Korean in Nam-gu, Busan: Kim Yu's Daegu Boljjim & More - 8 Local Picks

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,…

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

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

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…

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

Some bowls come out with chili flakes stirred in for a spicy edge, so if you want the clear version of daegutang, say s…