Gilpost · Suyeong-gu, Gwangan-dong

Korean

Busanae

부산애 A converted house near Gwangan station serving a two-part ginseng chicken, buckwheat pork noodles and a sea-squirt rice bowl, with a drinks list made only of things brewed in Busan

Data as of 2026-09-27 · Published 2026-09-30 · Compiled by Gilpost

Busanae is a converted house down a lane two to five minutes' walk from exit 1 at Gwangan station, short of the beach. There are three things to eat: samgye baekban, a ginseng chicken served in two parts rather than one crock; Busan-style buckwheat pork noodles, pork stock cut with anchovy stock from Gijang; and a sea-squirt rice bowl. Around them sit a cold pork belly, a mung-bean pancake and a salted sea-squirt relish, and a drinks list made up entirely of things brewed in Busan. Eleven in the morning to nine at night, closed between half three and five. No car park; the toilet is in the yard. The posts we read run from March to September 2026.

The basics

13 posts say it is walkable from the station.

When it opens

Of 22 posts: 17 wrote Daily 11:00–21:00, 4 wrote 11:00–21:00.

Counted from what bloggers wrote in their posts; we did not confirm it with the restaurant. Where the values differ, it may be a change over time rather than a disagreement, so we show when each one was written.

These hours are counted from the posts we read. Shops change them without notice — check Naver Place before you go. Place — check hours

What people order

The most ordered dish is sanseongsik samgye baekban (산성식 삼계백반) — 24 of 29 posts.

The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place

What to order

• 산성식 삼계백반24 ate it
  sanseongsik samgye baekban₩15,000

  **A samgyetang served in two parts** — not a bird in a crock, but half a chicken, poached soft, laid out with a boiled leek on one plate, and a deep chicken broth in a bowl beside it. Salt, a red house sauce and **a shred of cultivated wild-ginseng root** come with it; seven writers note that a member of staff tells you to stir the root into the broth. Three say the rice is cooked slightly wet, for stirring in. The name points at the Geumjeong fortress tradition, though **the posts spell it two different ways.**

  Twelve posts give ₩15,000, unmoved from May to September 2026. **Twelve describe the chicken as falling apart** — bone and flesh parting at a touch of the chopsticks. **Eight stop to praise the boiled leek**, one calling it the whole point of the dish. **But the seasoning divides them:** four say it needs nothing, four find it thin, and one salted and peppered it and still found it mild. Rice and broth are refillable by two accounts, and one table was simply brought more broth. **They also disagree on the portion** — two thought it looked small and turned out not to be; four are content with half a bird. One writer's advice: if you want a proper samgyetang, go to a samgyetang house.

• 부산식 메밀 돼지국수9 ate it
  Busansik memil dwaeji guksu₩11,000

  **The dish the place opened on** — two posts from March and April 2026 describe it simply as a pork-noodle house. Pork stock cut with **anchovy stock from Gijang**, and buckwheat noodles in place of the usual wheat. The broth is clear rather than the milky white of a Busan pork soup, and the greens are young cabbage rather than chives. **Rice comes with it**, which two writers place it somewhere between a noodle dish and a rice soup.

  Nine posts give ₩11,000. **Three went for it and did not get it** — the shop stops serving it on the hottest days of summer to put everything into the samgyetang; it is capped at sixty bowls and was gone by afternoon; and on one special Wednesday opening it was simply off. **The seasoning divides them again:** four call it clean and delicate, two find it milder than the samgyetang, and one plainly did not care for how light it was. Four note the noodles hold their bite. One thinks the body in the broth comes from buckwheat starch.

• 기장식 멍게 무침밥4 ate it
  Gijangsik meongge muchimbap₩14,000

  Sea-squirt relish with vegetables, laver and sesame, to be mixed into the rice; two writers say a member of staff shows you how.

  Three posts give ₩14,000. **This is the dish people disagree about.** One writer found the sea squirt gentle enough for people who normally avoid it; another warns off anyone sensitive to that taste — fine at first, she writes, and then it builds. The second adds that more sesame oil would have helped, and that the pickles cut it. One found the portion larger than expected.

