Among the seafood and mountain delicacies, fugu hotpot (boguk) has a unique taste. The large, plump flesh of the fugu exudes a rich, deep-flavored soup, and the slightly salty soup and tender meat that melts in your mouth with just one bite will whet your appetite. At Haeundae Beach, a popular resort area in Korea, there is a restaurant that specializes in fugu dishes.
There are five puffer fish restaurants in the area around Haeundae Office, where Haeundae's famous hot springs are concentrated. People who visit the hot springs to get rid of a hangover often visit a puffer fish restaurant as their next stop after the sauna, which is why there are so many puffer fish restaurants around the hot springs.
Fugu hotpot is well known as a food enjoyed by middle-aged men during the cold winds of winter, but in recent years efforts have been made to popularize fugu hotpot, and it has now become established as a common food that can be enjoyed by anyone, regardless of age or gender, in any season.
Even for the same fugu dish, the taste will change depending on the skill of the cook, and also depending on the type of fugu.
Geumsbokguk (742-3600), the oldest restaurant in the area, attracts customers with the unique taste of its blowfish hotpot, which has been passed down for two generations.
1F
When Geumsubogut first opened in the 1970s, a bowl of seolleongtang cost 70 won and a bowl of bokguk cost 200 won, but now the price difference between the two dishes has narrowed and bokguk has become a food for the general public.
It is common to remove the poison from pufferfish by soaking it in water to remove the poison from within the bones after removing the poison from the eyes, gills, eggs and internal organs, but Geumsubokguk uses the poison during the cooking process, which allows the soup to have a stronger flavor. Pufferfish soup is served in two overlapping clay bowls, which retain the heat for a long time and keep it piping hot until you finish eating.
Among drinkers, the chewy and tasty Blowfish Skin Salad (18,000 won per plate), made by mixing chilled Blowfish skin with seasonings such as parsley, cucumber and pear, is popular.
Ganju, made by boiling nine kinds of herbal medicines in cloudy sake for 9 hours, has an alcohol content of about 1% and a refreshing aftertaste, so many people drink it as a welcome drink.
On the second floor, you can enjoy a course meal of puffer fish sashimi and puffer fish dishes.
Fugu Shirako
Located just a few steps from Haeundae Beach and Paradise Hotel, try Geumsubokguk, a 24-hour puffer fish restaurant.
| Main menu | Unit (won) |
|---|---|
| Bokuk-bokkook (blowfish soup) | (White-spotted pufferfish) Regular 15,000, Grand 18,000 (Masked pufferfish) Regular 20,000, Grand 24,000 (Pufferfish) Regular 22,000, Grand 26,000 (Live tiger pufferfish) Regular 50,000, Grand 65,000 |
| Boksasimi (Blowfish sashimi) | (Small) 70,000 (Medium) 100,000 (Large) 150,000 |
| Pottigim - Pufferfish Tempura | 28,000 |
| Bokchim (복찜) - Pufferfish stir-fried with chili peppers and bean sprouts | White mackerel pufferfish small 35,000, medium 48,000 |
| Populgogi (2 or more servings available) Blowfish bulgogi | 28,000 |
| Bossu-yuk (Steamed puffer fish) | White-striped pufferfish Small: 35,0000, Middle: 50,000 Mackerel pufferfish Small: 65,000, Middle: 80,000 Live pufferfish 150,000 |
| spot name | Geumsubokguk Haeundae Main Branch Seoul, South Korea |
|---|---|
| Address | 1394-65 Jung-dong, Haeundae-si, Busan 1394-65 |
| Phone | 051-742-3600 |
| Time | 1F 24 hours, 2F Course menu 11:30-22:21 (last order XNUMX:XNUMX) |
| Holiday | Open all year round |
| Nearest Station | Busan Subway Line 2, Haeundae Station About 10 minutes walk from Exit XNUMX Just a few steps from Paradise Hotel on Haeundae Beach |
Comment