Restaurants in Busan - 215+ Picks | Page 2

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

Right in front of Suyeong Station, this shop serves dwaeji-gukbap through toryeom, broth poured over the rice and drain…

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

Grilling beef here comes with a view: the big building on Jeolyeong-ro looks out over the sea off Yeongdo and its islan…

Like a bakery, the ground floor hands you a tray and tongs to circle the counters and pick fish cakes; upstairs is an e…

Bowls of ppyeo-haejangguk, pork-backbone soup, arrive with a side of thin somyeon noodles. Strip the meat off the stack…

The standard jaecheop jeongsik sets a crock of clam soup beside braised mackerel, a mild gang-doenjang and a bowl of ve…

A notice on the wall says the broth uses no animal fat or meat, and as a result the sharp, spicy red soup tastes more c…

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

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

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

Inside F1963, a former Goryeo Steel factory, sky-blue and black steel frames and traces of old machinery show under a v…

Numbered stalls line this alley near Jagalchi Market, each run by its own owner, so the same sign can mean a different…

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

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

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…

Old-style patbingsu here means finely shaved ice and house-cooked red beans, with no milk cream or fruit. Stir it well…

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

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

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

The owner catches the eels himself and cleans them every morning, and they grill up with no fishy smell. Hitsumabushi c…

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

The noodles come from the shop's own noodle room, thick and springy, with a wheaty flavor that grows as you chew. Order…