Gijang Market (부산 기장시장)

8.1 Km 24510 2020-06-24

16, Eumnae-ro 104beon-gil, Gijang-gun, Busan
+82-51-721-3963

Gijang Market is an outdoor market selling various products including fishery and agricultural products. It features seasonal fishery products. Seaweed and anchovy are available in spring, while cutlass fish is famous in autumn. The cutlass fish sold during the two months before and after Chuseok (Korean Thanksgiving) are known across the country for their extraordinary taste. Reasonable prices attract customers to this market, because prices here are even lower than that of the Korea’s largest seafood market, Jagalchi Market.

Homeplus Stores - Busan Banyeo Branch [Tax Refund Shop] (홈플러스스토어즈 부산반여)

8.1 Km 0 2024-04-22

37, Seonsuchon-ro 21beon-gil, Haeundae-gu, Busan

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Olive Young - Busan Gijang Branch [Tax Refund Shop] (올리브영 부산기장)

8.1 Km 0 2024-04-17

111, Eumnae-ro, Gijang-eup, Gijang-gun, Busan

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Wonjo Jobang Nakji (원조조방낙지)

8.3 Km 6286 2017-12-08

37, Myeongnyun-ro 94beon-gil, Dongnae-gu, Busan
+82-51-555-7763

Many years ago there was a restaurant (‘Jobang Nakji’) in front of the textile company Joseon-Bangjik (‘Jobang’) that was widely known for its tasty Nakji Bokkeum (spicy stir-fried baby octopus). Though the restaurant is now gone, Wonjo Jobang Nakji has recreated the original taste of the famous neighborhood restaurant and was even presented with the ‘‘Korean Traditional Cultural Preservation Award’ by the Korean Traditional Culture Preservation Committee.

Sushimon (스시몬)

8.3 Km 54 2021-03-30

40, Samseongdae-gil, Dongnae-gu, Busan
+82-51-553-0303

It is a store where you can taste fresh seafood. This restaurant's signature menu is sliced raw tuna. This Japanese (cuisine) restaurant is located in Dongnae-gu, Busan.

Jeongnim Hanjeongsik (정림한정식)

8.3 Km 18027 2024-03-05

31-3 Chungnyeol-daero 237beon-gil, Dongnae-gu, Busan
+82-51-552-1211

Jeongnim Hanjeongsik is a specialty restaurant known for its Korean table d'hote, offering a delightful experience of savoring dishes with both the eyes and the palate. The seasonings are crafted from medicinal herbs, the sweetness from five-grain malt syrup, and the tanginess from vinegar made with persimmons or green plums. The pickled vegetables are matured for over three years with medicinal herb enzymes. The restaurant offers three types of Korean course meals, including pumpkin porridge, salad, kimchi, seaweed, acorn jelly, bulgogi, boiled pork slices, deep-fried mushrooms with sweet and sour sauce, deep-fried dishes, japchae, pan-fried battered lotus roots, and eggplant pancakes.