Busan travel guide

Best Street Food in Busan: Where & What to Eat

Busan is famous for milmyeon (icy wheat noodles), dwaeji gukbap (pork and rice soup), and hoe sashimi straight from Jagalchi Fish Market. For street food, ssiat hotteok — a griddled pancake stuffed with seeds and brown sugar — is the city’s beloved snack.

Best street food in Busan — fishing boat off the Haeundae coast under a full moon, South Korea
best street food in Busan — updated 24 September 2026 | original AmazingAsia artwork

Eating in Busan: what you need to know

Busan eats from the sea: hoe (sashimi) at the market, milmyeon wheat noodles born of wartime necessity, and dwaeji gukbap pork soup that locals defend fiercely.

Must-try dishes in Busan

DishWhat it isWhere to try itPrice
Milmyeon Chewy wheat noodles in icy, spicy broth — Busan’s signature Milmyeon alleys near Gukje Market ₩8,000–10,000
Dwaeji gukbap Rich pork-and-rice soup, Busan’s comfort canon Dwaeji-gukbap alley near Seomyeon ₩9,000–12,000
Hoe (sashimi) Market-fresh sliced raw fish with ssam vegetables Jagalchi upstairs restaurants ₩30,000–60,000 (2 pp)

The best food spots in Busan

  1. Jagalchi Market upstairs · Nampo

    Cuisine: Seafood · Expect to pay: ₩40,000

    Must order: Hoe set with spicy maeuntang fish stew

    52 Jagalchihaean-ro, Jung-gu, Busan

  2. Songjeong Samdae Gukbap · Seomyeon

    Cuisine: Pork soup · Expect to pay: ₩10,000

    Must order: Dwaeji gukbap with suyuk slices

    Seomyeon, Busanjin-gu, Busan

  3. Gukje Market food alley · Nampo

    Cuisine: Street food · Expect to pay: ₩8,000

    Must order: Ssiat hotteok — seed-stuffed griddle pancake

    Gukje Market, Jung-gu, Busan

Also in south korea

best street food in Busan — FAQs

What food is Busan famous for?

Busan is famous for milmyeon (icy wheat noodles), dwaeji gukbap (pork and rice soup), and hoe sashimi straight from Jagalchi Fish Market. For street food, ssiat hotteok — a griddled pancake stuffed with seeds and brown sugar — is the city’s beloved snack.

Last reviewed and updated: by the AmazingAsia editorial team. See our editorial policy.