Gijang Kkomjangeo 기장꼼장어

Live hagfish are kept in a tank, cleaned and cooked in the kitchen, then brought to the table ready to eat. The salt-grilled version shows off the fish's firm, elastic chew, while the seasoned one leaves a sweet-spicy red sauce in the pan. Save a few pieces and some of that sauce, and staff will stir-fry rice in the pan at the table, and garlic from the side dishes and a fried egg you cook yourself can go in too. The room, on the second floor near Mapo Station, is small and mostly set with four-person tables, often filled with diners pairing the hagfish with drinks.