Busan Kkomjangeo 부산꼼장어

Licensed in Nampo-dong in 1981, this hagfish (kkomjangeo) restaurant later moved to Gudeok-ro under the same name. Live hagfish is cleaned and grilled two ways: with salt, which leaves the oily, springy flesh plain, or with a red sauce that reduces over the flame and clings to the pieces as they curl. After the sauced version, the leftover sauce is fried with rice and crushed seaweed on the pan.