부산 떡볶이는 주로 가래떡을 사용해 떡이 두껍고 쫀득하다. 가래떡을 어묵처럼 꼬치에 꽂아 먹는 일명 ‘물떡’도 부산만의 스타일이다. 어묵은 주재료인 생선을 구하기 쉬워 옛날부터 부산에서 발달했다. 최근에는 맛살 어묵부터 소시지 어묵, 치즈 어묵 등 종류도 다양하다. 부산에서 순대를 시키면 소금 대신 막장을 같이 준다. 막장에 순대를 찍어 먹으면 달짝지근하면서도 구수한 맛을 느낄 수 있다.
Busan tteokbokki is mainly made using garaetteok, making the rice cakes thick and chewy. The so-called ‘water rice cake’, which is eating barley rice cake on a skewer like fish cake, is also a style unique to Busan. Fish cakes have been developed in Busan since ancient times because the main ingredient, fish, is easy to obtain. Recently, there are many different types of fish cakes, including spicy fish cakes, sausage fish cakes, and cheese fish cakes. If you order sundae in Busan, they serve makjang instead of salt. If you dip sundae in makjang, you can enjoy a sweet yet savory taste.
Busan tteokbokki mainly uses rice cake sticks, making the tteok thick and chewy. The so-called 'water tteok', which is a style unique to Busan where rice cake sticks are skewered like fish cakes, also exists. Fish cakes have historically developed in Busan thanks to the ease of obtaining the main ingredient, fish. Recently, there is a wide variety of fish cakes, from fish cake sticks with crab sticks to sausage fish cakes and cheese fish cakes. When you order blood sausage in Busan, they provide fermented soybean sauce instead of salt. Dipping the blood sausage in this sauce gives it a sweet and savory taste.