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Singgeure Bokjip (Pufferfish Specialty)
A riverside, red-brick spot noted for its clean atmosphere and a cooling, spicy pufferfish stew made with bean sprouts and minari; popular mixed sets let you sample sashimi, bulgogi, and clear soup.
ChungbukKorean Food > Seafood Stew / Seafood Soup
4.1
(15 reviews)A clean, unpretentious pufferfish (bok) restaurant in a red-brick building beside the Musimcheon stream. Their refreshing, spicy bok maeuntang — simmered with bean sprouts and minari — is a local favorite, and the mixed set menus (including skin salad, bulgogi-style pufferfish, and clear soup) are convenient for trying several preparations at once. Reservations are accepted for parties of five or more.
Local Tips
- •Signature bok maeuntang — a refreshing, spicy pufferfish stew with bean sprouts and minari
- •Tidy red-brick riverside dining good for groups and casual meals
- •Try the mixed set to sample sashimi, skin salad, bulgogi, and jiri; reserve ahead for groups of 5+
Menu
Kkachi-bok (Kkachi pufferfish — smaller variety)17,000 KRW
Bok Maeuntang (spicy pufferfish stew with bean sprouts and minari)12,000 KRW
Bok Bulgogi (stir-fried marinated pufferfish)17,000 KRW
Bok Sashimi Course (pufferfish sashimi course)60,000 KRW
Bok Jiri (clear, mild pufferfish soup)12,000 KRW
Saengbok (fresh pufferfish)27,000 KRW
Set Course A (fixed meal set)23,000 KRW
Set Course B (expanded fixed meal set)33,000 KRW
Cham-bok (premium pufferfish)20,000 KRW
Cham-bok Course (premium pufferfish course)40,000 KRW
Hwalbok (very fresh / live pufferfish)35,000 KRW
Practical Information
- Category
- Korean Food > Seafood Stew / Seafood Soup
- Address
- 134 Gyoseo-ro, Cheongwon-gu, Cheongju, Chungcheongbuk-do, South Korea
- Operating Hours
- Daily 11:00 – 21:30
- Phone
- 043-253-2981
- Facilities
- Reservations (available for groups of 5+),Parking available
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Glossary
- Bok (복)
- Pufferfish, a prized but potentially toxic seafood in Korea; bok appears in many forms (sashimi, stews, clear soups). Proper preparation is important, so restaurants specializing in bok usually follow stringent handling practices.
