Busan chefs turn local flavors into signature dining experience

The Busan Metropolitan Government unveiled two Busan Bansang signature meal sets at the Busan International Food Expo Friday. Developed by 16 local chefs, the sets turn three years of culinary research and 72 recipes into standardized multicourse dining experiences for restaurants and tourism. Busan Landscape Table and Busan Nature Table combine regional seafood and local flavors with modern techniques. Visitors can sample the menus and provide feedback before commercial distribution.

The two meal sets include clam and seaweed pot rice from Myeongji and Gijang, pork ribs, octopus ceviche, and seed-and-rice desserts inspired by local street food.

Municipal culinary projects produced 23 banquet recipes in 2023, 25 set-meal formulations in 2024, and 24 finger-food creations in 2025.

Busan’s culinary identity reflects its coastal geography and refugee history, with dishes such as dwaeji gukbap, milmyeon, and eomuk associated with practical cooking and ocean resources.

The Busan International Food Expo runs for three days, during which visitors can assess the dishes and help refine recipes for distribution in hospitality and tourism.

Published Oct 10, 2026 7:00 am KST

New municipal food initiative turns decades of coastal tradition into modern curated menus

A newly crafted Busan Bansang meal set — a traditional Korean table setting featuring rice, soup and side dishes — highlights the southern port city’s coastal culinary heritage using local ingredients. Courtesy of Busan Metropolitan City

Known worldwide for its bustling fish markets and pristine beaches, Korea’s southern port city of Busan is reframing its local food culture through a modern, unified lens.

The Busan Metropolitan Government unveiled two new signature meal sets, Friday, termed Busan Bansang, at the Busan International Food Expo, running through Sunday. The initiative transforms three years of culinary research and 72 standalone recipes into complete, elevated set-meal experiences designed for local restaurants and international tourism.

Created by a coalition of 16 local chefs specializing in Korean, Japanese, Chinese and Western cuisines, the new menus reimagine traditional multidish dining using regional coastal ingredients. Rather than developing isolated dishes, the culinary team integrated long-standing local flavors into cohesive, multicourse meal sets tailored for modern diners.

The two featured options, titled Busan Landscape Table and Busan Nature Table, pair classic Korean formats with modern techniques. Highlights include clam and seaweed pot rice sourced from Myeongji and Gijang, pork ribs, octopus ceviche and sweet seed-and-rice dessert items inspired by iconic local street food.

The effort marks a strategic shift for city planners, moving from recipe creation to commercialization.

Over the past three years, municipal culinary projects generated 23 banquet recipes in 2023, 25 set-meal formulations in 2024 and 24 finger-food creations in 2025. The new meal sets weave these projects into standardized dining templates that local restaurateurs can readily adopt.

Unlike the refined, court-influenced cuisine of Seoul or the heavily fermented, produce-rich spreads of the Jeolla region in the southwest, Busan’s food identity is defined by its coastal geography and resilient refugee history.

As a major maritime gateway and temporary wartime capital during the 1950-53 Korean War, Busan developed a distinct culinary style marked by fresh seafood, heartier broths, and inventive adaptations of staple dishes. Staples like "dwaeji gukbap" or pork soup with rice, "milmyeon" or wheat noodles born from wartime flour rations, and "eomuk" or processed fish cakes reflect a heritage built on practicality, bold seasoning and the bountiful harvests of the ocean.

During the three-day expo, visitors can sample the dishes and provide feedback to help refine the final recipes for commercial distribution across hospitality and tourism sectors.

"This year marks a major step forward as our accumulated recipes evolve into complete meal sets that residents and tourists can easily enjoy," said Cho Gyu-yul, head of the Citizens' Health Bureau at the Busan Metropolitan Government. "We will continue to promote these chef-crafted menus to establish Busan's distinct culinary identity on the global map."

This article was published with the assistance of generative AI and edited by The Korea Times.

釜山市政府周五在釜山国际美食博览会上发布了两款釜山特色套餐。这两款套餐由16位当地厨师历时三年研发，融合了72道菜谱，旨在为餐厅和旅游场所提供标准化的多道菜式用餐体验。“釜山风景餐桌”和“釜山自然餐桌”将当地海鲜和风味与现代烹饪技法相结合。参观者可在套餐正式上市前品尝并提出反馈意见。

这两款套餐包括来自明知和机张的蛤蜊海带锅巴饭、猪肋排、章鱼酸橘汁腌鱼，以及受当地街头小吃启发而制作的种子米饭甜点。

市政烹饪项目在 2023 年推出了 23 道宴会菜谱，在 2024 年推出了 25 道套餐菜谱，在 2025 年推出了 24 道小吃创意菜谱。

釜山的饮食特色反映了其沿海地理环境和难民历史，例如海鲜汤饭、面条和海鲜面等菜肴都与实用烹饪和海洋资源有关。

釜山国际食品博览会为期三天，期间参观者可以品尝各种菜肴，并帮助改进食谱，以便在酒店和旅游业中推广。

发布于2026年10月10日 上午7:00（韩国标准时间）

一项新的市政食品计划将数十年的沿海传统转化为精心设计的现代菜单

一套全新设计的釜山半装——包含米饭、汤和小菜的传统韩式餐桌摆设——以当地食材展现了这座南部港口城市深厚的沿海饮食文化底蕴。图片由釜山广域市政府提供。

韩国南部港口城市釜山以其熙熙攘攘的鱼市和原始海滩闻名于世，如今正以现代、统一的视角重塑其当地的饮食文化。

釜山市政府于周五在釜山国际美食博览会上发布了两款名为“釜山套餐”（Busan Bansang）的全新特色套餐。该博览会将持续至周日。这项计划汇集了三年来的烹饪研究成果和72道独立菜谱，打造出精致完整的套餐体验，旨在服务于当地餐厅和国际游客。

由16位擅长韩式、日式、中式和西式料理的当地主厨组成的团队，精心打造了全新的菜单。他们运用当地沿海食材，重新诠释了传统的多道菜式套餐。与以往开发孤立的菜肴不同，烹饪团队将源远流长的当地风味融入到连贯统一的多道菜式套餐中，以满足现代食客的需求。

这两款特色菜分别名为“釜山风景桌”和“釜山自然桌”，将经典的韩式料理形式与现代烹饪技法相结合。亮点包括选用明知和机张蛤蜊海带制作的煲仔饭、猪肋排、章鱼酸橘汁腌鱼以及灵感源自当地标志性街头小吃的甜米糕。

这项举措标志着城市规划者的战略转变，从制定方案转向商业化。

过去三年，市政烹饪项目在 2023 年产生了 23 道宴会菜谱，在 2024 年产生了 25 道套餐菜谱，在 2025 年产生了 24 道小吃创意菜谱。新的套餐将这些项目融入到标准化的餐饮模板中，当地餐馆经营者可以轻松采用。

与首尔精致的宫廷菜肴或西南全罗道地区大量发酵、富含农产品的菜肴不同，釜山的饮食特色是由其沿海地理位置和坚韧的难民历史所定义的。

作为重要的海上门户和1950-53年朝鲜战争期间的临时战时首都，釜山发展出一种独特的烹饪风格，以新鲜海鲜、浓郁的汤底和对主食的创新改良为特色。诸如猪肉汤饭（dwaeji gukbap）、用战时面粉配给制成的面条（milmyeon）以及鱼饼（eomuk）等主食，体现了釜山注重实用性、大胆调味和充分利用海洋资源的传统。

在为期三天的博览会期间，参观者可以品尝菜肴并提供反馈，以帮助完善最终食谱，以便在酒店和旅游业进行商业推广。

“今年标志着我们向前迈出了重要一步，我们积累的食谱将发展成居民和游客都能轻松享用的完整套餐，”釜山市政府市民健康局局长赵圭烈表示，“我们将继续推广这些由厨师精心设计的菜单，以在全球美食版图上树立釜山独特的饮食形象。”

本文由生成式人工智能协助发布，并由《韩国时报》编辑。