeosu in South Jeolla Province, and a traditional Jeolla cuisine dish.<ref>{{cite news|last=Moon|first=Gwang-lip|title=Traditional cuisines to savor at the World Fair|url=http://koreajoongangdaily.joinsmsn.com/news/article/article.aspx?aid=2956133|accessdate=22 May 2013|newspaper=Korea JoongAng Daily|date=14 July 2012|url-status=usurped|archiveurl=https://archive.today/20130616123705/http://koreajoongangdaily.joinsmsn.com/news/article/article.aspx?aid=2956133|archivedate=16 June 2013}}</ref> According to Korean traditional medicine, crabs possess a 'cold nature' that can cool one's body temperature, and so ''gejang'' is believed to be good for driving away the spring fever.
==Historical records== [[File:Korean seafood-Ganjang gejang-Marinated crabs in soy sauce-01.jpg|thumb|''Gejang'' marinated in soy sauce]] Historical records on ''gejang'' can be found in books such as ''Sallim gyeongje'' (lit. "Farm Management"),<ref>[http://www.aks.ac.kr/glossary/glossary_detail.asp?g_code=3371&page=1&c_code=&search_field=all&keyword=sallim+gyeongje&order=g_korean&kanada= ''산림경제(山林經濟), Sallim gyeongje''] {{Webarchive|url=https://web.archive.org/web/20130728042029/http://www.aks.ac.kr/glossary/glossary_detail.asp?g_code=3371&page=1&c_code=&search_field=all&keyword=sallim+gyeongje&order=g_korean&kanada= |date=2013-07-28 }} The Academy of Korean Studies</ref> ''Gyuhap chongseo'' (lit. "Women's Encyclopedia"),<ref name="규합총서閨閤叢書, Gyuhap chongseo">{{cite web |url=http://www.aks.ac.kr/glossary/glossary_detail.asp?g_code=7634&page=1&c_code=&search_field=all&keyword=Gyuhap+chongseo&order=g_korean&kanada= |script-title=ko:규합총서(閨閤叢書), Gyuhap chongseo |publisher=The Academy of Korean Studies |language=Korean, English |access-date=2009-02-18 |archive-date=2016-03-04 |archive-url=https://web.archive.org/web/20160304003230/http://www.aks.ac.kr/glossary/glossary_detail.asp?g_code=7634&page=1&c_code=&search_field=all&keyword=Gyuhap+chongseo&order=g_korean&kanada= |url-status=dead }}</ref> ''Jubangmun'' ({{Korean|주방문|酒方文|lit=Book of Making Alcoholic Beverages|labels=no}}), ''Siui jeonseo'' (lit. "Complete Collection of Corrections and Discussions"), and others written during the Joseon period (1392–1910). As a traditional Korean dish, is estimated to have been consumed on the Korean Peninsula since the 1600s. According to ''Sallim gyeongje'' which is written around the end of the 17th century, making ''gejang'' is referred to as ''"johaebeop"'' ({{Korean|hangul=조해법|hanja=糟蟹法|labels=no}}), which means "a way of marinating crabs in sediments of liquor". With this method, crabs are marinated in a mixture of ''jaegang'' (재강, sediments of liquor), salt, and an alcoholic beverage. Generally, ''gejang'' spoils if preserved for a long time; however, the ''gejang'' made using ''johaebeop'' can be eaten until the next spring. Additionally, the book records various ways of making gejang such as ''juhaebeop'' (酒蟹法, made with alcoholic beverage), ''chojang haebeop'' (醋醬蟹法, made with soy sauce and vinegar), and ''yeomtang haebeop'' (鹽湯蟹法, made with boiled salted water). It also records methods of crab rearing which are called ''Yukseon chibeop'' (肉膳治法). These records verify that the consumption of ''gejang'' in the Korean diet appeared as early as the 17th century.<ref name="EncyKorea" /><ref>{{Cite web|url=http://hansik.or.kr/kr/story/storyView.do?menuId=49&searchId=94&curPage=1&isPaging=true&searchCode=&searchOrder=text&searchWord=|script-title=ko:맛있고 재미있는 한식이야기 < 한식 스토리 < 한식(Hansik) < 한식 포털|website=hansik.or.kr|language=ko|access-date=2018-06-23}}</ref> Historical records such as the "Gyuhap Chongseo," "Jubangmun," and "Shinui Jeonseo" mention gejang. Crabs were easily accessible by simply stepping into the water, and even when food was scarce, households could make soy sauce, making gejang a common dish. At that time, it was referred to as salted crab. thumb The term "ganjang gejang" (soy sauce marinated crab) became popular in South Korea south of the 38th parallel after yangnyeom gejang (spicy marinated crab) gained popularity in the 1980s. There are two main types of gejang that became popular in South Korea from the 1990s, differentiated by their marinades: the soy sauce-based ganjang gejang ({{Korean|hangul=간장게장|labels=no}}) and the spicy yangnyeom gejang ({{Korean|hangul=양념게장|labels=no}}) made with a chili seasoning. Typically, these dishes are eaten raw without heating. They are often referred to as "rice thieves" ({{Korean|hangul=밥도둑|labels=no}}) because they pair so well with rice. The most delicious blue crabs are considered to be those caught from December to June for females, and from July to October for males, although the timing can vary by species. Outside these periods, rapidly frozen crabs may be used. Gejang is served in seafood and barbecue restaurants across South Korea, and there are also specialized gejang restaurants. It is sold in department store delis and markets as well. According to the South Korean Ministry of Unification's "Specialist Written Unification Food Recipe" on December 20, 2021, the Korean-style ganjang gejang popular in Japan does not exist in North Korea. Instead, North Korean gejang is characterized by the use of "dry soy sauce." This unique North Korean ingredient is a solid form of soy sauce, which is not yet used in South Korean cuisine. North Korean gejang is not cooked, so it is best to use richly flavored brewed soy sauce to enhance its taste and aroma. Yangnyeom gejang is a seasoned crab dish, and as people began to refer to it as such, the existing gejang became known as ganjang gejang. The commercialization of ganjang gejang began when several Korean celebrities started businesses under their names. Notably, the entertainer Kim Soo-mi was involved.<ref>{{Cite web |date=2018-06-21 |script-title=ko:'수미네 반찬' 김수미표 간장게장 레시피, 최초 공개…얼마나 맛있길래? |url=https://www.hankyung.com/article/201806218862H |access-date=2024-09-17 |website=The Korea Economic Daily |language=ko}}</ref> As Korean celebrities promoted ganjang gejang, interest in the dish grew, leading to the establishment of ganjang gejang restaurants and increased consumption. In the 21st century, ganjang gejang has gained global popularity. It is particularly well-known in Japan, where it is highly recognized. The Japanese interest in ganjang gejang stems from the similarities in food culture, such as the use of soy sauce, rice, and seafood. Additionally, it was an unfamiliar type of food in Japan, and after the "Winter Sonata" boom, Japanese tourists visiting Korea often included ganjang gejang in their dining experiences. Consequently, some ganjang gejang restaurants in Seoul specifically target Japanese customers and offer services in Japanese. Since the 21st century, ganjang gejang has also become known in the United States and Western Europe, and it is now a common dish for visitors to Korea to try.<ref>{{Cite web |url=http://se-cu.com/ndsoft/error.html |access-date=2024-09-17 |website=se-cu.com}}</ref><ref>{{Cite web |title=MSN |url=https://www.msn.com/ja-jp/news/opinion/%E5%A4%96%E5%9B%BD%E4%BA%BA%E3%81%8C%E6%9C%80%E8%BF%91%E9%9F%93%E5%9B%BD%E3%81%A7%E3%82%88%E3%81%8F%E9%A3%9F%E3%81%B9%E3%82%8B%E6%96%99%E7%90%86-%E3%82%AB%E3%83%B3%E3%82%B8%E3%83%A3%E3%83%B3%E3%82%B1%E3%82%B8%E3%83%A3%E3%83%B3%E3%81%8C%E4%BA%BA%E6%B0%97-%E3%83%91%E3%83%B3%E5%BA%97%E5%B7%A1%E3%82%8A%E3%82%82/ar-AA1q1s6Z |access-date=2024-09-17 |website=www.msn.com}}</ref>
==Crabs and harvest== [[File:Korea-Daejeon-Live crab bundles at a market-01.jpg|thumb|Live crab bundles at a market in Daejeon]] {{Expand section|date=July 2009}} G''ejang'' was originally made with freshwater crabs which have become scarce likely due to overfishing and climate change.<ref>{{Cite web |title=Global Crab Market Size, Share & Forecast 2025-2033 {{!}} Industry Trends & Growth Report – Renub Research |url=https://www.renub.com/ |access-date=2025-08-25 |website=www.renub.com |language=en}}</ref><ref>{{cite journal | last1=Cho | first1=Hoonseok | last2=Jung | first2=Pilgyu | last3=Jeong | first3=Mingyeong | title=Effects of Climate Change on Korea's Fisheries Production: An ARDL Approach | journal=Fishes | date=2025 | volume=10 | issue=4 | page=186 | doi=10.3390/fishes10040186 | bibcode=2025Fishe..10..186C | doi-access=free }}</ref> As a result, ''gejang'' is now commonly made with ''kkotge'' (horse crab), caught in the Yellow Sea (West Sea) on the west side of the Korean peninsula. Among the most popular ''gejang'' made with freshwater crabs are, ''chamgejang'' of the North Gyeongsang Province, which can be preserved and eaten after a year, and ''beotteok gejang'', which can be eaten immediately after preparation.<ref>Seo Jeong-bo (서정보) (March 19, 1999) (in Korean) [https://archive.today/20120630112235/http://news.donga.com/fbin/moeum?n=dstory$d_25&a=v&l=3&id=199903190188 여기가 맛집 - 간장게장요리 고양시 「예원」] The Dong-a Ilbo</ref>
