Soy Cured Crab in Seoul

Marc Matsumoto

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

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Twenty seven hours after my day started in New York, I found myself at this old Korean house converted into a restaurant that specializes in soy sauce cured crab. The gobs of brilliant orange row are creamy and sweet, almost like uni (sea urchin), but with a more subtle flavor and delicate texture. The meat is sweet and salty, and can be sucked out of the shell like marrow from a bone. It's one of my favorite things to get in Seoul and why I didn't just order room service that first night.

Pine mushrooms (aka matsutake mushrooms) are also coming into season and we ordered a soup that must have had 3 or 4 of the very expensive mushrooms in it. They were accompanied by some tteok (ricecake) that was so tender, they had a texture closer to gnocchi than mashed glutinous rice. The soup was clear and calmed our travel-frayed nerves with the distinct woody aroma of the pine mushrooms permeating the air as the soup bubbled away in the hot stone dolsot.

Soy Cured Crab in Seoul

Keun Giwa Jip (큰 기와집)

Phone: 02-722-9024.

122-3Sogyeok-dongJongno-guSeoul (서울특별시 종로구 소격동 122-3)

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