Kkubjang Pungcheonminmuljangeo Jeonmunjeom

Grilled on twice-baked charcoal, this dish features the exquisite nutty and lean taste of Pungcheon freshwater eel. Enjoy it with a special soy sauce made from herbal broth simmered for over 8 hours and a spicy herbal gochujang sauce according to your preference.

Enjoy grilled eel cooked over real charcoal, served with a herbal soy sauce made from eight types of medicinal herbs and a herbal gochujang sauce.

This dish features freshwater eel marinated in a secret gochujang sauce and grilled on a stone, served with tender and exquisite-textured eel alongside the finest Hallasan deodeok from Jeju.

Freshwater eel grilled deliciously using a special herbal soy sauce made by simmering herbal ingredients and eel bones for over 8 hours.

Eel from the Pungcheon region simmered in a secret gochujang sauce topped with plenty of cheese.

Freshwater eel grilled deliciously using a herbal soy sauce made by simmering herbal ingredients and eel bones for over 8 hours.

This dish features a tangy and spicy broth paired with warm, aged green onion kimchi that has been fermented for at least 3 months, along with cool eel, creating a fantastic combination. It is a delicacy when enjoyed in the recommended way by the chef.

These buckwheat noodles are soaked in rich domestic perilla oil, full of nutty aroma. When you have 1/3 left, pour in some cool dongchimi broth for a different delicacy of buckwheat noodles with perilla oil!