Tonight's dinner is 복찜 bok-jjim at restaurant specialized in 복 bok or 복어 bogeo (puffer fish). The restaurant has been operate since 1991 in Cheolsan-dong, with only private room dining available. The way of cooking Bok-jjim is same as 아구찜 agu-jjim (spicy braised monkfish with soybean sprout and water drop-wot), except the fish cook in this dish is poisonous puffer fish. Only special trained chef with license who know which part is safe to eat and in what quantity can prepare this dish. It is kind of weird to think that I am eating a poisonous puffer fish. Taste just similar like monk-fish for me. Fresh and clean with chewy texture. The remaining of bok-jjim is use to make bokkeumbap (fried rice) and that's what I enjoy the most from this meal. I also love the sweet plum tea that served as after meal dessert.
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