Busan Street Food - Part 1

Busan Street Food - Part 1


Busan Street Food is part of the larger tapestry of Korean cuisine in South Korea. Unique for being a largely standalone cuisine, with little outside influence, Korean cuisine originated from an agricultural society, and through interaction with the natural environment. The Yeongnam region in particular is known for its fish and fish cake items, as such, Busan Street Food features a large variety of dishes where fish cake is incorporated into the dish. The area is also known for its regional specialities of noodles and soups.

Haemul Pajeon / Seafood Pancake



Food in Busan can be found along the streets in pushcarts or small cafes, in mid-range restaurants, and fine-dining establishments. Korean cuisine is largely based on rice and legumes, with dishes being heavy on seasoning, and usually include fermented items. As a result, many dishes taste tangy, salty, sour, or spicy. Common ingredients used in many Busan and South Korea dishes include white rice, soybeans, tofu / beancurd, Tteok / Dduk / rice cakes, sesame oil, doenjang / fermented soybean paste, soy sauce, salt, garlic, ginger, gochujang / fermented red chili paste, cabbage, barley, buckwheat, mung beans, adzuki red beans, vinegar, onions, beef, chicken, pork, mackerel fish, hairtail fish, Pacific herring fish, anchovies, shrimp / prawns, cuttlefish, squid, cucumber, potato, sweet potato, spinach, bean sprouts, seaweed, zucchini, mushrooms, chili and more.

As a port town, the city gets a lot of fresh fish and seafood. Snacking is fairly common, and the growing international community here means cuisine from other parts of the world is more readily available. Meals in Busan follow the same Korean etiquette, with the eldest normally being served first, dishes laid out on the table in a specific order, and meals eaten in silence.


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The Beer Cass is a popular South Korean beer, a non-pasteurized lager style beer, brewed by Oriental Brewery in Gangnam district, Seoul, South Korea. It has a bright straw golden colour, with aromas of hay, white rice, corn, and grass. The body is light, crisp, and dry, with moderate amount of carbonation, and tastes of wheat, cornflakes, biscuits, and malt. Has a refreshing grainy sweet flavour, with a dry finish. A popular manner of drinking this is to mix it with plain soju.

Beer Cass


Beer Cass
Beer Cass



The Bibim-Milmyeon / Cold Wheat Noodles Spicy Gravy features a bowl of long thin silky buckwheat noodles, juicy cucumber, soft boiled egg, juicy pear, crunchy Kimchi Kkakdugi / Kimchi Pickled Daikon Radish, thin white vinegar, tender pork loin or pork belly, ginger, and garlic. A final touch of thick gochujang / fermented red chili paste completes it. When mixed together, it has a refreshing cool feel, with a bright vegetal grainy meaty sweet sour spicy flavour. This has a clean-tasting 'pure' flavour.

Bibim-Milmyeon / Cold Wheat Noodles Spicy Gravy




Bibim-Milmyeon / Cold Wheat Noodles Spicy Gravy




Bibim-Milmyeon / Cold Wheat Noodles Spicy Gravy
Bibim-Milmyeon / Cold Wheat Noodles Spicy Gravy



The Mul-Milmyeon / Cold Wheat Noodles Soup features a rich, robust, chilled soup / broth made from boiling beef bones, garnished with long thin silky buckwheat noodles, juicy cucumber, soft boiled egg, juicy pear, crunchy Kimchi Kkakdugi / Kimchi Pickled Daikon Radish, thin white vinegar, tender pork loin or pork belly, ginger, and garlic. A final touch of thick gochujang / fermented red chili paste completes it. This has a refreshing cool feel, with a bright vegetal grainy meaty sweet sour herbal spicy flavour.

