초원복국
Chowon Bokguk is a blowfish restaurant on Hwangryeongdaero in Busan's Nam-gu district, recognized nationally through its appearance on the popular Korean variety show 'Uri-ga Nami-ga.' The building is a converted residential house with dining on three floors — the third floor requires removing shoes at the entrance. The signature eunbok-jiri (silver blowfish clear soup) delivers a clean, refreshing broth combined with plump, crisp bean sprouts, and the blowfish meat comes in generously sized, tender pieces that make each bite substantial. Seasoned simply with garlic, salt, and a touch of fish sauce, the soup achieves a pure, approachable flavor that some liken to a well-made homestyle bean sprout soup. The restaurant draws many visitors looking for a hangover remedy during Busan trips, and even those who have not been drinking report feeling a restorative freshness from the broth. The stir-fried kkachi-bok (spotted blowfish) bulgogi features a mildly spicy-sweet seasoning that pairs naturally with rice, especially when wrapped in ssam — finishing a full bowl happens almost unconsciously. When kkachi-bok soup is ordered for two, the kitchen sometimes divides it into four individual servings for convenience. Complimentary banchan includes fried blowfish pieces and blowfish skin salad — the skin salad, mixed with minari (water parsley), earns particular praise for its aromatic, tangy-sweet character. The fried blowfish follows a Korean tempura style and is good enough that many diners suggest ordering it as a standalone dish. A house-specific eating method involves mixing the seasoned bean sprout banchan into rice and wrapping it with dashima (kelp). Pricing sits on the higher end of the spectrum, and the parking area is limited, so early morning visits are the most practical approach. Service consistency varies depending on the time of day and individual staff members, which is worth noting when planning a visit.