Busan Street Food - Part 2 - Ivan Teh

Busan Street Food - Part 2

More Busan Street Food that I've tried during other visits to Busan, South Korea, continuing from Part 1.

Huraideu Chikin Dak Ganjang Dosirak / Fried Chicken & Soy Garlic Marinated Chicken Meal Box

This list includes dishes not listed in Busan Street Food - Part 1. Cuisine is mostly Korean, with some American and Chinese influences.

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The Ahnchangsal Gui / Grilled Beef Outside Skirt is a chunky and thick beef cut. When barbecued over flame, it has a tender chewy moist bite to texture, with robust smoky meaty savoury salty sweet flavour.

Ahnchangsal Gui / Grilled Beef Outside Skirt

The Beer Terra is a pale lager brewed by the Hite Brewery in Yeongdeungpo district, Seoul, Sudogwon region, South Korea. It has a clear golden colour, with aromas of white rice, cereal, grass, and barley. The body is lively, crisp, and light, with a soft white foam head, and tastes of wheat, spring water, white bread, and corn. It has a gentle grainy bitter sweet flavour, and works as an excellent palate cleanser, though its natural carbohydrate content is slightly higher.

Beer Terra

The Binggrae Flavored Milk is a popular local beverage, created because the Korean government wanted to encourage the people to drink more milk. When it was developed in 1974, bananas were a luxury item, so the Banana Original flavour was created as they believed people would want to taste this luxury fruit. Since then, other flavours have been introduced, including Honeydew Melon, Chocolate, Strawberry, and Banana Light flavours.

Binggrae Flavored Milk Honeydew Melon

The Bokbunja-Ju / Black Raspberry Wine is a Korean fruit liqueur, made by fermenting Korean black raspberries with water, white rice grains, and jicho herbs. It has a deep, ruby violet colour, with aromas of blackberry, raspberry, spring water, and blackcurrant. Body is light, medium-thin, and slightly sticky, with tastes that are similar to its aroma. Bold refreshing fruity sweet flavour, it's said to have medicinal properties, including being able to aid liver and kidney functions.

Bokbunja-Ju / Black Raspberry Wine

Bokbunja-Ju / Black Raspberry Wine

Bokbunja-Ju / Black Raspberry Wine

The Boksunga / Peach is soft and juicy, with bright fruity sweet flavour. It can be eaten on its own as a snack, or paired with a meal as an appetizer, dessert, or palate cleanser.

Boksunga / Peach

The Bolsal Gui / Grilled Pork Cheek is a common cut of pork for Korean barbecue. Has a thick yet tender juicy texture, with bold smoky meaty savoury salty fatty flavour, and a pleasant crunch.

Bolsal Gui / Grilled Pork Cheek

Bolsal Gui / Grilled Pork Cheek

The Chadolbagi Gui / Grilled Beef Brisket is sliced thin and quickly grilled over flame, resulting in a tender juicy succulent bite to texture, with robust smoky meaty savoury salty sweet fatty flavour.

Chadolbagi Gui / Grilled Beef Brisket

Chadolbagi Gui / Grilled Beef Brisket

Chadolbagi Gui / Grilled Beef Brisket

This South Korean beverage is not a cider per se. Rather, Chilsung Cider is a carbonated soft drink, clear and fizzy, similar to a lemon lime soda. Refreshing when chilled, it has a sticky zesty tangy sour sweet flavour.

Chilsung Cider

Popularised by the hit television series "Squid Game", the Dalgona / Honeycomb Toffee Candy has made a resurgence as a street food candy. Consists of a honeycomb infused syrup, shaped into a thin toffee candy with a hard but fragile surface, and imprinted with a playful shape. While it has a honeyed sweet floral flavour, it's better known for the game wherein people try to carve out the imprinted shapes without shattering the fragile candy, no easy feat.

Dalgona / Honeycomb Toffee Candy

The Dombe Gogi / Boiled Pork is simply a slab of pork, often pork belly, boiled with water, soy bean paste, and garlic, then placed on a board and cut tableside. The thick cuts of tender juicy boiled pork, and its visual appeal of bare skin, comprise a culinary masterpiece. While regular pork can be used, the most popular is black pork, which is jiggly soft tender and non-greasy, carrying meaty savoury sweet flavour. It's meant to be paired with a range of seasonings and other ingredients tableside, such as sea salt, light soy sauce, dark soy sauce, gochujang / fermented chili paste, sangchu / lettuce, and more.

