You can broadly categorize most ethnic foods as either fusion or traditional. Congdu is neither. I’d describe it as modern Korean—the majority of the food there is very traditional in terms of flavors and techniques but the plating and dining style is more modern.
This is one of Congdu’s signature dishes. While soy marinated raw crab isn’t an uncommon dish in Korea, Congdu’s is special in that it is made using Joseon-era (1392-1910) family recipe. (I forgot to take a picture of the menu so the details are a little fuzzy 😕)
Anyways, just mix the crab with white rice and add some of the “weaved” seaweed (called “gamtae”) and WOW!! Soy marinated crabs are often referred to as a “bapdoduk” (“rice thief”) because its so delicious that you’ll eat all your rice before you know it. Congdu takes theirs to a different level (and makes it look gorgeous too). The plating is actually also a really clever play on words. The crab they used is called 꽃게 (kkotgae) but if u split the characters, 꽃 also is the word for flower and 게 is crab! 😋🦀