김씨네붴 부산

Junjang cooked it to suit Korean taste. This is my first time eating Abura Soba. I think of it once.

The essence of mild umami. If you inhale the noodles while admiring the taste, you will find yourself rubbing a spoonful of rice and licking the empty bowl...

The best Abura soba restaurant in Busan. If you haven't tried it, please try it. It's not that much, but you can eat it. However, please refer to the weight.

The rating is over 4.7 I was looking forward to It tastes like eating with soy sauce and seasoning in oil, then mixing chives and poached egg with noodles It feels like eating delicious Jjajangmyeon

Majezova restaurant. There weren't many seats, so I waited for lunch at 11:20 to eat. Wait and eat, but delicious. It is free to rub the remaining seasoning rice.

The taste is unique and good, but the quantity is a bit small. There are 3 types of soba, but they basically taste the same. Pickled radish is good because it tastes like yuzu.

“Kim cinebun”, which is not easy to pronounce _ Abura soba When encountering new food in an unfamiliar restaurant, after experiencing the taste as provided by the chef… The rule is to add seasoning. The abura soba was well balanced by the poached egg. A Japanese-style bibim noodle with a spicy, savory and meaty flavor?… I wondered if the owner's chic kindness could be possible in Busan... A unique alley restaurant with a Tiger Beer sign! It is recommended for Busan travelers.

Abura soba specialty restaurant. It is located in a quiet alley in Munhyeon-dong. Abura soba (oil soba) is a soup-free ramen with flour noodles, soy sauce, and vegetable oil (sesame oil, etc.) as a base and toppings on top. It's not a menu that you can usually find in the neighborhood, so it's a delicacy. You can order after sitting down, but the menu is simple and each menu is explained in a friendly way, so you can choose as much as you like. Ah! The rice you eat later is free, but if you leave it, it's 500 won! Since the owner is in charge of the kitchen and the hall alone, the food doesn't come out quickly. It is necessary to take a leisurely posture while understanding the description of Aburi soba on the table and how to eat it deliciously. As soon as the original Aburi soba (￦9,000) comes out, you are drawn to the fragrant aroma and stir right away from the poached egg. The smooth noodles, sauce, and toppings combine to create a very light and clean taste. It was a taste of a new combination even though familiar ingredients were used as a first-time visitor to Aburi Soba. At the same time as the first mouthful, it made me think that I should visit this place often. According to the guide, if you sprinkle vinegar once, the taste becomes stronger, and when you sprinkle chili oil, it becomes a little more spicy. It is also fun to make and eat in a variety of ways. When you eat 1/3 of it, add one or two spoonfuls of rice (self) and mix it up, and there is no special move to go over like drinking water. In addition to the original Aburi soba, there are Lululala (￦8,000) and Nikunashi (￦8,000). The base sauce is all the same, only the toppings are different. Parking is left to individual competence, and entry was possible after waiting for about 15 minutes as of 12:00 on a Saturday in a clear autumn sky.