Gegukji

About the dish

The West Sea yields much fish sauce and blue crab, so crab dishes abound; gegukji, made with radish or cabbage greens, is a representative West Coast dish handed down from old.

Key ingredient

Blue crab (kkotge) — rich in essential amino acids that stimulate brain activity; strengthens the liver and relieves fatigue; good for high blood pressure and obesity with strong diuretic action; supports wellness around body-fat buildup and is traditionally believed to help maintain healthy cholesterol levels. In season April; mainly from Yeosu.

Ingredients

Radish 200g (¼), napa cabbage 600g (½ head), crab 400g (2 small), shrimp 200g (18) · Brine: salt ⅓ cup, water 400ml (2 cups) · Seasoning: fish sauce ¼ cup, minced scallion 4 tbsp, minced garlic 2 tbsp, chili powder ½ cup

Simple recipe

1. Salt the radish and cabbage in brine for about 2 hours.
2. Remove the crab shells, clean, halve, pick the meat and chop fine.
3. Rinse and drain the salted radish and cabbage and cut flat (3×4×0.5cm).
4. Mix in the chopped crab, shrimp and seasoning and let it mature.
5. Put the matured gegukji in a pot, add water, and simmer as a stew.

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A Glass · Traditional pairing