
Boktang is a traditional Korean soup made with blowfish, also known as pufferfish, called “bok” in Korean.
Known for the potent poison tetrodotoxin found in the fish’s liver, ovaries, and skin, the dish can be thrilling to try. But don’t worry -- In South Korea, anyone who handles and prepares blowfish is required to obtain government certification to ensure public safety.
Boktang has a loyal following of diners drawn to its unique taste and texture. The dish is typically served in two versions: one with a bold, spicy soup and the other with a clear broth that highlights the natural flavor of the blowfish.
In both variations, boktang is garnished with generous portions of minari (water parsley), which adds a refreshing contrast to the rich broth. The flesh of the blowfish is firm yet tender, providing a captivating texture that enhances the overall experience.
(pufferfish soup, Korean pufferfish stew, spicy pufferfish soup, traditional boktang dish)