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Gejang
''Gejang'' or ''gejeot'' is a variety of ''jeotgal'', salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in ''ganjang'' (soy sauce) or in a sauce based on chili pepper powder. The term consists of the two words; ''ge'', meaning "a crab", and ''jang'' which means "condiment" in Korean.〔(【引用サイトリンク】script-title=ko:게장 )〕 Although ''gejang'' originally referred only to crabs marinated in soy sauce, it has begun to be called ''"ganjang gejang"'' these days to differentiate it from ''yangnyeom gejang'' (양념게장). The latter is relatively a new dish that emerged since the restaurant business began to thrive in South Korea. "Yangnyeom" literally means "seasoning" or "seasoned" in Korean but refers to the spicy sauce made with chili pepper powder.
Gyeongsang, Jeolla, and Jeju Island are famous for their own characteristic ''gejang''.〔(【引用サイトリンク】script-title=ko:게장 )〕 It is a representative speciality of Yeosu in South Jeolla Province, and a traditional Jeolla cuisine dish.
==Historical records==
Historical records on ''gejang'' can be found in books such as ''Sallim gyeongje'' (lit. "Farm Management"),〔(''산림경제(山林經濟), Sallim gyeongje'' ) The Academy of Korean Studies〕 ''Gyuhap chongseo'' (lit. "Women's Encyclopedia"),〔(【引用サイトリンク】title=규합총서(閨閤叢書), Gyuhap chongseo )〕 ''Jubangmun'' (주방문, 酒方文, lit. "Book of Making Alcoholic beverage"), ''Siui jeonseo'' (lit. "Complete Collection of Corrections and Discussions") and others written during the Joseon Dynasty of Korea (1392 - 1910). According to ''Sallim gyeongje'' written around the end of the 17th century, making ''gejang'' is referred to as ''"johaebeop"'' (조해법, 糟蟹法), which means "a way of marinating crabs in sediments of liquor". With the method, crabs are marinated in a mixture of ''jaegang'' (재강, sediments of liquor), salt, and an alcoholic beverage. In general, ''gejang'' spoils if preserved for a long time; however, the ''gejang'' made by the ''johaebeop'' can be even eaten until the next spring. In addition, the book records various ways of making gejang such as ''juhaebeop'' (酒蟹法, made with alcoholic beverage), ''chojang haebeop'' (醋醬蟹法, made with soy sauce and vinegar), ''yeomtang haebeop'' (鹽湯蟹法, made with boiled salted water) as well as methods of rearing crabs are called ''Yukseon chibeop'' (肉膳治法). Therefore, the record verifies that the consumption of ''gejang'' in Korean diet appeared at least as early as the 17th century.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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