Cheongju eel restaurant with staff grilling: Samhwa Susan

Where is Samhwa Susan, and how was the parking?

I visited Samhwa Susan Self-Service Pungcheon Eel in Seokpan-ri, Nam-myeon, Cheongju, to eat Pungcheon eel. The address is 269 Daerim-ro, Nam-myeon, Seowon-gu. The parking lot was spacious, but it was already packed with cars when I arrived shortly after 5 p.m.

At the time of the original post, the listed regular closing day was Monday, and last order was at 8 p.m.

What were the interior and atmosphere like during my visit?

I thought it might be a little quieter in the early evening, but there were already many customers from the moment I walked in. The interior was as spacious as the parking lot, and I felt it would work for company dinners or a meal for two. Still, it was crowded from around 5 p.m. on the day I visited.

What are the menu and additional costs?

The eel menu had just one option: Pungcheon eel grilled with salt. A table setting fee of ₩4,000 per person was charged separately, and I could take more of the basic side dishes from the self-service station.

How were the side dishes and clam soup?

The side dishes came out neatly arranged. I especially liked the fresh kimchi, so I went back for more at the self-service station.

The clam soup had a refreshing broth that went well with the eel. It cost ₩1,000 to add. There was no eel soup, but the clam soup was a good accompaniment, and self-service ramen was also available.

I could get any missing side dishes from the self-service station set up on one side. Fresh kimchi was prepared separately as well. While I was getting the side dishes, the charcoal grill was brought out.

Does the staff help grill the eel?

Even though the staff were busy with the many customers during my visit, one of them helped manage the grill and cook the eel. To keep the skin from burning, they grilled the flesh side first over the charcoal, cut it into bite-sized pieces, then stood the pieces up to cook the sides as well. The eel was so thick that I had to cut it once more while eating.

How was the eel’s texture and the way it paired with other ingredients?

I dipped the well-cooked eel lightly in teriyaki sauce and ate it with shredded ginger. The fine bones that usually bother me when eating eel were barely noticeable that day.

It was crisp on the outside and moist inside. The mild flavor suited my taste, and wrapping it in white kimchi or perilla leaf pickles added more savoriness and made it enjoyable to alternate between the combinations.

I also put eel, ginger, and sauce on the complimentary sushi rice to make eel sushi. It had a nutty combination that was different from eating the grilled eel on its own.

The tail section was thick and large too, so we cut it up and shared it.

How was it as a place for a meal with parents or a company dinner?

The eel was tender and nutty, so I thought it would be nice to bring my parents. Seeing the spacious interior, I also felt it would work for a company dinner with colleagues or a meal with a partner.

What stayed with me from this meal was the thick eel and the attentive grilling help from the staff. They took care of the cooking even with so many customers, which made it easy to eat.