Kkotge Nara 꽃게나라

Soy-marinated crab here leans on a traditional salty soy brine rather than a sweet one, and the shells open onto crab meat and roe packed full enough to mix straight into rice. The spicy version is made by spooning seasoning over that same fresh soy crab instead of using frozen crab. Because it stays open late, a large share of diners are foreign visitors, and on weekends the line can stretch down the stairs from the second floor near Hongdae, and calling ahead to reserve saves the wait. A set for three brings crab, rice and side dishes, with soft tofu stew included at no charge. Samgyetang, a clear chicken soup with mild herbs, costs extra and comes with chicken cooked soft enough to pull apart with chopsticks. The haemul pajeon (seafood and green onion pancake) is crisp outside and generous with seafood.