Hwahaedang Yeouido Branch 화해당 여의도점

Each spring the kitchen buys roe-filled female blue crabs landed at Anheung Port in Taean and flash-freezes them, so the soy-marinated crab stays the same well past the season. This first Seoul branch of the Taean original, on the ground floor of the Gwangbok Hall building, makes only ganjang gejang, brined in vegetable stock and brewed soy sauce, with no spicy version. After the meat and roe, mix pot rice into the shell's innards and wrap it in laver or gamtae, a fine green seaweed. Egg custard steamed with the crab soy and salted oysters from Taean sit alongside. Add urukpo-jjim, steamed dried rockfish, for a salty fish contrast, then pour water into the pot to finish with sungnyung.