This Jeju dish is a porridge made by crushing fresh bangge (Helice tridens), small crabs that live in a mudflat, for their flesh and juice, then making porridge with them. The “gingi” of its name refers to crabs in the Jeju language. The areas near Jeju-si refer to this dish as “Gingijuk,” while the eastern parts of the island refer to this dish as “Gaengijuk.” First, the young crabs are washed cleanly and crushed in mortar and pestle. Second, the rice is washed, soaked, and drained on a sieve. Third, the juices are left to drain through the crushed crab two or three times. Fourth and last, the soaked rice is slightly crushed, stir-fried in sesame oil, added to crab juice, and brought to a boil. The dish does not require additional salting, as the crab itself is salty. It is infused with a deep and savory flavor of the sea.

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