The present invention provides a method for making crab marinated in soy sauce, the method comprising: a broth preparation step in which, with respect to 50 kg of blue crabs, 45 L of distilled water, 600 g of radish, 200 g of ginseng, 120 g of Polygonatum odoratum, 300 g of Puerariae radix, 25 g of Angelica gigas, 200 g of Astragalus membranaceus, 80 g of licorice, 30 g of cinnamon powder, 5 g of bay leaves, 100 g of dried red peppers, 4 kg of onion, 200 g of green onion, 150 g of jujube, 2,500 g of whole garlic, 300 g of ginger, 400 g of anchovies, 15 g of black pepper powder, 2.5 kg of sugar, 4 kg of malt syrup, 100 g of beef flavored artificial seasoning, 15 g of Miwon (monosodium glutamate), and 1 kg of Chungha (rice wine) are mixed and steeped for one hour while stirring at a temperature of approximately 50-60°C to prepare broth a soy sauce broth preparation step in which 22.5 L of soy sauce is mixed with the broth, the mixture is further heated at a temperature around 50-60°C and concentrated to a salinity of 4.2%, and 100 g of Bonito flakes is immersed therein for 10 minutes for an aromatizing effect before being taken out a refrigeration and aging step in which the soy sauce broth is cooled at room temperature, and 50 kg of blue crabs are added thereto and aged at 0°C for 72 hours a soy sauce broth-salinity adjustment step in which, upon completion of the refrigeration and aging, the soy sauce broth and the seasoned blue crabs are separated, and the soy sauce broth is heated to 50-60°C until the salinity of the soy sauce broth reaches 3.0-3.2% and a final aging step in which, once the salinity is adjusted, the soy sauce broth is cooled before adding the blue crabs again thereto, and aged until the sugar content reaches 2.2%.COPYRIGHT KIPO 2016본 발명은 간장 게장 제조방법에 있어서 꽃게 50kg을 기준으로 정제수 45L에 무우 600g, 인삼 200g, 둥글레 120g, 갈근 300g, 당귀 25g, 황귀 200g, 감초 80g, 계피가루 30g, 월계수잎 5g, 마른고추 100g, 양파 4kg, 대파 200g, 대추 150g, 통마늘 2500g, 생강 300g, 멸치 400g, 후추 15g, 설탕 2.5k
