Gampo Ilchul Bokeo 감포일출복어

A plate of agu suyuk brings monkfish liver and innards along with the flesh, to dip in the sauce or wrap in seasoned water parsley, and a clear monkfish soup follows. Agu jjim, braised monkfish, is mostly fish rather than bean sprouts. The suyuk is limited and often gone before dinner, and even at lunch most tables are reserved. On days of heavy rain or typhoons, when no monkfish is landed, only pufferfish dishes are served, among them bok maeuntang, with chewy pufferfish skin in a clean, spicy broth.