Korean restaurant in Gwangsan for sundae-guk with kids: Sinjuokmi

Is parking and seating convenient when visiting with children?

I had good memories of my first visit, so I returned to Sinjuokmi Suwan District branch (신주옥미 수완지구점) with my two children. I reserved for 6 PM on Wednesday and arrived at 5:30 PM. The hours listed in the original post were 7 AM to 3 AM the following day, with last orders at 2 AM. There was no break time.

I could use the dedicated parking lot beside the restaurant and the lot across the street for free. I parked across the street, and it was about 5 m from the restaurant, which made getting there with the children easy. The interior was spacious, with high ceilings and large windows, so it felt pleasant. The air-conditioning was cool, and the warm lighting made it feel comfortable for a meal.

I also remembered the vending-machine coffee I had enjoyed on my last visit.

Portable chargers and hair ties were available for guests, and there were plenty of high chairs near the entrance.

What is available at the self-service bar?

The kitchen was open to view, and it looked clean to me. There was a self-service bar directly in front of it.

Along with the basic side dishes, the self-service bar had lettuce, chili peppers, chives, onion, garlic, and noodles. I liked being able to add noodles to the gukbap or wrap the meat in lettuce.

Since we also ordered a red-broth dish, I put on an apron before eating.

What did I order, and how much extra is the boiled pork set?

After looking over the menu, I ordered sundae-only Gatsundae-guk, a boiled pork + red Gatsundae-guk set, and youth Gatsundae-guk.

As the food arrived one by one, the table filled up.

The side dishes suited my taste well. I especially kept reaching for the kkakdugi and onion.

For an extra ₩3,000, I could change a gukbap menu item to a set that included a plate of suyuk (boiled pork). The plate came with pork and liver. The restaurant says it boils the suyuk four times a day.

I dipped the liver in doenjang (fermented soybean paste) and wrapped the suyuk in lettuce from the self-service bar. The gukbap also had plenty of meat, so it was good for making wraps.

Did the children enjoy the Gatsundae-guk?

The Gatsundae-guk contained blood sundae, mildly spicy meat sundae, meat, and tripe. The restaurant introduces it as handmade sundae-guk made with a 20-year recipe, using broth it prepares with Korean pork bones and vegetables.

The broth was rich and well seasoned for my taste. I first added two bundles of noodles from the self-service bar. The mildly spicy meat sundae, which I was trying for the first time, was a little spicy, and I ate the blood sundae with the side dishes.

After the noodles, I mixed hot steamed rice into the broth.

My children had each eaten more than two bowls of rice on our first visit. This time, too, my daughter mixed in two bowls and my son mixed in three. The broth suited my children well.

How did I eat the red Gatsundae-guk?

I added chives and two bundles of noodles to the red Gatsundae-guk and mixed it together. It had plenty of sundae and meat, and the broth was spicy, deep, and clean without any unpleasant smell to me. I mixed rice into this broth as well.

Adding chives and noodles can dilute the broth, so I adjusted it with the salted shrimp on the table. A small amount brought it back to my taste. There was also a notice that collecting 10 stamps earns a free half plate of handmade sundae.

The children ate well again on our second visit, and the nearby parking made the family meal convenient. I also remembered the high chairs and being able to bring the vegetables and noodles I wanted from the self-service bar.