• 앙장구덮밥 (성게알덮밥)1 ate it
  angjanggu deopbap

  A sea-urchin rice bowl. **It appears in exactly one post, from September 2026**, and no price is written down. The owner explains the order: a spoon of the urchin alone, then with rice on a sheet of laver, then what is left stirred into a bowl of tea-soaked rice.

  **One person's account.** She got it at ten past eleven on a Saturday and learned it had sold out after noon. She had gone because she could find nothing online but advertising, and came away calling it a straightforward pleasure — though **the urchin was smaller than in the promotional video**, and she thought the tea-rice finish not worth saving room for.

Sides, and what comes with it

• 기본 찬 (실비김치 · 닭 겉절이 · 고추장아찌)24 ate it
  gibon banchan

  **Twenty-four posts describe the side dishes and sixteen of them single out the kimchi or the dressed greens.** The kimchi has heat in it; **the dressed greens have shredded chicken through them** — one writer was eating it happily under the impression it was tinned tuna. Pickled chilli and a salted-shrimp relish come too, and **there is a self-serve counter for more** (fifteen posts).

  **Four writers asked for more kimchi** and one went back twice. Two want to take it home — one notes the shop is about to sell it online. **Of the dressed greens, one writer says flatly that they could charge for it.** Three were given gizzards, fried or stir-fried; one of them, a regular of several visits, had never seen them before and reckons it depends on the day — **so do not count on it.**

• 돼지 빈대떡5 ate it
  dwaeji bindaetteok₩12,000

  Mung-bean pancake, the beans **ground on a millstone on the premises** — the shop keeps a room for it. It arrives on a hot stone plate and stays crisp.

  Three posts give ₩12,000 and one gives ₩11,000 — **the only price here that does not agree.** One writer rates it the best she has eaten; at the same table her companion caught a porky smell in it. **One warns to flip it the moment it arrives**, the stone plate being what it is: hers caught on the underside.

• 녹두죽 (값 없이 나오던 것)3 ate it
  nokdu-juk

  **It appears only in the three earliest posts** — a free mung-bean porridge to start, with refills, served with the pork noodles. March, April and May 2026; it is absent from all twenty-six posts after that.

  One writer calls it exactly the right thing to open on, and wishes only that it were hotter. **Whether it is still served we do not know** — it vanishes from the record once the samgyetang arrives, but so do most orders of the pork noodles, so we cannot separate the two.

• 밍크 돼지 (냉수육) — 맛보기 · 중 · 대2 ate it
  mink dwaeji suyuk₩15,000 · ₩25,000 · ₩35,000

  **Cold pork belly**, cut thick. Both writers who ate it reach for the same comparison — whale meat: springy, with a fat layer that crunches. Salt, spring-onion kimchi and pickled onion come alongside.

  Two posts give the three sizes at ₩15,000, ₩25,000 and ₩35,000. **Eleven writers mention it and only two ate it** — the rest are promising themselves a return visit, or were told on the day that it was off. A dish a lot of people want and few manage.

• 공기밥1 ate it
  gonggibap₩1,000

  Rice comes with the main dishes, so this is for when there is broth left over.

  One post gives ₩1,000. A writer who could not bear to leave the pork broth ordered one, and notes it **arrives firm, to be soaked.** With the samgyetang, two writers report that both rice and broth are refillable.

• 기장 멍게젓 (小 · 大)named in 6
  Gijang meongge-jeot₩7,000 · ₩12,000

  Salted sea squirt. **Three writers were given a dish of it free for leaving a review**, and nobody records paying for it.

  Two posts give ₩7,000 and ₩12,000 for the two sizes. The three who were given it are uniformly surprised by how much arrived, and one has been thinking about it since — rice and the relish on a sheet of laver, cold and savoury at once.

