Chicken Dishes in Busan: Fried Chicken, Dakgalbi, Dakgomtang and More

Searching for chicken in Busan does not only turn up fried chicken. Besides fried chicken and beer, there is dakgalbi (닭갈비) stir-fried on an iron plate, spicy dakbal (닭발), hot and spicy dakbokkeumtang (닭볶음탕), and warming samgyetang (삼계탕) and dakgomtang (닭곰탕), so there is a lot to choose from.

With so many kinds of chicken dishes, it is hard to decide what to eat, and many menu names do not tell you what the food is. This guide first explains what each dish is, then picks restaurants with many reviews on Naver Map.

See the table below for how to choose by situation.

Chimaek (치맥) is a portmanteau made from the ‘chi’ of chikin (치킨, chicken) and the ‘maek’ of maekju (맥주, beer). Busan has so many chicken restaurants that choosing where to go can be a good problem to have.

Photo: Busan Tourism Archive (부산관광아카이브)

According to the Encyclopedia of Korean Culture (한국민족문화대백과사전), tongdak (통닭) originally meant a whole chicken that was electric-roasted or deep-fried. Later, chicken cut into pieces and fried was given a separate name, fried chicken (프라이드치킨).

These days, though, many places in Busan that list tongdak on the menu also serve the chicken cut into bite-size pieces. It is not very different from an ordinary chicken restaurant, so there is no need to think of chicken restaurants and tongdak restaurants as two separate kinds.

Seoul Sarang (서울사랑), a monthly magazine published by the Seoul Metropolitan Government, describes the old-style tongdak of the 1960s and 1970s as chicken lightly dusted with flour and deep-fried. For that reason, tongdak restaurants tend to serve chicken with a coating that is not thick and a plainer taste than today's chain-store fried chicken.

Market tongdak (시장 통닭): many traditional markets sell tongdak that keeps the shape of a whole chicken.

The market best known for tongdak in Busan is Bupyeong Market (부평시장). It refers to the Bupyeong Kkangtong Market (부평깡통시장) area in Bupyeong-dong, Jung-gu (중구 부평동), right next to Nampo-dong (남포동). It is close to Jagalchi Station (자갈치역) and Nampo Station (남포역) on Subway Line 1.

Geoin Tongdak (거인통닭), Obok Tongdak (오복통닭) and Bupyeong Tongdak (부평통닭) here are known as the "three great tongdak shops of Bupyeong Market." The Encyclopedia of Korean Local Culture (한국향토문화전자대전) introduces them this way.

Below are fried chicken and tongdak restaurants with many reviews on Naver Map across all of Busan. Each branch's reviews are counted separately, and bars and dakgangjeong (닭강정) specialty shops are left out. The numbers were checked in 2026.

Geoin Tongdak moved from Kkangtong Market (깡통시장) to Buyong-ro (부용로) in Seo-gu (서구) in April 2025, and it now does takeout only. If you go to Kkangtong Market after seeing an old TV show, it may no longer be there, so be sure to check the map location. Geoin Tongdak has branches around Busan. Search for Geoin Tongdak (거인통닭) on the map to see the other branches.

Most tongdak restaurants open in the afternoon. Many are closed at lunchtime, and some close on Sundays or Mondays. Check the opening hours before you go.

If you want to eat while looking at the sea, there is Paldo Tongdak, Gwangan Branch (팔도통닭 광안점, 1,825 reviews) in Gwangalli (광안리). Whether you get a sea view depends on where you sit inside the restaurant, so ask for a window seat before you order.

You can also take chicken to Millak Waterside Park (민락수변공원), where you can see the Gwangan Bridge (광안대교). However, the park has been an alcohol-free zone since July 1, 2023, so you cannot drink beer there. If you are caught drinking, you will be fined 50,000 won.

The official blog of the Suyeong-gu Office (수영구청) explains that only drinking is banned in the alcohol-free zone, and eating is allowed 24 hours a day. Drink your beer inside the restaurant and take only the chicken out, or bring soft drinks to the park.

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Dakgalbi (닭갈비) started in Chuncheon (춘천), Gangwon-do (강원도). According to the Encyclopedia of Korean Folk Culture (한국민속대백과사전), it began in 1960, when pork was hard to get, and chicken was seasoned like pork ribs and sold grilled over charcoal.

Dakgalbi eaten in Busan today comes in two kinds. Because both go by the same name, it can be confusing.

Below are restaurants with many reviews.

If there are several restaurants with the same name, only the branch with the most reviews is in the table. The other branches are listed below.

