Seafood restaurant in Gangnam, Seoul: Bogi-o Boguk pufferfish dishes

At Bogi-o Boguk (복이오복국) in Cheongdam, I had milbok bokguk (pufferfish soup) and bokbulgogi (spicy stir-fried pufferfish). I had assumed it was a place where you could only have a bowl of bokguk, but the menu also included pufferfish sashimi, boiled pufferfish, and course meals. That day, I chose these two dishes so I could try both clear broth and spicy seasoning.

Where is the restaurant, and is parking available?

Bogi-o Boguk is on the second floor of Cheongdam Deokyeong Building, 540 Dosan-daero, Gangnam-gu, Seoul. There was signage for the restaurant inside the building, so it was not difficult to find.

Valet parking was also available. When I visited, the evening valet fee was ₩5,000, which made parking feel less burdensome when arriving by car.

What are the seats and private rooms like for family gatherings?

There were partitions between the tables, creating a layout where I could dine comfortably.

The restaurant was generally neat and felt easygoing for a meal.

In addition to the dining hall, there were separate private rooms farther inside, and reservations were available.

Looking at the seating arrangement, it seemed suitable for a meal with parents or a family gathering.

How much are bokguk and the course meals?

At the time of my visit, bokguk was divided into milbok, chambok, and live chambok varieties. All three could be ordered with clear or spicy broth, and there were also pufferfish karaage, dressed pufferfish skin, pufferfish sashimi, and boiled pufferfish.

• Domestic milbok bokguk: ₩24,000; special ₩29,000
• Chambok bokguk: ₩35,000; special ₩45,000
• Live chambok bokguk: ₩55,000; special ₩70,000

The course menus were listed as the wild-caught course at ₩80,000, the Bogi-o course at ₩100,000, and the live chambok course at ₩130,000. If visiting with several people, a course could also be an option.

We ordered the milbok bokguk for ₩24,000 and bokbulgogi for ₩35,000.

How were the bokbulgogi seasoning and pufferfish texture?

The bokbulgogi came in a large bowl with generous pieces of pufferfish and vegetables. It was topped with plenty of perilla leaves and scallions.

The spicy seasoning had soaked well into the pufferfish, but it did not taste like seasoning alone.

The pufferfish was tender while retaining a pleasantly springy texture. There were also plenty of onions and other vegetables, which went well with it.

When I put perilla leaves on a spoonful with it, their fragrant aroma, the spicy seasoning, and the mild pufferfish came together well. I usually think of clear bokguk first when I think of pufferfish dishes, but I enjoyed the bokbulgogi this time too.

Was milbok bokguk good alongside bokbulgogi?

The milbok bokguk arrived bubbling in a ttukbaegi (earthenware pot). It also contained plenty of vegetables, including minari, bean sprouts, and enoki mushrooms.

The broth was not overpowering; it was clear and refreshing. After the richly seasoned bokbulgogi, a spoonful of bokguk refreshed my palate, so the two were good to alternate. The fish in the soup was fairly thick, mild and tender, with just the right amount of springiness.

How did I use the special bokguk sauces?

At one side of the table, there was a container of special sauce and instructions for eating bokguk.

The pufferfish was good simply with minari, and it was also tasty with kelp vinegar and the bokguk-specific cho-gochujang (vinegared chili paste).

I lifted out a thick piece of milbok and lightly dipped it in the special cho-gochujang, which added a tangy, spicy flavor. It went well with the mild pufferfish.

What I liked about this meal was enjoying the spicy seasoning of the bokbulgogi alongside the refreshing broth of the milbok bokguk. If visiting with several people, I thought it would be nice to add an order of bokbulgogi to bokguk and share it.