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Vegetables from Seosan and Taean, South Chungcheong, on the west coast of Korea
Gegukji (crab-brine kimchi)게국지
Gegukji is a rough kimchi of outer cabbage leaves left over from kimjang, seasoned with the liquid of gejang made from small crabs instead of jeotgal. Once it has ripened it is boiled as a stew, and it is now better known as that stew.
A short entry: the sources we found record only what is said here about Gegukji itself.
Short entryVegetables
Recipe
No fixed amounts recordedHousehold practice with no fixed amounts.
Outer cabbage leaves (ugeoji), or radish
The cabbage leaves are leftovers of kimjang[nfm-gegukji]
Brine from neungjaengi gejang
Small grey crabs, 3–4 cm, that appear after the first frost; used in place of jeotgal[nfm-gegukji]
Other crabs and shrimp, chopped, or old pumpkin (optional)
What changes:Small crabs are made into gejang, and the liquid is kept to season the kimchi
Step 1 of 4
Make gejang from small crabs and keep the liquid
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Output: crab liquid (게국).
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
Gegukji is a rough kimchi of outer cabbage leaves left over from kimjang, seasoned with the liquid of gejang made from small crabs instead of jeotgal. Once it has ripened it is boiled as a stew, and it is now better known as that stew.
No date of origin is known. It is absent from the 1984 national survey of local foods but appears as gegukji stew in 1994 and 2008 collections; it is thought that restaurants serving tourists in Seosan and Taean made it widely known.