Dombe Gogi / Boiled Pork

The Galbi Gui / Barbecued Boneless Beef Short Ribs are a common cut in Busan. The boneless beef short ribs are marinated in soy sauce, barbecued quickly over a charcoal flame, and have a tender chewy texture with addictive smoky meaty salty savoury sweet flavour.

Galbi Gui / Barbecued Boneless Beef Short Ribs

Galbi Gui / Barbecued Boneless Beef Short Ribs

Galbi Gui / Barbecued Boneless Beef Short Ribs

The Galbisal Gui / Grilled Beef Prime Rib Fingers is sliced medium and barbecued over flame, resulting in a tender juicy lean bite to texture, with robust smoky meaty salty savoury flavour. This pairs well with sauces.

Galbisal Gui / Grilled Beef Prime Rib Fingers

An uncommon dish, the Galbisal Mandu / Beef Rib Finger Dumplings features finely minced beef rib fingers and green onions within a mandu dumpling wrapper. Steamed and served with a light soy sauce for dipping, the dumpling is tender and juicy with a soft bite to texture, carrying meaty salty savoury vegetal sweet flavour. An optional sprinkling of crisp white sesame seeds and crisp black sesame seeds lend a nutty earthy flavour.

Galbisal Mandu / Beef Rib Finger Dumplings

Galbisal Mandu / Beef Rib Finger Dumplings

The Galibi Gui / Grilled Scallop features fresh large scallops, grilled quickly. The scallop is tender and juicy, with smoky meaty sweet savoury briny salty flavour.

Galibi Gui / Grilled Scallop

The ubiquitous Gochujang / Fermented Chili Paste acts as a condiment dipping sauce, a flavour enhancing ingredient, and a soup or stew stock. It's made from a blend of red chili powder, glutinous rice powder, fermented soy bean powder, salt, water, white sugar, and barley malt powder. Some variations also add wheat kernels, sweet potato, pumpkin, or honey. The fermented chili paste has a sticky thick texture, like a paste, with bright savoury salty spicy flavour.

Gochujang / Fermented Chili Paste

The Hoeori Gamja / Tornado Twist Potato features thinly sliced potato swirled in an unbroken chain around a skewer, flash fried and dusted with cheese powder. Has a lovely delightful crispy crunch to texture, with enticing cheesy salty starchy sweet flavour.

Hoeori Gamja / Tornado Twist Potato

Hoeori Gamja / Tornado Twist Potato

The Hoeori Gamja Sosiji / Tornado Twist Potato Sausage features a pork sausage on a skewer, with medium-thick sliced potato swirled in an unbroken chain around it, flash fried and optionally dressed with tomato ketchup. Has a snappy juicy tender fluffy soft texture, with addictive smoky meaty starchy salty savoury flavour.

Hoeori Gamja Sosiji / Tornado Twist Potato Sausage

Hoeori Gamja Sosiji / Tornado Twist Potato Sausage

The Huinsaeg Jogae Gui / Grilled White Clams features small but fresh and clean-tasting white clams, simply grilled and served. Has a tender bouncy texture with mild smoky briny salty sweet flavour.

Huinsaeg Jogae Gui / Grilled White Clams

The Huraideu Chikin Dak Ganjang Dosirak / Fried Chicken & Soy Garlic Marinated Chicken Meal Box features fluffy sticky white rice with grainy sweet flavour, soft egg with eggy sweet flavour, and sides of crisp juicy Kimchi Baechu / Kimchi Pickled Cabbage with sharp vegetal sour sweet spicy flavour, and juicy pickled jalapeno peppers with vegetal sour spice flavour. There's 2 kinds of tender crisp moist fried chicken, original with meaty savoury sweet flavour, and soy garlic marinated with meaty salty spice savoury flavour. Paired with a seafood surimi (made from alaskan pollock fish, crab, and lobster) that is tender soft with sweet savoury briny salty flavour.

