Restaurants in Busan - 215+ Picks | Page 8

Only two things are on the menu, suyuk and noodles. Thin slices of pork are dipped in warm broth before plating, so the…

Samgyetang has been the only dish for some forty years, so ordering is just a matter of saying how many people are at t…

The bibim noodles here look less like the usual red bibim milmyeon and more like bibim guksu heaped with vegetables, wi…

One charcoal grill in the open kitchen handles everything: Korean 1++ Hanwoo tenderloin, Australian wagyu, lobster, aba…

Instead of the bright colors many Vietnamese restaurants use, the room is done in wood furniture and warm light, closer…

Gyeran-mandu, egg dumpling, has no wrapper at all: soaked glass noodles are folded into egg batter and griddled until g…

Bite into these fish cakes and they push back, firm rather than spongy. They are handmade with less flour and more fish…

Under a slogan about the drinking table a mother would set, every anju plate comes with basic sides like kimchi and sav…

On the hagfish alley along the Jagalchi waterfront road, skinned hagfish, gomjangeo in Busan, is seared once over charc…

Because the eel comes out of the kitchen fully grilled, nobody at the table has to watch it cook, and there is little s…

The gukbap splits by cut: dwaeji gukbap holds meat only, ol-naejang offal only, seokkeo gukbap the two mixed, and sunda…

Order for two and the pot comes split three ways at no extra charge: numbing red mala, a white broth that tastes like a…

A whole chicken simmers in a big shared pot, and choosing the suji version, with beef tendon added, makes the broth dee…

Up a flight of stairs off a Gukje Market alley, this second-floor coffee room has vintage furniture and low lighting th…

Duck aged at low temperature in house-made gochujang sauce is grilled on the griddle with chives and mushrooms. The sau…

Three generations of one family have simmered dwaeji gukbap in an alley of Kkangtong Market since 1954. The bone broth…

Well out toward Jangansa Temple in Gijang, this hanok grill has makgeolli highballs and misugaru soju on its drink list…

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

The fried rice carries a strong wok aroma, and in the uni-jjajang the meat and vegetables are minced fine enough to cli…

Dumplings can be ordered in small counts, not only by the plate, which suits a solo bowl of milmyeon with just a few on…

Wheat flour is mixed with yakkong, small black soybean, powder and kneaded with a natural brine made from glasswort and…

The cafe sits right at the entrance to Huinnyeoul Culture Village, and its big windows and terrace face straight out to…

The terrace tables have an exotic shape that feels closer to a campsite than a city cafe, and when the sun drops toward…

Jaecheop are such tiny clams that nobody bothers picking out the meat; they are spooned up with the clear broth. The se…