Ganjang Gejang (soy-marinated crab)

Thoroughly clean the crabs: remove the carapace, discard the gills and innards, rinse under cold water, and quarter each one. Cut the claws into smaller pieces with kitchen shears if needed.

Peel and roughly chop the onion. Lightly crush the garlic, slice the ginger thinly, and cut the spring onions and chili peppers into pieces.

Pour the soy sauce, water, and mirin into a pot. Add brown sugar, ground black pepper, onion, garlic, ginger, spring onions, and chili. Mix well.

Bring to a boil, reduce the heat, and simmer gently for 8-10 minutes to meld the flavors. Strain through a sieve and cool completely in the refrigerator.

Rinse the rice several times in cold water until clear. Add measured water, bring to a boil, reduce heat, and cook for 12-15 minutes until tender. Remove from heat and let rest covered.

Place the cleaned crab pieces in a clean container. Cover completely with the chilled marinade, weigh down if necessary, seal, and marinate in the refrigerator for 24-36 hours.

Before serving, remove the crab from the marinade. Cut larger pieces with scissors if needed. Serve chilled with hot rice, sprinkle with sesame seeds, and accompany with kimchi.