Gangseo Bokjip Main Branch
강서복집 본점
About
Long-running blowfish specialty restaurant near Deungchon Station, offering clear blowfish soup, spicy bok-bulgogi, and sashimi in private dining rooms.
Tucked into an alley just outside Deungchon Station’s Exit 1, Gangseo Bokjip has stood as a blowfish institution for over two decades. Outdoor saltwater tanks greet arriving guests, showcasing the live blowfish that anchor the restaurant’s reputation. Upstairs on the second floor, the layout caters heavily to private dining: shoes come off at the entrance, leading into quiet, partitioned rooms fitted with both floor-seating and Western-style tables that effortlessly accommodate multi-generational family gatherings and quiet business lunches. The menu is an extensive study of *bok* (blowfish), spanning frozen, fresh, and live options across a la carte dishes and full-course sets. For first-timers and regulars alike, the signature draw is *hwalbok-jiri* (live blowfish clear stew). Served tableside, freshly prepped cuts of fish—often still twitching from extreme freshness—are slid into a simmering pot anchored by greens like minari and a pristine, clear broth. The soup is light, mild, and restorative, balanced by the firm, remarkably springy chew of the fish meat, which pulls away cleanly from the bone to dip in seasoned soy sauce. A multi-course set unlocks the full spectrum of textures. Translucent sheets of *bok-sashimi* (raw blowfish) arrive paper-thin, meant to be wrapped around crunchy strips of blowfish skin and belly fat to create an elastic, snappy parcel. Cooked applications bring contrasting warmth: *bok-bulgogi* delivers tender fish tossed in a vibrant red sauce on a sizzling hot stone plate, its gentle peppery glaze cut nicely by sips of the accompanying broth. Meanwhile, freshly fried *bok-twigim* yields light, tender fillets that dissolve under a crisp batter, offering a rich foil to the chewy, chilled toss of shredded fish skin served among the banchan. Gangseo Bokjip remains an unhurried, reassuring haven for authentic *bohyangsik* (restorative dining), where seasoned staff preserve decades of blowfish craft.
Menu
- Clear Blowfish Soup₩29,000
- Live Blowfish Clear Soup₩55,000
- Fresh Blowfish Clear Soup₩30,000
- Spicy Stir-fried Blowfish₩33,000
- Deep-fried Blowfish₩35,000
- 복매운탕(1인)₩29,000
- 밀복지리(1인) (계절메뉴)₩40,000
- 밀복매운탕(1인) (계절메뉴)₩40,000
- 정식(1인)₩80,000
- 활복샤브샤브(1인)₩65,000
- 활복초밥(1인)₩39,000
- 활복수육₩150,000
Local tips
- Most seating is arranged in private rooms, making it ideal for family gatherings and elders.
- Bok-jiri orders typically come with a small serving of fried blowfish on the side.
- Parking is available in front of the building, with valet assistance provided by the owner when full.
Details
- Deungchon Station
Opening hours
- Sunday
- 10:30–21:30
- Monday
- —
- Tuesday
- 10:30–21:30
- Wednesday
- 10:30–21:30
- Thursday
- 10:30–21:30
- Friday
- 10:30–21:30
- Saturday
- 10:30–21:30