Mul-Milmyeon / Cold Spicy Noodles Soup
Mul-Milmyeon / Cold Wheat Noodles Soup




Mul-Milmyeon / Cold Wheat Noodles Soup




Mul-Milmyeon / Cold Wheat Noodles Soup
Mul-Milmyeon / Cold Wheat Noodles Soup



The Onmyeon / Hot Wheat Noodles Soup features a rich, robust, warm soup / broth made from boiling beef bones, garnished with long thin silky buckwheat noodles, juicy cucumber, soft boiled egg, juicy pear, crunchy Kimchi Kkakdugi / Kimchi Pickled Daikon Radish, thin white vinegar, tender pork loin or pork belly, ginger, and garlic. A final touch of thick gochujang / fermented red chili paste completes it. When mixed together, it has a warming comforting feel, with a deep vegetal grainy meaty sweet sour earthy spicy flavour.

Onmyeon / Hot Wheat Noodles Soup
Onmyeon / Hot Wheat Noodles Soup


Onmyeon / Hot Wheat Noodles Soup



While Choco Pie is reowned as a brand, the name has become synonymous with a confectionery snack cake consisting of two small round layers of butter sponge cake, with marshmallow filling and chocolate coat glaze. It has since entered the common lexicon and become a generic term that refers to all manner of this dessert confectionery. This popular treat has a spongy soft airy texture, with layered sweet flavour.

Choco Pie


Choco Pie
Choco Pie



The Crab Meat In Black Sesame Sauce is a seafood Banchan / side dish, more commonly served in the coastal areas, such as in Busan, Yeongnam, South Korea. It features shredded deshelled crab meat, chilled, coated in a rich, thick, fragrant black sesame seed sauce. It's chewy in texture, very appetizing with its sweet savoury nutty flavours, and slight hint of briny salty taste.

Crab Meat In Black Sesame Sauce
Crab Meat In Black Sesame Sauce



The Gamja Salad / Mashed Potato Salad features creamy smooth mashed potatoes, mixed together with a little egg, mayonnaise, salt, pepper, and chopped carrots. The carrots lend a contrasting crunch to texture, and the overall dish is nicely starchy sweet in flavour.

Gamja Salad / Mashed Potato Salad
Gamja Salad / Mashed Potato Salad



The Korean Coleslaw features fresh, shredded white cabbage, red cabbage, and onions, all coated in a mix of mayonnaise, white vinegar, light soy sauce, and sesame oil. Nice crunchy texture, light vegetal sweet flavour, lacking any bitter flavour. Very fragrant and enticing.

Korean Coleslaw
Korean Coleslaw



Considered among the world's healthiest foods, and said to even prevent stomach cancer, Kimchi Baechu / Kimchi Pickled Cabbage is more than just a tasty Banchan / side dish, but is also a versatile ingredient incorporated into many Korean dishes. It's made with napa cabbage rubbed with sea salt; seasoned with a paste made from scallions, ginger, daikon radish, garlic, glutinous rice, saeujeot / fermented shrimp sauce, aekjeot / fish sauce, eoriguljeot / oyster sauce, and chili; then left to ferment in a brine of white vinegar and water. The most iconic national dish of South Korea, this is commonly served at every meal in Busan, and has a sharp vegetal sour sweet spicy taste, with a crisp juicy texture.

Kimchi Baechu / Kimchi Pickled Cabbage


Kimchi Baechu / Kimchi Pickled Cabbage


Kimchi Baechu / Kimchi Pickled Cabbage


Kimchi Baechu / Kimchi Pickled Cabbage


Kimchi Baechu / Kimchi Pickled Cabbage
Kimchi Baechu / Kimchi Pickled Cabbage



The Kkakdugi / Pickled Daikon Radish is a banchan / side dish that is typically consumed chilled, and has a sharp sour sweet vegetal flavour with a crisp crunchy texture. The daikon radish is usually brined in white vinegar, paired with full-flavoured or fried food such as fried chicken. It helps to refresh the palate as part of the meal.

Kkakdugi / Pickled Daikon Radish


Kkakdugi / Pickled Daikon Radish


Kkakdugi / Pickled Daikon Radish


Kkakdugi / Pickled Daikon Radish


Kkakdugi / Pickled Daikon Radish
Kkakdugi / Pickled Daikon Radish



The Golbaengi-Muchim / Moon Snail Salad is a unique salad where deshelled moon snails are boiled, and mixed with a medley of vegetables including cucumber, white onions, spring onions, and carrots. Seasoned with light soy sauce, white vinegar, garlic, gochujang / fermented red chili paste, and sesame oil, before being served. It has an alternating chewy crunchy texture, with an earthy vegetal sweet spicy flavour.

