Grilled over charcoal.Finished over rice straw.
A freshwater eel restaurant on Dosan-daero, Sinsa-dong. We select Korean Japonica eel, grill it over charcoal, then finish it over burning rice straw.
A freshwater eel restaurant on Dosan-daero, Sinsa-dong. We select Korean Japonica eel, grill it over charcoal, then finish it over burning rice straw.
Charcoal burns long and steady. It cooks the eel through, but it does not add aroma.
Rice straw is the opposite. It flares hot and dies within seconds. In those few seconds the surface fat is burned away and a nutty smoke aroma takes its place.
No smoker produces this. No sauce imitates it. It only comes from real rice straw, and only if the burn is timed to the second so the smoke stays clean. This is what separates Manjang from other eel houses in Gangnam.
Whole eel taken from our tank and seared over charcoal and straw fire. All main dishes are priced per whole eel (1 fish). Weights are measured after cleaning, before the first sear.
Our premium limited dish, prepared with extra-large eel. Rich texture and deep flavour, best suited to a special occasion. Price varies with daily supply and weight.
Manjang's signature. Try it first with perilla-oil salt to taste the thick flesh and juices, then with gochujang or soy glaze to feel the difference.
Perilla-oil salt +0 · Gochujang +2,000 · Soy glaze +2,000A size that pairs well with glazed grilling. Our house sauce and charcoal aroma in an easy portion. Also good as an extra order.
Perilla-oil salt +0 · Gochujang +1,000 · Soy glaze +1,000Origin · Eel: Korea (Japonica) · Kimchi: Korea · Rice: Korea
Monday to Friday, 11:30–15:00 only. The same eel, the same charcoal and straw fire, in a lighter set.
Twice the eel of the standard set, served with both flavours. Half-and-half +1,000 · salt only +0 · gochujang only +2,000.
Grilled eel with ten side dishes and soup. Perilla-oil salt +0 · change to gochujang +1,000.
Every room has a door, not a partition. The largest seats up to ten. Suitable for business dinners, family gatherings and formal introductions. Tell us your party size when you book and we will match the room.
We buy at the Gochang Fisheries Cooperative auction as licensed broker No.1, choosing Korean Japonica eel of 580g and above ourselves.
The heat is changed continuously between the first and second sear so the skin crisps while the flesh keeps its moisture.
Rice straw is burned for a few seconds to lay a clean smoke aroma over the surface.
