Coming to Busan means seafood galore – even a fool can enjoy the ultra-jumbo, tender, sweet king crabs!

Reported and photographed by Wu Jianing

King Crab

▲%The crab legs are split open, and after being processed by the owner, the meat can be easily extracted.

Most king crabs in Korea are imported from Russia. These crabs live in seawater below 3°C, resulting in firm, tender, and flavorful meat. To choose a good one, look for more white dots on the belly of the shell — this indicates the presence of coral that once lived there, suggesting richer-tasting meat. In Busan’s Gijang Market, there are many restaurants selling king crabs. The cooking method usually involves steaming, and the staff will help you crack the shells right at your table.

When served, the crab legs and shells are separated, so diners can simply pull out huge, super soft and chewy pieces of crab meat — a “foolproof” crab dish that requires no effort. There's no need to sweat over cracking it yourself. The restaurant also serves fried rice mixed with crab roe inside the crab shell for a complete crab dining experience. For a more affordable option, visit between November and March, which is peak king crab season.

Pufferfish Soup

▲Pufferfish soup is a beloved hangover cure in Korea, known for its delicious broth.

Koreans love drinking, and often suffer from hangovers the next morning — that’s when a hangover remedy like “pufferfish soup” comes in handy. In Busan, there’s a 24-hour restaurant in Haeundae called“GeumSu Pufferfish Soup”. Most people order a bowl of the soup, which comes with a side of rice and Korea’s essential side dish of pickles. The light yet richly umami broth is perfect for breakfast.

If you’re still hungry, you can add stir-fried pufferfish — tangy, sweet, and slightly spicy, paired with the bouncy texture of the fish, it’s very popular. On weekend mornings, expect to wait in line and see many locals dining here with their families.

Fish Cake

▲%Compared to other options, the variety of fish cake is surprisingly extensive, including pork, napa cabbage, starch, and even more unique ingredients.

From Taiwan and Japan to Korea, eating fish cake is a common habit across Asia. The Korean style involves steaming then grilling to bring out the fish aroma. Ingredients include pork, napa cabbage, starch, and historically whale oil was used — now, due to regulations, soybean oil is used instead. Among Korea’s two most famous spots, one is Guras in Gijang Market.

The son of Guras’ owner studied cooking abroad and transformed the store into a Western-style bakery, while also developing various shapes of fish cake that incorporate sweet potato, cheese, hot dogs, and more. The shop also sells fish cutlet burgers and fish noodles. Customers can also make reservations in advance to try making fish cakes themselves.

%The original owner of Guras started the business many years ago, and on weekends, the shop offers hands-on experiences.