Jang-oh!: Korean Eel for Lunch

Jang-oh: Korean Eel

The Korean twist on food is to add lots of little sauces and flavors and wrappings for the delicious grilled meats. I think that’s what makes Korean food so comforting. I remember having eel at a Japanese restaurant back in the day and loving it, but each piece had to be savored slowly for after one bite, it was all gone. In Korean you can order a whole eel and they’ll nail it to a board, fillet, dress, and broil it to perfection.

Freshly grilled eel has a flavor that incomparable- the texture is skin is crispy, yet the flesh is gelatinous. Plus, you can have your eel done with soy, red chili paste, or plain with salt.

To make an eel wrap, you get a leaf and top it with some slivers of raw ginger. Then put your piece of eel on that, dip it in the sauce and enjoy.

I just found a very good one over at Nagwon-dong. It’s called Gohyang.

서울시 종로구 낙원동 94
Directions: Go out Jongno 3-ga exit 5 and make a right and go down the alley between SC Bank and the guitar shop with a yellow guitar on the sign. It’s the first eel place to the right.

Daniel Gray

Daniel Gray is a Korean adoptee and entrepreneur that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. In 2013, he started Brew 3.14 Pizza Pub. His food tours, cooking classes, and restaurant are ranked as some of the top attractions in Seoul according to the website tripadvisor. He lives in Korea with his wife.

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