
Hidden in the coastal regions of Korea, there’s a traditional delicacy that challenges the adventurous foodie — Gaejang (게장), marinated raw crab.
Gaejang is made from fresh, raw crabs soaked for several days in a soy sauce-based marinade, sometimes spiced with chili for an extra kick. The marinade seeps deep into the meat, infusing it with a unique balance of salty, sweet, and savory flavors.
The texture is delicate — soft and tender meat with a subtle bite, paired perfectly with steamed rice or pickled vegetables. For many Koreans, Gaejang is more than a dish; it’s a culinary tradition that reflects the country’s rich seafood heritage.
Often found in regions like Gochang and Sangju, this dish is served during special occasions or as a high-end street delicacy. Eating Gaejang is considered a sign of courage and appreciation for Korea’s bold flavors, especially for those unaccustomed to raw seafood.
For anyone exploring Korea’s food scene, Gaejang offers an unforgettable taste of adventure and tradition — a reminder that Korean cuisine doesn’t shy away from bold, authentic flavors.
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