Park Okhee Halmaejip Wonjo Bokguk 박옥희 할매집원조복국

Blowfish skin is not sold on its own and goes only into the spicy chambok maeuntang; order that if you want it. Bokjiri, the clear soup, is simmered with blowfish, bean sprouts and garlic, and the usual order is to lift out the fish and sprouts, dip them in chogochujang (sweet-sour chili paste), then turn to the broth. Plenty of diners add a little vinegar to the soup. Window tables look out over the sea at Mipo, and single portions are available.