Put the crabs in the freezer for 2 hours to put them to sleep
Mix the seasoning sauce ingredients together to form a thick paste. If you don't like your gejang too sweet, don't add any sugar. The plum extract is sweet enough on its own
After 2 hours, the crabs should be asleep and easy to handle. Scrub them under cold water with a stiff brush.
To break down the crab, lift the apron and remove it by twisting it off. It helps to lay the crab on a flat surface and holding it down.
Place your non-dominant thumb on the furthest leg to the back with a firm grip, then pull off the shell with your other hand.
Remove the gills and mouth area with kitchen shears, and then cut the crab in half. Cut off any protruding shell pieces so its easier to eat around.
Cut off the ends of the legs and the claw.
Give it another good rinse, making sure you don't throw away any of the eggs and fat.
Put the cleaned crabs back in the freezer while we finish the next steps (you don't want to keep them out in room temperature for too long).
Next, clean out the shells under cold water. Remove all the black stuff so that you can scrape out the eggs and fat, then add them to the cleaned crabs. You can throw away the shell.
Mix the seasoning sauce & and crabs together until fully coated.
Sprinkle some sesame seeds and store in the refrigerator for 2 hours before eating.
Enjoy with a fresh bowl of rice.
Keep in the fridge for up to 3 days. I do not recommend keeping them any longer than that!
If you can find the spicy Korean pepper, I highly recommend using that instead of serrano peppers. My family is from busan so we call them "ddaengcho" but I the standard name for it is "cheongyang gochu"