Eel platter · 3 rows
장어 한판 · 3줄
Standard order · serves 2
42,000 KRWHANBANG JANGEO GUI
Hanbang Jangeo Gui
Busan · Sajik–Geoje / Seomyeon
Slowly prepared. Made to be shared.
Korean-grown Japonica freshwater eel, paired with a carefully developed herbal sauce. Expertly grilled in the kitchen and served ready to enjoy.
The eel table, from above01 / 04
Serving example · rice and other meal dishes ordered separately
Explore all photos 10 ↗Korean-grown freshwater eel · fully grilled before serving
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Your BE-JUMIN guide
Dining for two? Start with the three-row eel platter. Choose salt-grilled or sauce-glazed eel; both arrive fully cooked. Add two more rows if you would like more.
01 — THE FIRST PLATTER
Start with a platter for two
Order by the actual portion size and the conditions below.
Additional eel · 2 rows
장어 추가 · 2줄
Available only with an existing eel order
28,000 KRWChoose salt-grilled or sauce-glazed
- Salt-grilled
- Simply seasoned with salt to enjoy the eel’s natural flavor.
- Sauce-glazed
- Grilled with repeated layers of the house soy, gochujang and herbal sauce.
02 — FINISH YOUR MEAL
After the eel
Warm eel soup is included. The loach soup, rice and other meal dishes below are ordered separately.
- Loach soup가마솥추어탕Loach soup on its own
- 6,000 KRW
- Loach soup + pot rice가마솥추어탕 + 솥밥A soup-and-rice set
- 8,000 KRW
- Pot rice솥밥Rice cooked with Koshihikari grains
- 4,000 KRW
- Scorched-rice soup누룽지탕A comforting scorched-rice finish
- 2,000 KRW
Prices in KRW · based on the supplied menu
03 — ENJOY EVERY BITE
From the first bite to the last sip
It arrives fully grilled. All that’s left is to find your favorite pairing.
A light dip, a first bite
Lightly dip the fully grilled eel in the signature sauce. Add ginger and Korean pickles for another layer of flavor.
Pair with onion, then wrap
Place onions on your side plate and pour over the onion sauce. Or wrap eel, ginger and pickles in fresh leaves for a Korean-style ssam.
Enjoy the sides
Enjoy the salad and konjac noodles, along with the warm eel soup included with your order. This is different from the loach soup on the meal menu.
Finish pot rice with sungnyung
If you order pot rice, scoop out the rice first. Add warm water to the remaining crust to make sungnyung, a gentle toasted-rice drink.
GALLERY — A TABLE WORTH SHARING
A closer look at the table
Explore the eel table and its accompaniments, then look around the restaurant. Select a photograph to enlarge it.
The eel table, from above01
Korean-grown Japonica eel is served with fresh wrapping leaves and assorted pickles. The cooking is completed in the kitchen, so you can settle in and enjoy the meal together.
A generous table to share02
The name Hanbang begins with the signature sauce: eel bones simmer for around 24 hours, then herbs, fruit and vegetables are added, with soy sauce and gochujang completing the flavor.
The accompaniments alongside the eel03
Accompaniments include fresh kimchi, cabbage salad, pickled stem lettuce, perilla, peppers and ginger. Dress the onions on a side plate, or wrap eel and ginger in fresh leaves.
A table with rice and soup04
Warm eel soup is included. The restaurant even grows the radish greens used in its eel soup on its own farm. Loach soup and pot rice are separate meal orders.
A welcoming table, seen from the front05
The eel is prepared in the morning and rested for about three hours before grilling. Experienced staff apply the sauce in layers and finish the cooking before it reaches your table.
The table with pot rice and accompaniments06
Pot rice is made with Koshihikari grains. Scoop out the rice, then add warm water to the crust for sungnyung, a toasted-rice drink. A loach-soup and pot-rice set is also available.
Serving example · rice and other meal dishes ordered separately
04 — THE CARE BEHIND THE PLATE
Keeping the same care, every day
“Never lose the care you began with.”
Founder Kim Geum-ok began with a small, twelve-table restaurant in Yeonsan-dong. She learned eel preparation from her uncle, who ran an eel restaurant in Seoul, and attended cooking classes to build her skills from the ground up.
The name Hanbang comes from the sauce. Eel bones simmer for around 24 hours before herbs, fruit and vegetables are added, with soy sauce and gochujang shaping the flavor. It is the house’s own balance between teriyaki-style sweetness and a Korean chili-paste glaze.
Korean-grown Japonica eel arrives directly from the farm, is prepared in the morning and rested for about three hours. Experienced staff grill it in a dedicated cooker, brushing on the sauce repeatedly. The cooking is finished in the kitchen, leaving guests free to enjoy their meal together.
Based on founder Kim Geum-ok’s interview and the supplied restaurant profile
05 — TWO PLACES, ONE TABLE
Find your table in Busan
Sajik–Geoje
8, Asiad-daero, Yeonje-gu, Busan부산광역시 연제구 아시아드대로 8About a 4–5 minute walk from Geoje Station, Exit 5, through the park. Parking and group seating are available.
Open map ↗Seomyeon
27, Seomyeon-ro, Busanjin-gu, Busan부산광역시 부산진구 서면로 27Reachable from Seomyeon Station on Metro Lines 1 and 2. Follow the main road behind Lotte Department Store Busan; the restaurant is beside Golden View Wedding Hall.
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