Huraideu Chikin Dak Ganjang Dosirak / Fried Chicken & Soy Garlic Marinated Chicken Meal Box

A popular Korean Chinese fusion dish, the Jajangmyeon / Black Bean Sauce Noodles features a base of thick chewy wheat flour noodles, coated in a thick gloopy gravy made from fermented wheat flour, soy bean flour, water, and oyster sauce. Despite the name, actual black beans are rarely used, and the gravy carries a distinct sweet savoury earthy salty flavour. Garnishes typically include tender minced pork with meaty savoury salty flavour, juicy cucumber strips with vegetal sweet flavour, crisp white onions with vegetal sweet sour flavour, and a bouncy boiled egg with eggy sweet flavour. Other ingredients may also be added, including prawns, squid, aehobak / zucchini, cabbage, and toasted sesame seeds.

Jajangmyeon / Black Bean Sauce Noodles

Said to have health benefits, the Jinsim Insamju / Ginseng Wine is a clear and thin liqueur that packs a strong herbal sweet boozy flavour, and a lingering finish of ginseng root. Served with chicken-related soups or roasts.

Jinsim Insamju / Ginseng Wine

Jinsim Insamju / Ginseng Wine

The Ki Jogae Gui / Grilled Noble Pen Shell Fan Mussel features fresh and large fan mussels, simply grilled and served. Has a tender bouncy texture to the generous portion, with mild smoky savoury briny salty sweet flavour.

Ki Jogae Gui / Grilled Noble Pen Shell Fan Mussel

The Kkaennip / Perilla Leaf is served alongside a Korean barbecue meal, and is meant to wrap the barbecued meats. Served fresh, the perilla leaf has a crisp texture with bright minty herbal bitter earthy vegetal flavour.

Kkaennip / Perilla Leaf

The Mandu / Dumpling is a common main dish / snack, and are usually filled with either minced meat (pork, beef), tofu beancurd, spinach, shiitake mushrooms, Kimchi Baechu / Kimchi Pickled Cabbage, scallions, or a combination of these ingredients. It can be boiled or steamed, grilled or fried, served dry or in a soup / broth. Has a tender soft juicy texture with robust meaty vegetal sweet savoury salty earthy flavour. If served in a soup / broth, the dish is called Manduguk, and usually features either a beef stock or anchovy stock, along with egg and seaweed. The most common versions include Mul Mandu / Boiled Pork Dumplings, Jjin Mandu / Steamed Pork Dumplings, and Kimchi Mandu / Steamed Kimchi Pork Dumplings.

Jjin Mandu / Steamed Pork Dumplings

Jjin Mandu / Steamed Pork Dumplings

Jjin Mandu / Steamed Pork Dumplings

Jjin Mandu / Steamed Pork Dumplings

Jjin Saeu Mandu / Steamed Shrimp Dumplings

Jjin Saeu Mandu / Steamed Shrimp Dumplings

The Kimchi Kkakdugi / Kimchi Pickled Daikon Radish is a banchan / side dish that is typically consumed chilled, and has a sharp sour sweet spicy vegetal flavour with a firm juicy crunch to texture. It uses the same seasonings as other Kimchi items. Timing is more critical with the daikon radish, as it has to be eaten before it goes soft.

Kimchi Kkakdugi / Kimchi Pickled Daikon Radish

Kimchi Kkakdugi / Kimchi Pickled Daikon Radish

Kimchi Kkakdugi / Kimchi Pickled Daikon Radish

The Kongjaban / Braised Soy Beans features dried black soy beans braised in a mixture of water, light soy sauce, white sugar, and corn syrup, dressed with sesame seeds. With a firm crunchy bite and pleasant earthy sweet savoury nutty flavour, this popular banchan / side dish is served together with a meal.

Kongjaban / Braised Soy Beans

Another common Banchan / side dish, the Kongnamul / Cold Soy Bean Sprouts is a refreshing dish served chilled, featuring crunchy crisp soy bean sprouts boiled with salt, garlic, aekjeot / fish sauce, then garnished with sesame seeds. Has a vegetal earthy sweet nutty flavour. Sometimes, chili is added. This is eaten along with white rice.

