부산아지매국밥 다산점

A signature Busan-style pork soup (Dwaeji Gukbap). The broth is made from pork bones boiled for hours, resulting in a rich, savory, and milky soup served with tender slices of pork and rice.

Traditional Korean blood sausage (Sundae) soup. The savory pork broth contains pieces of sundae and vegetables. A hearty and warming meal.

Sundae (Korean blood sausage) soup. Similar to the traditional version, served with rice and savory broth.

Spicy version of the pork soup. The broth is seasoned with chili paste and powder for a sharp, spicy kick.

Soft tofu stew served as a gukbap (soup with rice). Combines the silky texture of soft tofu with a savory broth.

Cold wheat noodles in a chilled broth. A Busan specialty with chewy noodles served in a refreshing, slightly tangy, and savory meat-based broth.

Spicy cold wheat noodles. Instead of broth, the chewy noodles are mixed with a sweet and spicy chili paste sauce (gochujang).

A combo set featuring Busan-style wheat noodles (Milmyeon) and dumplings. Choose between cold broth noodles (Mul) or spicy mixed noodles (Bibim).

Bibimbap topped with spicy stir-fried webfoot octopus (Jjukkumi). Mix the rice, vegetables, and spicy octopus together for a flavorful meal.

Bibimbap topped with spicy stir-fried webfoot octopus (Jjukkumi) and pork belly (Samgyeopsal). A popular combination of seafood and meat.

Bibimbap topped with spicy stir-fried pork (Jeyuk). Mix the spicy pork, vegetables, and rice thoroughly before eating.

Rice cake and dumpling soup in a rich beef bone broth (Sagol). Soft rice cakes and hearty dumplings make this a filling dish.

Noodles served in a savory meat broth with slices of pork. A warm and comforting noodle dish.

Acorn jelly served in a cold or warm broth with rice. The acorn jelly is smooth and slightly bitter, complemented by the savory broth and toppings.

A plate of Korean steamed dumplings (Mandu). Available in meat, kimchi, or assorted fillings.

A plate of Korean blood sausage (Sundae). Steamed and sliced, often dipped in salt or sauce.

An add-on to upgrade your soup order to a set meal. Includes a plate of head meat and traditional blood sausage.

Busan-style stir-fried webfoot octopus. Known for its spicy and chewy texture. Often shared as a main dish or with alcohol.

Stir-fried blood sausage (Sundae) and beef or pork intestines (Gopchang). A savory and spicy dish with a chewy texture.

A combination of spicy stir-fried webfoot octopus and boiled pork slices (Bossam). Eaten by wrapping the meat and octopus in fresh vegetables.

Cold Jelly Jokbal. Sliced jokbal is tossed with jellyfish, cucumber, and a pungent mustard sauce. Refreshing and tangy.

Boiled pork belly slices (Bossam). Served with kimchi and wrapping vegetables. The pork is tender and savory.

Fish cake soup made with famous Busan fish cakes (Odeng). The broth is clear and savory, perfect for warming up or as a side with drinks.

Spicy rice cakes (Tteokbokki) topped with grilled beef intestines (Makchang). A rich combination of chewy rice cakes and fatty, savory intestines.

Spicy rice cakes (Tteokbokki) topped with beef or pork small intestines (Gopchang). Adds a rich, fatty flavor to the spicy sauce.

Spicy rice cakes (Tteokbokki) cooked with spicy stir-fried pork (Jeyuk). A meaty and spicy dish.

Korea's most popular distilled spirit. Clear and colorless with a clean taste, around 16-20% ABV.

Korean lager beer. Light, crisp, and refreshing.

Traditional Korean rice wine. Milky, slightly sweet, and tangy with a low alcohol content.

A clear, refined rice wine. Smoother and milder than Soju.

Carbonated soft drink.