Hwangso Charcoal Grilled Hagfish in Hogye-dong, Anyang

Today I went with my family to eat hagfish near home. This is my pick for the best place in Hogye-dong, so I will get right into it.

1F 109, Rich Valley, 94 Heungan-daero, Dongan-gu, Anyang-si, Gyeonggi-do Hours: 15:00-00:00 Parking unavailable Located across from Irvine First apartment and by the Hogye old intersection.

At the entrance, I spotted live hagfish moving around. It was a little unsettling to see, but the taste was incredible.

Four servings of live hagfish Two servings of grilled gizzard Egg soup Yeolmu noodles The yeolmu noodles are absolutely essential.

First of all, this place does not use frozen hagfish. Only live hagfish. As you know, frozen and live hagfish have completely different textures. And one serving of live hagfish was KRW 18,000, which the writer calls unbelievable value.

The reason I come here is the side dishes. Look at that packed spread: white kimchi, green onion kimchi, jangajji, radish muchim, gat kimchi, yeolmu kimchi, cucumber kimchi, and buchu muchim. The buchu muchim tossed with perilla seeds was especially intense in the best way.

The seasoning was just right, and the color looked beautiful.

They also sell kimchi, so I bought some once. It was the first time I had ever bought kimchi from a restaurant, which tells you how much I liked it.

They bring out live hagfish and first cover it with a lid. Because it moves around, it makes tapping sounds.

After some time, they remove the lid and spread it out neatly to grill. There was no off smell or fishiness, and the pieces were large.

I was so focused on eating that I did not even photograph the fully cooked hagfish. I had egg jjim twice. The menu calls it egg soup, but it was between egg soup and steamed egg: not too watery, not too firm, with a soft, brothy egg-jjim taste.

This was my mom's top pick, grilled gizzard. The portion was not huge, but it was extremely chewy. We first ordered one serving, then added another because it felt too little. I grilled it with the garlic served as a side, so it picked up a light garlic aroma and tasted even better.

The visuals were seriously delicious. The writer begs the owner to keep running the place for at least 50 more years. The fully cooked hagfish that was not shown earlier is peeking out in the upper left.

The yeolmu noodles ordered at the end are essential, as mentioned above. The broth, noodles, young radish, cucumber, and sesame look simple, but the taste is not simple. They are cool and slightly sweet, perfect for finishing the meal.

While eating, I noticed a note about hagfish benefits. I do not really care about benefits; it was simply so good. I will use the excuse that it is good for the body and come eat it again.

The finish was gold kiwi peeled and eaten at home. We ate very well today.

#AnyangEats #HogyeDongEats #CharcoalHagfish #LiveHagfish