At Hongik Gejang, the shrimp jang stole my attention🦐

Today I went to Hongik Gejang (Worldcup-bukro 59) with a friend. I went there for crab jang, but honestly my eyes stayed on the shrimp jang the whole meal🦐. The inside has a wooden-table feel, with a mix of floor seating and table seating. There's a drink fridge nearby, and signs for "Self-Service Bar" and "No crab stew shabu shabu!!" posted on the wall, which I found a bit unusual. A lot came out on the table at once: soy crab jang, seasoned crab jang, shrimp jang, a bean-sprout side dish (stir-fried or blanched), a noodle dish that looked like japchae, kimchi, a coleslaw-like salad, seaweed, rice mixed with crab roe, and steamed egg — the table was completely full. Still, my real focus was the shrimp jang. I took a close-up shot of the seasoned shrimp on an individual plate, topped with red chili and sesame seeds; the portion didn't look very large. Looking back at the menu sheet on the table, I saw set options like "all-you-can-eat" and "female crab set," and each set seemed to come with a different lineup. The shrimp jang amount also seemed to vary by set, but I didn't actually count the pieces, so I'm not totally sure. The table also had scissors, paper cups, disposable gloves, and a portable burner, so it felt fully equipped for eating crab. I also took a photo of a gloved hand holding up rice mixed inside the crab shell. This visit was mostly about checking out the shrimp jang, so I didn't look closely at the soy or seasoned crab jang. Next time, I'd like to compare how much the shrimp jang differs between the sets.