Hamo Shabu-Shabu
Taste of eel blossoming in flowers. Fleshy pike eels are finely sheathed and slightly parboiled in stock to deliciously spread the clean and savory taste in your mouth.
Hamo was named after Hamu in Japanese word meaning pike eels. The soup made by boiling jujube, Korean angelica root and kalopanax is richer than Samgyetang soup. Hamo tastes savory as you chew. Yeodaji beach in Anyang-myeon, located south of Jangheung, has been designated by the Korea Tourism Organization as the cleanest mud flat where Jangheung pike eels are caught. When you slightly parboil pike eel in the boiling stock made from medicinal herbs, shiitake mushroom and chives, and dip in soy sauce or sour red chilli paste, the taste is unforgettable.