Golbaengi-Muchim / Moon Snail Salad
Golbaengi-Muchim / Moon Snail Salad



The Japgokbap / Multigrain Rice is a healthier alternative for a staple, and features a mix of white rice, brown rice, red rice / black rice, barley, black beans, and sometimes, green peas. Packed with vitamins and nutrients, it's said to aid digestion and blood circulation.

Japgokbap / Multigrain Rice
Japgokbap / Multigrain Rice



The Dak Kkochi / Marinated Chicken Skewer is a common street snack sold by vendors. Chunks of tender moist boneless chicken thigh with bits of fat are glazed with thin light soy sauce, thick tomato ketchup, rich honey or fine white sugar, thick gochujang / fermented red chili paste, sticky corn starch or potato starch, garlic, and sometimes chili powder, then roasted on skewers over hot charcoal. Has a meaty savoury sweet salty spicy flavour, and is rather good value for money as the portion is large.

Dak Kkochi / Marinated Chicken Skewer


Dak Kkochi / Marinated Chicken Skewer


Dak Kkochi / Marinated Chicken Skewer
Dak Kkochi / Marinated Chicken Skewer


Dak Kkochi / Marinated Chicken Skewer



The Dan Hobakjuk / Sweet Pumpkin Porridge is a warm, comforting dessert. Made from mashed pumpkin / kabocha squash, chestnuts, sugar, salt, water, glutinous rice flour, and kidney beans. It has a rich, thick, sticky texture, with a fruity floral sweet flavour.

Dan Hobakjuk / Sweet Pumpkin Porridge
Dan Hobakjuk / Sweet Pumpkin Porridge


Dan Hobakjuk / Sweet Pumpkin Porridge



The Dan Patjuk / Sweet Red Bean Porridge is a warm, comforting dessert. Made from mashed red beans / adzuki beans, sugar, salt, water, glutinous rice flour, honey, and pine nuts. It has a rich, thick, sticky texture, with a bold earthy sweet flavour.

Dan Patjuk / Sweet Red Bean Porridge
Dan Patjuk / Sweet Red Bean Porridge


Dan Patjuk / Sweet Red Bean Porridge



The Dwaeji Gukbap / Pork Soup And Rice is an iconic dish of Busan, closely associated with the Yeongnam region of South Korea. A delicious, hearty savoury sweet soup / broth with a light milky colour is the star, made by boiling pork bones over hours. It's garnished with sliced pork loin, pork belly, light soy sauce, rice wine, miso paste, and sesame oil. A bowl of fluffy white rice, along with crunchy leeks or crisp green onions marinated in thick gochujang / fermented red chili paste, is emptied into the soup / broth, before being eaten. Nicely savoury sweet salty herbal spicy in flavour with tender chewy textures, while the tasty soup / broth makes you want to keep drinking more. Said to be a traditional aid for fortifiying the female body after giving birth. There are 4 versions of this dish, with the 1st version being the original.

Dwaeji Gukbap / Pork Soup And Rice
Dwaeji Gukbap / Pork Soup And Rice




Dwaeji Gukbap / Pork Soup And Rice




Dwaeji Gukbap / Pork Soup And Rice



The Dwaeji Gukbap Peulimieom Sunjinhan / Pork Soup And Rice Premium Measly is the 2nd version. While all the ingredients remain the same, here, it's served separately from the soup / broth, allowing diners to sample the 'pure' taste first. Considered a more luxurious manner of eating, as it allows diners to control how much seasoning and pork they wish to add.

Dwaeji Gukbap Peulimieom Sunjinhan / Pork Soup And Rice Premium Measly


Dwaeji Gukbap Peulimieom Sunjinhan / Pork Soup And Rice Premium Measly


Dwaeji Gukbap Peulimieom Sunjinhan / Pork Soup And Rice Premium Measly
Dwaeji Gukbap Peulimieom Sunjinhan / Pork Soup And Rice Premium Measly



The 3rd version is the Soondae Chapssal Gukbap / Blood Sausage With Glutinous Rice Soup And Rice. Here, the only additional ingredient is the blood sausage filled with glutinous rice, lending an earthy savoury mineral flavour to the overall dish.

