A friend recently tried a Korean delicacy called “gejang”, which means marinated raw crab. Then, later on, roughly after less than a day, my friend experienced severe diarrhoea. While most diarrhoea will stop without treatment in a few days, my friend did wait a few days. Eventually, a visit to a walk-in clinic seemed necessary. The doctor suggested that a liquid diet for a day or two would treat the diarrhoea, which worked.
Why eating raw crab can cause diarrhoea? I did some searching on the Internet and here is what I found. Korean raw crab is traditionally made by marinating raw crabs in soy or spicy sauce. While it is a delicacy and widely enjoyed, some health considerations must be remembered.
Raw seafood, including crab, can contain harmful bacteria and parasites. These microorganisms can cause food poisoning, leading to symptoms like diarrhoea, stomach cramps, nausea, and vomiting. The risk is higher if the crab is not fresh, not kept at the proper temperature, or if the person consuming it has a weakened immune system.
Moreover, eating raw crab also carries a risk of parasitic infections like Paragonimiasis, caused by lung flukes, which can be present in raw or undercooked crabs. This condition can lead to serious respiratory issues and gastrointestinal symptoms, including diarrhoea.
How do Koreans prepare Gejang? I don’t want to try; I’m curious to know more, and here is what I found.
Preparing Gejang requires meticulous attention to ensure it is safe to eat. The process is not just about flavour; it’s also about minimizing the risk of foodborne illnesses. Here are the steps to prepare Gejang safely:
The first step is selecting fresh, high-quality crabs. It’s crucial to use live crabs for Gejang. Freshness is critical to reducing the risk of bacterial or parasitic infection. You can usually purchase live crabs from seafood markets or reputable suppliers. Ensure the crabs are lively and show no signs of illness or decay.
Once you have your live crabs, they need to be cleaned thoroughly. This involves removing the shell, gills, and internal organs, which can harbour bacteria. The crab should then be rinsed under cold running water. Some people blanch the crabs briefly in boiling water for a few seconds to kill surface bacteria without cooking the meat. Still, this step is optional and debated among traditionalists.
The marination process is not just for flavour; it also helps preserve the crab. You can marinate in soy sauce or a spicy chilli sauce. The soy sauce’s high salt content and the chilli sauce’s acidic ingredients (like vinegar or citrus juices) can help inhibit bacterial growth. The crabs should be fully submerged in the marinade, and the container should be sealed and refrigerated. Marination typically lasts at least two days to ensure the flavours are fully infused and the crab meat is somewhat ‘cured’.
Proper storage is crucial. Gejang should always be kept in the refrigerator when it’s not being served. This helps slow down bacterial growth. It should be consumed within a few days of preparation to ensure its freshness and safety.
Serve Gejang cold, straight from the refrigerator. It should not be left at room temperature for extended periods, which can encourage bacterial growth.
Maintain good kitchen hygiene throughout the preparation process. Use separate cutting boards and utensils for the raw crabs to avoid cross-contamination with other foods. After handling raw crabs, thoroughly wash your hands and all surfaces and utensils.
According to my friend, the restaurant displayed the marinated raw crab as a side dish stored at room temperature. And the raw crabs are not even submerged in the marinade. Now we know how diarrhoea happens in my friend’s case.
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