Charcoal-grilled eel in Cheongju: Samhwa Susan

My husband and I went to Samhwa Susan (삼화수산) in Nami-myeon, Cheongju, for eel. The fact that the staff grill it themselves was what made us decide to visit. We ordered 1 kg of Gochang punggyeon eel and ate it with a range of side dishes.

What are the parking and family dining spaces like?

Samhwa Susan is in Nami-myeon, Seowon-gu, Cheongju. We drove there and found ample parking in front of the restaurant, so parking was easy.

The restaurant was easy to spot from a distance and was fairly large. I thought the parking would make it less of a burden to bring my parents here for a meal, too.

Inside, it was more spacious than I expected and had many tables. It did not feel cramped for the two of us, and it seemed fine for a larger group, such as a family gathering or work dinner. High chairs were available as well.

How much is punggyeon eel, and are there extra charges?

Once seated, we looked over the menu. The signature item was Gochang punggyeon eel.

At the time of our visit, 1 kg of Gochang punggyeon eel was ₩50,000, with a separate table-setting fee. This post does not record the amount of that fee.

I was concerned about the price of eel, but seeing the price for 1 kg eased that concern a little. The restaurant said it uses grade-one Japanese eel.

What were the side dishes and clam soup like?

We were served sides that went well with eel, including lettuce, pickled perilla leaves, and tangy, spicy chive salad. The fresh napa cabbage kimchi had a crisp texture and was good with a piece of eel.

The complimentary clam soup also stayed with me. I tried the broth without expecting much, but its clean clam flavor and peppery kick had us both going back for more. A spoonful of hot broth after the rich eel felt like it cleared the palate.

What was the texture of the staff-grilled eel like?

We ordered 1 kg of Gochang punggyeon eel. The eel that arrived was plump and thick.

Charcoal was brought to the table, and a staff member grilled the eel. It was convenient not to have to watch for when to turn it ourselves.

The staff member watched how it was cooking, grilled it until golden, and finally cut it into bite-size pieces. We waited while chatting.

As the eel cooked over the charcoal, a nutty aroma rose up.

We first tried the well-cooked eel on its own. It was chewy on the outside, while the flesh was springy and moist. Its nutty flavor came through more as we chewed.

Which accompaniments went well with the eel?

Shredded ginger, ssam vegetables, aged kimchi, and pickled perilla leaves were prepared to eat with the eel.

It was convenient to take as many extra side dishes as we wanted from the self-service bar.

After trying the eel on its own, I ate it with shredded ginger.

The aged kimchi's sourness cut through the richness, while wrapping it in pickled perilla leaf added a savory, salty note. We also put eel and a little wasabi on the sushi rice and ate it like eel sushi. Switching up the combinations kept it interesting until the end.

Self-service ramen was available, too. In this meal, I especially liked the thick texture of the eel and the ease of having the staff grill it themselves. With its spacious parking and interior, I thought it would be fine to return with my parents next time.