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Namsung Sikdang
A family-run Masan institution specializing in pufferfish, prized for its generational toxin-removal know-how and a menu built around hearty pufferfish soups and spicy stews.
GyeongnamKorean Food > Seafood Stews/Braises
3.2
(7 reviews)A third-generation bok (pufferfish) restaurant in Masan, run by the same family since its founder learned toxin-removal techniques in Japan — reportedly the first to bring that skill to Masan. Featured on TV food programs, it’s known for offering several pufferfish varieties (chambok, jolbok, eunbok, kkachibok). Locals most often order chambok-guk (pufferfish soup) or spicy pufferfish stew (bok ).
Local Tips
- •Three generations of pufferfish expertise — founder brought toxin-removal skills from Japan
- •Offers multiple pufferfish types; chambok-guk and bok maeuntang are local favorites
- •Reservations recommended; open weekdays early (07:00–20:00)
Menu
Kkachi (spicy pufferfish stew)17,000 KRW
Agu Jjim (braised spicy monkfish)30,000 KRW
Jolbok (spicy stew with small pufferfish)20,000 KRW
Jolbok (boiled pufferfish slices)80,000 KRW
Chambok-guk (premium pufferfish soup)22,000 KRW
Practical Information
- Category
- Korean Food > Seafood Stews/Braises
- Address
- 3, Odong-dong 10-gil, Masanhappo-gu, Changwon City, Gyeongsangnam-do (residential house)
- Operating Hours
- Weekdays 07:00–20:00
- Phone
- 055-246-1856
- Facilities
- Reservations accepted
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Glossary
- Agujjim
- Spicy braised monkfish cooked with vegetables and a savory-chili sauce, usually served as a large, shareable plate.
- Bok (pufferfish)
- Pufferfish, enjoyed in Korea as various soups and stews; must be handled by licensed chefs due to toxins, so ask staff about preparation.
- Maeuntang
- A spicy, broth-based fish stew made with vegetables and gochujang/gochugaru (Korean chili); often shared family-style.
- Suyuk
- Simply boiled slices of meat or fish served cold or warm with dipping sauces; here it refers to boiled pufferfish.
