Sinsa Kkotgedang Bonjeom Ganjang Gejang Jeonmun 신사꽃게당 본점 간장게장 전문

Flower crab from Korean waters is cleaned in-house and steeped in soy sauce, and the roe-filled females put orange roe and soft meat side by side over rice. Mixing small spoonfuls of rice into the roe and innards in the top shell keeps the soy flavor from thinning out. Salt stays in the background of the ganjang gejang and lets the crab's sweetness come through, while a plate of yangnyeom gejang in sweet, spicy red coating makes a sharp contrast beside it. Kkotge baeksuk skips the marinade entirely: whole steamed crab, meat and roe as they are. The spicy male-crab stew takes ramyeon noodles at the end, and the crab-and-stew sets feed four generously. Sinsa Station is close, and parking is available.