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korean food / seoul / [Hundred Year Gourmet] Busan Bok Restaurant, a specialty of Chungmuro that has both flavor and value for money – 2073

[Hundred Year Gourmet] Busan Bok Restaurant, famous for its taste and value for money

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│A specialty of Chungmuro Food Alley, showcasing unpopular flavors and reasonable prices

Fifty-nine restaurants from around the country were selected for the “Hundred Years Restaurant”, which connects generations. These are places that have been silently meeting customers in one place for over 30 years. A place that impresses with “uniformity” while protecting faith and determination. These efforts have stolen the government's taste. The 59 restaurants selected directly by the Ministry of Small and Medium Venture Enterprises and the Small Commercial Market Promotion Corporation are currently known through the foodtech O2O (online and offline connection) platform “Shikishin.” Under the title “Hundred Years Gourmet,” AJU Keizai introduces the Hundred Years Restaurant, one by one, each weekend, a place filled with memories.

1550106737310419 jpg Korean Food September 22nd, 2023

*Image source: Courtesy of Shikigami

Poisonous pufferfish is known as a difficult ingredient requiring a professional cooking certificate. However, there is a saying, “It's worth exchanging for death,” so many customers are always busy looking for unique flavors. Sashimi, which is thin enough to show all the colorful patterns on the plate, has a smooth texture, and freshly boiled jiri has light meat and a refreshing soup. Pufferfish, which has a variety of charms, is perfect as a winter health food.

'Busan Bokjip' has been run by CEO Choi Sang-hae for generations. The first president, the current boss's father and aunt, opened it in 1968 in Naedang-dong, Daegu, and moved to the Scara Theater Alley in Chungmuro, Seoul in 1976, and later settled at the back gate of the current Kukdong Building in 1987. The signature menu is “bok yakiniku,” which is topped with lots of fragrant parsley. The elastic meat, which is evenly seasoned with spicy sauce, is both chewy and soft. The umami is doubled if you add a slightly deathed buttercup. “Bokujiri,” which is stewed with plenty of bean sprouts and parsley in a sharp broth, is also popular. The characteristic is that vinegar is wrapped around the end to catch the fishy smell. Fried rice made by adding rice and chopped vegetables to leftover broth is a delicacy you can't give up. Another reason why they are bound to become a regular at this restaurant is the clunky yet thoughtful side dishes. Bok peel mixed with red pepper sauce, including dongchimi and pickled garlic, enhances the taste buds with its sour flavor, and salted locusts are also rice thieves that can only be enjoyed here.

[Hundred Years PICK] “Busan Bok Jip” has been serving bok cuisine since the 70s, when bok cuisine was not common. After researching to promote the taste of pufferfish to many people, they developed “drumstick yakiniku,” and it has been steadily gaining popularity for the second generation for the second generation, with its unfavorable taste and affordable price.



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