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Gamasot Saengbokjip (가마솥생복집) - Cauldron Pufferfish House
A long-running Gijang pufferfish (bok) spot offering hearty, homemade banchan and a cauldron-made pufferfish shabu‑shabu that highlights rich broth made from bones and skin.
BusanKorean Food > Seafood Restaurant
4.3
(51 reviews)Tucked near the footbridge in front of Hansin Apartments in Dongbu-ri, Gijang, Gamasot Saengbokjip began as a fry shop and for 16 years has specialized in pufferfish (bok) dishes. The table arrives piled with home-style banchan — kimchi, kongnip jangajji (soybean leaf pickle), seasoned spinach, lotus root jorim and tofu patties — and a refreshing pufferfish skin salad tossed with minari, radish and pear in a tangy chogochujang. The proprietor’s skill shows in the pufferfish shabu‑shabu: vegetables and puffer slices served with a pot of broth made rich by bones, head and skin simmered in a large cauldron.
Local Tips
- •Pufferfish-focused menu with shabu‑shabu served alongside bones/head/skin used to make a deep, flavorful broth
- •Generous, homely banchan (kimchi, kongnip jangajji, lotus root, tofu patties) that locals appreciate
- •Reservations accepted and on-site parking — try the pufferfish shabu‑shabu and finish with the tangy puffer skin salad
Menu
Kkachibok (까치복) — pufferfish15,000 KRW
Milbok (밀복) — pufferfish17,000 KRW
Milhwalbok (밀활복) — live mil pufferfish30,000 KRW
Bok Twigim (복튀김 소) — fried pufferfish (small)15,000 KRW
Saeng Milbok (생밀복) — fresh mil pufferfish23,000 KRW
Eunbok (은복) — pufferfish13,000 KRW
Chambok (참복) — premium pufferfish
Chamhwalbok (참활복) — premium live pufferfish45,000 KRW
Practical Information
- Category
- Korean Food > Seafood Restaurant
- Address
- 327-2 Chaseong-ro, Gijang-eup, Gijang County, Busan
- Operating Hours
- Daily 10:00 ~ 22:00
- Phone
- 051-722-2995
- Facilities
- Reservations accepted,Parking available
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Glossary
- Bok (복)
- Korean word for pufferfish (fugu). Considered a delicacy but potentially toxic unless prepared by trained, licensed chefs.
- 활 (hwal)
- Means 'live' or 'very fresh.' When attached to a fish name (e.g., milhwalbok) it indicates the fish is served alive or prepared immediately after being caught.
