Grilled Fish Street in Dongdaemun

“Fish tastes much better when cooked over charcoal briquettes because the grease drips away through the grill’s mesh, unlike fish cooked on an iron pan.” This is the explanation of Lee Duck-geun, owner of the fame grilled fish eatery Honam House, on her cooking method for fish. Indeed, drops of yellow fish grease keep falling from mackerel and sierra being cooked over the briquettes, producing smoke and a delicious aroma.