一日之計在烤魚，你吃過海雲台式的早餐嗎?하루 일과는 구운 생선이죠. 해운대식 아침식사를 먹어 보셨나요? 韓國美食 海雲台市場 統營山盲鰻미륵산 곰장어 & 장어

來韓國，你吃過哪幾種早餐呢?今天跟著冰箱我的腳步，帶大家到海雲台

這邊，吃吃在地最美味的烤魚當早餐。靠山吃山、靠海吃烤魚，吃完保證

正整天活力滿滿唷~

In Korea, there are several breakfast options that one can enjoy. Following the 

advice of"eat locally," today I'll take you to Haeundae, where you can savor the 

local delicacy of grilled fish for breakfast. This principle of "live off the land, eat

from the sea" is vividly embraced here. Eating grilled fish, freshly caught from

the sea, ensures a meal that's not only delicious but also invigorating, guaranteeing

a day full of energy!

電冰箱新食譜書各大通路熱賣中
一人餐桌這邊買唷: http://bit.ly/2EIIRGx
胖肉爺有簽名書等你喔

@dtmsimon 明明那麼多店，可是我每次都挑到地圖上沒有的店，這是一種天賦嗎？ 🤣🤣🤣🤣 然後這家店，連韓國本地的Naver地圖上的資訊都不全，最後竟然是在日本的韓國旅遊資訊網上面找到正確的資料，真是太好笑了！ 再怎麼辛苦也要把資料更新， Google Maps上面的這家店資料已上傳請大家慢用！ #按讚 #分享 #韓國旅遊 #美食 #韓國小吃 #釜山 ♬ Lets Take a Trip - Lynne Publishing

最近兩回來到釜山都是搭乘濟州航空的紅眼班機，一大清早來到海雲台，

當然就是趕快找吃的先囉。記得上次來海雲台早餐曾經吃過烤魚，不過

中間隔著一波新冠疫情，這次再訪發現市場裡很多店家早就洗牌，我之

前吃的店家早就找不到了。

The last two times I visited Busan, I took the red-eye flights with Jeju Air, arriving

in Haeundae early in the morning. Naturally, my first priority was to find something 

to eat. I remember having grilled fish for breakfast during a previous visit to Haeundae,

but that was before the COVID-19 pandemic hit. This time, I noticed that many of the

market stalls had changed, and the place where I had eaten before was no longer there.

因為很餓所以飯還是要吃啊，因為時間還早也沒幾家營業，結果卻屏中選

這家沒想到又是Google maps上沒有，連韓國當地Naver地圖上也資料不全

的店，繼上回來我來設定資料後來便名店的"那家韓牛그집한우"之後，

這家位於海雲台市場的"統營山盲鰻미륵산 곰장어 & 장어 "店家資訊，

我又幫大家在Google Maps上設定好了，希望之後這家也可以變成名店~哈哈~

Because I was so hungry, I still had to eat. Since it was early, not many places were 

open. As a result, I ended up choosing this restaurant which, surprisingly, was not 

listed on Google Maps and even the information on the local South Korean Naver 

map was incomplete. Just like last time when I added the information for 

"That Korean Beef House" which later became famous, I have also set up the details 

for this restaurant located in Haeundae Market called "Tongyeong Mountain Blind 

Eel ". I hope this place becomes well-known too—haha!

這是海雲台這邊很有名的盲鰻，這種魚因不善於視物而得名。在海雲台，

盲鰻常被烹調成多種美食，如烤盲鰻和辣炒盲鰻等，深受當地人和遊客的

喜愛。這些料理通常會配以簡單的調味，以保留和突顯盲鰻自身的鮮美風

味。此外，盲鰻也被認為具有一定的營養價值，包括豐富的蛋白質和Omega-3

脂肪酸，是一道兼具美味與健康的選擇。

Haeundae is famous for its blind eel, named for its poor eyesight. In Haeundae, 

blind eel is commonly prepared in various dishes like grilled blind eel and spicy 

stir-fried blind eel, which are greatly enjoyed by both locals and tourists. 

These dishes are usually seasoned simply to preserve and enhance the natural 

delicate flavor of the blind eel. Additionally, blind eel is considered to be nutritionally

valuable, including being rich in protein and Omega-3 fatty acids, making it a 

tasty and healthy choice.

如果你沒嘗過盲鰻，來到海雲台完可以嘗試看看，而我個人吃過之後並

沒有很喜盲鰻肉糊糊爛爛的口感，所以後來不會再想吃，純個人觀點分享~

If you haven't tried conger eel, Haeundae is a good place to give it a go. Personally, 

after trying it, I didn't enjoy the mushy texture of the eel meat, so I wouldn't choose 

to eat it again. Just sharing my personal opinion!

