
Despite its snake-like appearance, gomjangeo, or inshore hagfish, is a prized stamina-boosting specialty in South Korea, renowned for its tangy flavor and springy texture.
Either marinated in spicy sauce or salted, this slime-producing sea creature is chopped into bite-sized pieces and barbecued, accompanied by vegetables like lettuce and garlic. For newcomers, it‘s recommended to try it plain at first, to savor its unique combination of firm and tender textures.
On the grill, the skinned pieces of hagfish display a slimy, white string hanging from their bodies -- the spinal cord -- which enhances the meat’s savory taste and marks the fish’s freshness.
This delicacy originated in Gijang-gun, Busan, where hagfish is traditionally grilled over straw, a roasting method that locks in flavor and keeps the meat juicy by charring the entire body.
If you‘ve already fallen in love with this slimy delicacy, make sure to savor it in its city of origin the next time you visit.
(Kkomjangeo, Korean sea eel, grilled hagfish, spicy stir-fried eel, savory kkomjangeo dish)