Jeju Bokguk 제주복국

Each order of chambok jiritang is cooked in its own pot, carried to the table and ladled into bowls there. The broth is clear and mild; some find it refreshing, others say it tastes like bean sprout soup with garlic and little more. Fried pufferfish made from the flesh alone, dressed pufferfish skin and kelp wraps arrive first, and the course runs from the fritters through boiled fish and a braise before ending with the soup. The street out front is one-way, and on a first visit it pays to follow the navigation app.