Blowfish in South Korea - 14 Restaurant Picks

A plate of agu suyuk brings monkfish liver and innards along with the flesh, to dip in the sauce or wrap in seasoned wa…

Each bowl of bok kalguksu holds a whole pufferfish on top of chewy house-made noodles, which startles some first-timers…

Down a narrow lane beside Dul Dul Chicken, across from Nampo Myeonok, this puffer fish house has been grilling and simm…

Milbok-jiri comes two ways here. The standard bowl uses frozen puffer, and a small surcharge switches it to fresh fish,…

Four kinds of puffer fish set the price ladder, from eunbok at the bottom through chewy milbok and softer kkachibok up…

Blowfish skin is not sold on its own and goes only into the spicy chambok maeuntang; order that if you want it. Bokjiri…

Eunbok-jiri is seasoned with nothing but minced garlic, salt and a little fish sauce, which keeps the broth mild, and t…

Jjolbok, small dried puffer fish, is simmered bones and all until the flesh falls into a thick, almost porridge-like br…

Everything on the menu is pufferfish, from clear soup and fritters to bulgogi and sweet-and-sour tangsuyuk. Hwal-milbok…

Each order of chambok jiritang is cooked in its own pot, carried to the table and ladled into bowls there. The broth is…

The family has run this pufferfish house for three generations. For the clear bok-jiri or the spicy bok-maeuntang, you…

Seasoned pufferfish grills in the center of a specially made pan while vegetables blanch in broth around its rim. Owner…

This Geumsu Bokguk branch sits on the ground floor of Centum Square, and solo diners drop in for a bowl of puffer soup…

This longtime pufferfish house on Yeokjeon-ro, facing Gumi Station, simmers pufferfish and bean sprouts in either a spi…