To drink

• 부산 지역 술 (짜배기 · 금정산성 생탁 · 부산소주 등)4 ate it
  Busan jiyeok sul

  **Only drinks made in Busan** — the local rice wines, the fortress-brewed takju, the city soju. Three writers remark on bottles they have not seen elsewhere. **The review reward is a choice between the sea-squirt relish and a glass of the rice wine.**

  **Not one post gives a price.** Of the four who drank, one finished on a citron rice wine and found it a good match for the chicken. **Three regret not drinking because they were driving** — this being mostly a daytime place. One took the rice wine as an accompaniment to the sea-urchin bowl.

Parking

9 posts say you cannot park. None say you can.

There is no car park and no validation. Nine posts say so and four of those writers actually parked. The nearby options are a surface lot and an underground one, the latter said by two to be right beside the restaurant. The fullest account: he dropped his wife at the door, found the surface lot full, squeezed into the underground one — packed even on a weekday — and confirms that the restaurant does not cover any of it. He adds that the surface lot had emptied out by the time they left. Which is why several posts simply recommend the subway — this being a seaside district, one shrugs, almost nowhere validates.

Who came, and with whom

Getting there

Getting inside

It is a single-storey place — but that storey sits above the yard. The address gives the ground floor, and in twenty-nine posts there is no upstairs, no basement, no lift. Eight writers note it is a converted house, and all eight describe one room; two count about ten tables. The only line anyone writes about level is this: past the garden, half a flight of steps up to the front door. So you do not step in off the street — it is gate, then yard, then steps, then door, with the toilet and the waiting chairs out in the yard. How many steps, and whether there is a rail, nobody says.

There are stairs up to the front door — and exactly one writer mentions them. Her account: through the gate you come into a yard with the toilet and the waiting chairs, and past the garden you go up half a flight of steps to the door. In a converted house that is hardly a surprise, but in the other twenty-eight posts there is no step, no stair, no ramp, no wheelchair, no pushchair. Not even the copied listing blocks carry an accessibility line, so there was nothing to discount. What we have is that one sentence, the fact that the seating is tables and chairs rather than floor cushions (three posts), and a row of single seats at the window. How many steps, whether there is a rail, whether there is another way in — we do not know. Ring 051 and ask.

The toilet is not inside the restaurant; it is in the yard. The building is a converted house, and six writers mention it — one with an outright warning mark, another noting that you pass it on the way in, beside the chairs where people wait. Two say it is clean, so the state of it is not the issue. But you do have to go outside mid-meal, and nobody writes about what that is like in rain or in winter. Whether men's and women's are separate, or how many stalls there are, no one says.

No one mentioned: Second floor · In a basement · Lift to the floor · Ramp at the door · Step-free access · Accessible toilet · Separate restrooms. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.

How to read these posts

• Posts saying they paid themselves12 / 2912 of 29 posts
• Posts saying nothing either way17 / 2917 of 29 posts

Posts that followed a TV spot

Of the 30 posts we gathered, 1 went up on a single day right after a TV spot and show no sign of a visit. They retell the broadcast, so we left them out of the counts.

We do not discard them. That a TV spot produced a burst of posts is itself something worth knowing about a place, and a star rating will not show it.