海鞘是海雲台地區很常見的海鮮食材，幾乎每間活體海鮮餐廳，甚至傳統

市場裡面都可以看到。海鞘的口感通常被描述為脆嫩且多汁。當它們新鮮

時，有一種輕微的甜味和清爽的海水味，使得海鞘在口中留下獨特的感受。

生食時，海鞘的質地堅韌而彈性，帶來令人滿足的咀嚼感。烹調後，海鞘

的肉質可以變得更加柔軟，但仍保持一定的彈性，這使得它在各種料理中

都能夠添加一種特別的口感層次。無論是生食、煮食还是炒食，海鞘的这

种特质都能够增添食物的風味跟體驗。

Sea squirts are a common seafood ingredient in the Haeundae area, found in nearly

every live seafood restaurant and even traditional markets. The texture of sea squirts

is often described as crisp and juicy. When fresh, they have a subtle sweetness and a refreshing sea flavor that leaves a unique impression in the mouth. Raw, the texture

of sea squirts is tough yet elastic, providing a satisfying chewiness. When cooked, 

the flesh of sea squirts becomes softer, yet it retains a degree of elasticity, adding 

a special textural dimension to various dishes. Whether eaten raw, boiled, or stir-fried,

the characteristics of sea squirts enhance the flavor and experience of the food.

來到韓國的海產店，活體缸裡面總是能見到鮑魚跟扇貝的蹤跡。沒有錯，

緯度高海水水溫冷冽的韓國，本來就是這種海產的故鄉，最著名的產地

就是以海女文明的濟州島。其實如果有機會去產地吃，你會發現價格真

的便宜到一個不像話。

When you visit a seafood restaurant in Korea, you'll always find live tanks filled with abalone and scallops. Indeed, the cold waters of Korea, situated at higher latitudes, are 

the natural home of such seafood. The most famous place for these is Jeju Island, known 

for its Haenyeo (female divers) culture. If you ever have the chance to eat at the source,

you'll find the prices unbelievably low.

店裡大致上有供應的餐點都會寫在牆上價目表，一樣全韓文看都看沒有，

這時如果有帶手機，拿出PAPAGO掃描一下就好，問題不大。跟日本一樣，

像韓國這種餐廳早上開始就會供應酒類，過去到韓國喝CASS或是HITE味

到都很淡不好喝，但現在孔劉代言的的TERRA已經成主流，味道我覺得

很可以，一般餐廳小吃攤一瓶500CC都是均一價5000韓元。

(未滿18歲請勿飲酒)

In restaurants in Korea, the menu items are usually written on a wall-mounted price list

in Korean only. If you can't understand it, simply using the PAPAGO app to scan the 

text can solve the problem. Similar to Japan, Korean restaurants start serving alcoholic beverages in the morning. Previously, Korean beers like CASS or HITE tasted quite 

bland and were not very enjoyable. However, TERRA, which is endorsed by Gong 

Yoo, has now become mainstream and I find its flavor quite acceptable. Typically,

a 500cc bottle at ordinary restaurants and snack bars is uniformly priced at 5,000 

Korean won. (Those under 18 should not drink alcohol.)

雖然還沒有到10點營業時間，但是當班的阿珠媽很熱情的招呼我們入座。

餐廳環境簡單大方，空間也相當寬敞乾淨。廚房位於店面後方，採半開放

式規劃，烹調過程一目了然。

Even though it wasn't yet 10 o'clock, Ah Zhu's mom, who was on duty, warmly 

greeted us and ushered us to our seats. The restaurant had a simple and spacious 

ambiance, with clean surroundings. The kitchen was located at the back of the 

shop, with a semi-open layout, allowing the cooking process to be visible at a glance.

很喜歡在韓國用餐的感覺，光看眼前這個排場， 只要吃韓餐可是餐餐都

會出現的畫面。

I really enjoy dining in Korea. Just looking at this setup in front of me, it's a scene 

that appears every time you have a Korean meal.

這次到韓國吃到的第一口泡菜，真的讓我好懷念。我之前說過來韓國餐

廳吃飯，每一家拿出來的泡菜味道都不一樣，但有一個共通點就是都非

常好吃。

The first bite of kimchi I had in Korea really made me nostalgic. As I mentioned 

before, eating at Korean restaurants, every place serves kimchi with a unique flavor, 

but one common factor is that they are all incredibly delicious.

燙黃豆芽也是韓國很經典的小菜之一，不管是汆燙後原味上桌，或是拌

上韓國辣椒粉或是辣醬，都是 桌上常見的，而且冰冰的還很好吃。有些

餐廳會提供湯給客人喝，很多也都是黃豆芽清湯。

Blanched yellow bean sprouts are a classic side dish in Korean cuisine. They can

be served plain after being briefly boiled, or they can be mixed with Korean chili 

powder or hot sauce, making them a common sight on dining tables. Chilled, 

they are particularly refreshing and delicious. Many restaurants also offer a clear 

soup made from yellow bean sprouts as a palate cleanser for guests. This simple 

yet flavorful soup is a staple in many Korean meals, complementing the often spicy

and rich flavors of the main dishes.

