This is Part 2 of my Korean Hoe (회) series. In Part 1, I explained what hoe is and how Koreans eat raw fish.

If you’ve ever eaten raw fish (hoe) in Korea, you’ve probably heard this phrase at least once:

“If you want real hoe, you have to try it in Busan.”

Busan is Korea’s second-largest city, but it is also the country’s most famous seafood destination.
It’s not just because Busan is a coastal city—Busan has the infrastructure, seafood markets, and local culture that make raw fish dining feel like a complete experience.

Eating hoe in Busan is not simply about eating “a few slices of fish.”
It feels more like a travel activity, where the ocean atmosphere becomes part of the meal.

So why do so many Koreans believe Busan hoe is special?

Why Busan Hoe Tastes Better Than Anywhere Else in Korea

Busan hoe is not considered special simply because it is close to the sea.
Busan has a long history of seafood distribution and a strong raw fish restaurant culture, and several factors naturally improve both freshness and quality.

1) Seafood Naturally Gathers in Busan

Busan is located where Korea’s South Sea and East Sea meet. The region has many islands, which also supports a strong fish farming industry.
Busan’s port facilities and fish market systems are large and highly developed, so seafood from many regions gathers here before being distributed across the country.

In other words, Busan is not only a place where seafood is caught—it is a major hub where seafood is collected and distributed.

Because of this, Busan offers a wider variety of fish and seafood, and travelers can experience it in a more energetic, market-like atmosphere.
In many cases, seafood in Busan also feels more affordable compared to other cities.

2) Busan Has So Many Hoe Restaurants That Even the Chojang Tastes Different

Busan has a huge number of raw fish restaurants, which means competition is intense.
To attract regular customers, restaurants often focus on small details that improve the overall experience—and one of the biggest details is chojang.

In Busan, people often say:

“If the chojang tastes good, the hoe tastes better.”

Many restaurants put serious effort into making their chojang stand out.

People who have eaten hoe in Busan often say that Busan chojang tastes better than what they’ve had in Seoul or inland regions like Chungcheong-do.

Chojang helps enhance the clean taste of raw fish, and for foreign travelers, it can make hoe feel easier and more enjoyable to try.

3) The Ocean View Completes the Experience

Many of Busan’s raw fish restaurants are located near the coastline.
That means you’re not only eating with your mouth—you’re also enjoying the sea scenery at the same time.

Hoe tastes different when you eat it while looking at the ocean.

In areas like Gwangalli, Haeundae, Songjeong, and Gijang, raw fish becomes more than a meal.
It becomes a travel moment.

4) Even the Maeuntang in Busan Feels Deeper and Richer

A hoe meal does not end with raw fish.
In Busan, it is very common for the meal to naturally continue into maeuntang (spicy fish soup).

In many places, Busan maeuntang is not made by simply boiling leftover fish bones after you order.
Instead, restaurants often simmer fish bones for a long time to build a deep and rich broth.

That is why some people remember the maeuntang more than the raw fish itself.
Busan maeuntang is known for having a bold and flavorful depth.

What Should You Order When Eating Hoe in Busan?

If you are visiting Busan, one of the biggest questions is simple:

“What should I order?”

Most Koreans order modeumhoe (모듬회), which means assorted raw fish.

When you order modeumhoe, it usually includes three types of fish, often based on what is freshest and most popular during that season.

That is why ordering modeumhoe is often the safest and most satisfying choice for first-time visitors.

After ordering, it helps to ask one simple question:

“What fish is in the assorted sashimi today?”

Korean pronunciation: Oneul modeumhoe-eneun eotteon saengseoni nawayo?

Just asking this question often leads the restaurant owner to explain seasonal fish and recommend the best options more kindly.

In Korea, Raw Fish Is Seasonal

In Korea, there is a famous saying:

“Spring is for flounder, and autumn is for gizzard shad.”

Because Korea has four clear seasons, raw fish culture is strongly connected to seasonal seafood.

In Busan, choosing the right fish based on the season can make your experience much more satisfying.

Spring: Dodari (Flounder)

In spring, dodari becomes especially delicious as it gains more flesh before spawning.
It is known for its clean and mild flavor, and it is one of the best spring fish to try in Busan.

Autumn: Jeoneo (Gizzard Shad)

Autumn jeoneo becomes famous because the fish grows larger and fattier during this season, reaching its peak flavor.

In Korea, people even say:

“Even a daughter-in-law who left home will come back if she smells jeoneo.”

That is how beloved jeoneo is as a seasonal raw fish in autumn.

Winter: Daebangeo (Large Yellowtail)

If you eat hoe in Busan during winter, the most famous choice is daebangeo (large yellowtail).

During winter, it becomes rich with fat, creating a soft texture and a deep, buttery flavor.
It is often considered the best raw fish of the season.

For many people, eating daebangeo in Busan feels less like a simple meal and more like a special winter travel event.

The Most Fun Way to Enjoy Hoe in Busan: The Chojangjip Experience

One of the most interesting ways to enjoy hoe in Busan is through the famous chojangjip (초장집) experience.

In many seafood markets and raw fish centers, you can choose your fish on the first floor, have it sliced fresh, and then take it upstairs to eat it at a small restaurant.
Some travelers describe this as a “second-floor system,” but in Korea, locals usually just call it a chojangjip.

A chojangjip is not a place where you buy the fish—it’s the place where you sit down and eat.
You pay a small table fee, and they provide everything you need: side dishes, vegetables for wraps, dipping sauces like chojang, and often maeuntang at the end.

This setup is especially popular in Busan because it feels both local and practical.
You get to pick the fish yourself, see how fresh it is, and enjoy a full Korean-style seafood meal without paying the higher prices of beachfront restaurants.

If you want to experience Busan like a local, this is one of the best ways to do it.

How Do People Enjoy Hoe in Busan?

The way people eat hoe in Busan is similar to other parts of Korea, but Busan restaurants often have a louder, more energetic atmosphere.

In this lively environment, raw fish feels like something meant to be shared—something you enjoy with friends and good company.

For many Busan locals, hoe is not just food. It is part of a social culture that includes:

• enjoying it with drinks
• finishing the meal with maeuntang
• talking together while looking at the sea

That is why eating hoe in Busan feels less like a restaurant visit and more like experiencing Busan’s coastal lifestyle.

For foreign travelers, it is important to enjoy not only the fish itself, but also the atmosphere and flow of the entire meal.

Final Thoughts: Eating Hoe in Busan Is a Travel Experience

Busan hoe is not special only because the fish is fresh.

Busan is a city where:

• seafood naturally gathers
• live fish culture is deeply rooted
• a complete hoe course meal includes chojang and maeuntang
• and the sea view and market atmosphere make the meal unforgettable

That is why eating hoe in Busan is not simply “having raw fish.”
It becomes one of the most Busan-like ways to experience the city.

If you are visiting Busan, try to set aside one day to enjoy a full hoe meal by the sea—and take your time to enjoy the atmosphere as much as the food.

📌 New to this series? Start with Part 1 here:
Korean Hoe (회) Explained: How Koreans Eat Raw Fish Differently