{"id":4890,"date":"2026-09-07T23:27:18","date_gmt":"2026-09-07T14:27:18","guid":{"rendered":"https:\/\/drunkencapybara.com\/?p=4890"},"modified":"2026-09-08T00:57:35","modified_gmt":"2026-09-07T15:57:35","slug":"cham-kkomjangeo-anago","status":"publish","type":"post","link":"https:\/\/drunkencapybara.com\/en\/cham-kkomjangeo-anago\/","title":{"rendered":"[\uc11c\uc6b8\/\uc911\ub791] \ucc38\uaf3c\uc7a5\uc5b4 \uc544\ub098\uace0 – \uc911\ub791\uc5ed \uc5f0\ud0c4\ubd88 \ucd08\ubc8c \uaf3c\uc7a5\uc5b4 \ub3fc\uc9c0\uaecd\ub370\uae30 \ub9db\uc9d1"},"content":{"rendered":"
\n

Conger eel Anago<\/strong>
A grilled sea eel restaurant in front of Jungnang Station Exit 2 that pre-cooks over briquettes<\/em><\/p>\n

Address: 26, Jungnangyeok-ro, Jungnang-gu, Seoul<\/p>\n

Opening Hours: Daily 16:00 \u2013 24:00 (Last order 22:45)
\nClosed on the first and third Sundays of every month<\/p>\n

Phone number: 02-492-1596<\/p>\n

184m from Jungnang Station Exit 2 \/ Uses domestic charcoal<\/p>\n<\/div>\n\n\n

<\/p>\n\n\n\n

\n

\n EP. Conger Eel Anago<\/span>\n Grilled conger eel, pork rind, quail<\/span>\n 2026. 07. 16<\/span>\n <\/h2>\n <\/summary>\n

I wonder if there is a season for hagfish.
When you look closely, it's a rather ambiguous story.
Still, under the pretext of replenishing energy
The season when it sticks best is, as expected, summer.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

A few steps from Jungnang Station Exit 2.
Next to the convenience store Conger eel Anago<\/span>\uc758
A long vertical sign hangs down.
The house next door is for fresh seafood, and next to that is a karaoke bar.
It is a typical configuration of an alley near a train station.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

The initial preparation takes place at the threshold of the shop.
The grill was placed towards the sidewalk instead of the kitchen.
Even passersby can see everything.
When watching food being pre-cooked over a briquette fire
Hunger, which wasn't there before, also creeps up.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

I watched them baking while waiting.
Repeatedly placing it on and taking it off the fire
It is a process of removing the oil and adding fragrance.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

The hall is narrow and long.
There are silver ducts hanging down on every table, but
It cannot capture all the smoke.
Orange walls, a round grill, and low chairs.
The picture you expect comes out exactly as you hoped.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

We ordered two servings each of salt-grilled and seasoned grilled conger eel first.
They said that for the first order of grilled eel, half salt and half seasoned isn't allowed.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

The standard name is gomjangeo.
The word 'kkomjangeo' came up from the Busan area.
As expected, this one rolls off the tongue much better.<\/p>\n\n\n\n

It is very distantly related to the conger eel called anago.
The conger eel is a fish belonging to the order Anguiformes, but
Hagfish are classified as jawless cyclostomes.
The fact that the sea eel on the menu is from the US
This is because Pacific coastal volume accounts for a large share of domestic distribution.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

Last order is at 22:45.
It is on the early side for a place that has a midnight closing notice.<\/p>\n\n\n\n

Even though I went for the first time slot, all the seats were already taken.
I was only able to enter after waiting for about 15 minutes.
There is a sign on the wall asking people to give up their seats because there is a waiting list.,
A handwritten notice is posted.
It can be used for up to 2 hours.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

The side dishes do not deviate from the standard of a grill restaurant.
The leafy vegetable for wrapping is napa cabbage, but this is better for draining the sea eel oil.
The oil dressing is served with plenty of pepper sprinkled on it.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

Salt-grilled conger eel (basic 2 servings, 400g) (28,000 won)<\/p>\n\n\n\n

It comes out pre-cooked, so it is easy on the hands.
Place it on the grill, tighten the outer layer again, and you're done.
When you chew, the chewy elasticity comes first, and
The scent of briquette fire follows subtly.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

Grilled Sea Eel with Seasoning (Basic 2 servings, 400g, 28,000 won)
The seasoning is not very sweet and leans toward the spicy side.
Since I alternate between the two, I never get tired of them.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

A plate of pork rind (300g, 12,000 won) ordered after eating grilled eel
The pork rinds are served stacked flat on a plate.
It is unique because it looks stiff.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

I tried grilling and eating it, and it has a peculiar character.
It is thin and flat, but chewy when you chew it,
The seasoning is evenly distributed across the entire surface.
Because it lacks the dryness of a thick crust
My hand keeps reaching for the sea eels.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

Charcoal-grilled quail (Basic 5 pieces) (16,000 won)
I wonder if they intend to eat everything on the menu, since even this isn't enough.
I ordered quail as well.

It is a menu item that is hard to see often these days.
Tough, but you chew it for a long time with the bone to extract the salty and savory flavors,
You could call it the dried pollack of the poultry world. It is a delicacy in its own right.<\/p>\n\n\n\n

The hagfish, pre-grilled and infused with the aroma of briquette fire,
It was easy to eat and tasted decent.
Grilled shishamo packed with roe would be really delicious too.
However, it seems unavoidable that the smell easily clings to the clothes due to the nature of the shop.
I enjoyed the meal \ud83d\ude42<\/p>\n<\/details>","protected":false},"excerpt":{"rendered":"

Address of the grilled conger eel restaurant in front of Jungnang Station Exit 2, where conger eels are pre-grilled over briquettes\u2026<\/p>","protected":false},"author":1,"featured_media":4901,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[76],"tags":[225],"dc_series":[],"class_list":["post-4890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet","tag-225"],"_links":{"self":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=4890"}],"version-history":[{"count":1,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4890\/revisions"}],"predecessor-version":[{"id":4906,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4890\/revisions\/4906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/4901"}],"wp:attachment":[{"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4890"},{"taxonomy":"dc_series","embeddable":true,"href":"https:\/\/drunkencapybara.com\/en\/wp-json\/wp\/v2\/dc_series?post=4890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}