Juya Sanghoe 주야상회

On the hagfish alley along the Jagalchi waterfront road, skinned hagfish, gomjangeo in Busan, is seared once over charcoal briquettes and then moved to a grill at the table to finish. The briquettes leave a smoky edge on the surface, and in the seasoned version the red sauce catches on the grill and cooks down, sweeter and hotter. The salt version, simply seasoned, lets the chewy texture come through, and half-and-half orders are possible.