Fish cake the Busan way: ground white fish pressed and fried into skewers, croquettes and bakery trays, eaten with a paper cup of hot broth.
Where to eat it: 2 restaurants across 1 city.
Eomuk workshops grew around Busan's port under Japanese rule, adapting kamaboko to Korean tastes, and the wartime boom made the city Korea's fish-cake capital. Bupyeong market carts sold it on skewers with broth; Samjin, founded 1953 on Yeongdo, is the oldest name still pressing it, and Goraesa turned it into a premium bakery counter. Ask for eomuk, not odeng, and drink the broth to the bottom.
Tours, tastings and classes that match this page, bookable on GetYourGuide.
Guided tour · 3 hours
1. At Busan's biggest seafood market, indulge in a seafood smash and learn about Korea's drinking culture. 2. Discover the must-try street foods at...
Guided tour · 2 hours
This experience goes beyond delicious food; it's a cultural journey where you'll connect with friendly hosts, engage with local vendors, and bond...
Common allergens: Fish, Wheat (gluten)
Tip from the editors. The radish in the stock matters more than any seasoning; it gives the broth the clean sweetness of the Busan carts.
Samjin Eomuk has pressed Busan fish cake since 1953, and its Yeongdo flagship sells bakery-style eomuk and croquettes from the original site.
TryEomuk and fish cake croquettes
TipTake a tray and tongs like a bakery; the eomuk croquette at 2,000 won is the door-out snack.
Goraesa turns Busan eomuk into a premium counter at its Bujeon Market main store, whale-branded fish cake skewers and broth beside the stalls.
TryPremium eomuk and eomuk udon
TipEat a skewer in the free broth line first, then box the fancy flavours to take home.
Not on this list, but among the highest we score in this city. Every one is in our guide with its address, hours and what to order.
More cities are in research. Want busan eomuk covered somewhere specific? Tell us where you want to eat.
