Sliced Raw Fish

This dish consists of fish and shellfish caught in the waters around Busan or farmed in Korea and overseas, served raw without cooking. Busan became famous for sliced raw fish because the short distance from the source preserves its fresh, chewy texture, lower losses keep prices affordable, and the pleasure of dining with a view of the sea adds to the experience.

Dwaeji Gukbap

Dwaeji gukbap is a Busan specialty made by adding sliced pork and rice to a rich broth simmered from pork bones. The most widely accepted story says it originated during the Korean War, when refugees made soup from readily available pork cuts. Regional styles from Miryang, Busan, and Daegu later blended into the form enjoyed today.

Ssiat Hotteok

Ssiat hotteok is a Busan-style sweet pancake filled with a mixture of seeds and nuts. It first became popular on the streets of Nampo-dong and later spread to shopping districts such as Seomyeon and Haeundae. Today it is one of Busan’s best-known local snacks.

Milmyeon

Milmyeon is a Busan specialty of wheat noodles served in a chilled broth made by simmering beef, pork, or chicken bones. It is a beloved summer dish that evokes nostalgia for many Busan residents. The two main varieties are mul milmyeon in cold broth and bibim milmyeon mixed with a spicy sauce.

Bibim Dangmyeon

Bibim dangmyeon is made by boiling glass noodles and mixing them with a seasoned sauce just before serving, and is commonly found at market stalls. It originated during the Korean War, when food was scarce and noodles were made from sweet-potato or potato starch. Today it is considered a must-try food in Busan.

Busan Fish Cake

Busan fish cake traces its roots to Donggwang Food in 1945. In 1950, Samjin Food was founded near Bongnae Market in Yeongdo after its founder learned fish-cake production techniques in Japan. Demand grew as refugees arrived during the Korean War, and numerous factories opened in the 1950s and 1960s, establishing Busan as Korea’s fish-cake capital.