Haeundae Giwajip Daegutang 해운대 기와집 대구탕

Haeundae Giwajip Daegutang is a cod-soup specialist occupying the second and third floors of a newer building at 4 Dalmaji-gil 50beon-gil in Haeundae, Busan. The restaurant moved from its former tiled house on Dalmaji Hill, so the present dining room is modern despite the word giwajip, or tiled house, in the name. It has high ceilings, broad windows extending close to floor level, and rows of wooden tables. The food menu centers on a single dish, daegutang. A large stainless-steel bowl holds a clear, faintly milky broth with thick bone-in pieces of cod, a radish piece roughly the size of an adult fist, and generous green onion. The soup is not made sharply spicy at the outset. Its first profile comes from the restrained flavor of cod and the clean sweetness of radish. Minced-chili seasoning changes the broth toward a more peppery heat, while a small amount of vinegar adds a brighter acidic edge. Because the cod pieces remain on the bone, the flesh is separated at the table and can be dipped in soy sauce with wasabi. Rice arrives with kimchi, seasoned greens, pickled onion, stir-fried fish cake, and sheets of plain gim. The gim can wrap rice on its own or hold rice and a piece of deboned cod, creating a dry, crisp contrast to the hot soup. The large radish absorbs the fish broth, and the green onion provides aroma without turning the bowl into a heavily seasoned stew. The meal therefore develops several distinct uses from one fixed dish: mild broth, chili-seasoned broth, cod with soy and wasabi, and fish with rice in gim. Autographs from long-time visitors remain on the walls, carrying part of the former restaurant's history into the taller, window-lined premises.