Saturday, March 12, 2011

Busan Traditional Food to really know Busan city

Busan’s designated rural foods are raw fish, dongnae pajeon, blackgoat bulgogi, blowfish, roasted sea eel, haemultang, steamed anglerfish or agujjim, corbicula soup, and stir-fried small octopus. They represent the taste of Busan.

Raw Fish ( sashimi )

Raw fish, the food that exemplifies Busan, is also known as “sashimi” in Japanese.
Busan’s raw fish is very fresh ? something you can enjoy while also taking in the beautiful scenery.

As the largest gathering place for fisheries, Busan features nearly every kind of fish from the sea, such as yellow corbina, snapper, clam, sea cucumber, ear shell, small octopus, sea squirt, gray mullet and many more. The wealth in variety means your choices of raw seafood are limitless, too. The ocean views at Jagalchi, Songdo, Haeundae and Songjeong are fabulous, providing the perfect background to your raw fish culinary adventure.

Perhaps the most unique aspect of eating raw fish in Busan is that the seafood is alive right until the moment it hits your plate. Most raw fish restaurants keep fish alive in tanks until it’s ordered. The idea behind eating live fish is the belief that raw fish tastes the best when it’s as fresh as possible; a taste characterized by the chewiness.

In contrast, raw fish served in Japan is usually kept at a low temperature for some time before eating. Although the Japanese way allows the seafood to become tenderer, there is also less chewiness.

Raw fish is usually eaten together with vegetables, garlic, doenjang, chojang or red pepper paste with vinegar. Of course, like in Japan, people usually eat it with wasabi.


Known as the home of the blowfish, Busan boasts many restaurants serving the fresh fish in a variety of dishes. Of course, restaurants specializing in blowfish first skillfully remove the poison before serving their one-of-a-kind fares.

Blowfish is considered to be good for blood circulation and a food that heats up the body. People also believe the fish prevents various diseases as well as high blood pressure, diabetes and neuralgia. Good for the skin and low in fat, blowfish is also popular among ? and good for ? women.

There are about 10 common blowfish dishes, including steamed blowfish, which is first cut into large slices and then seasoned with spices and sauces before getting steamed. Blowfish shabu shabu features thin slices of blowfish in a simmering broth and blowfish bulgogi is a novel take on the popular Korean dish.

However, the most popular blowfish dish is bokguk, which Koreans like to have when they are hungover. A bowl of bokguk after a night of heavy drinking can help settle your stomach and get you ready to face the day.

And because blowfish is full of amino acids (as well as other vitamins and minerals) and contains less than 1 percent fat, the fish is also a good diet food.

Yeongdo Chowon Bokguk has 70 years of history serving blowfish dishes in Busan. The 40-year-old Haeundae Geumsu Bokguk is another well-known establishment in the city.

Duck and Goat Bulgogi
Sanseong duck bulgogi, otherwise known as sanseong bulgogi, and goat bulgogi are popular tourist dishes in Geumjeong District Sanseong Town. You can enjoy the dishes in the area’s dense woods, providing a cool respite from the summer heat.

About 15 minutes by car from Dongnae Botanical Garden, Sanseong Town is known for sanseong bulgogi and has over 100 restaurants. The succulent duck and goat meat is seasoned with leek, garlic and ginseng and is roasted on the grill. Try a glass of Sanseong Tosanju(native raw rice liquor), a traditional alcohol made in Sanseong Town.

Goat bulgogi is known to be good for postnatal recovery, so there are many women to come here to dine. It is 50,000 won ($44) for 1 kilogram, and duck meat is 20,000 won for a  serving.

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