==Preparation== thumb To prepare ''ganjang-gejang'', crabs are first thoroughly cleaned using a brush while submerged in a bowl of water. They are then rinsed to remove moisture. Next, the crabs are put in a ''hangari'' (earthenware crock) and are salted for about six hours. To prepare the sauce, a mixture of ''ganjang'' is boiled briefly along with sesame oil, sugar, finely sliced scallions, minced garlic, ginger, and finely shredded fresh red chili pepper. Once the salted crabs are removed from the ''hangari'' and placed in a bowl, the hot sauce is poured onto the crabs. An hour later, the ''ganjang'' is removed from the bowl and reheated to reach its boiling point. It is again poured over the crabs. This procedure is repeated for a third and fourth time. The dish can be eaten once the sauce is chilled. If using boiled ''ganjang'' after it has been chilled, the ''gejang'' can be eaten two weeks after preparation, and can be preserved for even longer periods. A variation involves adding minced beef while the sauce is poured over the crabs, endowing the ''gejang'' with more spices.<ref name="Doosan" /> In present times, some people may choose to add lemon, chili pepper, or traditional medicine when making ''gejang'' to remove its fishy smell and increase its rich flavor.<ref name="Chungcheong">Han Nam-hui (한남희), (Feb. 17, 2006) (in Korean) [http://www.cctoday.co.kr/news/articleView.html?idxno=158472 바람난 바다 봄을 부르다. (The Windy Sea calls in Spring)] Chungcheong Today</ref>
As for ''yangnyeom gejang'', the dish is made with raw crabs seasoned with a sweet and spicy sauce of chili pepper powder, ground Korean pear, onions, ginger, garlic, whole sesame seeds, and sesame oil. The ''gejang'' can be eaten half a day after it is prepared. It is also best to consume the dish within two or three days to keep its sweet, spicy, and sour taste intact. If the crabs are first marinated in a boiled and then chilled mixture of ''eakjeok'' (액젓, filtered ''jeotgal'') and soy sauce before adding in the spicy sauce, the ''yangnyeom gejang'' can be well marinated with the latter sauce, and be preserved longer.<ref name="Chungcheong" />
==Types== [[Image:Korean seafood-Gejang-01.jpg|thumb|Served ready to eat the tomalley and roe of ''Gejang'']] Types are divided by crab species, region, and cooking method. Among varieties, ''beoltteok gejang'' ({{Korean|hangul=벌떡게장|labels=no}}) is a local specialty of the Jeolla Province and is made with live ''Charybdis'', which are called either ''beoltteokge'' ({{Korean|hangul=벌떡게|labels=no}}) or ''minkkotge'' ({{Korean|hangul=민꽃게|labels=no}}) in Korean.<ref>{{cite web |url=http://seopo.co.kr/sub06/sub064.html |script-title=ko:민꽃게 (Charybdis japonica) |language=Korean |publisher=서포사랑 |url-status=dead |archiveurl=https://web.archive.org/web/20050307054341/http://www.seopo.co.kr/sub06/sub064.html |archivedate=2005-03-07 }}</ref> The crab has a hard carapace with a reddish-brown color and is found in the seawater of Korea, according to ''Jasaneobo'' (자산어보 "Fishes of the Huksan Island"),<ref>Kim, Ik-Soo, (2004) [http://ci.nii.ac.jp/naid/110004708016/en ''Fish Collections, Fish Diversity, and Ichthyological Research in Korea(Part One Collection Building''] National Science Museum monographs, v.24 pp.115-121, {{ISSN|1342-9574}}</ref> the first Korean fisheries science book written by scholar Jeong Yak-jeon ({{Korean|hangul=정약전|labels=no}}) in 1814. To make the ''gejang'', the crabs are cut into several pieces or used whole if they are not large. One to two days after the ''beoltteokge'' has been marinated in a ''ganjang''-based sauce, one can enjoy the ''gejang'' which has a fresh and sweet taste. However, ''beoltteok gejang'' can not be preserved for a long time, so it is said that the name reflects the fact; ''beotteok'' means "quickly" or "immediately" in Korean.<ref name="EncyKorea" />
