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  • The GanJang GeJang raw crabs arrived in two plates and split open to reveal the guts inside each small blue crab. It looked mighty fresh. Gen was a big fan of the special soy sauce blend and taught us to eat it by taking some of the rice and putting it into the shell of the crab in order to use up the soy sauce blend. The soy sauce was actually really delicious! The best part was mixing the fat of the carb, called tomalley, into the rice with the sauce! The difference between cooked crabs and raw crabs is that the meat in the raw crab was very gooey, with its texture and consistency similar to that of egg yolk. It was chilled and very gooey. You cannot distinguish any 'meat' inside at all. It also took a bit of time to chew through the shell and legs of the crab in order to eat it. However, it was a very unique and satisfying experience! The rice really went well with the soy sauce blend as well.
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