Korean restaurant in Hongdae for beef hot pot: Doonjeong

I visited Doonjeong Hongdae Direct Branch (도온정 홍대직영점) for dinner with a friend. It is a Korean restaurant serving Korean beef gomtang and hot pot, and this time we ordered Korean beef hot pot and two bowls of rice.

How do I get there from Hongik University Station, and where can I park?

The restaurant is on the first floor at 183-12 Donggyo-ro, Mapo-gu, Seoul, South Korea. It is about a three-minute walk from Exit 1 of Hongik University Station. I was directed to use Toros Parking Tower, about a one-minute walk away. Its address is 180 Donggyo-ro, Mapo-gu, and it is a mechanical parking facility.

What are the hours, reservation, and takeout terms?

The posted hours when I visited were 11:00–21:00 daily. Lunch last-order times and break times differed between weekdays and weekends.

• Monday–Friday: Break time is 15:00–17:00, with last orders at 14:30 and 20:30.
• Saturday–Sunday: Break time is 15:30–17:00, with last orders at 15:00 and 20:30.
• Dinner can be reserved through Naver Place.
• There may be a wait at lunchtime.
• Uncooked takeout to cook at home is available, and corkage is not permitted.

What is the atmosphere like for dining alone or in a group?

The interior had warm wood tones and felt cozy and pleasant. When I visited, couples, groups of friends, and larger parties gave the room a lively feel, and there were also international diners eating there.

There were two-person tables, so it looked suitable for dining alone as well. High chairs and aprons were available, and I saw customers taking food out. The open kitchen let me see food being prepared.

What did we order, and how was the Korean beef hot pot broth?

We ordered Korean beef hot pot and two bowls of rice. Korean beef gomtang and beef tripe hot pot were also listed on the menu.

After sitting down, I started with the nutty barley tea. Napa cabbage kimchi and kkakdugi came as side dishes, and the Korean beef hot pot was set on a gas burner. The kimchi was nicely fermented and savory.

After the owner poured in the broth, we cooked the hot pot and tasted it. It was deep and rich, and my friend, who had come after work, was pleased too. Having rice with the warm broth left me feeling comfortably full.

What were the textures of the meat and mushrooms in the hot pot?

I was told they use Korean native female beef. The lean shank was tender, while the thinly sliced brisket left a rich, nutty flavor.

The tendon was chewy, and the white wood ear mushrooms soaked in broth were both springy and tender. I liked the contrast of textures alongside the soft meat.

The sauce served with it was savory and worked well for dipping the meat and vegetables.

Did the broth stay clean after adding udon noodles?

The owner checked on us from time to time and added more broth, so we had plenty of hot pot with our rice. During my visit, we received udon noodles as a complimentary service. Because the noodles had been boiled once before serving, adding them to the hot pot did not make the broth cloudy, and it stayed clean to the end.

It was an evening of rich broth, meat, and the contrasting textures of tendon, finished with udon noodles. It felt like a comfortable place to share a warm Korean meal with a friend.