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Busan’s Hidden Gem: Delicious Porridge and Grilled Beef Intestines at Kkang Market

釜山 (Busan), a vibrant port city in South Korea, is famous for its seafood, beaches, and bustling markets. Among these, 깡시장 (Kkang Market) stands out as a treasure trove of local eats. Recently, we embarked on a culinary adventure in Kkang Market, discovering two exceptional dishes that truly represent the heart of Korean comfort food and street food: traditional porridge (죽 – juk) and savory grilled beef intestines (양곱창 – yang-gobchang). Prepare to be tempted by the authentic flavors and heartwarming experience we encountered!

Part 1: Soul-Soothing Porridge – A Taste of Tradition

Our first stop was a renowned porridge stall within Kkang Market, famous among locals. Initially, porridge might not sound like the most exciting dish, especially when Busan offers so much more. However, we were eager to try the authentic, market-style porridge. We sampled three distinct varieties:

녹두죽 (Nokdujuk) – Mung Bean Porridge

The first porridge we tasted was 녹두죽 (Nokdujuk), mung bean porridge. The flavor was a revelation. Unlike the often sweet and somewhat artificial taste of commercially available porridge, this Nokdujuk boasted a deep, natural mung bean flavor. It was rich, savory, and utterly comforting. The reviewer exclaimed, “This is the real taste of mung bean!” highlighting how the authentic flavor was distinct from what one might typically expect. It was a pure, unadulterated taste of nature, a welcome departure from overly processed foods.

단팥죽 (Danpatjuk) – Red Bean Porridge

Next, we moved on to 단팥죽 (Danpatjuk), red bean porridge. Often, red bean porridge is intensely sweet, reminiscent of the sweet red bean paste found in pastries. However, this Danpatjuk was different. It had a subtle sweetness, allowing the natural flavor of red bean to shine through. The texture was smooth and creamy, and the aroma was incredibly inviting. One of the reviewers commented on how it wasn’t overly sweet, comparing it to the artificial sweetness often found in red bean fillings like those in 붕어빵 (Bungeoppang – fish-shaped pastry). This was described as “real red bean,” a comforting and wholesome dish that even older generations would adore.

호박죽 (Hobakjuk) – Pumpkin Porridge

Finally, we tried 호박죽 (Hobakjuk), pumpkin porridge. This was an instant hit, described as “truly delicious” and “real pumpkin porridge.” The natural sweetness of the pumpkin was perfectly balanced, creating a smooth, velvety, and heartwarming dish. It was even suggested that children would love it due to its gentle and naturally sweet flavor. This Hobakjuk was praised for its authenticity and rich pumpkin flavor, a far cry from generic, mass-produced versions.

Part 2: Fiery and Flavorful Yang-Gobchang – Grilled Beef Intestine Delight

Leaving the comforting warmth of porridge behind, we ventured to a nearby establishment specializing in 양곱창 (Yang-Gobchang), grilled beef intestines. We were guided to start with salted (소금 – sogeum) grilled intestines to fully appreciate the natural flavors before trying the seasoned (양념 – yangnyeom) version. The atmosphere was lively, a classic Korean street food vibe.

소금구이 (Sogeum-gui) – Salted Grilled Intestines

First up was 소금구이 (Sogeum-gui), salted grilled intestines. We sampled 대창 (Daechang – large intestine), 곱창 (Gopchang – small intestine), and 염통 (Yeomtong – heart). The 염통 (heart) was described as having a rich, savory flavor, reminiscent of chicken hearts but with a deeper, more complex taste. The 양 (Yang – tripe, specifically the first stomach) was a standout, praised for its unique, chewy yet tender texture, likened to abalone or a firm mushroom. It was emphasized that the quality of the ingredients was exceptional, with no unpleasant odors, often a concern for those new to grilled intestines. The use of pineapple enzyme as a tenderizer was also highlighted, contributing to the melt-in-your-mouth texture.

양념구이 (Yangnyeom-gui) – Seasoned Grilled Intestines

Next, we indulged in 양념구이 (Yangnyeom-gui), seasoned grilled intestines. The seasoning was described as a perfect blend of spicy and sweet, with a slight emphasis on sweetness, catering to a broader palate. It was noted that the seasoning was incredibly flavorful and addictive, especially when paired with udon noodles, transforming it into a delicious stir-fried noodle dish. The 양념 (seasoning) was so good that it was even used to make 볶음밥 (Bokkeumbap – fried rice) after enjoying the grilled intestines, a testament to its deliciousness.

Conclusion: A Must-Visit in Busan

Our culinary journey through Kkang Market was an unforgettable experience. From the soul-soothing, authentically flavored porridges to the fiery, flavorful, and expertly prepared grilled beef intestines, we were truly impressed. If you’re visiting Busan and looking for a genuine taste of Korean cuisine, a trip to Kkang Market for porridge and Yang-Gobchang is an absolute must. You’ll discover flavors that are both traditional and exciting, a true hidden gem in the heart of Busan!

Restaurant General Rating: Highly Recommended

Location: Kkang Market, Busan, South Korea (exact stall locations vary within the market)