Chowon Bokguk 초원복국

Eunbok-jiri is seasoned with nothing but minced garlic, salt and a little fish sauce, which keeps the broth mild, and the silver puffer goes in as thick chunks. The house way to eat is to pile the seasoned bean sprouts from the side dishes onto rice and wrap it in kelp. Pufferfish skin tossed with water parsley and a few pieces of fried pufferfish also come as sides. Kkachibok-bulgogi has a sweet-spicy sauce, and it gets mixed into rice and wrapped in lettuce. Prices are high, and complaints about curt service come up often.