https://nz.trip.com/moments/detail/haeundae-gu-2016633-120991782?locale=en-NZ
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[Mipo, Busan, Korea] "Mibokjib" where you can enjoy hearty grilled shellfish while looking out at the sea on the terrace

-:+:-:+:-:+:-:+:-:+:-:+:-:+:-+:-+: 🇰🇷Oepo, Busan, Korea "Mipokjib" Enjoy a hearty grilled shellfish dish while watching the ocean from the terrace -:+:-:+:-:+:-:+:-:+:-:+:-:+:-+:-+: 7 minutes by taxi from Jungdong Station on Subway Line 2. A famous grilled shellfish restaurant at the edge of the coast of Oepo. There is an indoor and terrace seat, and the terrace seating where you can watch the ocean up close seems to be popular. ▼Grilled Shellfish Large (3 servings) 130,000w You can enjoy scallops, abalone, and scallop shellfish, as well as grilled eel. You can leave the cooking to the staff, so you can rest assured. The eel will be brought to you after it has been grilled. First, the shellfish are lightly grilled over charcoal briquettes, then removed from their shells and placed in an aluminum container with butter and onions to grill.    The finished shellfish are delicious even as is, with the salty and umami flavor of the shellfish and the butter. To finish off the meal, we ordered sari noodles and enjoyed them in a broth packed with the flavor of seafood. We were impressed by how delicious it was.    Gochujang is provided for the white-grilled eel, but it was also delicious when drizzled with soy sauce from the table.    The sea spreads out before you, and you can see Haeundae beach and the buildings. Eating luxurious grilled shellfish and the scenery of Haeundae are experiences you can only have on a trip to Busan.    ───────────── ▼ Mibokjibu (미포끝집) 77, 62beon-gil, Dalmaji-gil, Haeundae-gu, Busan Opening hours: 12:00-24:00 Closed: Irregularly Access: 7 minutes by taxi from Jungdong Station on Subway Line 2 ───────────── #FreeHongKongAirTicket #Mipo #Mibokjibu #GrilledShellfish #GrilledShellfish #HaeundaeGourmet #BusanGourmet #BusanSeafood #BusanTrip #BusanTourism #KoreanGourmet #KoreanTrip #KoreanTourism
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Posted: Apr 10, 2024
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