Cover What to eat in Busan: a mix of sweet, savoury and seafood dishes that define the city’s culinary identity (Photo: Melissa Tse/Getty Images)
What to eat in Busan: a mix of sweet, savoury and seafood dishes that define the city’s culinary identity (Photo: Melissa Tse/Getty Images)
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From ssiat hotteok to ganjang gejang, learn what to eat in Busan for an authentic taste of the city
Busan’s food culture is shaped by its port city geography, its history as a commercial crossroads and its proximity to rich fishing grounds. The best dishes in Busan cover everything from humble street snacks to seafood prepared with specific local techniques. In summer months, markets and food alleys fill with seasonal flavours; in cooler weather, warming bowls and fermented dishes dominate. Across districts such as Nampo‑dong, Jagalchi and Seomyeon, there are foods with distinct identities that reflect the region’s traditions, ingredients and daily rhythms. Knowledge of what to eat in Busan can add context to any visit, whether the focus is street food, regional specialities or seafood that takes advantage of freshly landed catches.
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Ssiat hotteok
Above A crisp, sweet pancake filled with caramelised brown sugar, nuts and seeds, perfect for a quick snack on Busan streets (Photo: busanpedia/Instagram)
A crisp, sweet pancake filled with caramelised brown sugar, nuts and seeds, perfect for a quick snack on Busan streets (Photo: busanpedia/Instagram)
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Ssiat hotteok is a street snack associated closely with Busan. Unlike the standard Korean sweet pancake, this version is filled with a dense mixture of brown sugar, peanuts and a variety of seeds such as sunflower, pumpkin and sesame. The dough is fried until the exterior is crisp, while the interior becomes sticky and syrupy with caramelised sugar. Ssiat hotteok stalls are visible in busy areas and markets; encountering one is a common first entry point into the city’s street food scene.
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Dwaeji gukbap
Above A hearty pork-bone soup served with rice, offering a rich, savoury taste rooted in Busan’s post-war culinary history (Photo: ordinary_korea/Instagram)
A hearty pork-bone soup served with rice, offering a rich, savoury taste rooted in Busan’s post-war culinary history (Photo: ordinary_korea/Instagram)
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Anyone who asks about what to eat in Busan will hear about dwaeji gukbap, which is more of a meal rather than a snack. The name literally means “pork, soup, rice” and refers to a broth made by simmering pork bones and meat to yield a cloudy, savoury base. Rice is served alongside or in the bowl, and diners can adjust seasoning with elements such as green onion, garlic, salted shrimp or kimchi. Its origins date to the post‑war period and the dish remains emblematic of Busan’s casual eateries and working‑class food traditions.
Milmyeon
Above Cold wheat noodles in a light, tangy broth, garnished with cucumber, radish and boiled egg, ideal for warm-weather dining (Photo: fooddudeph/Instagram)
Cold wheat noodles in a light, tangy broth, garnished with cucumber, radish and boiled egg, ideal for warm-weather dining (Photo: fooddudeph/Instagram)
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Milmyeon is a cold noodle dish with a distinct regional style. Wheat‑based noodles are served chilled in a broth that is often tangy and light, sometimes with a spicy sauce option. Typical garnishes include sliced cucumber, pickled radish and a boiled egg. The dish arose from adaptations to ingredient availability, and provides a textural contrast to richer soups and stews, especially in warm weather.
Seafood at Jagalchi Market
Above Freshly caught fish and shellfish prepared on the spot, showcasing Busan’s daily access to the ocean’s bounty (Photo: busanpedia/Instagram)
Freshly caught fish and shellfish prepared on the spot, showcasing Busan’s daily access to the ocean’s bounty (Photo: busanpedia/Instagram)
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Jagalchi Market is South Korea’s largest seafood market, and fresh seafood here spans raw and cooked preparations. A common tip for travellers wondering what to eat in Busan is to select fish or shellfish from tanks and have it prepared on the spot. Raw fish, also known locally as hoe, is sliced and paired with dipping sauces and leaves for wrapping, reflecting the port city’s access to fresh catch daily. Clams, shellfish and other sea produce are also available grilled or in stews.
Bokguk
Bokguk is a soup made with pufferfish, known in Korean as bok. Preparations vary but typically include simmering carefully prepared pufferfish with vegetables such as bean sprouts in a clear broth. Because pufferfish contains toxins, its sale and preparation are regulated and the dish appears at specialist restaurants. Bokguk is a traditional local soup that appears on many lists of regional foods to sample.
Busan fish cakes
Above Skewered or shaped patties of ground fish, cooked and served in warm broth, a staple of Busan street food culture (Photo: hongsta_gram/Instagram)
Skewered or shaped patties of ground fish, cooked and served in warm broth, a staple of Busan street food culture (Photo: hongsta_gram/Instagram)
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Fish cakes, or eomuk, are ubiquitous on Busan’s streets and in markets. Ground fish is mixed with starch and seasonings, shaped into skewers or patties, and cooked—often served in a warm broth next to rows of vendors. This preparation is distinct in Busan for its prominence and the quality of seafood available locally, and it frequently appears alongside other street snacks or as a quick, warming bite.
Ganjang gejang
Above Raw crab cured in a soy-based brine, offering a salty, umami-rich taste that reflects Busan’s seafood tradition (Photo: unarorimpandeyofficial/Instagram)
Raw crab cured in a soy-based brine, offering a salty, umami-rich taste that reflects Busan’s seafood tradition (Photo: unarorimpandeyofficial/Instagram)
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Ganjang gejang is raw crab marinated in a soy sauce‑based brine. In Korean cuisine, it is one of several forms of gejang; the soy‑marinated version focuses on umami and saltiness achieved through the curing process. The crab is typically cleaned and prepared so flavours penetrate the meat, then eaten with rice.
Each of these dishes occupies a specific niche in Busan’s culinary landscape. Together they represent a coherent introduction to what to eat in Busan, from street food to market seafood and regional soups.
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Chonx Tibajia is a senior editor at Tatler Asia’s T-Labs team, where she writes widely on lifestyle subjects including beauty, style, entertainment and travel. She has a long career in journalism, including roles as a columnist at The Philippine Star, and is the founder of the creative platform Pineappleversed. Beyond Tatler, her bylines appear in regional lifestyle and business publications, showcasing a broad portfolio that spans beauty trends, travel guides and culture pieces.
