Dungul Anago

My food journey through Busan involved a lot of firsts and new discoveries.  While grilling pork or beef is old hat, salt water eel is a whole new ballpark for me.  Area Codes really wanted us to try the best of what Busan has to offer.  Seafood is the specialty of Busan, which I experienced with the hwe on the first day and abalone porridge on the second day.  On our third day, we came to Dungul with their tanks of many fresh swimming eels.  DSC00474

BanchanDSC00482

Grilled AnagoDSC00483DSC00485

After getting some good char, the anago was basted with some sauce, maybe gochuchang based.  It was a little sweet, salty, and of course, spicy. DSC00487

I probably would have enjoyed the grilled anago more if I were so stuffed from dinner #1.  The Annoyer appreciated the anago, but wasn’t digging all the little bones.  Area Codes let us know that the bones are totally edible and safe if you just chew carefully.  I liked the meaty texture.  It was a tad chewier than the anago I’ve had as sushi.  DSC00484

Anago Jjigae
The base of the soup had more anago and some herbacious leafy green.  It was kinda shiso-y so I was kind ehh, but it grew on me and I felt the soup was probably my favorite part of the meal.DSC00488

Dungul Anago opened up my eyes to a part of Korean food I never knew existed.  Seems like almost anything cooked over an open flame can be taken to a whole other level.  The anago was fresh, but the many small bones may be a turn off for some.  The flavors were no doubt Korean with that red sauce.  It leaned a little sweet for me so I got tired of eating so much.  If you’re in Busan this is definitely a unique treat to explore.

 

10 – You NEED to eat here*
9 – Awesome
8 – Very good
7 – Good
6 – OK
5 – Average
4 – Not bad
3 – Not good
2 – Terrible
1 – Do NOT eat here

*Not likely friendly to tourists.  Not exactly sure how much English is spoken and there is no English or picture menu.

 

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