Busan's Famous Foods.
I want you to know about Busan's famous foods.
This foods are representative food in Busan.
Dwaeji gukbab
Dwaeji gukbap (pork soup with rice) is a Gyeongsangnam-do specialty, eaten throughout the southeastern province in cities such as Gyeongju, Pohang, Ulsan, and Busan, although Busan is probably best known for its rendering of the dish.
The name ‘dwaeji gukbap’ tells you all you need to know. ‘Dwaeji’ is pork, ‘guk’ is soup, and ‘bap’ is rice. Pork-soup-rice! The dish is as simple as its name implies, making it the perfect sort of comfort food.
Pork bones (dwaeji sagol) are boiled down three times to make the soup broth. The first batch of boiled water is thrown out to remove impurities. Only half of the broth is retained from the second boiling, which is then mixed with the third batch of boiled water to make the opaque, white-coloured broth used for the dish. Next, thinly sliced bits of soft pork meat (dwaeji gogi) are added in along with special seasonings (jomiryo) that vary by recipe. Some common seasonings include chili powder (gochu maru), minced garlic (dajin maneul), black pepper (huchu garu), and salt (sogeum). The boiling times and the secret seasonings are the keys to making your own unique recipe – some people even add a bit of soju into the mix to liven it up! - from wikipedia
Milmyeon
Milmyeon(hangul:밀면, Mil-myeon, meanding the flour noodle) is a Korean dish of long and thin noodles similar to Naengmyun, representing the dishes of Busan.
The noodle is basically mixing flour powder with starches of sweet potato and potato with meat broth, which bring it and water, several kinds of vegetables to a simmer in saucepan. The mixture of flour is actually not formally fixed at certain ingredients, leading to several transformation like using Artemisia princeps for ssuk milmyeon(쑥 밀면) Milmyeon also has its variety of mul milmyeon and bibim milmyeon applicable for naengmyun. The difference between the two is chiefly spicy sauce for bibim milmyeon. - from wikipedia
Ssiat hotteok
Hotteok is a variety of filled Korean pancake, and is a popular street food of South Korea. However, Busan-style hotteok, called "ssiat hotteok" or “seed hotteok,”
The dough for hotteok is made from wheat flour, water, milk, sugar, and yeast. The dough is allowed to rise for several hours. Handful-sized balls of this stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, and cinnamon. The filled dough is then placed on a greased griddle, and pressed flat into a large circle with a special tool with a stainless steel circle and wooden handle as it cooks.
Busan-style hotteok, called ssiat hotteok (씨앗호떡), or “seed hotteok,”. A regular hotteok cake is cut from the side about half-way down and stuffed with a spoonful of pine nuts, sunflower and pumpkin seeds.
Deep fried dough generously stuffed with nuts, seeds, sugar and cinnamon is always good eats.
Naengchae jokbal
in Busan they serve it up as naengchae jokbal (냉채족발), below, with mustard sauce and cold jellyfish salad
Jokbal is a Korean dish consisting of pig's trotters cooked with soy sauce and spices.[1] It is usually braised in a combination of soy sauce, ginger, garlic, and rice wine.[