Written by hand, not generated. Dishes, markets, timing and prices for Busan.
Busan is a port city whose food came out of two things: refugees who moved south during the Korean War, and whatever the boats brought in that morning. Dishes invented here — pork soup rice, wheat noodles — are still the default across the city, and at Jagalchi or Gijang you eat fish landed the same day.
Pork bones and meat simmered into a broth served with rice. You season your own bowl with chive salad, salted shrimp and chilli paste.
Wartime noodles made with wheat flour when buckwheat ran short. Served in half-frozen broth with a spoon of chilli paste stirred in. A summer dish.
Made with a high proportion of fish, eaten both as a side dish and as a snack. Sold from market stalls and from bakery-style shops alike.
Hagfish grilled with chilli marinade or simply salted. Almost always an evening dish, eaten with drinks.
A fried sweet pancake split open and packed with sunflower and other seeds. A street snack that started here.
The harbour fish market. Choose your fish downstairs and a restaurant upstairs will prepare and serve it.
An alley of food stalls that opens in the evening.
The old cinema district, lined with seed-pancake and snack stalls.
Raw fish restaurants, plus cafes positioned for the bridge and the sea view.
A dense cluster of roasteries in the backstreets next to Seomyeon.
Anchovies in spring, snow crab and conger eel in winter, eaten at the harbour.
What it costs — Pork soup rice runs about KRW 9,000-11,000 and wheat noodles KRW 8,000-10,000; a raw fish spread for two is commonly KRW 50,000-80,000.
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