Restaurants in Busanjin, Busan, Busan - 16 Picks

Once the pot starts bubbling, staff check it and tell you when it is ready. Nakgopsae, octopus, intestines and shrimp i…

High ceilings and strong extraction keep the room almost free of smoke, though the big hoods hide the face of whoever s…

Spice comes in four levels, and level 2 is already hotter than Shin Ramyun. The yangpuni galbijjim, made only with Kore…

The neon and Southeast Asian props suggest a loud bar, but once seated you can talk without raising your voice. Jokbal…

Mazesoba is eaten in three rounds: first mixed as it comes with minced meat, scallions and the thick sauce, then with a…

Big fermentation tanks stand in one corner of the room, and the beer they produce goes straight to the taps. IPAs are w…

Broth for the mul milmyeon is simmered from beef bones for 72 hours, made fresh every day and chilled before serving. I…

This Seomyeon building keeps an open hall on the ground floor and nothing but private rooms upstairs. The charcoal-gril…

The French toast starts with thick bread griddled crisp outside and fluffy inside, with a gentle cinnamon scent. Maple…

The C-flat uses less milk than a flat white and adds crystals of raw cane sugar. Lattes can be made with a choice of be…

Order for two and the pot comes split three ways at no extra charge: numbing red mala, a white broth that tastes like a…

The curry changes by the day: Wednesday brings beef tomato curry, and other days alternate between shrimp cream and spi…

The noodles look a little soft in the bowl, then turn out chewy and elastic once bitten. In the bibim milmyeon the swee…

The mulhoe comes without broth. Raw fish and vegetables are topped only with gochujang sauce, and diners adjust it them…

Books line the walls and there is always an art exhibition up, which makes this a quiet place to settle in alone with s…

The Chicago pizza is filled thick with molten cheese and takes about 20 minutes to bake once ordered. The handmade burg…