Korean raw fish eaten the port way: thick-cut slices from live tanks, wrapped in perilla with garlic and ssamjang, finished with spicy maeuntang stew.
Where to eat it: 2 restaurants across 1 city.
Busan's hoe culture runs on live tanks and volume: flounder, rockfish and seasonal catch sliced minutes after netting, eaten in chogochujang or wrapped in lettuce and perilla. The template is Jagalchi, buy downstairs, eat upstairs, and Millak Raw Fish Town, where the takeaway box and a beach wall count as a restaurant. It differs from sashimi on purpose: thicker cuts, bolder sauces, and a maeuntang stew boiled from the frame to close.
Common allergens: Fish, Shellfish
Tip from the editors. Only buy fish you would eat raw from a fishmonger who knows that is the plan; the stew from the bones is not optional in Busan.
Jagalchi Market is Korea's largest fish market, born from Busan's wartime waterfront, where you pick live seafood downstairs and eat it upstairs.
Tip: Buy on the ground floor, then pay a sitting fee at the second-floor hoe rooms to have it cut and served.
Millak Raw Fish Town stacks hoe vendors at the end of Gwangalli Beach in Busan; buy your sliced fish downstairs and eat it upstairs facing the bridge.
Tip: Get a takeaway hoe box and eat on the beach wall; upstairs rooms charge a table fee instead.
More cities are in research. Want hoe, busan style covered somewhere specific? Tell us where you want to eat.