Jinmi Kkotgetang 진미꽃게탕

Fresh blue crabs, thick with meat, go into the pot shell and all with a doenjang (fermented soybean) broth, which takes on the crab's savoriness without tasting fishy. Chili seasoning stays in the background, so the crab comes through before any heat, and the broth gets spooned over rice. Live octopus can be added to cook alongside. Hand-torn sujebi dough comes with the meal, and staff set aside extra stock in a separate pot so it can be simmered down once the crab is finished. Steamed tongue sole and kimchi are the side dishes. The Hakdong restaurant opens early enough for a morning hangover soup, and takeaway pots get reheated at home.