YOUTUBE URL: https://youtu.be/TXvvsJxjk5k

Trying Kkotgae Hoe (Frozen Raw Crab) at Nankyeong Macha in Yeosu

I’ve come to Yeosu, Jeollanam-do, famous for its Ganjang Gejang (soy sauce marinated crab). I heard there’s a place here that serves Kkotgae Hoe (frozen raw crab), which I had to try. While I’ve heard of it, I couldn’t quite picture what it would be like. Let’s head inside and review this unique dish!

Searching online, I found many YouTubers making it themselves, but not many restaurants selling it. Today, I’m visiting Nankyeong Macha in Munsu-dong, Yeosu. Since Kkotgae Hoe requires advance booking, I made a reservation and arrived on time.

First Impressions of Nankyeong Macha

The interior is divided into a main hall and private rooms. The private room had about four tables, so it didn’t feel cramped. The atmosphere was more like a traditional Korean restaurant than a typical seafood place, which was quite charming.

As the name suggests, the menu features various seafood and drinking snacks. True to Jeolla-do’s reputation for generous portions, Nankyeong Macha offers a wide array of side dishes (banchan) along with the main course. Kkotgae Hoe, made with carefully prepared live crabs, cost ₩100,000.

A Feast of Side Dishes

Before the main dish arrived, a stunning array of banchan was presented. While the owner mentioned that fresh seafood options were somewhat limited that day, the selection was impressive. Highlights included:

• Sea cucumber with its intestines
• Warm braised cutlassfish and radish
• Oyster pancake (Guljeon)
• Steamed cockles
• Stir-fried baby octopus
• Semi-dried grilled rockfish
• Stir-fried baby eel
• Local kimchi varieties like Gat kimchi (mustard leaf kimchi) and Yeolmu kimchi (young radish kimchi), along with pickled garlic scapes and chili peppers

The Kkotgae Hoe arrived promptly, showcasing a beautiful presentation.

From other blog reviews, I gathered that if the crab’s shell (crab butter) is included, there are usually about three crabs. If the crabs aren’t very large, there may be up to five. After enjoying the Kkotgae Hoe and side dishes, a Kkotgae Tang (crab soup) is served.

They also gave me grilled filefish leftovers (쥐치 서덜 구이), which was surprisingly delicious!

To make up for the limited fresh seafood banchan, they offered additional small snacks. The warm braised cutlassfish and radish was excellent, perfectly balancing salty, spicy, and sweet flavors. The fish and radish were tender and flavorful.

The oyster pancake was coated in egg and nicely grilled. I paired it with a local rice wine, Makgeolli. The oyster pancake was semi-cooked, retaining some of the raw oyster’s texture and flavor. This might be an acquired taste for those who don’t enjoy raw oysters.

Next, I tried the grilled filefish leftovers. The meat was incredibly chewy and delicious. The texture was quite different from the regular filefish fillet. It was lightly seasoned and easy to enjoy.

The Star of the Show: Kkotgae Hoe

Now, let’s review the main event: Kkotgae Hoe. It consisted only of female crabs with the prized roe (ovaries). The crab was slightly frozen, which is done to prevent the meat from falling apart when cutting it raw. The color of the crab was more vivid than that of soy sauce marinated crab, indicating its freshness.

The owner recommended trying it plain first, then dipping it in the accompanying sauce. The crab had a subtle sweetness reminiscent of whiteleg shrimp. However, my mind kept comparing it to Ganjang Gejang. Despite the richness and sweetness of the roe, it felt surprisingly delicate. The high moisture content seemed to dilute the sweetness, resulting in a clean, subtle flavor.

The accompanying sauce had sweet, sour, mustard, and umami notes. However, it didn’t quite meld with the crab. The flavors felt separate, possibly due to the crab’s moisture content. The sauce resembled a sweeter version of soy sauce with wasabi.

I tried the Kkotgae Hoe with gochujang (Korean chili paste) and soy sauce. The soy sauce didn’t complement the crab. However, the gochujang worked surprisingly well, its robust flavor and texture complementing the delicate crab meat. The spicy chili flakes on top added a pleasant kick. For me, gochujang was the best pairing for the Kkotgae Hoe.

I wasn’t blown away by the Kkotgae Hoe on its own. So, I decided to try something else: mixing the crab meat with rice, sesame oil, and seaweed flakes.

I requested a bowl of rice, and they served it with sesame oil and seaweed flakes for ₩1,000, the same price as regular rice. The crab meat, on its own, didn’t have a strong flavor. However, combined with the rice, sesame oil, and seaweed flakes, it was transformed. The sweetness of the crab became more pronounced, and the richness of the roe was enhanced. The occasional bits of chili pepper added a nice touch. Raw crab seems destined to be eaten with rice.

Finishing with Kkotgae Tang

After the Kkotgae Hoe, a Kkotgae Tang (crab soup) was served. The broth was clear and contained plenty of crab. It tasted like a rich yet light crab miso stew. The radish added a refreshing sweetness. Despite being a side dish, the soup contained about a whole crab’s worth of meat. Although the crab meat had lost some of its sweetness to the broth, it was still enjoyable.

The owner warned that extended boiling of fresh crabs can sometimes result in a fishy smell for sensitive individuals.

Final Verdict

Overall, the Kkotgae Hoe experience was interesting, but not as amazing as I had expected. The crab is a specialty sought after more by tourists than locals. While it’s worth trying if you’re curious about unusual dishes or want to enjoy seafood with a wide range of banchan, remember that the crab is the star of the show!

If visiting the restaurant is inconvenient or too expensive, consider making Kkotgae Hoe at home. Slightly freeze fresh crabs, cut them, and serve with gochujang or sesame oil dip. Adding sesame seeds to the dip enhances the flavor.

I highly recommend using sesame oil with sesame seeds or gochujang with sesame oil and sesame seeds as dipping sauces.

Goodbye, everyone!

Google Search & General Assessment

A quick Google search for “Nankyeong Macha Yeosu” reveals the restaurant’s address and phone number. Reviews generally indicate that Nankyeong Macha is known for its fresh seafood and generous side dishes, with many mentioning the Kkotgae Hoe as a unique offering. The general consensus is that it’s a worthwhile experience for adventurous eaters willing to try something different.

Here is a sample Google Maps embed to show the general area: