연탄불에 곰장어를 구워낸 후 껍질만 벗겨 먹는데 쫄깃하고 담백한 맛이 일품이다. 곰장어는 본래 가죽 제품에만 사용된 재료인데, 한국 전쟁 당시 피란민들이 배고픔을 면하기 위해 본격적으로 먹기 시작하였다. 부산 곰장어는 기장식과 자갈치식 두 가지 방식으로 먹는다. 기장식은 곰장어를 산 채로 짚불에 구워 소금구이로 먹는 방식이다. 자갈치식은 양파를 듬뿍 넣고 매콤한 양념을 버무려 볶아 먹는다.
After grilling hagfish on charcoal, only the skin is peeled off and eaten, which has a distinct chewy and light taste. Initially, hagfish was an ingredient used exclusively for leather products, but during the Korean War, refugees started eating it in earnest to stave off hunger. In Busan, there are two ways to enjoy hagfish: Gijang-style and Jagalchi-style. Gijang-style hagfish is grilled alive over straw fire and eaten salt-grilled. Jagalchi-style is stir-fried with a generous amount of onions and a spicy seasoning.
After grilling the eel over a charcoal fire, you just peel off the skin and eat it. It is chewy and has a light taste. Eel was originally used only for leather products, but during the Korean War, refugees began eating it in earnest to avoid hunger. Busan eel is eaten in two ways: millet style and Jagalchi style. The millet meal is a way to grill eel alive over a straw fire and eat it grilled with salt. Jagalchi style is made by adding plenty of onions and frying them with spicy seasoning.