Kongnamul / Cold Soy Bean Sprouts

As the oldest liquor in the country, Makgeolli / Rice Wine, also known as Nongju, is a drink favoured by the working-person. Made from nothing more than fermented white rice, yeast, and water, this milky, semi-sweet, slightly fizzy alcoholic beverage is surprisingly healthy, with up to 10% composed of lactic acid bacteria and dietary fiber. This unfiltered rice wine has an almost universal appeal, from both genders, youth to elderly, and even celebrities.

Makgeolli / Rice Wine

Rarely available as a stand-alone ala-carte order, the Neutari Beoseot Gui / Barbecued King Oyster Mushroom often accompanies a barbecue set meal. The king oyster mushroom is grilled together with the meats (usually pork or beef), and takes on some of the meat juices, enhancing the taste. This has a tender dry texture, with smoky vegetal earthy salty savoury flavour.

Neutari Beoseot Gui / Barbecued King Oyster Mushroom

The OKF Fruit Juice Shine Muscat Grape With Aloe is made from shine muscat green grapes and aloe vera cubes. Has a bright fruity sweet flavour that lingers on the palate.

OKF Fruit Juice Shine Muscat Grape With Aloe

While small in size, the Orenji / Orange packs a juicy punch with robust fruity sour sweet flavour.

Orenji / Orange

The Pa Muchim / Green Onion Salad is usually served as a side dish, to accompany barbecued meats. It features julienned green onions, simply dressed in sesame oil and gochujang / fermented red chili paste. More elaborate versions sometimes include sugar, light soy sauce, white vinegar, and sesame seeds. Nice crisp crunchy texture with a bright vegetal sweet spice flavour. I prefer mine with more spicy gochujang / fermented red chili paste.

Pa Muchim / Green Onion Salad

Pa Muchim / Green Onion Salad

Pa Muchim / Green Onion Salad

The Saeng Maneul / Raw Garlic is eaten as a side dish to accompany a meal, most commonly Korean barbecue. The chopped raw garlic cloves have a firm juicy crunch to texture, and lend a sharp herbal spice flavour.

Saeng Maneul / Raw Garlic

Served sashimi style, the Saengseon Domi Hoe / Raw Sea Bream Fish has a distinct dense chewy texture, with mild fishy sweet savoury flavour that's rather pleasant. Enhance with a dip of light soy sauce for added salty savoury kick.

Saengseon Domi Hoe / Raw Sea Bream Fish

Saengseon Domi Hoe / Raw Sea Bream Fish

The Samgyetang / Ginseng Chicken Soup, also known as Samgae-Tang, consists of a whole, young chicken, stuffed with glutinous rice, garlic, Korean ginseng herbs, water chestnut, jujube / red dates, onions, and scallions, in a thin, clear, but savoury sweet chicken soup / broth. The chicken meat attains a tender, fall off the bone texture, with a savoury sweet herbal taste. This hot soup / broth is a main dish, traditionally eaten on the 3 hottest days of the year.

Samgyetang / Ginseng Chicken Soup

Samgyetang / Ginseng Chicken Soup

The Samgyetang Jeonbok / Ginseng Chicken Soup With Abalone variation differs slightly from the traditional version of Samgyetang / Ginseng Chicken Soup. It still has the same base ingredients of a whole, young chicken, stuffed with glutinous rice, garlic, Korean ginseng herbs, water chestnut, jujube / red dates, onions, and scallions, in a thin, clear, but savoury sweet chicken soup / broth. The chicken meat is tender and moist in texture, with a savoury sweet herbal taste. The main difference is the addition of an abalone, this premium ingredient lends a chewy firm texture and a delicate sweet savoury briny flavour to the soup / broth.

Samgyetang Jeonbok / Ginseng Chicken Soup With Abalone

Samgyetang Jeonbok / Ginseng Chicken Soup With Abalone

The Seolleongtang / Beef Bone Soup is a Korean comfort dish that is popular all year round. It features ox bones, slow stewed in water with salt to create a robust beef stock. Garnished with beef brisket, daikon radish, white onions, spring onions, potato starch noodles, and white pepper. The ingredients are tender chewy and yield easily, carrying deep meaty savoury herbal flavour, with a hint of salty and sweet. The warm beef soup / broth has a translucent milky appearance, and while thin in texture, is very robust in flavour.