這是韓國當地的大醬湯，類似於日本的味噌湯。韓國大醬的味道濃郁而

帶有鹹香和微妙的酸味，口感豐富，非常受到韓國人的喜愛。若要更精

確地描述韓國大醬的風味，對於習慣日本味噌的我們來說，可以想像它

在味噌的基礎上增加了一股酸味及一種類似霉味的獨特香氣。儘管如此，

大醬湯與米飯搭配相得益彰，其鹹味和發酵豆瓣的香氣讓人食慾大開，

非常適合做為下飯的湯品。

This is a traditional Korean doenjang soup, similar to Japanese miso soup. Korean 

doenjang has a rich flavor profile that includes salty and subtle sour notes, and it is 

deeply cherished in Korea. To describe the flavor of Korean doenjang more precisely 

for those accustomed to Japanese miso, imagine miso with an added tangy note and a

 distinctive aroma that might be described as a bit musty. Despite this, doenjang soup 

pairs wonderfully with rice, its saltiness and the aromatic qualities of the fermented 

soybean paste greatly enhancing the appetite, making it an excellent choice to 

accompany meals.

是的，韓國和日本的飲食文化確實都以米飯為主食，這一點與台灣人的

飲食習慣非常相似。米飯在這些文化中都扮演著重要的角色，是許多人

日常生活中的主食之一。因此，對於來自台灣的人來說，在韓國或日本

生活，飲食方面的適應通常相對輕鬆，因為他們已經習慣了米飯作為主食。

Yes, indeed! Both Korean and Japanese cuisines revolve around rice as a staple, 

which is quite similar to the dietary habits of Taiwanese people. Rice plays a crucial 

role in these cultures, serving as a primary component of daily meals. Consequently, 

for individuals from Taiwan, adapting to life in Korea or Japan is typically relatively 

easy in terms of dietary habits because they are already accustomed to rice being a 

staple food.

最後就是本文的主角-烤魚。之前我來海雲台有吃過一次，吃完之後真的

給他念念不忘。上回吃的那家店現在已經不存在了，大家有興趣可以看

看這邊的舊文章做參考。之前吃2017年一人份是6000韓元，不過那時候

的魚尺寸比較小。這次雖然一人份來到10000韓元，不過烤魚的尺寸可是

之前的2倍大。第一尾是當季最新鮮的鯖魚，這在海雲台市場路邊到處都

有人在販賣，個頭都挺大的。大鯖魚刺少肉厚，煎至表皮焦香，但裡面的

魚肉仍保有彈性，鮮嫩多汁完全無腥味。說真的光吃魚配飯，一整條吃完

其實也八分飽了。

The star of this article is the grilled fish. I had it once before when I visited Haeundae 

and I couldn't stop thinking about it afterward. The restaurant I visited last time no 

longer exists, but you can refer to an old article here for more information. Back in 2017,

a serving cost 6,000 Korean won, though the fish were smaller then. This time, although 

a serving costs 10,000 won, the size of the grilled fish is twice as large as before. The 

first fish was the freshest mackerel of the season, commonly sold at the Haeundae 

market where many vendors offer large sizes. Large mackerel has few bones and thick 

flesh; grilled until the skin is crispy but the inside remains elastic, tender, and juicy 

without any fishy smell. Honestly, just eating the fish with some rice can fill you up 

by eighty percent.

最後這是一尾完整的比目魚，連頭都還在，有可能是缸裡撈出來的活體

下去烹調的唷(一般冷凍的版本，會先把易腐敗又沒啥肉的魚頭去掉) 。

比目魚這東西因為底棲，所以先天魚身兩側肉會長得不對稱，也因此太

小隻的比目魚肉薄不好吃。以上缺點對大尺寸的來說，不但不是問題，

而且這種魚本身肉質就比較細緻，所以台灣商人把他切片混充鱈魚排來

販賣，早就不是新聞了呀~

This is a complete flounder, head still attached, likely a live specimen scooped out 

from a tank for cooking. Typically, frozen versions have the perishable and less meaty

head removed. Being a bottom-dweller, flounder inherently has asymmetrical flesh on 

both sides, which makes the smaller ones less tasty due to thinner flesh. However, 

these drawbacks are not an issue for larger sizes. In fact, the texture of this fish is 

relatively delicate, so much so that Taiwanese merchants have been known to slice 

it and pass it off as cod fillet, which is hardly news anymore.

菜單品項價格如因物價波動等因素有做調整，以店家公布為主，僅供參考! 

更多冰箱累積的牛肉麵印象，盡在美味牛肉麵懶人包...........
中部牛肉麵指南地圖版:

台灣牛肉麵同好會俱樂部，歡迎加入:https://www.facebook.com/groups/gubamee/
台灣燒肉同好會俱樂部，歡迎加入:https://www.facebook.com/groups/bbqtw/
台灣臭豆腐同好會俱樂部，歡迎加入:http://bit.ly/2XQxZhv
台灣便當同好會俱樂部，歡迎加入:https://bit.ly/3tJjPyZ

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店家資訊:

統營山盲鰻&鰻魚 미륵산 곰장어 & 장어
8 Gunam-ro 41beon-gil, Haeundae-gu, Busan, 南韓
+82517478335
營業時間:10:00-24:00
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