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Gijang gomjangeo

grilled inshore hagfish

Gijang gomjangeo
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This restaurant is the originator of grilling Gijang gomjangeo (sea eel from Gijang) over a straw fire. After the sea eel has been moderately grilled over a straw fire, you can peel off the charred skin to reveal the golden brown flesh, which you can cut in bite-size pieces and dip in sesame oil or salt. You can have pine needle sea eel, which imparts an aromatic flavor, and sea eel doenjangguk (bean paste soup), which has a savory flavor.
Overview

  • Best Menu

    gomjangeo (inshore hagfish (straw fire-grilled, grilled marinated, grilled whole, or salt-grilled)), gomjangeo maeuntang (spicy inshore hagfish stew), gomjangeo doenjangguk (inshore hagfish soybean paste soup)

  • Address

    70, Gijanghaean-ro, Gijang-eup, Gijang-gun, Busan

  • Inquiry

    051-721-2934

  • Closing Dates

    closed on Lunar New Year's Day and Harvest Moon Day

  • Hours

    11:00 a.m. - 10:00 p.m. (Last order 8:30 p.m.)

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