What is in season in Busan, and what to order when the market changes.

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Busan Jagalchi Festival

23-26 OctSeafood

Hotels for these dates

Spring

Gijang anchovy
April's Daebyeon Port catch is eaten as myeolchi hoe and grilled whole during the Gijang Anchovy Festival.
Dodari (spring flounder)
Spring flatfish firms up for hoe plates across Jagalchi and Millak Raw Fish Town.
Jukkumi (webfoot octopus)
Spring jukkumi arrives blanched or in fiery stir-fries at market kitchens.
Festivals this seasonGijang Anchovy FestivalExpected 30 Apr to 2 May 2027Busan International Food ExpoExpected 27-30 May 2027

Summer

Milmyeon
The icy wheat noodle peaks in July and August; Halmae Gaya and Choryang queues run longest in beach season.
Kongguksu
Cold soybean noodles appear as summer specials at kalguksu houses like 1969 Buwondong Kalguksu.
Patbingsu
Old-style red bean shaved ice draws queues at Hongokdang near Gwangalli.
Festivals this seasonGwangalli Eobang FestivalExpected 11-13 Jun 2027Ilgwang Sea FestivalExpected 30 Jul to 1 Aug 2027

Autumn

Jeoneo (gizzard shad)
The autumn festival fish, sliced or grilled, fills Jagalchi in September and October around festival season.
Daehap and shellfish grills
Cooler nights push the pojangmacha shellfish stalls at Mipo in Haeundae into their best form.
Gomjangeo
Grilled hagfish over charcoal is an autumn-night staple in Haeundae Traditional Market.
Festivals this seasonBusan Jagalchi Festival23-26 Oct

Winter

Daege and red snow crab
Winter crab tanks fill at Gijang and Millak; December to February is the sweet-leg season.
Bokguk
Pufferfish soup, the port's morning-after cure, simmers in specialist kitchens through the cold months.
Guljeon and oysters
South-coast oysters from Tongyeong waters land in pancakes, soups and steamers city-wide.

Seasonal: tours, tastings and classes in Busan

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