Walk on the alley, following the smell of freshly baked bread to reach the bakery. Visit the Bakery Alley at Namcheon-dong, Suyeong-gu, where you can see and taste all kinds of bread.

Everybody knows that myeongran (pollack roe) is a mass of eggs contained in the ovaries of a female pollack. Myeongran-jeot is salted pollack roe, which can be enjoyed in various ways: marinated with sesame oil, grilled, or boiled as soup. The flavor varies depending on regions and recipes, but no matter how you eat it, it’s called a “rice thief” in Korea, which means perfectly delicious.

When you think of spicy stewed monkfish, Masan comes into mind. Masan-style monkfish food is characterized by using dried monkfish. Raw monkfish, on the other hand, is used for Busan-style monkfish dishes. Since the 1970s, Busan-style spicy stewed raw monkfish and spicy stewed monkfish with sticky rice batter, which are different from Masan-style dishes, have become popular among gourmets. The development of dishes made with raw monkfish is attributed to large fish markets, such as Busan Cooperative Fish Market and Jagalchi Market, where fresh seafood can be found at a lower price than any other place.

What comes to mind when you think of Islam? Perhaps, you’ve come up with Aladdin, kabobs, Ramadan, and so on. As Islamic culture coexists with our daily lives, interest in halal food–Muslim food culture–is also on the rise. Let’s head for Namsan-dong to find the tastes and styles of Islamic culture in Busan.

Choryang Dwaeji Galbi (Pork Ribs) and Bulbaek (Bulgogi Set Menu) Alleys are two of the food streets highly sought after by people of all ages.

Gijang in Busan is a seaweed and anchovy-populated region that is famous nationwide. Records show that seaweed and anchovy cultivation in Gijang stretches back to the Joseon period, and they have been considered the best-known seafood from Gijang for centuries.