Food
Soy-Marinated Crab: Using Spiny Crabs Instead of Flower Crabs — A Guide to Boryeong Stone Crabs
Stone on the outside, a real treat on the inside — The True Identity of the Stone Crab and the Box Crab
Hello.
Today, we’re featuring a little “meal-stealer” from the seas off Boryeong, South Chungcheong Province, Min's Crab It's a story.
To cut to the chase: If you're going to make soy-marinated crab at home, rock crabs are the way to go—not the more expensive flower crabs.
In this post, I’ll cover everything from the differences between flower crabs and other types of crabs, to the proper order for making crab sauce, and even tips on whether to buy them locally in Boryeong or have them shipped to you.
🦀 Min-kkot-gae, Dol-gae, and Bak-ha-ji—they’re all the same crab
It's confusing because he has several names, but they're all the same guy.
Its official name is the "min" flower crab, and it belongs to the same family as the flower crab.
Name | Stagnation |
|---|---|
Min's Crab | Standard Name — Spider Crab Family; Common along the coasts of the West Sea and South Sea |
Spin | Nickname — A name given because its shell is as hard as a rock |
Park Ha-ji | A dialect spoken on the west coast (in South Chungcheong Province) |
Mud Crab | A name from the southern coast—that’s where “Beoltteok Gejang” comes from~ |
In the market, they are more commonly found under the names "dolge" and "bakhaji."
🔍 Blue Crab vs. Spiny Crab — How to Tell Them Apart in 30 Seconds
When you're confused at the market, there's only one place to look: Side ThornThat is.
If the left and right sides of the shell extend sharply, it's a flower crab; if the shell is round, smooth, and without spines, it's a common flower crab.
Category | Blue Crab | Mink Crab (Stone Crab) |
|---|---|---|
Next to the shell | Thorns pointing to the left and right | Smooth and thornless |
Size | About the size of an adult's palm | About 6 cm wide, less than half |
Shell | Relatively easy to prepare | Very Hard — The Origin of "Dolge" |
claw | Long and sleek | Short, thick, and sturdy |
In Season | Female crabs in spring · Male crabs in fall | Spring to fall—they say the fall ones are the best. |
Primary Use | Steamed Dishes, Stews, and Spicy Marinated Blue Crab | Spicy Crab (Stone Crab) · Soybean Paste Soup |
Price Range | Relatively high price | Much cheaper than blue crabs |
Prices fluctuate depending on the season and crop conditions — Check the market before purchasing
The blue crab on the left has sharp spines on its sides, while the red crab on the right has rounded ones.
It doesn't look like much, so I guess it's a lower-grade one. It's easy to do, but when it comes to crab sauce, it's a whole different story.
Their shells are hard, so they hold up well even when marinated in soy sauce for a long time, and despite their small size, they have a rich, savory flavor.
You can generally assume that most of the crab-marinated rice set meals—which are noticeably cheaper than flower crab marinate—are this stone crab marinate.
🥢 How to Make Soy Sauce-Marinated Crab
Let's start with the key ratios.
Soy sauce and water are 4 : 6 The ratio is balanced (3:7 to 5:5, depending on the recipe).
All you have to do is add the aromatic herbs, bring it to a boil to make the "braising sauce," let it cool completely, and then pour it in.
Ingredients | Yang | Notes |
|---|---|---|
Min's Crab | Per 1 kg | Live Crab or Flash-Frozen — Freshness Is Half the Taste |
Soy sauce : Water | Around 4:6 | Enough to completely submerge the crab |
Herbs | Onions, green onions, garlic, ginger | Adding apples or pears gives it a subtle sweetness |
Spices | Whole Black Peppercorns, Bay Leaves | If you add dried Cheongyang chili peppers, it will be spicy. |
Selection | Soju and Plum Syrup | Eliminating Fishy Odors + Enhancing Umami |
If you're not sure how much soy sauce to use, this is a really great tip!
First, place the prepared crabs in a container and pour in enough bottled water to cover them.
If you make just that much braising sauce, you won't have any left over, nor will you run short.
Soy sauce simmered with aromatic herbs — Be sure to let it cool before using it
Preparation — Scrub the solo’s shell and the area between its legs thoroughly, lift the belly flap to remove any debris, and then pat it dry.
Reduced Soy Sauce — Add soy sauce, water, herbs, and spices, and simmer for about 10 minutes. Just before turning off the heat, add soju and plum syrup.
Cooling — Let it cool completely. If you rush this step, you’ll end up with steamed crab instead of marinated crab.
Swelling — Place the crabs in an airtight container with their bellies facing up, and pour in the cooled soy sauce until the crabs are submerged. Press them down with a plate to keep them from floating.
Simmering — After 2–3 days, pour off the soy sauce, bring it to a boil, let it cool, and pour it back in. Repeat this 1–2 times, and it will be ready to eat starting on the 4th or 5th day.
Cleaning brush
Airtight container (or kimchi-making plastic bag)
Simmering Pot
Pressing Plate
Zipper Bags for Portioning (for Freezer Storage)
🚚 Boryeong Daecheon Port — Buy Directly from the Producer and Have It Shipped to You
The easiest place to find wild blue crabs in Boryeong is Daecheon Port Seafood MarketThat is.
The modernized market next to the passenger terminal and the traditional fish market next to the Fisheries Cooperative auction hall are located side by side.
Item | Content |
|---|---|
Location | 334 Daecheon-hang-ro, Boryeong-si, South Chungcheong Province (Sinheuk-dong) |
Contents | 1st floor: About 70 stalls selling live fish and shellfish + dried seafood; 2nd floor: Restaurant area |
Sales | Usually 8:00 a.m. to 9:00 p.m. — Varies by store |
Parcel Delivery | A significant number of stores Nationwide Delivery Sales |
First Floor of Daecheon Harbor Seafood Market — About 70 shops selling live fish and shellfish
If you can't go because it's too far, shipping is the answer.
If you keep just a few things in mind, your chances of failure will drop significantly.
I might not be able to go while I'm alive — First, contact the store to find out if they can ship live crabs, and if not, whether they can ship them flash-frozen.
Be especially careful in the summer — We usually ship using Styrofoam and ice packs, but during hot weather, it’s safer to check whether the destination is a next-day delivery area.
Process immediately upon receipt — Either marinate the crab in soy sauce on the day of arrival, or clean it and freeze it right away.
For exact rates and shipping terms, Daecheon Port Seafood Market Please check with our official channels or individual stores.
By the way, in addition to Daecheon Port, Boryeong also has Muchangpo Port and Ocheon Port—which is famous for its clams—so it’s fun to choose which one to visit depending on the season.
✨ 3-Line Summary
A Platter of Spiny Lobster Sauce — The Traditional Way Is to Mix Rice with the Shell
If there are no spines on the side of the shell, it’s a stone crab (also known as a rock crab or bakhaji)—small but with a shell as hard as stone and a rich, savory flavor.
For making gejang, It offers better value for the money than blue crabs. — Boil in a 4:6 ratio of soy sauce to water, let cool, then pour over the ingredients; repeat the steeping process 1–2 times.
The product is sourced from Daecheon Port in Boryeong—you can either pick it up in person or have it delivered nationwide via courier.
The shell is like a rock, but the inside is irresistible.