A burner and grill were quickly set on the customer’s table. Then, the live sea eels were cooked along with seasoning. Every time the eels squirmed, they mixed with the seasoning. Once they were cooked, the nutritious and perfect sea eels were eaten piece by piece.
If they were going to do a bar, Lee Hyun wanted to make profit and bring out the quality of the food.
“Even though it’s a festival bar, it can’t be done half-heartedly!”
It was food customers would pay money to eat.
It couldn’t be made artlessly. It was a job that could only be done if he took responsibility for ensuring taste and nutrition.