Busan Food and Where to Find them
부산의 음식과 그 음식을 찾을 수 있는 곳
Busan Food and Where to Find them
부산의 음식과 그 음식을 찾을 수 있는 곳
The city of Busan is one of the most cultural and unique places in East Asia. It is the convergence of land and sea that gives Busan its unique feel. Among the many things that makes Busan unique is its local food. While some of the food items that Busan is famous for have spread throughout Korea, others have remained a locally produced delicacy, while others still are food that Busan creates the best due to its location near the ocean. Whether it is your first time in Busan or you are a seasoned veteran, there are a lot of tastes that help create a distinct culinary scene.
부산은 동아시아에서 가장 문화적이고 특별한 장소 중 하나이다. 육지와 바다가 만나 부산만의 독특한 분위기를 자아낸다. 부산을 특별하게 만드는 여러 가지 것들 중 하나는 바로 로컬푸드, 즉 지역음식이다. 부산에는 한국 전역으로 퍼진 유명한 음식들도 있지만, 바다와 가깝다는 지리적 특성으로 인해 부산에서 최상의 맛을 느낄 수 있도록 섬세하게 요리되는 지역음식도 남아있다. 부산에 처음 오는 사람이든 경험 많은 부산 여행자이든 부산만의 차별화된 맛을 느낄 수 있는 음식들을 소개한다.
Dongnae Pajeon (동래파전)
What it is: Jeon, and specifically pajeon is found all throughout Korea. Known as the Korean pancake, jeon is made using a mixture of egg, wheat flour, and rice flour as a basis for containing a variety of ingredients ranging from scallions to fish to meat. Pajeon is made with scallions as the primary ingredient. Dongnae pajeon takes things a step farther and includes beef, clam, mussels, oysters, shrimp, and other seafood. Another unique thing about Dongnae pajeon is the use of sticky rice powder that makes it less crispy compared to other seafood pajeon.
Legend has it that the dish was created to honor the victory of the Joseon army during the Imjin War. After defeating the Japanese, the people of Dongnae threw scallions at the retreating army.
음식 설명: 전, 그 중에서도 파전은 한국 전역에서 찾아볼 수 있다. 한국식 팬케이크라고도 알려진 전은 달걀, 밀가루, 쌀가루 반죽을 기본으로 파, 생선, 육고기에 이르는 다양한 재료를 넣어 만든다. 그 중에서도 파전은 파를 주재료로 한다. 동래 파전은 여기서 한 발자국 더 나아가 소고기, 조개, 홍합, 굴, 새우 및 다른 해물까지 들어있다. 동래 파전이 특별한 또 한 가지 이유는 찹쌀가루를 사용해 다른 해물 파전보다 덜 바삭하다는 것이다.
전설에 따르면 동래 파전은 임진왜란 당시 조선군의 승리를 기념하기 위해 만들어진 음식이다. 왜군을 물리친 동래 사람들이 철수하는 군대를 향해 파를 던졌다는 것이다.
How to eat it: Dongnae pajeon is best eaten fresh. It is often served on a large plate either whole or with only a single cut down the center. This can make it difficult for people with limited chopstick mobility. The best way to eat it is to use your chopsticks to separate the individual scallions, dip it in the accompanying sauce (usually made from a mixture of gochujang and vinegar) and enjoy. Dongnae pajeon is best enjoyed with a glass of makgeolli.
Where to find it: Dongnae pajeon can be difficult to find as a meal. Many places serve it as a side dish. There are several traditional pajeon restaurants in Dongnae and Geumjang-san districts with many of them located near Beomeosa Temple, Geumjang Mountain Park, and the Dongnae Traditional Market.
먹는 방법: 동래 파전은 신선할 때 먹는 것이 제일이다. 대개 완전한 한 판 또는 한 조각 크기가 접시 중앙에 서빙된다. 젓가락질이 서툰 사람들에게는 어려운 음식일 수도 있다. 동래 파전을 먹는 가장 좋은 방법은 젓가락을 이용해 파를 하나씩 분리한 뒤 함께 나온 소스(보통 고추장과 식초를 섞어 만든다)에 찍어먹는 것이다. 막걸리 한 잔을 곁들이면 최고의 맛을 느낄 수 있다.
식당: 동래 파전을 식사로 파는 곳은 찾기 어려울 수 있다. 대부분의 식당에서는 곁들여 먹는 음식으로 판매한다. 동래 및 금정산 지역에 있는 전통 파전 식당에서 파전을 먹을 수 있다. 대개 범어사, 금정산공원, 동래전통시장 근처에 위치해 있다.
What it is: In it’s simplest form, dwaeji gukbap is a pork soup served with rice. The ingredients can vary, but usually a bone broth with pork, green onions, and garlic. Legend states that the soup started as a poor man’s food during the Korean war, when North Korean refugees in Busan created a soup using cheaper pork bones. The soup is simple and can be easily made at home if you have the patience to boil bones for many hours. Most restaurants serving dwaeji gukbap have large pots that simmer the bones for many hours to extract the flavor and nutrition, making sure that every part of the animal gets used.
What it is: A perfect dish for a hot summer day, milmyeon is Busan’s enrty in the cold noodle wars. Similar to naengmyeon, in that both are served in an icy broth often containing meat, egg and vegetables, but milmyeon is made using different noodles. Milmyeon is made with wheat flour and other starches while naengmyeon uses buckwheat noodles. Because of the difference starches used, milmyeon tends to be chewier than its naengmyeon brother. Milmyeon dates back to the Korean war when refugees from the North created the dish using easier to find ingredients.
What it is: Because of Busan’s location by the ocean, the amount of fresh seafood is not surprising. One of the best ways to eat fish is Hoe (pronounce hwae). Hoe is fish sliced thinly and served raw. The fish can be served fresh, called hwareo-hoe, with the customer being able to choose the fish itself in many places, or the fish can be aged, called seoneo-hoe. The types of hoe served is as vast as the number of fish they come from.
What it is: Hotteok can be thought of as similar to a stuffed donut that was fried in butter filled with brown sugar. While hotteok can be found throughout Korea, ssiat hotteok (or seed hotteok) is a Busan specialty elevating hotteok with a filling of mixed nuts, usually consisting of a mixture of peanuts, sunflower seeds, and pumpkin seeds among others. This form on hotteok became popular after it was shown on the TV show called “1 Night 2 Days.”