Seolleongtang / Beef Bone Soup

Seolleongtang / Beef Bone Soup

Seolleongtang / Beef Bone Soup

Seolleongtang / Beef Bone Soup

The Soda Pineapple is a zero-calorie soft drink soda that is flavoured with pineapple, resulting in a bright fruity sweet flavour.

Soda Pineapple

Soda Pineapple

An uncommon dish usually sold only in speciality soup restaurants, the Sokkoritang / Ox Tail Soup features tender oxtail meat on the bone with tender daikon radish and crisp green onions, within a rich beef bone broth / soup. Fortified with silky cellophane noodles, this warming soup / broth carries robust meaty fatty sweet savoury vegetal herbal flavour.

Sokkoritang / Ox Tail Soup

The Soondae Chapssal / Blood Sausage With Glutinous Rice is among the more unusual food around. It's made with cow or pig intestines, stuffed with sweet sticky glutinous rice that has been soaked in cow or pig blood. Boiled and then served chilled, it has a slightly chewy, sticky texture, with a pleasant mineral, earthy taste complemented by the sweetness of the stuffing.

Soondae Chapssal / Blood Sausage With Glutinous Rice

A bowl of Ssalbap / Steamed White Rice typically accompanies any meal in Busan, South Korea. The texture is sticky but not clumpy, with a light fragrant aroma, and grainy sweet flavour. Some variations may include a dressing of foxtail millet or dried shredded seaweed.

Ssalbap / Steamed White Rice

Ssalbap / Steamed White Rice

The Tongdak Gui / Whole Roast Chicken features a whole bone-in roasted chicken or rotisserie chicken, with tender and moist chicken meat that comes clean off the bone, while the chicken skin is crisp and crackling. Carries meaty salty savoury sweet flavour. Sometimes served with chicken salt on the side for added salty savoury kick.

Tongdak Gui / Whole Roast Chicken

The Twigim Mandu / Deep-Fried Pork Dumplings features crisp crunchy juicy deep-fried dumplings, filled with juicy minced pork and crisp green onions. Carries a meaty salty savoury vegetal sweet flavour. A satisfying bite.

Twigim Mandu / Deep-Fried Pork Dumplings

Twigim Mandu / Deep-Fried Pork Dumplings

Twigim Mandu / Deep-Fried Pork Dumplings

The Yangpa Jangajji / Pickled Onions is a side dish of white onions, pickled in white vinegar, salt, sugar, water, with chopped green or red chili. It has a crisp crunchy texture with a sharp vegetal salty sour spice flavour. Usually paired with full flavoured dishes such as barbecued meats.

Yangpa Jangajji / Pickled Onions

The Ttalgi Aiseukeulim / Strawberry Ice Cream is a soft serve ice cream, and true to its nature, it has a soft creamy texture. The strawberry flavour lends bright fruity sweet flavour, while the crisp yet light cone has grainy sweet flavour.

Ttalgi Aiseukeulim / Strawberry Ice Cream

The Upjinahnsal Gui / Grilled Beef Inside Skirt is a long and lean beef cut. When barbecued over flame, it has a springy chewy moist bite to texture that requires effort (and is therefore appealing to locals), with robust smoky meaty savoury salty sweet flavour.

Upjinahnsal Gui / Grilled Beef Inside Skirt

Upjinahnsal Gui / Grilled Beef Inside Skirt

Upjinahnsal Gui / Grilled Beef Inside Skirt

Upjinahnsal Gui / Grilled Beef Inside Skirt

The Yukhoe / Beef Tartare features strips of raw beef, marinated in salt, sugar, sesame oil, white pepper, and garlic. Garnished with Korean pear, raw egg, pine nuts, and sesame seeds, you're supposed to mix everything together before eating. This beef tartare has a tender juicy slippery chew to texture, with pleasing nutty spice meaty savoury salty eggy fruity sweet flavour. Complex and somehow comforting all at once.

Yukhoe / Beef Tartare

Yukhoe / Beef Tartare

Yukhoe / Beef Tartare

Yukhoe / Beef Tartare

The Wang Ge Jjim / Steamed King Crab is a luxurious seafood option, featuring a whole steamed king crab. The crab meat is soft, juicy, succulent, with addictive briny salty sweet savoury flavour. The crab juices are a heady broth, and the pleasure of cracking through the shells to reveal the crab meat is fulfilling. One of life's pure joys.