Jeju Bokguk 제주복국

A blowfish specialist in Dongsam-dong, Yeongdo-gu, Busan, holding its ground for decades and backed by more than 1,300 reviews that cement its status as Yeongdo's flagship restaurant. The operation spans a main hall and annex, with menus divided between kkachi-bok (porcupinefish) and cham-bok (tiger puffer), available as jiri-tang (clear soup), suyuk (boiled), fried, raw, or as a full course. The signature cham-bok jiri-tang delivers a clear, delicate broth loaded with plump, firm fish flesh, a touch of vinegar lifts the flavor noticeably. Bean sprouts retain a crisp snap that integrates naturally with the soup, and a single bowl provides genuine restorative nourishment. The bok-twigim (fried blowfish) is made exclusively from fish flesh, yielding a savory, universally enjoyable appetizer that opens the meal. Bok-kkeobdegi-muchim (dressed blowfish skin) offers an intriguing texture, and the suyuk served with water parsley, mushrooms, and a dip of chojang is clean and mild, an ideal soju companion. Kkachi-bok runs cheaper than cham-bok while still delivering substantial flesh, and the broth stays clean. Kkachi-bok bowls sit at 15,000 to 20,000 won, and while cham-bok costs more, many find the value strong compared to a beef meal at similar prices. The full-course option takes a single fish through frying, skin salad, boiling, steaming, and soup, showcasing the full range of blowfish preparation. Parking can be difficult during lunch hours, and visitors arriving just before the 3 p.m. break have occasionally noted that the broth seemed less thoroughly cooked. The road is one-way, so first-time drivers should follow GPS navigation carefully.