Soondae Chapssal Gukbap / Blood Sausage With Glutinous Rice Soup And Rice


Soondae Chapssal Gukbap / Blood Sausage With Glutinous Rice Soup And Rice
Soondae Chapssal Gukbap / Blood Sausage With Glutinous Rice Soup And Rice


Soondae Chapssal Gukbap / Blood Sausage With Glutinous Rice Soup And Rice



The 4th version is the Naejang Gukbap / Tripe Soup And Rice. Here, the additional ingredient is pig's stomach / tripe, which is firm chewy in texture. This doesn't do much to enhance the already delicious soup / broth, but it allows for variety in ingredients.

Naejang Gukbap / Tripe Soup And Rice


Naejang Gukbap / Tripe Soup And Rice
Naejang Gukbap / Tripe Soup And Rice


Naejang Gukbap / Tripe Soup And Rice



The Eomuk / Fish Cake is a processed snack made from mashed white fish (cod, pollock, flounder, snapper), sugar, salt, onions, all-purpose flour, sweet potato / potato starch, water, and eggs. It has a bouncy soft texture, with a light savoury sweet flavour. Usually added as an ingredient to other dishes. As a signature dish of this city, there are many variations on it, and it serves as a base ingredient for more creative dishes.

Eomuk / Fish Cake


Eomuk / Fish Cake




Eomuk / Fish Cake
Eomuk / Fish Cake




Eomuk / Fish Cake


Eomuk / Fish Cake



A hearty bowl of Galbitang / Beef Short Ribs Soup is pure comfort food. Featuring a robust soup / broth made from boiling beef short ribs over hours, then garnished with daikon radish, scallions, garlic, pepper, light soy sauce, and sesame oil. Sometimes, clear mung bean starch cellophane noodles are added. Once served to Korean royalty, today, it's customary to serve this at Korean weddings. This has tender soft chewy textures, with enticing meaty savoury vegetal herbal sweet nutty flavour.

Galbitang / Beef Short Ribs Soup




Galbitang / Beef Short Ribs Soup




Galbitang / Beef Short Ribs Soup
Galbitang / Beef Short Ribs Soup




Galbitang / Beef Short Ribs Soup



The Hasdogeu / Corn Dog, also known as Gamja Hasdogeu / Potato Hot Dog, is similar to an American corn dog, but consists of a chicken hotdog sausage, fully enveloped in mashed potato, then crumb battered and deep-fried. Usually garnished with tomato ketchup before being served. It has a slightly crisp crunchy exterior, with a warm fluffy snappy interior, and a meaty savoury salty starchy flavour. With the Kogo / Potato Fries Hot Dog, the game is levelled up, rather than crumbs, it's battered in a crunchy layer of potato fries. The fries can be thin or thick cut, and this snack usually carries a more satisfiying crunch.

Hasdogeu / Corn Dog






Hasdogeu / Corn Dog




Hasdogeu / Corn Dog
Hasdogeu / Corn Dog


Kogo / Potato Fries Hot Dog






Kogo / Potato Fries Hot Dog




Kogo / Potato Fries Hot Dog
Kogo / Potato Fries Hot Dog



The beauty of Huraideu Chikin / Fried Chicken is the tender, moist chicken meat which comes easily off the bone, is savoury sweet in taste, and yet has a crisp, non-greasy skin that is savoury salty and crunches in the mouth satisfyingly. This is normally achieved by flash frying the battered chicken, letting it rest awhile, and then frying it again (double frying technique). This main dish is often served along with refreshing types of Banchan / side dishes, and is eaten with the hands.

