The conger eels live in the seawater around Jukbangryeom Island and Samchunpo Port. They are known for their dynamic and energetic body movement. The best way to taste such vibrant energy of Sacheon gonger eel is to eat them roasted or broiled. Their firm and chewy flesh makes them one of the most popular specialties of Sacheon. Conger eel in Sacheon looks similar to eel, but unlike the latter, conger eel inhabits only in salt water. In Korea, conger eels used to be unpopular due to their appearance like snake; however, going through the Japanese Colonial Period, its consumption began to increase by the Japanese's influence.
Depending on the region, conger eel is called "bungoji" in Chungchungnam-do and Hwanghae-do, "bengchan" in Hangyeongnam-do, "chamjango" in Jindo, and "zzangae" or "ccoijangoh" in Jeollanam-do. Its Japanese name "anago"(穴子) has a word meaning a hole in part, and it was due to conger eel's natural tendency to penetrate the seabed. Also, due to its tendency to hide the body beneath the sand and leave only the head out of the surface during day, and come out and prey at night, conger eel is called "gang of the sea", as well.