It’s easy to assume that the name "daege" (snow crab) means "big crab," but the widely accepted theory is that it actually means "bamboo crab." The name dates back to the Goryeo period and it is said that while inspecting Chuksan-myeon in Yeongdeok, a government official saw a crab caught in a village with a view of Jukdosan Mountain and noted that its legs resembled bamboo branches (“daenamu” in Korean), thus giving it the name "daege."

The most basic way to enjoy snow crab is by steaming it, a simple method that allows you to fully appreciate the flavor of the crab meat. To steam snow crab, you first need to submerge the live crab in freshwater to stun it. This step prevents the legs from falling off as the crab moves while being steamed and helps it release the seawater retained in its body. Once stunned, the crab is placed in a steamer and heated for about 20 minutes.

Around Hupo Port and Jukbyeon Port, there are many places where freshly purchased snow crabs can be steamed on the spot. When buying crabs, you can request a full table setting, and the freshly steamed crab will be prepared for you, often with personal guidance to a nearby restaurant.

When ordering steamed snow crab at a restaurant, the crab is cooked and served in already cut, easy-to-eat portions. Snow crabs have legs attached to their bodies and by breaking the joints, the meat comes out easily. However, getting to the meat deep inside the long legs can be tricky, so special tools are provided at the table. These tools resemble chopsticks and have a slightly split tip to help pull out the meat more easily.

After eating, many enjoy mixing rice with the remaining crab intestine in the shell. This is known as “gettakjibap” (fried rice in crab shell), which is a savory dish considered a delicacy.

In the Uljin and Yeongdeok areas, some restaurants even add snow crab or red snow crab to ramyeon, which enhances the flavor of ramyeon because of the crab shell. Other snow crab dishes include daegetang (spicy snow crab stew), daege jjabagi (spicy-sweet braised crab legs), gesal bokkeumbap (crab fried rice), and gesal jjamppong (spicy seafood noodle soup with crab).

In the East Sea, red snow crabs are caught just as frequently as snow crabs. Red snow crabs have a bright red color and inhabit much deeper waters. As a result, they are typically caught at depths of over 400 meters. Since red snow crabs are caught in greater quantities than snow crabs, they are usually about half the price. The flavor of red snow crabs is also quite different from that of snow crabs. Red snow crabs generally taste saltier, a difference attributed to the varying water pressure in their deeper habitats.