Mansujeong 만수정

Staff lay a fillet of eel wide enough to almost cover the charcoal on the grill with thick green onions, cook both faces, then stand the cut strips on their sides to sear the edges. The outside is cooked through while the thick flesh keeps its moisture, and the onions grilling alongside soak up eel fat and turn sweet. Regular freshwater eel and a sansam version made using cultivated wild-ginseng root are sold by the kilogram, and cleaned raw eel can be taken home.