Yesterday I went back to the fish market for the first time in a long time. The Noryangjin Fish Market is still there but the old market seems to be on its last legs and the new one just doesn't have much energy. At least the seafood is still fresh if you know how to look for it. The price has gone up. King Crab is 55K-70K a Kilogram. If you find a good one you can get a fried rice made with the innards. Cheers, Dan For more regular food info follow me on Instagram at @Seouleats

This is one of my favorite places for barley dried gulbi or corvina fish and soy marinated crab. The place has been around for more than 30 years and it used to be a family house that was turned into a restaurant. This place is old school and the furniture and layout is very much like a home. The food is unadulterated and pure. It is just good food made from good ingredients using tried and true techniques. Their soy marinated crab has that pungent, saltiness that you would expect and their stone bowl rice is the perfect accompaniment. Their barley fish has a texture and smell like a fine parmesan cheese. I could eat two of them by myself if I was given a chance. The place is more expensive than others but it is worth it. The barley fish meal is 28,000 a person and the soy marinated crab is 29,000 won. If you are looking for classic Korean food this is the place. Dongshim Phone: 02-2267-4862 Address: Seoul Junggu Pildong 1ga 9-1  Website: http://www.ds4862.com ...

Pro-soy Crab in Sinsadong One of the better meals that I have had this year has been at Pro-kanjang Gyejang. This place specializes in soy-sauce marinated crab. This dish is a delicacy in Korean culture and some might (I heard that Chef Pierre Gagnaire didn't care for this dish). This is a dish that most people can only have at certain times of the year and winter is the best time for the crabs gorge themselves on food to get ready for mating season. What sets Pro-kanjang gyejang apart from other places that the crab is delicate in texture yet not overpowering in flavor. Some of the places that make this dish make the dish too salty and it requires several bowls of rice in order to eat it. Here the crabs are full of flavor and yet subtle enough that you can eat a whole plate of them without any rice at all. They are simply addictive. I was lucky enough to follow Chef Andreas of the JW Marriot Hotel to Prosoycrab. He was doing a shoot for a German Television Show and I wa...

Al Bap Kanjang Gaejang 간장게장 (Kanjang gaejang)/ Crab Marinated in Soy Sauce Fresh crabs are marinated in soy sauce seasoned with garlic, red pepper, ginger, and green onion. The sauce is brought to a boil and cooled and poured over the crabs until the crabs are pickled. The soy sauce ferments and tenderizes the crabmeat and gives it a gelatin like texture and flavor. 알 밥 (Al Bap)/ Fish Roe served with Rice and Vegetables in a Sizzling Stone Bowl Tiny fish eggs are served over rice along with various vegetables such as kimchi, radish, seaweed, chopped crab, and cucumber. The dish is served in a sizzling stone bowl called a dukbaeggi (뚝배기). The eggs are mixed with the rice and the vegetables and cooked by the stone bowl; the eggs have a crisp popping sensation as the dish is eaten.