Originally, Yangnyeom gejang was marinated in a strong mixture of jaegang, salt and an alcoholic beverage to preserve the crabs for extended lengths of time. There is documentation of this dish dating back to the 17th century, when gejang is referred to as "johaebeop", which means "a way of marinating crabs in sediments of liquor". Nowadays, only light preservation techniques are used for the intention of fresh, immediate consumption.