There are various theories on its origin. Although first mentioned in a 17th-century book covering the diet and recipes of the Joseon Dynasty, this folk dish has an even longer history and has remained one of the country’s representative fermented dishes.
An abundant harvest of blue crabs and diverse local ingredients, coupled with the advancement of food preservation, has helped Korea’s southwestern coastal region develop a range of crab marinating recipes. A transition from salt marination to soy sauce marination has allowed ganjang-gejang to become a popular national food.
The following are Michelin Restaurants in Seoul, each offering its own version of soy sauce marinated crab with uniquely Korean flavors, accompanied by laver, green laver, and rice, the culinary soulmates of the dish.