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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Fish and seafood from Korea
Cleaned live crabs are packed shell-down in a crock and covered with boiled, cooled soy sauce. The sauce is drained, boiled, cooled and poured back three or four times over about two weeks, and the crab is eaten raw. It is a marinade more than a ferment, so pathogens and, in freshwater crabs, lung flukes can survive. Made in 4 steps over 14 days. The longest step, drain, reboil and pour back, three or four times, takes 14 days (Park Y. 2019).
| Main step | 14 daysReported[michelin2019] | Drain, reboil and pour back, three or four times |
|---|---|---|
| Temperature | 5 °CMeasured[cho2016] | Keep cold or frozen |
| Live crabs, preferably female, well cleaned[michelin2019] |
| Soy sauce, boiled and cooled · Modern recipes add aromatics such as garlic, ginger and fruit[michelin2019] |
| Starter: none (marinade) |
Total time across the recorded steps: 14 days
What changes: Starting material: live crabs, cleaned and stacked shell-down in a crock
Output: cleaned raw crabs.
Microbes at work in this step
Not documented for this step.
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
Gejang is raw crab cured in soy sauce for days to weeks, not a salt-fermented paste like jeotgal. The repeated reboiling of the sauce, not a long ferment, is what preserves it.
Marination is the only antibacterial step, and in trials it did not kill Listeria, S. aureus, E. coli O157:H7 or Salmonella on crab kept at 5 °C for 28 days. Freshwater crabs can carry the lung fluke Paragonimus westermani; freezing for 48 h at -20 °C killed all larvae, while soy sauce with 5–10 % salt took 64 days. In crayfish, viable larvae survived 14 days in 10 % salt soy sauce, so a short cold marinade is not enough.
Hazards the sources name: Paragonimus westermani lung fluke (freshwater crabs and crayfish); Listeria monocytogenes, Staphylococcus aureus, E. coli O157:H7 and Salmonella (survived 28 days of marination at 5 °C); Vibrio parahaemolyticus (a cytotoxic strain was isolated from soy-sauce crab).
Every number is labelled with how it is known. How this atlas is made
A spicy version in chilli-powder sauce (yangnyeom gejang) became popular in modern times.
