Bujeon Station pork BBQ restaurant near exit 2: Dwitdon Sanghoe

I wanted to try something a bit different from the samgyeopsal (pork belly) or mokssal (pork neck) I usually eat near Bujeon Station in Busan, so I went to Dwitdon Sanghoe.

[Dwitdon Sanghoe] Jeonpo Branch

141 Dongseong-ro, Busanjin-gu, Busan / Daily 15:00–24:00

How close is it to Bujeon Station exit 2?

It's really close to exit 2 of Bujeon Station, so accessibility was excellent right off the bat. It's convenient to reach via Bujeon Station, and it's also close enough to Jeonpo and Seomyeon to work as a meeting spot. Being basically right in front of the station was a big plus, especially for people using public transit.

It's a good option for locals as a neighborhood BBQ spot, and also for anyone hanging out in Jeonpo or Seomyeon who wants something a bit different. If you're looking for a good Jeonpo BBQ restaurant with easy access, Dwitdon Sanghoe seemed like a pretty solid choice.

The interior and the self-serve bar

Walking in, the space was spacious with tables set with plenty of room, so overall it felt clean. There was a separate self-serve bar where you could grab extra side dishes or sauces yourself. Being able to get what you needed without constantly calling a staff member was convenient.

What pork rare-cut menu items did we order?

What sets Dwitdon Sanghoe apart is that it focuses on pork rare cuts rather than the common cuts you usually see. Looking at the menu, they had a wide range of cuts you don't often come across at regular BBQ places — small intestine, pork tail, back neck meat, cheek meat, jowl meat, snout meat, and more.

If you're someone who usually only eats familiar cuts like samgyeopsal or mokssal, tasting your way through a variety of these rare cuts could be genuinely fun. There are set menus if you want to try several cuts at once, which makes ordering easy. That day I ordered the half-portion rare-cut set at 500g, along with a bottle of beer, rolled egg, and doenjang sulbap.

Tofu kimchi and bibim guksu among the side dishes

Once the meat order went in, a variety of side dishes came out first. Having several side dishes right off the bat was great since I could pair them with the meat in different ways. The tofu kimchi and bibim guksu (spicy mixed noodles) in particular were good enough to be sold as standalone side dishes!

The taste and texture of the 500g half-portion set

The 500g half-portion set arrived with several cuts together, which made for a pretty fun-looking plate right away. Each cut had a slightly different shape and a different ratio of fat to lean meat, so it was fun deciding which one to try first.

Overall the meat had a clean, mild flavor. You might worry that rare cuts would have a strong smell or be too greasy, but in practice they were clean and mild overall, and best of all, the texture was really chewy.

Dipping the pork in salted seafood adds a savory, salty depth that goes well with the meat's mild flavor. Rather than just eating the meat plain, alternating between side dishes, sauces, salted seafood, and wrapping bites in the bibim guksu let me enjoy the same meat in slightly different ways each time.

Eating several cuts at once meant the flavors didn't all blend together the way they can with samgyeopsal — each one had its own texture and character, so it never got repetitive. It seems like a great way for both rare-cut lovers and people who've never tried them to sample a little of everything via the set menu.

Steamed egg and beer

The steamed egg we ordered alongside the meat was also satisfying. As the name suggests, it puffed up fluffy, with a soft, moist texture. Being mild-flavored, it was great to eat in between bites of meat.

And of course, beer to go with the meat! There was a promotion running where ordering 2 bottles got you a discount, but we only ordered 1 since we figured we'd be too full. Eating meat and drinking cold beer really hit the spot — so good.

If you can only pick one side dish, go with the doenjang sulbap

Personally, the dish I enjoyed most was the doenjang sulbap!! The portion alone was really generous. I expected a small earthenware bowl since it's ordered as a side dish at a BBQ restaurant, but the amount was more than enough for several people to share.

It even had beef inside, so it wasn't just a soybean paste soup you'd sip broth from — it was hearty with ingredients too. With the savory doenjang-based broth and rice mixed in, taking a spoonful in between bites of meat paired really well.

Especially after eating pork, the doenjang sulbap seemed to cleanly cut through the greasy feeling left in my mouth. With the savory, warm broth and rice together, it was filling too — personally, if I had to pick just one side dish at a BBQ restaurant, I'd recommend the doenjang sulbap.

Who this is for

• Anyone looking for a BBQ restaurant near Bujeon Station or a good Jeonpo BBQ spot
• Anyone who wants to try a variety of rare cuts instead of the usual samgyeopsal
• Anyone who wants a set menu to compare several cuts side by side
• Anyone who wants to finish off a meat meal with a hearty doenjang sulbap

If you're looking for a BBQ restaurant near Bujeon Station or hunting for a good Jeonpo BBQ spot, Dwitdon Sanghoe seems like a great choice for trying a variety of rare cuts instead of the usual samgyeopsal. If you want to try several kinds of pork in small portions, I'd recommend ordering the set menu to compare the texture and flavor of each cut. Finishing the meal off with a hearty bowl of doenjang sulbap makes for a pretty satisfying meal overall.