Blog · 2026-11-11

How Korean Soy Marinated Crab Is Made: Inside an Export Gejang Factory

Gejang looks simple: crab and soy sauce. The quality difference comes from how each step is handled. Here is how we make it at our Incheon facility.

1. Direct purchasing

We buy over 3,000 tons of Yellow Sea blue crab a year from boat owners, fishing cooperatives and auctions. Large frozen stock keeps raw material prices stable through the year.

2. Washing by hand

Nets are removed and every part of the crab is cleaned by hand.

3. Grading

Sorters with 20 years of experience grade crabs by size and roe level to each buyer's standard, with a second check after the first sort.

4. Weighing and marinating

Crab and sauce are weighed for each container. For OEM clients we brew the soy sauce to their target salt and sugar level.

5. Aging and -30°C quick freezing

After one day of low-temperature aging, products are quick frozen at -30°C. Production rooms and the blast freezer are in the same building, so there is no freshness loss in transit.

The result is consistent gejang, lot after lot. See our certifications →