Every year when we back to Busan, one of the family dine-out will be grilled eel as it is one of my favourite Busan delicacy. Well not just me, his family and many Busan locals loves it too actually. This year we came to Millak-dong in Gwanganli which is well known as Korea's largest raw fish town. Many raw fish restaurants and large scale raw fish centre in a multi levels building complex line up along Millaksubyeon-ro and most of them has the nice window view of Gwangan-daekyo (Gwangan diamond bridge) and the sea.
Just like other restaurants nearby, the restaurant where we had grilled eel dinner - ground floor is the aquarium where they keep the alive eels, fishes and other seafood, while first floor is the dining area. Besides grilled eel, there are grilled hagfish 꼼장어 and grilled shellfish 조개구이 too. Maniju also have raw fish / sashimi such as unboned raw fish (soft-bone fish) 세꼬시, raw flatfish 광어회, raw abalone 전복회, raw conger eel 아나고희 and raw octopus 산낙지.
Maniju serve quail egg jorim and steamed sweet potato as side dish. The lettuce, perilla leaf, seasoned chives, onions pickle, raw garlic, ssamjang, soya sauce are for the wraps. Start off with grill on the skin layer until slightly golden brown, then turn the flesh down continue to grill until it is cook. Cut into bite size, dip the cook eel with marinate red sauce and place on the aluminum foil corner to let it continue to heat until sauce fully absorb into the grilled eels and it is ready to eat. Father in law like his grilled eel without sauce, just lightly dip with some soy sauce or eat together with the seasoning chives. While us prefer the sauce grilled eel with wraps. After dinner, we went to Millak waterside park for a short walk for cold autumn breeze and beautiful diamond bridge night view from seaside. Will blog it on next post.
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