Himsen Sutbul Jangeo Gui, formerly Yongdang Hwasukijip, grills sea eel over charcoal in Busan. The eel is grilled with salt, then eaten with shredded ginger and a seasoning sauce developed by the owner's son. Staff clean and grill the eel at the table, and ordering rice brings jangeo sirak guk alongside. The jangeo tang comes with a clear broth.