Huraideu Chikin / Fried Chicken




Huraideu Chikin / Fried Chicken


Huraideu Chikin / Fried Chicken




Huraideu Chikin / Fried Chicken




Huraideu Chikin / Fried Chicken
Huraideu Chikin / Fried Chicken



The Ganjang Chikin / Soy Sauce Fried Chicken features the same double fried chicken, tender and moist in texture, glazed with a light soy sauce, giving it a robust savoury salty flavour. Not overwhelming, it pairs well with beer.

Ganjang Chikin / Soy Sauce Fried Chicken


Ganjang Chikin / Soy Sauce Fried Chicken


Ganjang Chikin / Soy Sauce Fried Chicken
Ganjang Chikin / Soy Sauce Fried Chicken



The Honey Fried Chicken features the same double fried chicken, tender and moist in texture, glazed with sticky sweet honey. This gives it a floral sweet savoury flavour, unusual on the palate, but not disconcerting. Balanced, and still tasty.

Honey Fried Chicken


Honey Fried Chicken


Honey Fried Chicken
Honey Fried Chicken



The Gogigui / Barbecue is not a dish, but rather a dining experience. Diners gather around a charcoal grill built into a table, with a ventilation shaft directly overhead, to roast various types of meat. A typical Gogigui / Barbecue is accompanied by Banchan / side dishes, and a dipping sauce of Ganjang Yangpa Gochu / Soy Sauce With Onions & Chili.

In Busan, the most common cuts of meat include Deungsim Gui / Grilled Beef Sirloin, and Samgyeopsal / Pork Belly. They also have more uncommon cuts, such as Dwaeji Ggupdaegi / Pig's Skin, or Yanggogi Galbi / Lamb Rib, which are not usually served elsewhere. All these meats are usually eaten together with Sangchu / Lettuce, where the meat is wrapped within along with gochujang / fermented red chili paste.

The Sangchu / Lettuce lends a gentle refreshing crunch with vegetal sweet flavour. The Deungsim Gui / Grilled Beef Sirloin has a tender juicy chew to texture with robust smoky meaty savoury salty sweet flavour. The Samgyeopsal Gui / Grilled Pork Belly is chewy and crunchy, with a good balance of fat to lean pork meat, and carries smoky meaty savoury salty flavour.

Gogigui / Barbecue - Deungsim / Beef Sirloin
Gogigui / Barbecue - Deungsim Gui / Grilled Beef Sirloin




Gogigui / Barbecue - Dwaeji Ggupdaegi / Pig's Skin
Gogigui / Barbecue - Dwaeji Ggupdaegi / Pig's Skin


Gogigui / Barbecue - Yanggogi Galbi / Lamb Rib
Gogigui / Barbecue - Yanggogi Galbi / Lamb Rib




Sangchu / Lettuce, Put Gochu / Green Chili


Sangchu / Lettuce, Put Gochu / Green Chili


Sangchu / Lettuce


Sangchu / Lettuce
Sangchu / Lettuce


Deungsim Gui / Grilled Beef Sirloin






Deungsim Gui / Grilled Beef Sirloin
Deungsim Gui / Grilled Beef Sirloin




Deungsim Gui / Grilled Beef Sirloin


Samgyeopsal Gui / Grilled Pork Belly


Samgyeopsal Gui / Grilled Pork Belly








Samgyeopsal Gui / Grilled Pork Belly


Samgyeopsal Gui / Grilled Pork Belly
Samgyeopsal Gui / Grilled Pork Belly



The Korean style of Grilled Eel features chunks of fresh water eel, simply grilled, without any marinade. If a marinade is used, it usually features a mix of rice wine, light soy sauce, garlic, and ginger. Texture is soft and moist, with a savoury sweet flavour, and a hint of earthy on the palate. When grilled, it takes on a smoky aroma that is so appetizing. Rich in protein, vitamin A, and vitamin E, the eel is usually accompanied with a spicy gochujang / fermented red chili paste sauce for dipping.

Grilled Eel


Grilled Eel


Grilled Eel
Grilled Eel



The Grilled Giant Clams features shell-in giant clams, meaty savoury sweet in flavour with a chewy texture. Grilled in the half-shell, the natural juices slowly steam it as well. While fresh, it still has a distinct muddy taste, due to the local conditions.

