Park Okhee Halmaejip Wonjo Bokguk 박옥희 할매집원조복국

Park Okhee Halmaejip Wonjo Bokguk is a pufferfish restaurant at 28 Dalmaji-gil 62beon-gil in Haeundae-gu, Busan. The menu divides pufferfish soups by fish selection and by clear jiri or red spicy stew preparation. Bokjiri places pieces of white pufferfish flesh, bean sprouts, and garlic in a clear broth. A small amount of vinegar sharpens the liquid with acidity. The fish separates along its white muscle fibers, while bean sprout stems remain comparatively crisp after cooking. Pieces of fish and sprouts can be lifted from the bowl and touched with vinegared gochujang, adding chile paste, sweetness, and acid outside the clear soup. Bok maeuntang dissolves red chile seasoning into the broth, giving it stronger heat, color, and seasoning than the jiri version. Depending on the menu selection, pufferfish skin adds a resilient texture that differs from the flaky flesh. Pufferfish suyuk cooks fish and vegetables in liquid but places greater emphasis on the solid ingredients and the size of each piece than a bowl of clear soup. Fried pufferfish changes the surface completely: a coating becomes crisp in oil while the fish inside remains pale and moist. The four cooking formats therefore make practical distinctions from the same broad ingredient. Jiri emphasizes clear broth, garlic, and bean sprouts. Maeuntang emphasizes red chile seasoning. Suyuk foregrounds pieces of fish and vegetables, and frying introduces a dry browned shell. Seasoned bean sprouts and preserved perilla leaves appear among the side dishes, contributing crisp stems and pliable leaves coated with seasoning. Window seats face toward the Mipo and Haeundae sea, and photographs and signatures are visible on the interior walls. Clear soup keeps the white flesh in a pale broth with garlic and sprouts, while maeuntang coats the same type of flaky meat with red seasoning. Suyuk keeps larger cooked pieces beside vegetables, and frying encloses smaller pieces in a dry, browned coating. Vinegar and vinegared gochujang further separate seasoning added to the soup from seasoning applied to lifted ingredients.