Restaurants in Haeundae, Busan, Busan - 57 Picks

Milbok-jiri comes two ways here. The standard bowl uses frozen puffer, and a small surcharge switches it to fresh fish,…

The owner and staff are from India, and with Indian decor and music filling the room, it feels like another country eve…

Clear, faintly milky broth fills a big stainless bowl along with thick bone-in cod, chunks of radish the size of a fist…

Staff at this Haeundae eel house explain how to eat the hitsumabushi, glazed grilled eel over rice, before you start. E…

Nobody has to juggle the kids and the grill at this pork restaurant. All four kinds of pork, plain and marinated galbi,…

Gunam-ro, the street running from Haeundae Station to the beach, passes right by this fish-cake shop, so single filled…

Clear beef broth, a big handful of bean sprouts and just enough red chili powder to tint the soup: this Gyeongsang-styl…

Three generations of women, grandmother, mother and daughter, run the place, and their haemuljang is cured in a soy sau…

Besides the main hall, this buffet has small private rooms, a large banquet room and a children's play area, and it als…

Galmaegi-sal, pork skirt, goes over the charcoal here, and every bowl of rice comes topped with a fried egg. Spoon the…

The same 1++ hanwoo is eaten differently depending on the floor. Downstairs is an omakase that opens with yukhoe brusch…

The broth is dark and heavy, yet almost free of the porky smell that puts some people off dwaeji gukbap (pork and rice…

Since 2002 this spot at the foot of Dalmaji-gil, near Mipo, has simmered cod into a clear soup rather than a red, chili…

Doenjang stew with sea squirt and blue crab, lightly salted soy-marinated shrimp and seasoned dried filefish spread acr…

Made with Korean honey, Hagwonjeon bakes up soft like a castella. The choux cream bread is a thin bun filled with sweet…

Blowfish skin is not sold on its own and goes only into the spicy chambok maeuntang; order that if you want it. Bokjiri…

The teas are mostly blends, layering fruit and roots rather than steeping a single leaf. Hyeonwol Hoji adds brown sugar…

The menu is short: mul milmyeon in slushy cold broth, sweet-spicy bibim milmyeon, and steamed dumplings. The ground flo…

Rice in the toryeom-gukbap is warmed the old way: hot stock is poured over it and drained 13 times before pork-neck mea…

Thick cuts of cod go into a clear jiri-style broth for the daegutang, and soft cod milt (goni) can be added on top. Eac…

A whole flatfish sits in the gajami miyeokguk, a seaweed soup, and you pick the flesh off the bones and drop it back in…

Run by a British owner, the brewery pours everything from New England IPA and sour ale to the Choco Stick Imperial Stou…

On a sushi menu, the dish that stands out is the moriawase mulhoe soba: abalone, snow crab meat, baby octopus, squid an…

The seafood kalguksu comes in a bowl nearly as wide as the table, with surf clams, scallops and mussels piled so high t…