Haeundae, Busan restaurant for abalone risotto: Bueokgan

A vintage Western restaurant on Haeundae’s Dalmaji-gil

While looking for a Western restaurant with a nice atmosphere in Haeundae, I visited Bueokgan Haeundae Branch again for the first time in a while. I’ve always liked European-style dishes such as pasta and pizza, so I tend to visit Western restaurants in Haeundae often.

Bueokgan Haeundae Branch is located in front of Hillstate We’ve as you head up toward Dongbaek Elementary School. Follow the hill and you’ll spot the restaurant on the second floor; you can enter via the stairs leading up to it. Parking is available in the lot next to Bueokgan Bakery and in the underground parking lot behind the building, so it is easy to visit by car.

The first thing that caught my eye on my first visit was the atmosphere. The space was designed around the concept of a vintage classic British hotel, so it feels a little different from an ordinary Western restaurant when you step inside.

Fresh floral arrangements throughout made it look so elegant and pretty. I should come back in the evening for a glass of wine, too.

You pass through an inner door before entering, so the classic feel starts right at the entrance. I was also impressed by how the space was decorated with vintage furniture and little objects. The semicircular tables are apparently Bueokgan’s signature; paired with the view continuing beyond the windows, they make the space feel even more open.

The furniture, lighting, and decorative details all work beautifully together, making this a great spot not only for a meal but also for a date or a family dinner.

The pizza, risotto, and ttukbaegi pasta we ordered

The table was set. That day, we ordered the arugula prosciutto pizza, abalone cream risotto, and seafood tomato ttukbaegi pasta (pasta served in a hot earthenware pot).

Our food came out quickly. It looked so pretty.

Arugula prosciutto pizza

The arugula prosciutto pizza came out first. Topped with arugula and prosciutto on a thin, light crust, it looked clean and simple from the start.

When I cut off a slice, the mild crust, salty prosciutto, and arugula’s distinctive fragrant flavor came together really nicely. The savory cheese and fresh vegetables kept it from feeling heavy, and it worked well as something to enjoy between the other dishes.

These pickles were seriously delicious. I should try making them at home.

The abalone cream risotto, my favorite

The second dish we tried was the abalone cream risotto. The menu describes it as a cream-based risotto with abalone and clam meat, finished with abalone innard sauce; when I actually tasted it, its nutty, rich flavor really stood out.

The creamy texture blended beautifully with the bite of the rice, and the abalone’s gentle savory depth kept me going back for more.

The fried enoki mushrooms on top especially added a lot. Their crisp texture among the soft, rich risotto made every bite feel a little different, which I loved. If you like cream-based dishes, I think you would be very happy with this one—and personally, it was the best thing we ordered that day.

Seafood tomato ttukbaegi pasta served hot

Finally, I tried the seafood tomato ttukbaegi pasta. This pasta is made with a long-simmered tomato sauce, shrimp, Manila clams, and green mussels.

I also liked that it arrived in a ttukbaegi, which kept the food warm. The tomato sauce’s tangy flavor came through first, followed by the seafood’s savory depth, making it feel completely different from the cream risotto we had before.

The shrimp still had a nice springy texture, and eating it with the clams and mussels made the seafood flavor feel wonderfully abundant. The noodles were thoroughly coated in sauce, so each twirled bite delivered a rich tomato flavor. It was not greasy, either, so I could comfortably finish it.

From the light pizza to the nutty risotto and refreshing tomato pasta, the dishes were all different in style and complemented one another well. They also offer free corkage for up to three bottles; a per-bottle fee applies from the fourth bottle onward, so that is useful to know if you would like to bring wine with your meal.