We went back to Kkotji for some ganjang gejang tonight. It seems that they have since gotten a Michelin listing. But the focus is still on the crab, the only variations of which are the size as well as whether you want the soy sauce one or the one slathered in a red chili sauce. We went for the former, and the gooey flesh was wonderfully savory and sweet, all with the added bonus of the crab fat to go with it. I also learned that freshwater hairy crabs are sometimes used, but in this case, they were saltwater.
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