Sindorim bossam restaurant: ₩52,100 Yakgam pork set, Sambaekga

Today we're introducing Sindorim Sambaekga (신도림삼백가), a Sindorim restaurant we've had memories of since our dating days. It's a place that puts Sangju's nature and stories on one table, and you could see the care in every ingredient. Here's a detailed review of our hearty meal.

Where is Sindorim Sambaekga and how to get there

Sindorim Sambaekga is at 661 Gyeongin-ro, Guro-gu, Seoul, Unit 118 on the first floor of the Sindorim Prugio Complex 1 shopping block. By public transport it's about a 4-minute walk (244 m) from Sindorim Station Exit 1, so it's easy to find.

Sindorim Sambaekga opening hours and break time

Sindorim Sambaekga is open daily from 11:00 to 21:40, with a break from 15:00 to 16:00. The break applies on weekdays only; on weekends and public holidays they run without one.

• 11:00–15:00: mainly the lunch meal menu
• 16:00–21:30: all à la carte and set menus, including bossam (boiled pork wraps) and jokbal (braised pig's trotters)

Sindorim Sambaekga parking

If you use the Sindorim Prugio Complex 1 underground car park (basement 3), you get up to 2 hours of free parking.

How much is the large Sambaek Bossam + Kalguksu Set?

At Sindorim Sambaekga we ordered the 'Sambaek Bossam + Kalguksu Set' on the tablet at our table. 🥢

We chose the large Sambaek Bossam and switched the kalguksu (knife-cut noodle soup) to clam kalguksu. With the ₩5,000 set discount it came to ₩52,100, a reasonable price for a really generous spread!

How does the Yakgam pork Sambaek Bossam taste?

Mulberry leaf powder and patented pork: 'Yakgam Pork Sambaek Bossam'

Sindorim Sambaekga says its Sambaek Bossam is made from patented Korean Yakgam pork raised on Sangju persimmons, plus pork belly with mulberry leaf powder. One bite and the meat was really tender with no gamey smell. It wasn't just soft, either; it had a nice chew too.

Cold jokbal (pig's trotters) sampler

The care that went into the side dishes served with the bossam impressed us too! The cold jokbal (naengchae jokbal) they gave us as a taster was so good that we decided we have to order it next time.

Homemade persimmon geotjeori (fresh kimchi)

Sambaekga's homemade persimmon geotjeori (fresh, unfermented kimchi) is made the same day with ripe persimmons, using a recipe they say has been handed down for generations. It has a subtle sweetness and a great crunch.

48-hour cold-aged Jeju radish kimchi

The Jeju radish kimchi, made in-house with radishes said to have soaked up Jeju's clean wind and aged 48 hours at low temperature, has a deep, refreshing flavor that goes wonderfully with the bossam. When we asked for more wrap vegetables they brought them right away, so we wrap-loving two ate to our heart's content.

Clam kalguksu and the self-serve barley rice zone at Sindorim Sambaekga

Broth simmered from 12 ingredients: '100% fresh-noodle handmade kalguksu'

Sambaekga's kalguksu is said to be known for a rich yet clean broth simmered carefully from 12 quality ingredients. They use 100% Korean fresh noodles, and the noodles were springy with an exceptional chew!

⭐ Barley rice self-serve zone tip! If you order kalguksu at Sindorim Sambaekga, you can have unlimited barley rice from the self-serve zone. Mix it with young radish kimchi, gochujang (chili paste) and sesame oil to your taste, and you have a full 'Sambaek kalguksu meal'!

Sindorim Sambaekga: final verdict 💡

• ✅ Heartfelt ingredients: 12-ingredient broth, persimmon geotjeori, aged Jeju radish kimchi. A place serious about its ingredients.
• ✅ Generous spread: large bossam + clam kalguksu + unlimited barley rice self-serve zone make a perfect table.
• ✅ Accessibility: 4 minutes on foot from Sindorim Station, with 2 hours of free parking at Prugio Complex 1.

If you want tidy, deeply flavored bossam and kalguksu near Sindorim Station, do visit Sindorim Sambaekga!