Korean food 🇰🇷, 회무침, 회냉면, 아구찜, 장어구이

회무침 Hoe (food)
Consumption of feces
Hoe (회; 膾/鱠 pronounced [hwɛ]) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the Three Kingdoms of Korea (57 BC - 668 AD), or earlier. 위키백과

회냥면 Hamheung Naengmyeon (咸興冷麵, cultural language: Hamheung potato noodles) is a local food in the Hamheung area made by mixing it with seasoning sauce or pouring cold soup. Unlike Pyongyang naengmyeon, which uses buckwheat noodles, noodles made from potato starch are characterized by thin feet and toughness.

아구찜 Agwi-jjim
Seafood dish traditional in Korea
Agwi-jjim (아귀찜) or agu-jjim (아구찜) is a Korean jjim dish made with blackmouth angler, the fish known as agwi in Korean. The name of the dish is usually translated as "braised spicy angler".
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장어구이 Eels
In Korean cuisine gui or guee (Korean pronunciation: [kuː.i]) is a grilled dish. Gui most commonly has meat or fish as the primary ingredient, but may in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb gupda (굽다), which literally means "grill". 위키백과


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