Restaurants in Nam-gu, Busan, Busan - 32 Picks

This warehouse-style cafe fills a converted factory site at the top of a steep Daeyeon-dong hill. The climb on foot is…

Lean pork and a nest of noodles go into the milky pork broth together. Leave the red seasoning unstirred at first and t…

The plain patbingsu, shaved ice with sweet red beans, takes its sweetness from apple jam rather than sugar, the old way…

Plenty of mulchong clams, plus only green onion, garlic and crown daisy, make a simple, clean broth. The cabbage kimchi…

Eunbok-jiri is seasoned with nothing but minced garlic, salt and a little fish sauce, which keeps the broth mild, and t…

Cod heads are piled high over blanched bean sprouts, then topped with a sauce of chili flakes, scallion and chunks of r…

Busan pork gukbap usually means a milky broth, but this one is clear, closer to gomtang. The bowl holds plenty of pork,…

In the chamnamul beef hot pot, sliced beef is stacked under a heap of Korean wild parsley and ground perilla seed; ther…

The pork gukbap is finished by toryeom, hot broth poured over the rice and drained off, and the broth is milky yet clea…

Four people can leave full after ordering three king cutlets, and staff sometimes suggest cutting the order down. Wet J…

Laiok-bap is pho broth poured over rice and served steaming in an earthenware pot, piled with bean sprouts and beef, wi…

Small whole chickens stuffed with glutinous rice simmer in a broth steeped with eomnamu (castor aralia) bark and herbal…

The barley rice comes two ways: gangdoenjang jayeon boribap, topped with thick soybean-paste stew to mix in, and gondeu…

Run by Indian owners who cook desi-style, this Samsan-dong kitchen makes a lamb korma with clear layers of spice and he…

A hot pot of marinated chicken bulgogi comes free with every samgyetang order, stirred with chopsticks as it cooks at t…

From the basement to the third floor and up to the roof, each level has its own indoor tables and terrace, and the uppe…

On Hwahap-ro 125beon-gil in Ulsan's Dal-dong, this small menu centers on milmyeon, chewy wheat noodles of the Busan sty…

The pork is wet-aged for 10 to 12 days, seared in the kitchen, then finished by staff over binchotan charcoal at your t…

True to a name that pairs the words for meat and noodles, you grill thick hanwoo sirloin and strip loin yourself on the…

Food reaches the table almost as soon as you sit down at this baekban (set-meal) house near Ulsan City Hall. The set ce…

Neungi, a fragrant wild mushroom, perfumes the broth of the neungi ori baeksuk, a whole duck simmered until soft, but t…

The broth runs clear with little fat on top, faintly sweet, with a soft doenjang and herbal note until you stir in the…

Young men in suits move fast across the wide hall carrying earthenware bowls. The suyuk baekban already has pork in its…

Thick-cut sirloin stays tender, and the marinated beef short ribs go easy on sugar and salt. Ordering beef from the lun…