Munjeong law district lunch set: koji-aged tonkatsu at Gome Mui

Munjeong Station lunch spot, Munjeong Station dinner spot, Munjeong Station sotbap restaurant, Munjeong Station tonkatsu restaurant. Lunch near the Eastern District Court and prosecutors' office. A Tera Tower favorite, an office workers' favorite — Gome Mui.

Where is Gome Mui Songpa Munjeong? Basement 1 of Tera Tower Building A

Gome Mui is right there in basement 1 as soon as you come down the escalator in Tera Tower Building A. It's easy to find, near the spot where you can see a stone spiral castle-like structure.

What rice and pork go into Gome Mui's pot rice and tonkatsu?

The rice Gome Mui uses for its sotbap is a carefully balanced blend of Sindongjin rice and Samgwang rice. The glossy Samgwang rice and the springy Sindongjin rice come together perfectly, nutty and clean with every chew. Maybe that's why, when eating the pot rice, the bottom layer of nurungji was crispy while the top stayed moist.

The pork Gome Mui uses is Grade 1 pork, vacuum-aged for 24 hours at 1°C in koji salt, apparently. Maybe that's why it tasted so deep and rich, and so tender. Eating the tonkatsu, there was no gamey smell at all — clean and light.

Lunchtime seating and waiting at Gome Mui

There aren't that many seats inside Gome Mui. I visited during lunch, and once the office-worker rush hit, a line started forming. If you've decided to eat lunch or dinner at Gome Mui, I'd recommend heading over a bit early.

They also have Asahi draft beer. Once you sit down, the server brings out two things in a tumbler and a small dish — broth for making the nurungji, and a sauce to drizzle over the cabbage that comes with the tonkatsu.

The tonkatsu and its sides: shiso sauce and yuzu pickled radish

The center of the tonkatsu was cooked to a beautiful pink. It looked incredibly appetizing. The meat was extremely tender, and with no excess grease, it stayed light — filling and protein-packed enough that even someone dieting could enjoy it.

The yuzu-pickled danmuji (pickled radish) was sweet and tangy and delicious. I tried drizzling shiso sauce over the cabbage — I love shiso to begin with, and the shiso scent here wasn't too overpowering. The salad was crunchy and tasty.

How to eat the wagyu steak sotbap, from first bite to nurungji

The steak sotbap looked incredibly appetizing. First, while it's still hot, you mix the egg well into the rice and meat, then scoop the whole thing out into the bowl provided. Then they pour water into the pot to make nurungji and let it steam.

There's a huge amount of steak piled onto the steak sotbap. Premium wagyu steak goes on top of the pot rice. The meat is tender, and the more you chew, the nuttier it tastes. The accompanying sides are four kinds: squid jeotgal, pollock roe jeotgal, gat kimchi, and pickled chili. They pair incredibly well with the steak sotbap — eating them together brings out even more umami.

While you wait, eating from the bowl you transferred the sotbap into, the pot finishes making delicious nurungji. The broth is so hot and tasty it feels like it helps digest everything you've eaten. Koreans really can't live without nurungji~~!

Yogurt dessert and the Naver receipt review freebie

After the meal, they give you a yogurt drink for dessert. Taking a sip after eating is so refreshing and delicious. Maybe it's meant to give office workers a little sugar boost so they can focus back at work? A nice touch from the owner!!

There's currently an event where if you save the place on Naver Place and write a receipt review, you get a free mini curry or a drink. It's a meal made with real care, so if you work near Munjeong Station, it's a restaurant worth visiting at least once~!