Bokmaeuntang || Spicy Puffer Fish Stew, 鲜辣, 鮮辣河豚湯, ふぐの辛味スープ, 복매운탕

Bokmaeuntang is a spicy Korean fish stew made with puffer fish. It’s a popular dish known for its bold flavors and unique texture.

Key Characteristics:

Spicy Flavor: The stew is seasoned with gochujang (Korean chili paste), giving it a spicy and flavorful broth.
Tender Fish: Puffer fish is carefully prepared to ensure it’s safe to eat. The meat is tender and has a delicate flavor.
Refreshing Broth: The broth is light and refreshing, with a balance of spicy and savory flavors.

How to Make Bokmaeuntang:

Note: Preparing puffer fish requires special training and expertise due to its toxicity. It’s recommended to enjoy this dish at a reputable restaurant.

Prepare the Puffer Fish: The fish must be carefully cleaned and prepared by a licensed chef to remove its poisonous organs.
Make the Broth: Simmer the prepared puffer fish in a pot with water, adding vegetables like radish and green onions for flavor.
Season the Soup: Add gochujang, soy sauce, garlic, and ginger to the broth to create a spicy and flavorful soup.
Serve: Serve the soup hot with a side dish of rice.

Tips for Enjoying Bokmaeuntang:

Fresh Puffer Fish: Use fresh, high-quality puffer fish for the best flavor.
Balance of Flavors: Adjust the amount of gochujang and other seasonings to your desired level of spiciness.
Serve Hot: Serve the soup hot to enhance the flavors.

This image was created using customized data from the Korea Tourism Organization's TourAPI, which is freely accessible under the Public Domain License Type 3. This data can be downloaded for free from api.visitkorea.or.kr. (본 이미지는 ‘한국관광공사’에서 작성하여 공공누리 제3유형으로 개방한 ‘한국관광공사 TourAPI의 맞춤형데이터’를 이용하였으며, 해당 저작물은 ‘api.visitkorea.or.kr’에서 무료로 다운받으실 수 있습니다.)

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