Bogeo
Bokeo (복어) is a blowfish dish in Korean cuisine. Typically, it is made into a hot soup with red pepper paste, garlic, and vegetables. A reviewer in Chincha described the texture as "dense, slightly fibrous". In Japan, blowfish is more often served as sashimi.[1]
See also
- Fugu chiri
- Fugu
- Milt
- Fugu Kara-age, deep fried Fugu
- Hire-zake, a sake made with Fugu fins
- Tetchiri
References
- ^ 5 Korean foods for adventurous eaters Chincha.co.uk
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