Eel in South Korea - 26 Restaurant Picks

Thick fillets of eel sit over rice in the hitsumabushi bowl near Maebong Station, but wasabi pickles and a spread of to…

Across from Dosan Park, behind a Japanese-style facade, hitsumabushi is divided into four portions of rice and eel. The…

On the hagfish alley along the Jagalchi waterfront road, skinned hagfish, gomjangeo in Busan, is seared once over charc…

Each diner orders at least one whole eel, and staff move the pieces around a domed grill over hot charcoal so nothing s…

Staff at this Haeundae eel house explain how to eat the hitsumabushi, glazed grilled eel over rice, before you start. E…

The owner catches the eels himself and cleans them every morning, and they grill up with no fishy smell. Hitsumabushi c…

Freshwater eel is cleaned on site and grilled for you by staff over charcoal on a domed grill, with an exhaust undernea…

Eel arrives already par-grilled, and the last stage of cooking happens over the charcoal set into your table. That is t…

You pick a cleaned eel from the refrigerated case and pay before getting a table, and on weekends the wait for your tur…

A staff member stands at every table grilling the eel, and they will take the surface to crisp or keep it moist, whiche…

Eels wait in a display case by the entrance, where diners pick a size, pay up front, and then receive the eel par-grill…

Order rice and it comes with sheets of seaweed, handy for rolling eel and rice into little wraps for children. The sauc…

Staff lay a fillet of eel wide enough to almost cover the charcoal on the grill with thick green onions, cook both face…

Staff stay by the high-heat grill turning the eel and move each piece to your plate as soon as it is done. They suggest…

Masan-style grilled sea eel is cooked through in the kitchen, so no grill or smoke reaches the table, and the flesh fal…

Sit down and, without ordering, a tray of three eels for two arrives, pre-grilled in the kitchen and finished at the ta…

Pick your eel at the ground-floor counter, head upstairs, and staff grill the thick fillets over charcoal from start to…

The kitchen makes just two things: grilled freshwater eel and minmul maeuntang, a spicy freshwater-fish stew. It is in…

The owners also farm eels, and charcoal-grilled freshwater eel is the entire menu, cooked by diners themselves over a b…

Live Pungcheon freshwater eel is bought by weight on the first floor, along with a table charge, and then you head upst…

Whole eels about the length of a forearm simmer with dried radish greens in a clear doenjang broth; it looks like a spi…

Domestic live hagfish has been the only thing on the menu here since 1950, with the third generation now running the pl…

The eel is not cooked at the table but over a grill in the kitchen, then cut and brought out. That keeps the room smoke…

Freshwater eel is ordered by the kilogram. When it is quiet, staff grill it for you; at busy times it arrives nearly co…