꽃게에 간장을 부은 후 숙성시켜서 밥반찬으로 먹는 요리. 간장이 잘 밴 꽃게 속살이 짭조름한 맛을 내는 게 최고의 밥도둑이다. 해산물을 좋아한다면 도전해보기 좋은 메뉴. 언제 먹어도 맛있지만, 특히 봄(4-5월)은 암게에 알이 차 간장게장이 제일 맛있는 시기다.
A dish where soy sauce is poured over crabs and then fermented to be eaten with rice. The salty taste of the well-soy-sauced crab flesh is the ultimate rice thief. If you like seafood, it's a menu worth trying. It's delicious anytime, but especially in spring (April-May) when female crabs are filled with eggs, and that's the best time for soy sauce marinated crab.
A dish made by pouring soy sauce over crab, letting it age, and eating it as a side dish for rice. The best rice thief is the crab meat soaked in soy sauce that gives off a salty taste. A great menu to try if you like seafood. It is delicious at any time, but especially in spring (April-May), when the female crabs have roe, soy sauce crab is the most delicious.