Chirimbada Hoetjip

Chilam Badahoejip is a specialty restaurant on the Chilam waterfront in Busan that serves hoe and grilled eel. The anago hoe is finely sliced and pressed firmly in a dehydrator, and it comes out together with gajami hoe and grilled eel. The grilling uses a charcoal brazier with a 100-year tradition, so the meat picks up smoke, and the sea is visible during the meal. The maeuntang (spicy fish stew) that comes as a basic accompaniment is on the thin side.