• Jangin Dakgalbi (장인닭갈비) also has the Seomyeon Branch (서면점, 8,246 reviews) in Bujeon-dong, Busanjin-gu.
• Yuga-ne Dakgalbi (유가네닭갈비) also has the Seomyeon Lotte Branch (서면롯데점, 2,379 reviews) and the Seomyeon Main Branch (서면본점, 1,868) in Bujeon-dong, Busanjin-gu, and the Busan Station Branch (부산역점, 2,242) in Choryang-dong, Dong-gu.
• Bumak Charcoal Dakgalbi (부막숯불닭갈비) also has the Dongnae Branch (동래점, 2,014 reviews) and the Oncheoncheon Branch (온천천점, 1,829) in Dongnae-gu, the Suyeong Branch (수영점, 1,601) in Suyeong-gu, the Deokcheon Branch (덕천점, 1,361) in Buk-gu, the Nampo Branch (남포점, 1,354) in Nampo-dong, Jung-gu, and the Haeundae Jungdong Branch (해운대중동점, 1,339) in Haeundae-gu.
• Palgakdo (팔각도) also has the Busan Hadan Branch (부산하단점, 2,410 reviews) in Hadan-dong, Saha-gu.

These prices were checked in 2026. Prices may change.

If you are going alone, ask before you order whether there is a minimum number of servings.

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Dakbal (닭발) means chicken feet. Well-cleaned chicken feet are stir-fried in a spicy sauce or grilled over charcoal. They are often eaten as food to go with drinks, but people also order them for delivery or takeout. There is almost no meat, and you chew the skin and cartilage.

If it is your first time, choose boneless dakbal (무뼈 닭발). The bones are removed, so it is easier to eat. Some restaurants list bone-in dakbal and boneless dakbal separately on the menu.

At dakbal restaurants in Busan, people often order jogaetang (조개탕, clam soup) along with the dakbal. Between bites of fiery dakbal, the clear, clean-tasting clam broth soothes a mouth that is burning and numb from the spice.

Dakbal comes grilled over charcoal or on a hot plate, or as jjageuri dakbal (짜글이 닭발), which is simmered until only a little sauce is left. Dakbal with broth is eaten with glass noodles (dangmyeon, 당면) or rice balls (jumeokbap, 주먹밥).

Photo: Dakbal-ui Jijon, 374 Yeonsu-ro, Suyeong-gu (닭발의지존, 수영구 연수로 374)

Photo: Sin-i Naerin Dakbal, Seomyeon, 28-1 Bujeon-ro 66beon-gil, Busanjin-gu (신이내린닭발 서면, 부산진구 부전로66번길 28-1)

Below are dakbal specialty restaurants with many reviews. Bars and meat restaurants are left out.

Dakbal-ui Jijon (닭발의지존) is closed on the first and third Sundays of every month.

If chicken feet feel like too much, ask the restaurant whether there is another dish you can order alongside. Sin-i Naerin Dakbal (신이내린닭발) also sells a Yetnal Tongdak (옛날통닭, old-style fried whole chicken) set.

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Dakbokkeumtang (닭볶음탕) is chicken cut into pieces and simmered with vegetables such as potatoes and onions in a spicy sauce. It used to be widely called dakdoritang (닭도리탕), and some restaurants still write that on the menu. It is the same dish. In 1997 the National Institute of Korean Language (국립국어원) recommended dakbokkeumtang as the standard replacement name.

Photo: Doldak, Main Branch, 97 Gwangnam-ro, Suyeong-gu (돌닭 본점, 수영구 광남로 97)

Many restaurants in Busan serve gopdoritang (곱도리탕), which is dakbokkeumtang with beef small intestines (gopchang, 곱창) added. Restaurants write the name gopdoritang on their menus, so searching by that name on the map makes them easier to find. Reviews often say the broth is rich and nutty.

Photo: Geujip Gopdoritang, Seomyeon Branch, 17 Dongcheon-ro 107beon-gil, Busanjin-gu (그집곱도리탕 서면점, 부산진구 동천로107번길 17)

You usually order by the whole chicken. At Dangamdaek (당감댁) Main Branch, a whole chicken of dakbokkeumtang, written as dakdoritang (닭도리탕) on the menu, is 29,000 won, and a whole chicken of gopdoritang is 37,000 won. It is a lot of food for one person.

If there are several restaurants with the same name, only the branch with the most reviews is in the table. The other branches are listed below.

