Badasae is a wine bar restaurant in Gwangalli, Busan.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The clam and endouille plate with a chilled coastal white.
Why locals love it: A 2026 newcomer pairing Namhae clams and Gijang spring onions with natural wine, still flying under the beach crowds.
Tip: The menu reads like a Busan market list; trust whatever shellfish landed that morning.
Address: 2 Gwangan-ro 45beon-gil, Suyeong-gu, Busan
18beon Wandang has folded feather-thin dumpling soup in Nampo-dong for about eighty years, one of the last keepers of Busan's Japanese-influenced wandang.
Order: Wandang, the paper-thin dumpling soup, 10,000 won a bowl.
Why locals love it: A wandang house folding the dish for eighty-odd years hides in plain sight off BIFF Square while the crowds chase hotteok.
Tip: Add the gimyubu set if you are two; the broth is the whole argument, so drink it down.
Dongnae Halmae Pajeon has griddled Busan's definitive green-onion pancake for four generations, in the old district that gave the dish its name.
Order: Dongnae pajeon, 28,000 won, thick with spring onion and seafood.
Why locals love it: The fourth-generation home of Busan's court-recorded pajeon sits in old Dongnae, far from every tourist artery.
Tip: The pajeon comes custardy in the middle by design; order the conch as the second plate.
Pyeongsanok has fed Choryang, Busan for more than a century, a family-run Michelin Guide noodle and suyuk house a short walk from Busan Station.
Order: A 10,000 won plate of suyuk with the thin wheat noodles to finish.
Why locals love it: A century-old suyuk and noodle house three minutes from Busan Station that most rail travellers walk straight past.
Tip: It can shut early when the suyuk runs out, so treat it as a lunch stop rather than a dinner plan.
Cha Ae Jeon Halmae Kalguksu has served morning kalguksu in Yeonsan-dong, Busan since 1982, a third-generation noodle house now in the Michelin Guide.
Order: The plain kalguksu: anchovy broth and soft noodles with nothing hidden.
Why locals love it: Third-generation morning kalguksu in residential Yeonsan-dong, gone by mid-afternoon before visitors ever find it.
Tip: It closes by mid-afternoon and alternate Sundays; go for a late breakfast like the regulars.
Pyeongyangjip folds North Korean-style mandu and fries nokdujeon in Deokcheon, Busan, a Bib Gourmand lunch room that shuts by mid-afternoon.
Order: Mandu baekban, 5,000 won of northern-style dumplings with rice and soup.
Why locals love it: A northern-style mandu lunch counter in Deokcheon that Michelin found before the tourist maps did.
Tip: It is a lunch-only stop five minutes from Deokcheon Station exit 10; go before the office rush.
Sinchang Toast has buttered its griddle by Gukje Market for decades, a Busan breakfast counter of ham and egg toast from 2,000 to 4,500 won.
Order: The special toast, 4,500 won of ham, egg and cabbage off the butter griddle.
Why locals love it: A decades-old toast griddle at the mouth of Gukje Market that regulars guard as their breakfast secret.
Tip: Go before nine to watch the market wake up around you; takeaway wraps travel well.
