Gejang

Gejang (Korean: 게장) or gejeot (게젓) 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. 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 (간장게장) to differentiate it from yangnyeom-gejang (양념게장). 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.

Description: Wikipedia — Gejang, CC BY-SA 4.0