Restaurants in Busan - 215+ Picks | Page 9

The curry changes by the day: Wednesday brings beef tomato curry, and other days alternate between shrimp cream and spi…

The restaurant now trades as Manho Galmi Shabu-shabu. In Myeongji the local surf clam is called galmi, after its orange…

The noodles look a little soft in the bowl, then turn out chewy and elastic once bitten. In the bibim milmyeon the swee…

Near Pusan National University, del Lago cut back its steak sets in a renovation and brought in a salad bar. The bar ho…

The mulhoe comes without broth. Raw fish and vegetables are topped only with gochujang sauce, and diners adjust it them…

Once the pork belly renders its fat on the grill, galmi clams go onto the same plate and cook in it; this galmaegi-joga…

Half the rice in the chashu set goes with the seasoned braised pork, and the rest is drowned in warm barley tea to make…

This Geumsu Bokguk branch sits on the ground floor of Centum Square, and solo diners drop in for a bowl of puffer soup…

Books line the walls and there is always an art exhibition up, which makes this a quiet place to settle in alone with s…

When the shop was named a Hundred-Year Store in 2019, it had already been making wandang for 36 years, having started a…

Even the banchan here is seafood, and they fill you up before the main dishes arrive. In the agujjim, braised monkfish,…

The Chicago pizza is filled thick with molten cheese and takes about 20 minutes to bake once ordered. The handmade burg…

Built in 1950 as a red-brick rice warehouse, this building near Busan Port keeps its rough columns and high ceilings as…

Scallops and pen-shell clams go straight onto a tabletop grill at this spot near the Taejongdae pebble-beach clam strip…

Everyone sits side by side facing the same way at counter seats, so a group of three or more waits until enough adjacen…

Thin wheat noodles sit in cold broth over a red seasoning paste, and the more you stir it in, the tarter and hotter the…

Both the mulhoe and the hoe-deopbap are made with sekkoshi, small fish sliced thin with the fine bones left in, for a c…

Licensed in Nampo-dong in 1981, this hagfish (kkomjangeo) restaurant later moved to Gudeok-ro under the same name. Live…

The owner's own name is on the sign of this coal-briquette pork grill. Black pork belly cooks over the gentle heat of y…

Hanwoo beef tendon, simmered until soft but still springy, goes into hot pots and onto plates as suyuk. The hot pot com…

At this small shop by Pusan National University, the yukhoe bibimbap uses frozen raw beef, but it is piled generously w…

Up on a hillside road in Beomil-dong, the windows look out not at the sea but at rooftops packed tightly down the slope…

One slice of the Saint-Honore holds caramel-glazed choux, tonka bean cream, pecan praline cream, puff pastry and biscui…