4.8Gijang-gun
Kkeomeok Dongne
The grilled eel is golden and neat, and the anago-hoe (conger eel sashimi) is finely chopped and pressed to remove moisture, making it light and savory. It tastes best when wrapped in perilla leaves with soybean powder and homemade chojang (vinegar gochujang).
Gijang-gunHansik
Kim Woong-tae
DRIVER'S NOTE
“The grilled eel is golden and neat, and the anago-hoe (conger eel sashimi) is finely chopped and pressed to remove moisture, making it light and savory. It tastes best when wrapped in perilla leaves with soybean powder and homemade chojang (vinegar gochujang).”
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