Grilled Giant Clams


Grilled Giant Clams
Grilled Giant Clams



Loved the Bollag Gui / Grilled Rockfish, a large, whole, fresh rockfish, simply grilled with garlic and ginger. The fish meat is moist and flaky on the inside, yet crisp and golden brown on the outside. Lovely savoury salty flavour with a hint of sweet notes, fresh and satisfiying. Garnished with a slice of lemon, it's easy to eat as the fish meat easily comes clean off from the fairly large bones.

Bollag Gui / Grilled Rockfish




Bollag Gui / Grilled Rockfish


Bollag Gui / Grilled Rockfish


Bollag Gui / Grilled Rockfish




Bollag Gui / Grilled Rockfish
Bollag Gui / Grilled Rockfish



The Haemul Pajeon / Seafood Pancake is a thin pancake, topped with a variety of fresh seafood, such as squid, octopus, clams, or shrimp / prawns. The batter for the pancake itself can be made from either all-purpose flour, buckwheat, egg, or mashed mung beans. Usually served as a Banchan / side dish, and eaten with a dipping sauce made from soy sauce, vinegar, scallions, and chili.

Haemul Pajeon / Seafood Pancake
Haemul Pajeon / Seafood Pancake



The Hotteok / Sweet Pancake is a popular Korean dessert pancake pastry, whose versatility has generated many variations. The traditional version features a fluffy soft dough pocket made from all-purpose flour / wheat flour, water, milk, sugar, and baking yeast, filled with a rich syrup of brown sugar or honey. This carries a bready floral honeyed sweet flavour. Sometimes, cinnamon powder is added for additional sweet spice flavour. In Busan, Yeongnam, South Korea, the locals favour a version filled with honey, pine nuts, and pumpkin seeds. This carries a gentle crunch to texture with bready floral honeyed earthy nutty sweet savoury flavour. Other popular fillings include sweet potato, red bean paste, or chocolate chips.

Hotteok / Sweet Pancake




Hotteok / Sweet Pancake


Hotteok / Sweet Pancake
Hotteok / Sweet Pancake






Hotteok / Sweet Pancake


Hotteok / Sweet Pancake






Hotteok / Sweet Pancake



The Korean Chinese fusion dish of Tangsuyuk / Battered Sweet And Sour Pork features thin lean strips of pork loin coated in a thick batter (made from either glutinous rice flour, potato starch, sweet potato starch, all-purpose flour, or corn flour), double fried then served alongside a thick sweet and sour sauce (made from water, white sugar, pineapple juice, light soy sauce, white vinegar, and sesame oil). You eat by dunking each piece into the rich sauce to coat it, then biting in. Carries meaty sweet sour savoury salty fruity vegetal flavour, and may be paired with beer. Optional garnishings of crisp sauteed white onions, juicy pineapple slices, and crunchy bell peppers / capsicum, may also be added.

Tangsuyuk / Battered Sweet And Sour Pork


Tangsuyuk / Battered Sweet And Sour Pork
Tangsuyuk / Battered Sweet And Sour Pork


Tangsuyuk / Battered Sweet And Sour Pork



The Ueong Naengguk / Chilled Burdock Soup is a chilled, sour herbal soup / broth, made with burdock root, garlic, salt, sugar, white vinegar, light soy sauce, onions, Kimchi Baechu / Kimchi Pickled Cabbage, and seaweed. It has a light, refreshing, cool texture. Served to accompany food that is heavier in flavour, such as grilled meats.

Ueong Naengguk / Chilled Burdock Soup
Ueong Naengguk / Chilled Burdock Soup



The Maesil-Ju / Plum Wine is a traditional Korean liqueur made out of green maesil plums and rice wine. It has a sharp, fruity sweet flavour, with a light and refreshing texture. Ancient Korean medicine prescribed this beverage as a treatment for blood disorders, dehydration, digestive problems, and heart problems.

Maesil-Ju / Plum Wine
Maesil-Ju / Plum Wine


Maesil-Ju / Plum Wine


Maesil-Ju / Plum Wine






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