복어와 콩나물, 미나리 등을 넣어 끓인 국이다. 1970년 재일 교포 창업주가 부산에서 복국을 팔기 시작하면서 복국이 한국에 정착하였다. 일본식 복국은 복어 이외의 다른 재료를 넣지 않는 반면, 한국식 복국은 콩나물, 미나리, 무 등을 넣어 시원한 맛이 더 강하다. 복국은 고춧가루를 넣지 않고 맑게 끓인 맑은 탕과 고춧가루를 풀어 얼큰 하게 끓인 매운탕을 선택해 먹을 수 있다.
It is a soup made by boiling puffer fish, bean sprouts, and water parsley. In 1970, when a Korean-Japanese entrepreneur started selling pufferfish soup in Busan, pufferfish soup became established in Korea. Japanese-style pufferfish soup does not contain any ingredients other than pufferfish, while Korean-style pufferfish soup has a stronger refreshing taste by adding bean sprouts, water parsley, and radish. For pufferfish soup, you can choose between a clear stew boiled without red pepper powder or a spicy stew boiled with red pepper powder.
It is a soup boiled with ingredients like blowfish, bean sprouts, and water parsley. It became established in Korea after an ethnic Korean from Japan started selling blowfish soup in Busan in 1970. While the Japanese-style blowfish soup does not include any ingredients other than blowfish, the Korean-style blowfish soup has a stronger refreshing taste by adding bean sprouts, water parsley, radishes, etc. Blowfish soup can be enjoyed clear without chili powder or as a spicy soup with chili powder.