Korean in Haeundae, Busan: Haeundae Giwajip Daegutang & More - 15 Local Picks

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

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…

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…

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…

Instead of the milky broth most Busan pork-soup shops serve, Uiryeong Sikdang ladles a clear, clean dwaeji-gukbap with…

Hanwoo bone and brisket simmer long enough that the jinhan ppoyan gomtang turns thick as cream soup, yet it finishes cl…

Two regional pork-and-rice soups simmer side by side here. The Busan-style bowl keeps a clean, light broth with several…

Set in a converted house between Songjeong station and Songjeong beach, the restaurant has entrances from both the fron…

A broth of anchovy and pollock roe opens the course, which moves through hanwoo flat iron steak and braised short ribs…

Clear, mild hanwoo beef broth forms the base, and each bowl on the menu is defined by which cut goes into it. Yang gomt…