Busan is a fishing port at heart, and seafood is the soul of its food scene. The headline dish is hoe — super-fresh sliced raw fish, Korea’s take on sashimi, eaten communally with dipping sauces, wraps and a spicy stew made from the bones afterwards. But there’s much more: grilled shellfish, the famously chewy gomjangeo (grilled hagfish), snow crab, sea squirt and abalone. This guide explains where to go (markets and raw-fish districts), how the whole choose-and-eat ritual works, what to order, and the tips that keep it smooth. For the rest of Busan’s food, see our other guides; to plan your days, our complete Busan Travel Guide.

1. Why Busan is Korea’s seafood capital

Busan grew up around its harbour, and that heritage is on every plate. The city lands a huge share of Korea’s catch, so the seafood is about as fresh as it gets — much of it swimming in a tank minutes before it reaches your table. For Koreans, a trip to Busan often means a seafood feast.

The centrepiece is hoe (raw fish), but the range is enormous: shellfish grilled at your table, crab steamed whole, chewy grilled hagfish, sea squirt, abalone and spicy seafood stews. This guide walks you through the best places and exactly how to eat it without feeling lost.

2. Where to eat seafood at a glance

Busan’s seafood clusters in markets and waterfront districts, each with a slightly different specialty:

3. Jagalchi Market — the classic experience

Jagalchi Market, in the old town by Nampo, is Korea’s largest fish market and the heart of Busan seafood. The famous local saying — roughly “come, see, buy” — sums up the vibe: rows of tanks and trays of everything the sea offers.

How it works for visitors:

1. Choose downstairs Walk the market hall and pick your live seafood (a fish for hoe, shellfish, crab). The vendor weighs it and quotes a price — agree it first.
2. Eat upstairs Take your seafood to a restaurant on the upper floor, which prepares it (slices the hoe, grills the shellfish) for a small per-person table charge that includes the side dishes.
3. Enjoy the full spread Your fish comes as hoe with sauces and sides; the bones go into a spicy stew (maeuntang) to finish.

4. How to eat hoe (raw fish)

Korean hoe is leaner and chewier than Japanese sashimi, and it’s eaten communally with a whole table of accompaniments. The ritual:

• The fish: thin slices of very fresh white fish (often flatfish/flounder, sea bream or rockfish), served on a big platter.
• The sauces: dip in chojang (sweet-spicy red sauce) or ssamjang/soy with wasabi — locals love seasoned doenjang too.
• The wrap: lay a slice on a lettuce or perilla leaf with garlic, chilli and sauce, then eat it in one bite (ssam).
• The finish: the head and bones are simmered into a fiery maeuntang (spicy fish stew) — don’t skip it, it’s part of the meal.

5. Beyond raw fish

Busan’s seafood goes far past hoe. Look out for these:

• Gomjangeo (grilled hagfish) — a chewy, savoury Busan specialty grilled at the table, classic around Jagalchi. An acquired taste locals adore.
• Grilled shellfish (jogae-gui) — a big tray of clams, scallops and more cooked on a grill in front of you, popular at Cheongsapo and the coast.
• Snow crab (daege) — steamed whole and eaten by the leg; the Gijang area on the east coast is famous for it.
• Sea squirt (meongge) & abalone (jeonbok) — served raw or in dishes; meongge is briny and divisive, abalone is prized.
• Seafood soups & stews — from spicy maeuntang to clear clam and pollock broths.

6. Other seafood spots worth the trip

If you want more than Jagalchi, these are local favourites:

• Millak raw-fish centers — large multi-storey hoe centers right by Gwangalli Beach; buy downstairs, eat upstairs with a view of the Gwangan Bridge. Great for a hoe dinner with scenery.
• Gijang Market — on the east coast, famous for snow crab and anchovies; a worthwhile half-day trip combined with the coast.
• Cheongsapo — a small fishing village near Haeundae known for grilled shellfish and crab, with a sea-view skywalk nearby.
• Busan Cooperative Fish Market — the working wholesale market; the dawn auction is a sight in itself.

7. Ordering, prices & tips

A few things that make a Busan seafood meal go smoothly:

• Seasonality: some seafood (like certain crab) is best in cooler months — ask what’s good that day.
• Maps app: use KakaoMap/Naver Map to find a specific center, check reviews and hours, and see the exact location.

8. The bottom line

You can’t really say you’ve eaten in Busan until you’ve had its seafood. Make a night of hoe at Jagalchi Market or a Millak center — pick your fish, share the platter, finish with the spicy stew — and branch out into grilled shellfish, hagfish or crab if you’re feeling adventurous. Agree prices up front, share generously, and check the spot in a maps app before you go.

Slot a seafood feast into your trip and plan the rest with our complete Busan Travel Guide.

Busan seafood FAQ

📖 Read the full Busan Travel Guide →