''Kkotgejang'' ({{Korean|hangul=꽃게장|labels=no}}) is made with ''kkotge'' (horse crab) which is the most consumed crab in South Korea. It is also a local specialty of the Jeolla Province and is known for its umami taste. After being cleaned, the live crabs are chopped into several pieces and a mixture of ''ganjang,'' containing sliced scallions, garlic, ginger, chili pepper powder, sesame seeds, and salt is poured over them. It can be eaten one day after preparation.<ref name="Kkotge">{{cite web |url=http://map.encyber.com/search_w/ctdetail.php?masterno=828864&contentno=828864 |archive-url=https://web.archive.org/web/20080922033708/http://map.encyber.com/search_w/ctdetail.php?masterno=828864&contentno=828864 |url-status=dead |archive-date=2008-09-22 |script-title=ko:꽃게장 |publisher=Doosan Encyclopedia |language=Korean }}</ref>
Another local specialty of the Jeolla Province is ''konggejeot'' ({{Korean|hangul=콩게젓|labels=no}}) which is indigenous to Gangjin County. The ''gejang'' is made by grinding crabs as small as a bean (''kong'' in Korean) with millstones. The thick ground paste is mixed with salt and gochujang. In Jeju Island, ''gejang'' is called ''gingijeot'' ({{Korean|hangul=깅이젓|labels=no}}) and is made on the 15th day, 3rd month of the Korean calendar (lunisolar) at low tide. Traditionally, ''gingijeot'' is said to be a good cure for many illnesses in the region.<ref name="EncyKorea" /> thumb|''Yangnyeom gejang'' ''Chamgejang'' ({{Korean|hangul=참게장|labels=no}}) is a local specialty of the Gyeonggi Province. It is made with ''chamge'' (Chinese mitten crab) which generally live in the rivers of Korea that flow to the Yellow Sea. ''Chamge'' harvested in the Imjin River near the Paju region, is especially famous for its unique taste and less earthy smell. Thus, for many centuries the crabs were presented to the King of Korea as a delicacy.{{Citation needed|date=April 2021}}<!--Need approximate date range--> As records on ''chamge'' can be found in several historical documents regarding fisheries and cuisine such as ''Jasaneobo'', ''Gyuhap chongseo'' (Women's Encyclopedia<ref name="규합총서閨閤叢書, Gyuhap chongseo"/>), and the chapter ''Jeoneoji'' ({{Korean|hangul=전어지|labels=no}}) of ''Imwon gyeongjeji'' ({{Korean|hangul=임원경제지|labels=no}}), it is clear that the dish has been a long-standing Korean delicacy. In present times, river pollution has decreased the crab's habitat. As a result, ''chamge'' is rarely found except in the Imjin River. ''Chamgejang'' is commonly nicknamed "bapdoduk' (밥도둑, its literal translation being "a meal thief" or "a rice thief") because it is considered a good dish for arousing one's appetite. As this dish is intended to be preserved for long periods of time, the ''gejang'' is typically saltier than other varieties.<ref name="Chamge">{{cite web |url=http://map.encyber.com/search_w/ctdetail.php?masterno=827858&contentno=827858 |script-title=ko:참게장 |publisher=Doosan Encyclopedia |language=Korean |url-status=dead |archiveurl=https://web.archive.org/web/20080922033703/http://map.encyber.com/search_w/ctdetail.php?masterno=827858&contentno=827858 |archivedate=2008-09-22 }}</ref> thumb|Ganjang gejang ''Chamgejang'' is also widely eaten in the Gyeongsang Province, and is prepared at every house during autumn to make a ''banchan'' (small side dish) for the next summer. The crabs are also caught in rice fields during the harvest season, with female crabs being considered ideal as they contain more roe and fatty tomalley.<ref name="EncyKorea" />
==Serving== {{Expand section|date=July 2009}} Yeosu is famous for ''gejang'' as well as ''gat''-kimchi (갓김치). A meal emphasizing ''ganjang-gejang'' is called ''gejang baekban'' (게장백반) that consists of a plate ''ganjang-gejang'', various plates of ''banchan'' (side dishes), and a bowl of cooked rice.<ref>Kim Gang-suk (김강숙) (in Korean) [http://patzzi.joins.com/article_html/38076.html ''해외 여행이 지겨워진 당신을 위한 국내코스 - 테마여행 (Themed tour - Domestic courses for those who are bored of aboard travel)''] {{Webarchive|url=https://web.archive.org/web/20110713114624/http://patzzi.joins.com/article_html/38076.html |date=2011-07-13 }} Joins</ref> However, it can also be served by itself, though it is not popularly used as such.
