Grilled hagfish over charcoal, the wriggling market grill of Jagalchi and Haeundae, doused in gochujang and eaten with soju as the coals spit.

Gomjangeo, the inshore hagfish, became Busan food during hard times, when its skin went to wallets and the meat to open-fire grills. Postwar market rows at Jagalchi and Haeundae made it a specialty: rich, springy flesh charred over briquettes, either yangnyeom-slicked in chilli paste or salt-grilled with garlic. It remains a market-lane order, a dish for benches, tongs and a bottle rather than tablecloths.

Where to eat Gomjangeo gui in Busan

2 editor picks for Gomjangeo gui in Busan, ranked by editorial score. All Busan signature dishes · Gomjangeo gui across every city.

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Make it at home

Serves Serves 245 minIntermediate

Ingredients

  • 500g cleaned hagfish or substitute eel, cut in finger lengths
  • Marinade: 3 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy, 1 tbsp rice syrup, 1 tbsp minced garlic, 1 tsp sesame oil
  • Sliced onion and spring onion; perilla leaves to wrap

Method

  1. Blanch the pieces for 30 seconds to firm the flesh, then drain and pat dry.
  2. Coat in the marinade and rest 20 minutes.
  3. Grill over hot charcoal or a heavy pan with the onions, turning often, 8 to 10 minutes until charred at the edges.
  4. Serve on the cooking plate with perilla wraps and extra garlic; drink something cold with it.

Editor tip. Blanching first stops the marinade sliding off; skip it and the chilli paste burns before the flesh cooks through.

Common allergens: Fish.