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Seoul Kakdugi Restaurant
Busan(Jung-gu)

Seoul Kakdugi Restaurant (서울깍두기) has been serving seolleongtang (ox bone soup) since the 1950's. With long history and simple interior that can accommodate up to 300 people, the restaurant is a great place to try Korea's favorite ox bone soup that goes particularly well with kkakdugi (radish kimchi).

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Haeundae Myeongga Port Soup with Rice (명가돼지국밥)
Busan(Haeundae-gu) , Haeundae

Myeongga is a 24-hour restaurant serving hot pork soup with rice, a popular hangover dish. Popular menu items include sundaegukbap (Korean blood sausage soup with rice), ttarogukbap (pork soup and rice), naejanggukbap (soup made of the innards of a cow or a pig), sundae (Korean blood sausage), and steamed pork slices.

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OPS - Camellia Haute Branch
Busan(Haeundae-gu) , Haeundae

Located at Haeundae Beach, OPS - Camellia Haute Branch opened in 2002 as the 5th branch of OPS. Enjoy 100% handmade fresh bakery products, cakes, with a variety of beverage options such as fresh juice drinks, coffee, or chocolat chaud (hot choco) while sitting at the terrace café overlooking the blue ocean. Reservation is available via phone.

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Chungmu Hoetjip
Busan(Jung-gu) , Nampo-dong(Jagalchi Market)

Chungmu Hoetjib (충무횟집) is a sliced raw fish restaurant in Busan’s famous Jagalchi Market. The spacious interior is large enough to accommodate groups.  

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Dongnaebyeljang
Busan(Dongnae-gu)

Dong Nae Byel Jang (동래별장) in Busan is a villa with over a century of history. The villa boasts a large garden infused with Korean and Japanese styles, pine trees that are 200 to 300 years old, as well as a pagoda and a traditional-style house that are of cultural heritage value. Also, it has long been the cradle of song and dance heritage. Today, it is well known for its Korean restaurant, Song Hyang, that serves traditional royal cuisine. Finally, the combination of old charm with a unique dining experience makes Dong Nae Byel Jang a popular venue for various special events and family gatherings.

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Dolgorae Sundubu
Busan(Jung-gu)

When Dolgorae Sundubu first opened in 1982, it sold sundubu (soft tofu stew) at a mere 600won, which was cheaper than the average price of jajangmyeon (considered one of the most inexpensive meals available at that time). The low price and great taste soon attracted a large number of customers and the restaurant has enjoyed great popularity ever since. The restaurant's success lies in its fresh, soft tofu and its Jeolla-style pickled seafood and soybean paste (hand-made fresh each morning). The soft tofu stew seems to perfectly complement kimchi (Korea’s most popular side dish) and has become a restaurant specialty.  

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Gaemijip
Busan(Jung-gu)

Gaemijip is a word-of-mouth restaurant featuring nakji bokkeum (spicy stir- fried baby octopus) and spicy seafood stew.

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Sintoburi
Busan(Busanjin-gu)

Sintoburi (신토불이), behind the Lotte Department Store (Seomyeon branch), is a Korean restaurant specializing in Bossam and Jokbal. Known for its reasonable prices and generous portions as well as its tender meat and great-tasting kimchi, the restaurant offers a traditional Korean meal experience for diners of all ages. The interior of the restaurant is decorated like a traditional wooden porch, x_heightening the friendly, comfortable atmosphere.

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Halmae Jaecheopguk- Busan Suyeong-gu
Busan(Suyeong-gu)

Located in Gwangan 2-dong, Suyeong-gu, Busan, Halmae (meaning "grandmother" in Busan dialect) Jaecheopguk has a long history of selling jaecheopguk (clear shellfish soup) made with jaecheop (shellfish) caught from the nearby Gupo area to people who sought refuge in Busan during the Korean War. Each bowl of cool tasting broth has abundant amounts of jaecheop. Jaecheop has long been widely used as an ingredient to help in relieving hangover symptoms.

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Ganga - Haeundae Branch (강가 해운대점)
Busan(Haeundae-gu)

Ganga is an Indian restaurant located in the Gangnam district of Seoul. The food is prepared by the veteran chef from India with 20 years of experience in his national cuisine. Some of the most popular dishes on the menu include marinated tandoori chicken, chicken makhani, palak paneer (curry), beef dopiaza, fresh tomatoes with cream, and naan (bread), all prepared by the veteran chef from India with 20 years of experience in his national cuisine.

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