The 1991 pioneer of Gijang's rice-straw fire hagfish. Ignited bundles of straw sear fresh sea eel in intense roaring flame, preserving oceanic sweetness with a clean, rustic smoke aroma.
In 1991, Wonjo Jipbul Gomjangeo Gijang Oegajip pioneered the commercialization of cooking fresh hagfish over ignited rice straw. This revolutionary technique sparked the growth of Gongsu Village into a renowned culinary enclave of more than ten specialized eel establishments.
The craft relies on an unyielding principle: live, fresh hagfish are placed into a rustic brick hearth and enveloped in burning rice-straw bundles. The brief, roaring inferno chars the tough outer skin instantaneously, trapping moisture and natural sweetness inside without introducing acrid soot.
Rice straw burns fiercely at extreme temperatures, searing eel flesh in seconds while banishing all fishy odor.
Once scorched black, each eel is hand-peeled on a wooden board to reveal glistening, plump, pearl-white meat ready to savor.
Simmered continuously like traditional gomtang with whole eels to extract dense, restorative nourishment.
Guests traditionally order both preparations to contrast the pure, smoky fire essence of straw-grilled eel with the bold, savory depth of red-sauced iron skillet hagfish.
Whole hagfish seared directly over rice straw flames, peeled tableside, and presented on sizzling iron platters. Tender and chewy with a delicate, clean smoky aroma. Savor unadorned or dip in sesame oil and salt.
Tender eel pieces stir-fried with sweet yellow onions, fresh green scallions, and a robust red gochujang sauce. Delivers a vibrant sweet-and-spicy balance, perfect for wrapping in perilla leaves and concluding with fried rice.
Rich, oceanic broth infused with fresh sea urchin roe (sung-e miyeokguk), highly praised by international film star Chow Yun-fat.
Generous table spread including house-cured kimchi, aged white kimchi, pickled garlic cloves, and fresh coastal greens.
Rich, restorative whole eel soup simmered for over six hours. Packed for takeaway and nationwide courier shipping.
Over three decades, this coastal hearth has welcomed cinematic legends, sports icons, and food travelers from around the world.
Visiting for the 28th Busan International Film Festival with a party of nine, Chow Yun-fat dined on straw-fire hagfish and praised the rich sea urchin seaweed soup, warmly taking commemorative photos with restaurant staff and guests.
Two of Korea's premier lead actors visited twice while shooting major cinema scenes in the region, returning specifically for the restorative quality of the 1991 hearth cooking.
Korea's renowned cleanup hitter celebrated the Chuseok holiday with his extended family, highlighting the tender quality of the straw-fire grill and generous side dishes.
A faithful regular guest who has frequented the establishment across decades, supporting the authentic continuation of traditional rice straw firing.
A visual chronicle of traditional fire cooking, vibrant banchan ceramics, and the authentic wooden interior of Gijang's original hearth.
Reflections from local food lovers and traveling families experiencing authentic straw-fire hagfish in Gijang.
"We ordered both the straw-fire and seasoned spicy hagfish. The straw-fire version had a truly authentic fire aroma with no fishiness at all, while the spicy seasoning was wonderfully balanced. Comparing both was a highlight of our Gijang trip."
"The eel texture is delightfully chewy and firm, cooked fresh right over live straw flames. Every single side dish is neat and delicious—the aged kimchi was outstanding. My mother was so pleased with the meal."
"Decades of genuine craft and hospitality are obvious here. The straw aroma is fragrant enough that you don't even need dipping sauce. Pairing with a glass of bokbunja wine created the perfect balance. Highly recommended."
Conveniently situated along the Gijang seaside route near Haedong Yonggungsa and the OSIRIA tourist complex.