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Geumsu Bokguk (Geumsu Pufferfish Soup)
A long-standing Haeundae pufferfish specialist (46 years) known for its clean, earthenware-served clear broth and house-made sides.
BusanKorean Food > Seafood Stews & Soups
3.9
(72 reviews)A Haeundae institution with 46 years of history, credited as an original maker of ttukbaegi (earthenware) pufferfish soup. This specialist pufferfish restaurant prepares all side dishes, kimchi and sauces in-house, so you can eat with confidence. The house signature is a clean, refreshing clear pufferfish broth (bokjiri) — bean sprouts and minari (water parsley) keep the soup bright and make it a popular hangover cure. The chewy, plump texture of the pufferfish meat stands out; if you prefer a different seasoning level, sauces for a milder or spicier broth are provided. Ordering a set meal lets you taste a range of pufferfish preparations (boiled salad, braised, seasoned skin, fried) in one sitting.
Local Tips
- •Signature clear bokguk (pufferfish soup) made bright with bean sprouts and minari
- •All banchan, kimchi and sauces are made in-house — adds trust and consistent flavor
- •Order the jeongsik (set meal) to try boiled, braised, fried and sashimi styles in one meal; sauces let you tweak the broth
Menu
Geumsu Course70,000 KRW
Kkachi Bokguk (Jiri/Tang — clear broth or stew)22,000 KRW
Maesaengi Bokjuk (pufferfish porridge with fine green seaweed)15,000 KRW
Milbokguk (Mil pufferfish) [Jiri/Tang]20,000 KRW
Bok-katsu (pufferfish cutlet)15,000 KRW
Bokkeopjil Muchim (seasoned pufferfish skin)18,000 KRW
Bokkeopjil Twigim (fried pufferfish skin)25,000 KRW
Bokbulgogi Deopbap (pufferfish bulgogi over rice)13,000 KRW
Bok Sashimi70,000 KRW
Boksuyuk (boiled pufferfish) — Eunbok / Milbok / Hwalbok varieties35,000 KRW
Bok Yukhoe (pufferfish yukhoe-style raw dish)30,000 KRW
Bokjjim (braised pufferfish)35,000 KRW
Boktwigim (pufferfish tempura/fried)28,000 KRW
Bokhoe Muchim (spicy mixed pufferfish sashimi)35,000 KRW
Course100,000 KRW
Eunbokguk (Eunbok pufferfish) [Jiri/Tang]14,000 KRW
Lunch Special / Kkachi Bokguk Set33,000 KRW
Lunch Special / Bok Sashimi Set55,000 KRW
Lunch Special / Hwalcham Bokguk Set (live chopped pufferfish soup)55,000 KRW
Couple Set 118,000 KRW
Couple Set 228,000 KRW
Hwalbok Course (live pufferfish course)180,000 KRW
Hwalbokguk (live pufferfish) [Jiri/Tang]50,000 KRW
Practical Information
- Category
- Korean Food > Seafood Stews & Soups
- Address
- 23 Jungdong 1-ro 43beon-gil, Haeundae District, Busan
- Operating Hours
- Open daily 00:00–00:00
- Phone
- 0507-1334-3600
- Website
- Visit Website →
- Facilities
- Take-out,Reservations available,Parking available,Private rooms
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Glossary
- Bok (복)
- Pufferfish / blowfish — a prized seafood in Korea prepared in many forms (sashimi, soup, porridge, fried).
- Bokguk (복국)
- Pufferfish soup. Often offered as jiri (clear, mild broth) or tang (richer, spicier stew).
- Bokjuk (복죽)
- Pufferfish rice porridge — comforting, often served with maesaengi (fine green seaweed).
- Jiri / Tang
- Two soup styles: jiri = mild, clear broth; tang = a heartier, often spicier stew.
- Omakase
- A chef's-choice tasting course — you leave selection and pacing to the chef.
- Suyuk (수육)
- Lightly poached slices (usually of meat or fish); here, poached pufferfish served cold or room temperature.
