Sangin Ne Daeseong Gomjangeo in Busan grills live gomjangeo over charcoal. The eel is served either salt-grilled or marinated, and the marinated version is finished by frying rice in the pan. In winter, two people order 800g of the salt-grilled eel cooked over charcoal. Gomjangeo grilled over briquette fire is also served.