Restaurants in Busan - 215+ Picks | Page 4

Sweetness in this Eonyang bulgogi comes from onion and other vegetables, and the seasoning is gentle enough to taste pl…

Across from Busan Station, the brick building of the old Baekje Hospital, built in the 1920s, still stands among modern…

The stone-plate yukjeon, egg-dipped pan-fried beef, uses noticeably thicker beef than most jeon pubs and comes with a f…

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

Big fermentation tanks stand in one corner of the room, and the beer they produce goes straight to the taps. IPAs are w…

Gwangan Bridge fills the fourth-floor windows, but even guests who come only for beer must order one food item each. Ne…

At the far end of Bosu-dong Book Street, a yellow gate opens onto a steep staircase leading up to a cafe in a renovated…

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

One pot of broth heaped with minari (water parsley) and mushrooms carries the whole meal: shabu-shabu, then hand-cut ka…

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

Soy-marinated crab and the red yangnyeom version are the main event, and the mixed seafood jang adds marinated abalone…

Nakgopsae, the Busan pot of octopus, beef intestines and shrimp simmered together, leads the menu, and its sauce soaks…

The two-person platter puts brisket sliced across the grain, shredded pulled pork and bone-in spare ribs on one tray. T…

The one-person set pairs chicken karaage with chicken gyoza and a drink, and the two-person set adds a pork cutlet curr…

Paella, squid-ink included, takes about 40 minutes from the order, so put it in before deciding on anything else. Gamba…

Abalone porridge only goes into the pressure cooker once it is ordered, which keeps the line moving slowly. On weekends…

Order suyuk-baekban and the boiled pork arrives on one shared plate for the table rather than in individual portions; n…

The drinks here are mostly the cafe's own bottled milks. The ginger milk is made with Korean ginger, jujube, pear and g…

Broth for the mul milmyeon is simmered from beef bones for 72 hours, made fresh every day and chilled before serving. I…

Birria tacos come with a separate cup of consomme. Dip the edge of the tortilla and it softens with beef broth and fat,…

For three generations since 1975, the kitchen has used toryeom: hot broth is poured over the rice and drained several t…

Thin, straight Hakata-style noodles pick up a light coat of the long-simmered pork-bone tonkotsu broth with every lift.…

The signature corn latte has a stronger corn sweetness and grain aroma than an ordinary latte, and the black-sesame lat…

Abalone innards are stirred into the jeonbokjuk, turning it dark and rich, though the standard bowl holds only a little…