Gejang (soy-marinated crab, Korean cuisine)

Instructions

1. Scrub the crabs under cold water with a brush, remove the top shell and gills, then cut each crab in half. Rinse quickly and drain thoroughly.
2. In a saucepan, bring the soy sauce, water, vinegar, sugar, garlic, ginger, onion, leek, bay leaf and pepper to the boil.
3. Add the gochugaru and rice syrup, let simmer for 3 minutes, then remove from the heat and let cool completely.
4. Arrange the crab pieces in a large jar or airtight dish, add the fresh chillies and pour the cold marinade over to cover.
5. Cover and refrigerate for 2 to 3 days, turning the container once a day so the flesh soaks up the marinade evenly.
6. Serve chilled with hot rice and perilla leaves to wrap a bite of crab and rice.