Korean BBQ dry-aged pork set at Gwangan-mok, a Gwangalli Busan

Whenever I travel to Busan, Gwangalli is one of the places I visit most. There are so many BBQ restaurants around here, but I went to one of the busiest of them all: Gwangan-mok (광안목).

Basic info on Gwangan-mok Gwangan branch

• Address: 156 Gwangnam-ro, 1st floor, Suyeong-gu, Busan, South Korea
• Hours: 12:00–23:30 (break time 15:00–16:30)
• Parking: Gwangan Signal Tower parking lot, ₩1,000 supported per hour
• Info: Lots of Naver Reservation coupons, free corkage

A wait even on weekdays? Definitely book ahead

Even though I visited on a weekday, there was a long wait. Luckily I'd booked ahead so we ate without waiting at all (table time limit is 2 hours).

I'd recommend booking through Naver Reservation — they take reservations for up to 32 people.

Inside the restaurant and the waiting area

The interior of Gwangan-mok is a bit dark for a BBQ place, which gives it a moody atmosphere. It's not huge, but it isn't loud either, so you can eat comfortably.

Outside there's a restroom and a waiting area — it has a campsite kind of vibe.

At Gwangan-mok, the meat comes pre-grilled using an asado grill. They keep pre-grilling good cuts continuously!!

Gwangan-mok menu and prices

À la carte:

• Dry-aged pork neck ₩14,500
• Dry-aged special pork belly ₩14,500
• Gwangan-mok cap meat ₩15,000

Sets:

• Only Gwangalli ₩49,000 — limited to 5 sets a day (pork neck + pork belly + jowl)
• A set (2 people) ₩57,000 — pork neck 370g + special belly 130g + butter-grilled vegetables
• B set (3–4 people) — pork neck 500g + pork belly 260g + butter-grilled vegetables

• Cold jeyuk bibim noodles ₩7,000
• Dongchimi (radish water kimchi) cold noodles ₩7,000
• Doenjang stew ₩6,000
• Pudding steamed egg ₩4,500

The basic table setting and two signature sauces

The basic table setting comes with plenty of side dishes that go well with the meat. The minari (water parsley) geotjeori (fresh kimchi) in particular was really good.

Anchovy salt — a handmade salt made from prized anchovies sourced from Gijang in the clean southern sea. It's not salty at all and its savory depth doubles the flavor of the meat.

Chimichurri — the South American sauce reimagined in a Korean style with dangwi (angelica) and perilla leaves, their signature sauce.

Self-serve bar

The items in the basic table setting can also be refilled at the self-serve bar. It was well maintained — I was impressed at how much care went into keeping dust out and everything fresh.

The B set we ordered for three

B set (3–4 people): pork neck 500g + pork belly 260g + butter-grilled vegetables. For our group of two adults and one elementary schooler, the staff recommended the B set, so that's what we got. It takes some time to grill, and after about 10 minutes it arrived. Since it comes pre-grilled, we didn't have to do any grilling ourselves, which was so convenient.

What's special about Gwangan-mok's pork?

They alternate between dry-aging and wet-aging (vacuum-sealed, chilled aging). Moisture is drawn out during the aging process, which deepens the pork's natural flavor, apparently.

Even just looking at it, you can tell the meat is soft and tender. Since it's pre-grilled, the staff finish it off a bit more on both sides before you eat it.

The butter-grilled vegetables only come with the set menus, and they're another highlight. They're slowly cooked over low heat, and you eat them at the end.

They grilled scallions and mushrooms too, and the staff told us to try dipping the first bite in salt.

The anchovy salt really isn't salty at all and has great savory depth. It's magic how much better it makes the meat taste!!!

It's not just scallions — there's minari muchim (seasoned water parsley) too, which gives it a refreshing scent and cuts through any greasiness completely. Honestly, the meat is so good on its own you don't even need to wrap it, haha.

Basil wraps

One way to enjoy the meat at Gwangan-mok is with basil wraps.

This was my first time eating raw basil — putting one leaf at a time on the meat and wrapping it up gives a completely different, appealing flavor. The basil wasn't too strong, so even my kid could eat it.

Doenjang stew and pudding steamed egg

Gwangan-mok's doenjang (fermented soybean paste) stew is a refreshing countryside-style doenjang. Savory yet clean and light, with just the right seasoning — perfect doenjang stew for my family. It can also be made non-spicy, which is great for eating with kids. Of course, it's even better spicy.

Pudding steamed egg. Silky, super soft steamed egg with a pudding-like texture, seasoned just right.

Corn grilled slowly with the butter vegetables. Eating it at the very end tastes like honey!!!!

Parking vouchers are at the counter

My whole family left happy and full. The parking voucher is available at the counter — just pick one up on your way out. We were there a bit over an hour, so one voucher was enough for us.

If you're coming to Gwangalli, I'd recommend stopping by Gwangan-mok Gwangan branch — one of the best restaurants in Busan for Korean BBQ.