Korean restaurant lunch in Gangdong, Seoul: Boseung Hoegwan

Getting there from Cheonho Station and parking

I went to Boseung Hoegwan Cheonho Station Branch (보승회관 천호역점) for a weekend lunch of warm soup and boiled pork. It is on the first floor near the Cheonho Rodeo Street food alley by Exit 3 of Cheonho Station, so it was easy to reach by public transit. Its tile-roof-style exterior and large sign made it easy to spot.

The address is 654 Olympic-ro, Gangdong-gu, Seoul, South Korea, 1F, Unit 1. There was a parking area behind the restaurant for about four cars. The original post lists the hours as 24 hours a day, year-round.

Weekend lunch atmosphere and seating

I arrived at around 12:10 p.m. on Sunday, Aug 30, 2026. Some diners were already eating, and I also saw people dining alone. The interior extends far back, so it was larger than I expected from outside.

The wood-toned interior was neatly arranged, with enough space between tables that it did not feel cramped even at lunchtime. There were tables for two as well as group seating. Although there were diners there, the food came out quickly, so I could begin eating without a long wait.

Sundae and pork jowl set meal price and extra costs

The tablet menu included individual dishes such as sundae-gukbap (Korean sausage soup with rice), boiled-pork gukbap, offal gukbap, and ppaehaejangguk (pork-bone hangover soup), along with set meals. We ordered the sundae and pork jowl boiled-pork set meal for two so we could have both meat and soup. We upgraded one included gukbap to a large size for an extra ₩3,000 and asked for the perilla seed powder to be left out.

There was one price detail to watch for. The paper menu listed the set meal at ₩16,000, but the Aug 2026 price confirmed in the original post was ₩18,000 per person. The two set meals came to ₩36,000, and the ₩3,000 large-size upgrade brought that day's total to ₩39,000.

How the pork jowl and sundae were served

The side dishes were fresh geotjeori napa-cabbage kimchi, kkakdugi (cubed radish kimchi), dressed chives, and salted shrimp. The pork jowl boiled pork and sundae were served in a metal pan of broth set over a table burner. Chives were placed over thinly sliced boiled pork jowl and two kinds of sundae.

Warming it over low heat kept it warm and moist through the end. The pork jowl was savory and tender, with a pleasantly chewy texture. After dipping it in the sauce, I found that adding chives and salted shrimp made it less rich for my taste. The sundae was well filled and had no off smell.

Large gukbap portion and broth without perilla seed powder

The large gukbap came in a bigger ttukbaegi (earthenware bowl) than the regular size, and when I stirred it with a spoon, there was plenty of meat in it. Without the perilla seed powder, the clean flavor of the broth came through well. However, the broth already contained dadegi spicy seasoning paste, giving it a peppery, full-bodied taste.

I added fresh chives to the soup, mixed in rice, and ate it with kimchi and kkakdugi. With the boiled pork, sundae, and gukbap, it made for a filling lunch.

Was the set meal more satisfying than gukbap alone?

I was satisfied with the set meal because it let me have pork jowl boiled pork and sundae alongside gukbap. That day, I could request a large-size upgrade and omit the perilla seed powder to suit my preference. The boiled pork staying warm and the spacious seating also stood out. Still, it was disappointing that the paper-menu price differed from the actual order price.