Bangujeong Naruteojip 반구정 나루터집

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-free, but in winter it cools quickly on the plate. The salt-grilled version shows off the rich flesh with no sauce, while the soy version is brushed with a glaze built on eel-bone stock and grilled again. Salt-grilled alone can get heavy, and pairs often order one of each. The restaurant has grilled eel near the Imjin River since 1969 and now occupies a new hanok-style building with large windows facing the water.