Italian in Jeonpo, Busan: sous vide steak & white ragu pasta, Brassway

I was looking for a Western restaurant in Jeonpo, Busan, where I could have both pasta and steak, and ended up at Brassway (브라스웨이) Seomyeon Jeonpo branch.

Brassway Seomyeon Jeonpo: location, hours and parking

Brassway Seomyeon Jeonpo is at 11-5 Jeonpo-daero 209beon-gil, Busanjin-gu, Busan, and it's open daily 11:30–21:00. They support ₩1,000 of parking if you use a nearby car park.

• Hours: daily 11:30–21:00
• Parking: ₩1,000 support when using a nearby car park — Ssangyong (쌍용) car park underground (SUVs fit), Gate688 Tower (no SUVs)
• How to find it: turn into the small alley to the right beside the Chunli Malatang building and look for the mint-colored building.
• Main dishes: pasta, risotto, steak, baby potato fries

This time I ordered the sous vide flat iron steak, the Brassway baby potato fries and the white ragu pasta. I tried all three, and the sauces and side ingredients felt well balanced, so it was a satisfying meal. The potato fries, the steak and the pumpkin purée each had something memorable.

A cute, European-feeling space with a really satisfying meal, and I left in a great mood! 🥰

Brassway baby potato fries: how does the gochujang ranch sauce taste?

The baby potato fries were the first dish out, topped with a gochujang-based ranch sauce, herb oil, parsley, dill and bacon chips.

The fries come with a gochujang-based ranch sauce, with herb oil, parsley and dill added. Bacon chips go on top too, and this combination was really good.

The fries themselves were good, but personally I liked the sauce most. Gochujang ranch with herb oil and herbs, plus the bacon chips, gave each ingredient its own charm.

It's great to nibble on before the mains arrive, and it works well for sharing if you come with a group. I was happy enough that I'd order it again next time.

Sous vide flat iron steak: doneness and the downside

The sous vide flat iron steak was my main. It was tender and well cooked, but the center strip was tough. Still, I'd definitely order it again.

Maybe because it's sous vide, it was tender and the doneness was great. (Only the center strip was really tough 🥲) But that's a luck-of-the-cut thing, and I'd order the steak again even if I went back! It was that good, haha.

Pumpkin purée and carrot garnish

What impressed me most about the steak was the pumpkin purée spread under it. The purée was really delicious and went well with the meat. I scraped up every last bit.

The carrot garnish also went nicely with the purée, so it was good to eat them together.

Does the garnish change daily?

The garnish for the sous vide flat iron steak seems to change from day to day. Honestly, I ordered this dish at first because I spotted a Brussels sprout garnish, but when I visited, grilled button mushrooms came out instead of the sprouts.

The garnish seems to differ every day. If you're hoping for a particular garnish, it's worth checking before you order.

Steak salt that tastes like Maldon

Another thing that quietly stuck with me was the salt served with the steak. The gritty texture and flavor reminded me of Maldon salt. It felt like they cared about the salt as well as the meat, and I liked that.

Eating the steak with the pumpkin purée and carrots was a great flavor combination. Being able to change up the taste with the salt made this dish even more satisfying.

Does the white ragu pasta stay good to the last bite?

The white ragu pasta was the last dish I ate, and it tasted better the more I ate. Sweet cherry tomatoes in it kept it from getting boring until the final bite.

What I remember most is that it tasted better the more I ate. It got better toward the end than at the start, and I never got tired of it down to the last bite, haha.

The cherry tomatoes mixed in played a big part. The sweet tomatoes blended well with the pasta and made it more fun to eat.

Even when a pasta sauce is tasty, you sometimes get tired of it halfway through, but I enjoyed the white ragu pasta to the end, which made me rate it highly. If you're looking for a good pasta spot in Jeonpo, it's worth a look.

What kind of Western restaurant is Brassway?

Brassway is a dining spot down a Jeonpo alley that serves pasta, risotto, steak and more, built on Italian home-style (가정, Gajeong) cooking.

I hear the chef finished the Le Cordon Bleu Advanced Diploma program and then gained experience at overseas restaurants and bistros, at a Sofitel hotel and at Signiel hotel in Korea.

Another distinctive point is that it aims to add Korean ingredients and sensibility to the comfort of Italian home cooking.

Would I return to this Jeonpo brunch and Western spot?

The best thing about this meal was that every dish had something memorable. The potato fries had a great sauce-and-topping combination, the steak went well with the pumpkin purée and carrots, and the white ragu pasta stayed delicious to the end thanks to the sweet cherry tomatoes.

It's worth putting on your list if you want brunch in Jeonpo or a Western restaurant with pasta and steak. I was happy with all three dishes and I'm 100% planning to return. Next time I want to try other dishes too.