Kkokkalcorn Roasted Corn Flavor (Korean: 꼬깔콘 군옥수수맛) is a variety in the cone-shaped corn snack “Kkokkalcorn” series distributed in South Korea, characterized by the savory aroma of roasted corn. It is sold mainly at convenience stores and supermarkets in South Korea and is regarded as one of the country’s standard corn-based snack products. The specimen examined this time was purchased and consumed in Busan, Republic of Korea.
Yukhoe (Korean: 육회) and yuksashimi (육사시미), the latter corresponding to gyusashi, are representative raw beef dishes in Korean cuisine, referring respectively to a dish of finely sliced raw beef seasoned and eaten, and a dish of sliced raw beef enjoyed with condiments or sauce. In Korea, both are known as meat dishes that emphasize freshness and knife skills, and they occupy an important place in the culture of dining out and drinking accompaniments. At specialty restaurants such as Sosaekki Yukhoe wa Yuksashimi in Busan, the two are sometimes served together on a single platter, and they are appreciated as dishes that allow diners to compare differences in seasoning, cutting style, and texture even when made from the same raw beef.
Daesun (대선) is a brand of diluted soju widely enjoyed in Busan Metropolitan City, South Korea, and its surrounding areas, and is one of the alcoholic beverages that symbolize Busan’s dining culture and regional drinking customs. It is commonly served at restaurants in Busan such as Sosaekki Yukhoe wa Yuksashimi (소새끼육회와 육사시미), where it is often consumed alongside dishes such as yukhoe and beef sashimi. In the South Korean soju market, national and regional brands coexist, but Daesun is particularly known as “the soju drunk in Busan” and forms part of the regionally distinctive food culture.
Milmyeon (Korean: 밀면) is one of the representative cold noodle dishes of Busan, South Korea. It is a dish in which noodles made primarily from wheat flour are served either in a cold broth or with a spicy sauce, and it is said to have developed in Busan against the backdrop of refugee culture during the Korean War and postwar food shortages. Although it belongs to the lineage of cold noodle culture on the Korean Peninsula, like Pyongyang naengmyeon and Hamhung naengmyeon, it possesses a distinct character in its ingredients, texture, and historical formation, and today it is widely recognized as a local specialty of Busan. The example discussed here is a bowl eaten at Bon-ga Milmyeon in Busan, South Korea, and its presentation with thin wheat noodles, a brownish cold broth, cucumber, boiled egg, sesame seeds, and ice clearly illustrates the typical features of mul-milmyeon commonly found in the region.
Gochu twigim (고추튀김, deep-fried stuffed green chili peppers) is a Korean dish made by stuffing Korean green chili peppers with fillings such as meat or vegetables, coating them in batter, and deep-frying them. It is known as a type of fried food that represents Korea’s bunsik and market food culture, and is often served alongside tteokbokki and sundae. Especially in southern Korea, including Busan, it is widely found at street stalls, traditional markets, snack shops, and pubs, and is enjoyed for its crisp, savory coating, moist filling, and the distinctive heat and aroma of green chili peppers.
Eomuk (어묵) is a collective term for Korean surimi-based fish products and the dishes made from them. It is primarily made from minced white fish and is eaten in a variety of forms, including fried, simmered, and stir-fried preparations, but it is especially well known in the form sold at street stalls, where thin sheets of processed fish paste are skewered and immersed in hot broth. In Japanese, it is often described as “Korean oden,” but in Korea it is established as a distinct category of processed food and snack culture. Busan in particular is famous as a major center of eomuk production and consumption, and through its connection with the development of the marine products processing industry as a port city, it has become one of the foods symbolizing the region.
Haechang 12-Degree Glutinous Rice Fresh Makgeolli (Korean: 해창 12도 찹쌀 생막걸리) is a type of makgeolli, the traditional cloudy rice wine of Korea, and a high-alcohol fresh variety made from glutinous rice. It is one of the products of the “Haechang” brand, which is known in South Korea as a relatively premium-oriented traditional liquor label, and is characterized by a higher alcohol content than ordinary commercial makgeolli, as well as a rich and smooth texture. As an example of a makgeolli consumed in Busan, it also represents the diversification of makgeolli in contemporary Korea and the expansion of a premium traditional liquor culture that goes beyond its image as an everyday people’s drink.
Cass Beer (Korean: 카스) is one of the widely distributed beer brands in the Republic of Korea and is known as a pale lager that represents the country’s popular dining-out and group dining culture. It is often seen even in dining spaces centered on seafood cuisine, such as Jagalchi Market in Busan, and is enjoyed as an alcoholic beverage that pairs easily with a wide variety of dishes due to its light and refreshing taste.
Kaisen set is a form of market cuisine found at Jagalchi Market in Busan, South Korea, in which seafood received that day is served as an assortment of sashimi, raw items, and simply prepared dishes. Rather than the name of a single standardized dish, the term denotes a market consumption practice in which live fish and shellfish are selected on the spot and immediately cleaned and eaten at nearby restaurants, and it is known as a meal that symbolizes Busan’s port-city culture, seafood distribution, and the seafood preferences of southern Korea. In this composition, the assortment centers on sannakji, abalone, oysters, and scallops, accompanied by side dishes, condiments, and Korean beer, succinctly illustrating the freshness-oriented food culture of Jagalchi Market.
Dwaeji-gukbap (Korean: 돼지국밥) is a Korean pork dish and a type of gukbap, consisting of pork served in a broth made by simmering pork bones or pork, with rice provided on the side or added directly to the soup. It is especially known as a representative local specialty of Busan, a metropolitan city in southeastern South Korea, and is widely enjoyed throughout the Gyeongsang region. In Busan, it is established as an everyday comfort food, a hangover remedy, and an early-morning meal, and is also characterized by a style in which diners season it to taste at the table with salted fermented tiny shrimp, kimchi, garlic, and green chili peppers. Songjeong 3(sam)dae Gukbap (송정3대국밥) in Busan is one of the establishments where such regional food culture can be experienced.
