Dangmeori Hamo Street (당머리하모거리)

Among the various types of conger eel, chamjangeo is best known as hamo, the variety traditionally enjoyed as shabu-shabu. The term originates from Japan, where the eel earned its name for its tendency to bite aggressively. The conger eel is at its best from mid-April to late October, when it has fully built up nutrients in the clean waters of Korea’s southern coast. Due to its rich protein content, it is prepared in a wide variety of dishes, including shabu-shabu, salt-grilled eel, soybean paste–grilled eel, cold raw fish soup (mulhoe), and spicy gochujang-marinated grilled eel. Whole grilled hamo with soybean paste is considered a true delicacy among delicacies.

Yeosu is a port city where eels are abundantly caught and eel dishes are especially popular. In summer, gaetjangeo dishes, particularly those made with hamo, are sold at around 50 restaurants. Although hamo is also available in other parts of Jeollanam-do, such as Goheung and Wando, Yeosu’s Hamo Street is the most famous. Hamo Street is a seaside alley lined with specialty restaurants serving hamo shabu-shabu and fresh sashimi. The Namsan Park nearby offers a pleasant place for a light walk after a meal.