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Busan (South Korea)
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Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
550kcal
45gProtein
12gCarbs
35gFat
1gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🫘 Soy
🐟 Fish
Eel Grilled on Charcoal
How to order / say it
Say it
장어구이 — [Jang-oh Goo-ee]
Order
I'd like the grilled eel, please.
Locally
장어구이 주세요.
Say locally
Eel fillets grilled over charcoal, basted with a special soy-based marinade.
Why try it?
Jangeo Gui is a luxury dining experience in Busan, beloved for its rich flavors and cultural value. It's a celebration dish often enjoyed for special occasions, showcasing the skillful grilling prowess of the cooks.
How it tastes
Charcoal grilling imparts a smoky flavor, enhancing the rich, buttery texture of the eel, which is beautifully complemented by a savory-sweet basting sauce.
Origin & History — first documented: 1905
Jangeo Gui originated in Busan during the early 1900s as eel became a sought-after delicacy. Eel was grilled and seasoned for visiting traders, eventually spreading as a popular dish throughout Korea.
Recipe
Ingredients
- 🐟 500 g eel fillets
- 🥣 50 ml soy sauce
- 🍯 20 g sugar
- 🧄 10 g garlic
- 🫒 10 ml sesame oil
- sufficient charcoal for grilling
Method
- 1 Marinate eel with soy sauce, sugar, garlic, and sesame oil.
- 2 Preheat charcoal grill until it reaches a medium heat.
- 3 Grill eel until cooked through, basting with marinade occasionally.
- 4 Serve hot, garnished with grilled vegetables if desired.
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