Yeosu is one of the largest producers of pike eels, which are often referred to as hamo. Unlike in Japan, this eel is not particularly popular in Korea. Thus, the dish was never locally altered and is cooked in the traditional Japanese shabu shabu way. The hamo is sliced into thin pieces and slightly boiled. It looks like a flower is blooming in the broth as the fish cooks. You then dip the hamo in soy sauce; wrap it in some onion and sesame leaves; and add garlic, pepper and bean paste. You can boil either ramen, udon or rice porridge in the broth as well.
PHOTOGRAPH: PARK JUNG-WOO