15.0Km 2025-04-15
16 Eumnae-ro 104beon-gil, Gijang-gun, Busan
+82-51-721-3963
Gijang Market is an outdoor market selling various products including fishery and agricultural products. It features seasonal fishery products. Seaweed and anchovy are available in spring, while cutlass fish is famous in autumn. The cutlass fish sold during the two months before and after Chuseok (Korean Thanksgiving) are known across the country for their extraordinary taste. Reasonable prices attract customers to this market, because prices here are even lower than that of the Korea’s largest seafood market, Jagalchi Market.
15.0Km 2023-02-06
268-31, Gijanghaean-ro, Gijang-gun, Busan
+82-51-604-7222
The Eternal Journey Busan branch is located in Ananti Cove in Gijang-gun, Busan. This bookstore, the closest to the sea in Busan, has over 20,000 books on display in a 1,652m² area. Unlike other large bookstores, which mainly display best sellers or new books, Eternal Journey divides books into 55 themes so that readers can choose books that fit their taste, sensibility, and lifestyle. In addition, there are original overseas books, limited edition books that are difficult to access, and designer books where the book itself is a work of art. It is not just a place to enjoy books but also a select shop and cafe. On the other side of the select shop is a separate section for writers and designers in the Busan area, highlighting the local identity. There is also a well-equipped space for children, so it is good for the whole family to enjoy cultural life together.
15.1Km 2024-06-27
188, Cheongun-ro, Mulgeum-eup, Yangsan-si, Gyeongsangnam-do
-
15.2Km 2024-04-17
111, Eumnae-ro, Gijang-eup, Gijang-gun, Busan
-
15.3Km 2023-02-06
184, Yeonhwa 1-gil, Gijang-gun, Busan
+82-51-409-4066
Yeonhwari Hoetchon Village is located within 5 minutes by car from Daebyeon Port. Around 50 hoe (sliced raw fish) restaurants are in business around Yeonhwa Port, where visitors can enjoy the superb view of Jukdo Island. In particular, raw fish is cut in different shapes depending on the meat, and redfish is usually made thicker than white fish. White fish should be thinly sliced and soaked in cold water to fully enjoy it; as the meat shrinks, the texture is amazing. The chef's generosity and eloquence make the fish taste even more delicious and memorable.