Suyeong Korean restaurant with fried shrimp and pot rice lunch: Solsot

There's a spot I keep thinking of every time I'm stuck on what to eat for lunch these days — Solsot Gwangalli (솔솥 광안리점), a pot rice restaurant near Geumnyeonsan Station. It's not a stone bowl, not a cast iron pot — everyone gets their own individually cooked pot rice served whole, which felt novel at first, but after eating it I got why it's so popular haha.

Today I'm bringing you my visit to Solsot Gwangalli!

Location and hours of Solsot Gwangalli

• 🏠 Address: 78 Gwangnam-ro, 1st floor, Suyeong-gu, Busan, South Korea
• 🕐 Hours: Daily 11:00–21:00 (last order 20:30)
• 🚇 5-minute walk from Geumnyeonsan Station Exit 1
• 🚘 Parking: No lot at the restaurant — nearby paid parking or public transit recommended

Group seating, baby chairs, and pets — are they allowed?

Group seating is available for anywhere from 6 to 40 people, so it's really good for going with a crowd.

A baby chair is available and the restrooms are separated by gender, so folks bringing kids shouldn't run into much trouble.

Pets are allowed too, so keep that in mind if that's relevant to you!

Menu board and pot rice prices

Ordering is done through a kiosk, and it turns out the language options include not just Korean but English, Japanese, and Chinese too.

The menu is really varied. Steak pot rice, sea bream & scallop pot rice, abalone pot rice, salmon pot rice, boneless hairtail pot rice, and lobster shrimp pot rice are all ₩17,900, while pork with bracken fern pot rice, cockle pot rice, and cheese dak-galbi pot rice are ₩14,900. For sides you can pick from fried shrimp (3pcs) at ₩7,900, yurinchi at ₩8,500, and cheese pork cutlet at ₩9,900.

What I ordered today — sea bream scallop pot rice, steak pot rice, fried shrimp

I ordered the sea bream & scallop pot rice, the steak pot rice, and 3 pieces of fried shrimp.

How to eat the pot rice

A staff member comes over first to explain how to eat the pot rice! You mix everything inside the pot together, transfer it all onto a separate plate, then add 3 spoonfuls of nurungji (scorched rice) into the pot and pour in the rice water — and that's it haha. Once you finish the rice, eating the nurungji after is just so good! Haha.

Sea bream & scallop pot rice

Since you mix the scallop and sea bream flesh right in as is, first-timers might find it a bit novel haha. Once mixed, the nutty sesame oil aroma along with the fish and the clean flavor of the scallop really come through, and I kept going back for more with my spoon.

Steak pot rice

The steak pot rice was no joke either. It comes topped with generously sliced steak, a soft-boiled egg yolk, and even a pat of butter, and the look of it alone won me over. Once mixed, the meat juices, butter, and egg soaked into the rice, and every spoonful felt hearty and satisfying.

The fried shrimp side dish was good too — the batter was nice and crispy.

The final highlight — nurungji

What I really loved here was the nurungji you eat after finishing the pot rice. Water gets poured in first to make the nurungji, and once you finish the main dish, the nurungji is ready! The nutty scorched-rice aroma and the clean broth made for a perfect finish. It left me feeling comfortably full all the way through, and personally this course was my favorite part.

One-line review

If you're looking for a great lunch spot in Gwangalli, I recommend Solsot Gwangalli. From freshly made pot rice to the finishing nurungji, it's a place where you leave with a satisfyingly full stomach.