When the posts appeared

What we do not know

• Within six months this became a different restaurant, and the older posts are not describing the place you would walk into now. Two posts from March and April 2026 call it simply a pork-noodle house; the samgyetang is not on the menu. On 7 May a writer noted a sign for it by the door and nothing on the board, and guessed it had started the day after her visit. All twenty-six posts since are about the chicken. Most people now know this as the samgyetang place in Gwangan; what the sign said first was noodles. Things have dropped away, too — the free mung-bean porridge that came with the noodles (refillable, at that) appears in those three early posts and never again. So has the weekly closing: March, May and July say Wednesdays; the September posts say the place never shuts. Opening moved from half eleven to eleven.
• What is actually available changes by the day, and five writers went for something and did not get it. (1) The pork noodles are simply not served on the hottest days of summer — two are told the kitchen is putting everything into the chicken, and one lists the dates and advises ringing ahead. (2) The noodles are capped at sixty bowls a day, and one writer arriving at two had missed them. (3) The cold pork belly is off some days — one writer had come for it. (4) The sea-urchin bowl goes by noon; the writer who got it at ten past eleven found it had sold out after twelve. (5) On one Wednesday the shop opened specially for a midsummer holiday and none of the pork, noodles or rice bowl were available. If you are going for anything other than the chicken, ring first.
• Whether you wait comes down to the hour, and here the pattern is unusually clear. Seven queued; twelve walked straight in. Almost all twelve had dodged the rush — one o'clock, two o'clock, an eleven-o'clock opening, the end of the afternoon break, a weekday just off the lunch hour. And nearly every one of them adds the same coda: the queue formed as they were leaving. Those who did wait report five minutes, ten minutes, seven parties. Three note how fast the tables turn, so a long-looking line may not cost you much — one says outright not to be put off by it. A regular warns that even on weekdays there are usually a party or two ahead.
• Several people set out believing they could join the queue from their phone, and could not. Four posts state that the booking app works here. Every writer who actually turned up says otherwise: one checked the app the whole way there and found a paper list at the door; another had assumed the app and found it was walk-up only; a third states plainly that no remote queue system of any kind was in place. What is there is a notebook inside the front door — write your name and how many, then wait in the yard (four describe it). One writer, who had lost her place because of it, notes it was the one thing that need not have happened. Whether this changed at some point or was simply reported wrong from the start, we could not determine.
• Some call it roomy and some call it tight, and they are looking at the same room. Six say small — ten tables or so, pushed close, not many of them, which is why the queue forms. Four say bigger than expected, which is a different claim. One splits the difference at about fifteen parties: neither small nor large. Only one writer was actually uncomfortable: the tables are close and small, she writes, fine for one or two, and likely awkward for a group. Six note the single seats along the window and recommend the place for eating alone.
• The seasoning is restrained, and it is the sharpest divide here. Of the chicken broth, four writers say it needs nothing — one who eats lightly herself found it judged exactly right. Four others disagree: one salted and peppered it and still found it mild; another added salt on top of what was there. The pork noodles push it further — one found them thin and said so, while allowing that people who like it that way would be delighted; another states plainly that it was too plain for her. The sharp kimchi and the red house sauce seem to be what covers that ground — four asked for more kimchi, six describe alternating between the sauce and the salt. One writer's verdict: not so much a craving as the sense of having eaten well.
• Two of these writers were not strangers to the place, and we say so. None of the twenty-nine declares a sponsorship, and twelve state plainly that they paid. But (1) one notes in passing that the owner is an acquaintance, and signs off by inviting readers to her own bar around the corner for the next round — which is why hers is the post that knows the size of the bird and the owner's history. (2) Another is the company blog of a computer-rental firm, opening and closing on its own advertising; the middle of it is a real meal, so we counted it. And one post we left out of the count altogether — titled as an honest, self-paid review, but crediting its photographs to somebody else's Instagram and written in reported speech throughout.

Sources (29)

Every number above was counted from the posts below.

