Editing Hagfish (section)

===As food===
In most of the world, hagfish are not often eaten. But in [[Korea]], the hagfish is a valued food, where it is generally skinned, coated in spicy sauce, and grilled over charcoal or stir-fried. It is especially popular in the southern port cities of the peninsula, such as [[Busan]] and coastal cities in [[South Gyeongsang Province]].{{Citation needed|date=July 2022}} 

Due to their value in [[Korean cuisine]], most hagfish caught for food elsewhere in the world is fished with intent of being exported to [[South Korea]].<ref name=":7" /> The [[inshore hagfish]], found in the northwest Pacific, is eaten in [[Japan]]<ref name="froese">{{Cite web|url=https://www.fishbase.se/summary/8712|title=''Epatretus burgeri'' Inshore hagfish|last=Froese|first=Rainer|website=Fishbase|access-date=18 April 2019}}</ref> and South Korea. As hagfish slime binds vast amounts of liquid even at low temperatures, it was proposed as an energy-saving alternative for the production of [[tofu]] that does not require heating.<ref>{{cite journal |last1=Böni |first1=Lukas |last2=Rühs |first2=Patrick A. |last3=Windhab |first3=Erich J. |last4=Fischer |first4=Peter |last5=Kuster |first5=Simon |title=Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel |journal=PLOS ONE |date=25 January 2016 |volume=11 |issue=1 |pages=e0147022 |doi=10.1371/journal.pone.0147022 |pmid=26808048 |pmc=4726539 |bibcode=2016PLoSO..1147022B |doi-access=free }}</ref>