== Health and Safety == Consumption of raw freshwater crab or crayfish in gejang poses a risk of Paragonimus westermani infection (paragonimiasis), as the parasite's metacercariae can survive soy sauce marination and remain infectious even under high-salt, refrigerated conditions.<ref>{{Cite journal |last1=Kim |first1=Eun-Min |last2=Jin |first2=Yan |last3=Hong |first3=Sung-Tae |date=September 2025 |title=Survival and infectivity of Paragonimus westermani Metacercariae in soy sauce–marinated crayfish |journal=Food and Waterborne Parasitology |language=en |volume=40 |article-number=e00277 |doi=10.1016/j.fawpar.2025.e00277 |pmc=12347714 |pmid=40809406}}</ref><ref>{{Cite journal |last1=Lee |first1=Ji Young |last2=Baek |first2=Jee Yeon |last3=Yoon |first3=Haesung |last4=Lee |first4=Mi-Jung |last5=Kang |first5=Hoon-Chul |last6=Kim |first6=Se Hee |last7=Lee |first7=Joon Soo |last8=Kang |first8=Ji-Man |last9=Ahn |first9=Jong Gyun |date=2025-12-01 |title=Imported Familial Pulmonary and Cerebral Paragonimiasis in Korea: Cases and Literature Review from a Clinical Grand Round Conference |url=https://doi.org/10.3947/ic.2025.0107 |journal=Infection & Chemotherapy |language=en |volume=57 |issue=4 |pages=462–471 |doi=10.3947/ic.2025.0107 |issn=2093-2340 |pmc=12802035 |pmid=41486436}}</ref> Additionally, frequent consumption of gejang—particularly five or more times per week or exceeding 200 cm³ per month—has been associated with elevated blood cadmium levels, as crabs bioaccumulate this heavy metal in their internal organs.<ref>{{Cite journal |last1=Choi |first1=Chang Yul |last2=Park |first2=Gun Il |last3=Byun |first3=Young Seok |last4=Jeon |first4=Man Joong |last5=Choi |first5=Kwang Hae |last6=Sakong |first6=Joon |date=December 2016 |title=The association between blood cadmium level, frequency and amount of gejang (marinated crab) intake |url=https://aoemj.org/journal/view.php?doi=10.1186/s40557-016-0109-0 |journal=Annals of Occupational and Environmental Medicine |language=en |volume=28 |issue=1 |article-number=23 |doi=10.1186/s40557-016-0109-0 |doi-access=free |issn=2052-4374 |pmc=4867089 |pmid=27182443}}</ref> To mitigate these risks, health authorities recommend limiting intake frequency and ensuring that any freshwater crustaceans used are properly cooked or frozen before preparation, as traditional marination does not guarantee safety.
==See also== {{portal|Food}} {{div col|colwidth=30em}} *Jeotgal, salted fermented seafood *Jangajji, salted pickled vegetables *Banchan, small side dishes *Korean cuisine * List of crab dishes * List of seafood dishes * Bakhia paste (:vi:mắm ba khía), a fermented crab paste similar to ''gejang'' in southern Vietnam made from vinegar crab (''Episesarma mederi'') {{div col end}}
==References== {{reflist|2}}
==External links== {{Commons and category}} *{{in lang|ko}} [http://www.hani.co.kr/section-009100002/2003/11/009100002200311051809088.html 군산 계곡가든 꽃게장] {{Webarchive|url=https://web.archive.org/web/20120225024031/http://www.hani.co.kr/section-009100002/2003/11/009100002200311051809088.html |date=2012-02-25 }} at The Hankyoreh *{{in lang|ko}} [https://web.archive.org/web/20110716055012/http://www.hankooki.com/lpage/special/200210/se200210301436317610.htm 참을 수 없는 꽃게장의 유혹] at Hankook Ilbo *{{in lang|ko}} [https://web.archive.org/web/20110713114715/http://channel.patzzi.joins.com/channel/food/new_recipy/happy_cook.asp?id=28 Recipe] at Patzzi *{{in lang|ko}} [https://web.archive.org/web/20110713114927/http://channel.patzzi.joins.com/article/article_dynamic.asp?viewid=2007092510521918710270000270100270108 Yangnyeom gejang recipe] at Patzzi
{{Korean food and drink}} {{Jeotgal}}
Category:Jeotgal Category:Crab dishes Category:Korean seafood dishes Category:Animal-based fermented foods Category:Joseon cuisine