1. [부산]광안역 맛집 "부산애" 2026-09-23 · 구운햄의 하루 · via Daum
2. 광안리 맛집 부산애, 진한 닭육수 삼계탕에 아늑한 분위기까지 2026-09-21 · 오늘 처럼 · via Daum
3. 부산 광안리 삼계탕 맛집 “부산애” 정갈한 삼계백반 2026-09-19 · love the life you live, live the life you love
4. 부산 가볼만한 곳 광안리 맛집 / 삼계 백반 / 광안리 부산애 웨이팅, 주차 내돈내산 솔직 리뷰 2026-09-15 · 대식이와 한국기행 · via Daum
5. [광안리 맛집] 부산애 앙장구덮밥 내돈내산 | 웨이팅, 맛, 먹는 법 2026-09-13 · 하지의 무엇이든 · via Daum
6. [부산애] 광안리 퓨전식 삼계탕(삼계백숙), 가족외식, 회식장소 추천 2026-09-11 · 미리의 세상
7. 부산 맛집 ㅣ광안 수영 삼계백반 돼지국수 맛집 “부산애 ” 2026-09-09 · ᴊᴜsᴛ ʀᴇᴄᴏʀᴅ · via Daum
8. [코코렌탈 부산 동래점] 부산 광안리 광안역 근처 맛집 "부산애" 2026-09-02 · 코코렌탈부산동래점 컴퓨터 노트북 프린터 복사기렌탈 · via Daum
9. 광안리 부산애 산청식 삼계백반 닭과 육수가 따로 나오는 이색 삼계.... 2026-08-31 · 딸기의 먹짱로그
10. 부산 광안리 맛있는 한식한끼, 부산애. 독특한 삼계백반을 판매하는 한식당. 2026-08-30 · Intimately Pervade · via Daum
11. 국물이 끝내주는 '부산애'💖 N번째 방문하는 찐 단골집! (ft. 럭키비키 닭똥집 튀김) 2026-08-29 · 피기러버의 맛집모음 · via Daum
12. [광안리] 이북식 삼계탕 삼성식 삼계백반 부산애 2026-08-18 · L I T D A Y
13. 부산 광안리 맛집 부산애, 부산돼지국밥 산성식 삼계백반 추천 2026-08-18 · 란이의 기록
14. [부산/광안리] 산성식 삼계백반 '부산애' 2026-08-15 · Little Moments⋆˚♡˖°
15. 부산 광안리 부산애 삼계백반, 멍게 무침밥 맛집 웨이팅 솔직후기 2026-08-12 · 소소한 일상 ٩( ᐛ )و
16. 광안리 부산애 삼계백반 2026-08-10 · 감고호 블로그 · via Daum
17. 광안리 맛집 부산애 삼계백반으로 든든했던 한식 한 끼 2026-08-06 · YUNI MOOD · via Daum
18. 부산 수영구 맛집 부산애 후기｜부산식 메밀 돼지국수, 산성식 삼계.... 2026-08-05 · 행복한 블로그
19. 부산 광안리 삼계탕의 변신 삼계백반 맛집 부산애 웨이팅 후기 2026-08-04 · Fairy Blog
20. 부산 광안동 한식당 부산애 후기 | 광안리 근처 혼밥 맛집, 가격 정리 2026-07-26 · 혼자서도 잘 노는 아저씨 · via Daum
21. [부산/광안] 산성식 삼계 백반 '부산애' 솔직후기 2026-07-24 · ʕ•ᴥ•ʔෆ 지부기
22. 부산 광안리 삼계백반, 메밀돼지국수가 맛있는 부산애 2026-07-22 · 달이 참 예쁘네요 · via Daum
23. 광안리 신상 맛집 광안리 웨이팅 맛집 광안리 삼계탕, 부산돼지국수.... 2026-07-22 · 경상도 이모저모고모
24. [부산 수영구] 초복 맞이 광안리 부산애 방문 후기, 여름 몸보신하기.... 2026-07-20 · meal 뚱이
25. 광안리맛집 | 복날에 여름 몸보신하기 좋은 부산애 산성식 삼계백반 후기 2026-07-10 · 옒의일상 · via Daum
26. 부산 광안리 복날 삼계탕 맛집 “부산애” 내돈내산 2026-05-25 · 틴타젤을 만나보세요
27. 내돈내산, 메밀면으로 만든 특이한 돼지국수 광안동 부산애 2026-05-07 · 5분전
28. [ 광안동 ] 돼지국수 전문, 부산애 2026-04-05 · 크로우, 부산의 여유
29. 부산에 가면 "부산애" 수영구 광안동에 위치한 부산스런 맛집 2026-03-26 · 당신 곁에 가장 가까운 예술. 무드인디고 아트

Of 165 candidate posts we opened 39 and kept 29 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.

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