Seoul's Top
Marinated Crab List
Seoul's finest raw crabs marinated in soy sauce.
Jinmi Sikdang
"Often described as umami-rich without harsh saltinessโrice disappears quickly."
Keun Giwajip
"High satisfaction with the soy crabโoften cited as a go-to when craving ganjang-gejang."
Gebang Sikdang
"Frequently praised for large crabs and satisfying roeโvery fun to eat."
Hwahaedang
"Often described as nearly non-fishy, with umami building into a rice-thief experience."
Kkotji
"Reviews mention being satisfied with the ganjang-gejang set."
Ilmi Ganjang Gejang
"Common note: 'not too salty and not fishy'โgood if you avoid overly intense soy crab."
Pro Ganjang Gejang (Sinsa Main)
"Signature soy crab; some perceive the house soy as slightly sweet."
Jang Ji-nyeong Ganjang Gejang
"Often described as minimally fishyโbeginner-friendly."
Bonga Jinmi Ganjang Gejang
"Reviews can be emphaticโ'a place made for crab,' reflecting high soy-crab satisfaction."
Myeonghyeonmanโs Ganjang Gejang (Hapjeong)
"Some say they return often because taste and price feel satisfying."
Hongik Gejang (Hongdae Main)
"Soy crab is often described as not overly salty; spicy crab is noted for clear heat."
Seosan Kkotge
"Often praised for an excellent full tableโbanchan and sides shine alongside the crab."
Ahyeondong Ganjang Gejang
"Spicy crab is very gochujang-forwardโsome find it heavy or pasty."
Seobaekja Ganjang Gejang
"Recurring theme: clean, not-too-salty soy plus a satisfying set table."
Kim Young-mae Namdo Kkotgejang
"Some describe the soy as not overly saltyโgood for mixing with rice."
Anmyeondo Kkotge Ganjang Gejang
"Ordering both soy and spicy tends to get 'solid and satisfying' evaluations."
Myeongryang Ganjang Gejang
"When the soy leans into umami (not heavy sweetness), it pairs very well with rice."
Hwangbak Gejangjip
"The soy crab is often described as clean and tidy in flavor."
Hanyeosa Ganjang Gejang
"Often introduced as a solid-value soy crab with a rice-friendly seasoning level."
Hwanggeumal Ganjang Gejang
"Positioned around female crabโexpectations center on roe/innards' nutty richness."
Chilsan Kkotgejang (Yeouido)
"Soy is often described as more umami-nutty than harshly saltyโvery rice-friendly."
Somunnan Gejang
"Soy crab tends to pull you in via roasty roe/innards rather than blunt salt."
Gaemi Sikdang
"Soy crab is often described as salty-savory umami rather than overly sweet."
Seohaean Bom Ganjang Gejang
"Best when soy leans into lingering umami rather than blunt salt."
Songjeong Dolgejang
"Small-crab gejang tastes punchyโsavory and nutty even if the meat is petite."
Samsuni Gejang
"Start with soy for umami, then switch to spicy to avoid palate fatigue."
Onggi Kkotgejang
"Best when soy emphasizes roasty roe rather than blunt saltโgreat for mixing with rice."
Onggojip Kkotgejang
"Soy often reads as dense umamiโplain rice is essential."
Kkotgejangjip (Gyeongdong Market)
"Often a fast sweet-salty hitโstrong first-bite impact."
Gejang Buffet (Gwanak)
"Best bites are meat-on-rice where umami reads clearly."
Okhuine Susan
"If it's only salty you tire fastโbest when umami shows with rice."
Hongilpum Ganjang Gejang
"Satisfaction is higher when soy reads as clean umami rather than fishy notes."
Soonmi's Happy Gejang
"When soy pops with umami on rice, it's classic rice-thief material."
Hamcho Ganjang Gejang
"Often described as pleasantly savory with gentle sweetness rather than overly salty."
Sura Gejang
"Best when it stays gentle-savory rather than aggressively salty."
Myeongdong Haemultang (Gejang)
"Often described as a clear sweet-salty bite when placed on hot rice."
Jangunsan Kkotge
"Often noted for a middle-tone soyโneither too salty nor too sweetโeasy with rice."