Ko Ryo Jeong Korean Restaurant (고려정), International Plaza

I noticed this Korean restaurant (#02-59 International Plaza, 10 Anson Road, tel : +65 6324 3120) the past couple of times we were at Enishi as they were literally strides apart. We managed to make it down today. I supposed the initial plan was to give what might look nice on the menu a try. 

We never made it to the menu items. We've seen a few mukbangs featuring ganjang gejang on YouTube that we kinda knew what to expect and was curious enough to want to try them.

There's banchan. The left bottom banchan was wood ear fungus with thinly sliced beef which was pretty good. Kimchi was also refreshingly sour. Those chilled pickled chilli things on the bottom right were also invigoratingly sour, sweet and spicy at the same time.

Rice was saved for the sweet flesh of the raw marinated crabs and the tomalley/roe we could squeeze out from them. Like I mentioned, we kinda knew what to expect with how to manage the ganjang gejang.

Part of the ganjang gejang set came with dak bulgogi. I haven't had/ordered these things since...I can't remember when. I guess these were decent tasting.

A steaming gyeran jjim. Light, savoury and we finished it at the end so it wasn't bad.

Need to get used to calling these godeungeo gui rather than saba shioyaki. Heh! The meat was firm and flaky. Not a bad grilled mackerel at all.

That's a sundubu jjigae that had quite a bit of clams and shrimps. Something we enjoyed and demolished at the end. But at this point, we were already started to fill up even before the crabs were served.

These were their anticipated ganjang gejang. While I had some idea how to eat them, I didn't have much of a clue how to work the claws which were a little thorny if you catch my drift. In contrast with the steamed Sri Lankan mud crabs where the claws were easier to eat, these flower crabs had bodies which were less of a pain to get meat from compared to the claws.

Not a bad try for a first time. The meat had a crustacean sweetness that paired with that soy marinade which tasted like it had some sort of wine in them. I've got a couple of nicks from the dead crabs but I'll learn to do better the next time.