ミレットウナギ

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.