Suyeong, Busan pork omakase restaurant: Donbegi Gwang-an Branch

Where is Donbegi Gwang-an Branch, and is parking available?

Because I was happy with my previous meal, I returned to Donbegi Gwang-an Branch, a grilled pork restaurant near Gwangalli. The restaurant occupies the first and second floors at 34 Millakbondong-ro 11beon-gil, Suyeong-gu, Busan. The original post listed its hours as daily from 12:00 to 23:30, with last orders at 23:00. Two hours of parking support are available at the Seohui Starhills Centum Primo underground parking lot.

What did we order for the pork omakase?

The menu was divided into sets, individual dishes, and pork omakase. This time, I chose the pork omakase because I wanted to try several cuts.

At the time of my visit, they were also running a Naver receipt-review event.

The pork omakase was available in 600g or 800g portions. Since we both tend to eat a lot, the two of us ordered 800g.

What side dishes and self-service bar items are available?

They neatly set out side dishes including myeongran (salted pollock roe), baek-kimchi (white kimchi), pickled chili peppers, and shredded radish, along with salt and wasabi.

At the self-service bar, I could take whatever I needed. There were lettuce, perilla leaves, spicy green chili peppers, and garlic as well.

How were the four staff-grilled pork cuts?

The pork omakase divides pork neck into different cuts: salchisal, almoksim, gabrisal, and daenamusal. They were neatly arranged on one plate, and it was interesting to compare their different appearances.

After setting up the grill, the staff started with the salchisal. Since they cooked all the meat, I could eat comfortably without worrying about grilling. I liked that they cooked the cuts of varying thicknesses appropriately.

Salchisal is a lean cut, and it felt a little like chicken breast to me. It was not personally a texture I enjoy.

They also turned the thick pork neck several times as they grilled it. I was told they use aged pork, and it was cooked just right for me.

Gabrisal felt somewhere between hangjeongsal and pork belly. I liked its distinctive chewy texture.

Almoksim had lean meat mixed with a moderate amount of fat, so it was light while still making it easy to taste the meat itself. I was told that daenamusal, which I was trying for the first time, is named for its bamboo-like pattern. I thought it might be a little tough from its appearance, but it was delicious, so I wished there had been more of it. It was a selection that let me try each cut and find my preferences.

How were the doenjang-jjigae and cold kalguksu after the pork?

The doenjang-jjigae (soybean paste stew) was rich and savory. It was a flavor I like, so I enjoyed it.

My companion usually likes naengmyeon or milmyeon, but neither was on the menu, so we ordered cold kalguksu (knife-cut noodle soup). The noodles themselves were tasty, and we finished them, but the sesame oil flavor was strong and the broth was not cold enough, which was disappointing. After the pork, I wanted something cleaner and more refreshing. If you enjoy the nutty flavor of sesame oil, it may suit your taste.

What kind of meal would bring me back?

It suited a time when I wanted to try a good range of aged pork cuts. Since the staff cook the meat, friends or family do not need to divide up grilling duties, and I thought it would also be convenient when eating while looking after a child.

This pork omakase was tasty too, but personally, the French rack I had on my previous visit stayed with me more. Next time, I would like to try the shoulder rack.