They come from the cold, deep waters of the North Pacific along Russia and Korea's eastern coastlines. They are big in size and plentiful in numbers during the winter months of January and February when it is a custom of many Korean people to seek out these delectable tasting crustaceans, as it is believed that those who eat Yungduk Daegae around the time of Lunar New Year (end of Jan., beginning of Feb.) will have good fortune, a bounty of physical stamina and a good dose of excellent health throughout the remainder of the year.
The chemical compounds Taurine (Tauracholic Acid) and Chiosan (Chitin), found abundantly in snow crab, are understood to break down cholesterol, absorb heavy metals and clean the liver, thus 'purifying' the body, giving it a fresh start for the new year. If travellers go along Highway 7 in the Northeast corridor of South Korea's Yungduk County, they will see very large signs and billboards boasting oversized pictures and images of giant spidery-like, orange colored snow crabs. The signs are there to let people know that they are in the snow crab 'capital' of the country, and all along that stretch of raod there are many claims by many restaurants and seaside resorts boasting that their crabs are "the real thing - the best" they'll try to sell you. But "Buyer Beware" in that as many 'Best' claims that there are, there are just as many disappointments.
The 'Best' - the freshest, largest and fullest (most full of succulent meat) crabs are found just south of the township of Yungduk proper around Samsahaesang and its Ganggu Harbour, where the crabs are off-loaded right from the commercial trawlers that operate out of that port. It is also that the crabs sold along the streets and in the restaurants at the harbour, because of their freshness, are said to be the only crabs to carry the necessary "Karma" needed to deliver the New Year prophecy of good health and fortune true.
Ganggu Harbour is a bustling place during the winter months. It is there that travellers can buy, trade or haggle prices for crabs, fish, squid, octopus, and critters they have probably never seen before. The streets around the harbour (there are only a few) are narrow and raucously alive with 'ajuma' (middle-age women) hucksters and wholesale merchants trying to convince buyers to do business with only them. As for choosing a restaurant to eat in, do use some discretion. Even though most of them will charge the same price (daily prices are usually fixed by a market standard, and, of course, supply and demand), ask at several different places before stepping into one. And be sure that the price is agreed upon before sitting down to eat.
As for the crabs, the eating is an epicurean delight. Daegae meat is sweet, tender, firm in texture, and moist. Unlike many Korean foods, Daegae is not accompanied with any peppery sauces or fiery condiments. It is simply what it is - fresh, plainly steamed in its own salt-water juices with no additives or preservatives, an all natural healthy food. After steaming, the crabs are brought to the table and placed upside down so that all the juices and fat collect in the shells of the crab's body. After openng the crab (pulling it carefully away from its outer shell so as to retain the juices and fat) you can "dig in," eating the meat anyway you desire, for Daegae is a hands-on, 'finger-lickin' good time fun food to eat. Eating Daegae is a social pleasure that requires no formality and little dining etiquette, where relaxed manners around the table always summons light hearted conversation and satisfied smiles. When finished eating the crab's meat, the host will mix steamed rice, dried seaweed, and a coupe of splashes of sesame oil and chopped scalions into the upside down shell full of the crab's juices and fat. With a spoon for scooping out this delicious compliment to the crab, sit back and savor this wonderful treat. Bon Appetit or as they say in Korea: MAN.EUM.GUT.DU.SAE.YO or MAN.HEE.DU.SAE.YO!