• Geujip Gopdoritang (그집곱도리탕) also has a Busan Station Main Branch (부산역본점) in Jungang-dong, Jung-gu (중구 중앙동) (3,599 reviews) and a Hadan Branch (하단점) in Hadan-dong, Saha-gu (사하구 하단동) (1,633 reviews).
• Dangamdaek (당감댁) also has a Gaegeum Branch (개금점) in Gaegeum-dong, Busanjin-gu (부산진구 개금동) (1,631 reviews), a Jangsan Branch (장산점) in Jwa-dong, Haeundae-gu (해운대구 좌동) (1,614 reviews), and a Sajik Branch (사직점) in Sajik-dong, Dongnae-gu (동래구 사직동) (600 reviews).
• Hyeongje Dakdori (형제닭도리) also has a Yangjeong Branch (양정점) in Yangjeong-dong, Busanjin-gu (부산진구 양정동) (1,028 reviews).

Many reviews say the wait at Doldak (돌닭) is long on weekends, so it is best to reserve with the Catchtable app. You can find out how to reserve without a Korean phone number in Restaurant Reservations & Waitlists in Busan Without a Korean Phone Number. Many reviews say they finish the meal by adding fried rice to the leftover sauce.

The spice levels on offer differ from restaurant to restaurant. If you are worried about spicy food, choose the mildest level when you order.

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Slowly boiled chicken soups come either as a single bowl per person or as a whole chicken to share. If you are eating alone, the single-bowl dishes samgyetang, dakgomtang and dak kalguksu are easier to order. Here is how the four differ.

Baeksuk (백숙) is chicken boiled without seasoning. According to the Korea Heritage Service (국가유산청), one claim is that baeksuk made with ginseng became samgyetang. Samgyetang has been a widely used name in restaurants since the 1960s.

Photo: Pixabay

Let's start with samgyetang. Below are samgyetang restaurants with many reviews.

If there are several restaurants with the same name, only the branch with the most reviews is in the table. The other branches are listed below.

• Iucheol Hanbang Nurungji Samgyetang (이우철한방누룽지삼계탕) also has a Sajik Branch (사직점) in Sajik-dong, Dongnae-gu (동래구 사직동) (1,675 reviews) and a Daeyeon Branch (대연점) in Daeyeon-dong, Nam-gu (남구 대연동) (684 reviews).
• Hyeonggwa Au Nurungji Samgyetang (형과아우누룽지삼계탕) also has a Yeongdo Branch (영도점) in Yeongdo-gu (영도구) (745 reviews) and a Bupyeong Branch (부평점) in Busanjin-gu (부산진구) (473 reviews).

Useong Samgyetang (우성삼계탕) has long lines at lunchtime. It may close early if it runs out of ingredients, so it is safer to go in the early afternoon.

Some reviews say Baejonggwan Dongnae Samgyetang (배종관동래삼계탕) is closed on Mondays or Tuesdays. Check its days of operation before you go.

Baeksuk is also sold at the duck restaurants around Gaya Park (가야공원). At both places, duck bulgogi (오리불고기) is the signature dish, and tojongdak baeksuk (토종닭백숙, free-range chicken baeksuk) is 50,000 won for a whole chicken.

Next are dakgomtang and dak kalguksu. Dakgomtang costs around 10,000 won, so it is an easy meal on a budget.

If there are several restaurants with the same name, only the branch with the most reviews is in the table. The other branches are listed below.

• Hyeonpung Dak Kalguksu (현풍닭칼국수) also has a Pusan National University Branch (부산대점) in Jangjeon-dong, Geumjeong-gu (금정구 장전동) (1,266 reviews).
• Eonyang Dak Kalguksu (언양닭칼국수) also has a branch in Myeongnyun-dong, Dongnae-gu (동래구 명륜동) (751 reviews) and a Seomyeon Bujeon Branch (서면부전점) in Bujeon-dong, Busanjin-gu (부산진구 부전동) (573 reviews).

Eonyang Dak Kalguksu (언양닭칼국수) Hadan Branch is said to also have Eonyang-style kalguksu without chicken on the menu. If you want chicken broth, check that the name of the dish includes chicken (dak, 닭).

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Dakhanmari (닭한마리) is a dish where one whole chicken is put in a pot and boiled with vegetables. Unlike samgyetang, it uses no medicinal herbs, so the chicken tastes clean and mild. You dip the cooked chicken in a dipping sauce, then add kalguksu noodles to the leftover broth.

Photo: Pixabay

It is widely said to have started around Dongdaemun (동대문) in Seoul. Below are the places with more than 1,000 reviews.

Myeongseong Dakhanmari (명성닭한마리) is closed on a set Monday each month. The closing day differs from review to review, so check before you go.

The dakhanmari noodles at Choeup Wonga-ne (초읍 원가네) are not a hot pot boiled in a pot, but a single bowl of noodles with one whole chicken in it. They are good for eating alone.

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