# Autumn vs winter set meals at Bapeul Jitda, a Gyeongsan Korean

- By Yundam (https://superchart.com/en/@everyday-eateries/)
- Written Sep 8, 2026
- Updated Sep 14, 2026
- Local places › Restaurants › Gyeongsan, Gyeongbuk
- Sponsored: This post was written after receiving a complimentary meal in exchange for a store visit review.
- English edition: https://superchart.com/en/@everyday-eateries/gyeongsan-korean-course-autumn-winter-set/
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## In short

Bapeul Jitda Gyeongsan Main Branch is a fusion Korean restaurant on Samseonghyeon-ro in Gyeongsan, Gyeongbuk, that serves its set meals under seasonal names. Visiting as a pair, the writer ordered one Signature Autumn set and one Signature Winter set to share, moving through a seasonal salad, yuxiang-style fried eggplant, low-temperature cold pork, steamed abalone with abalone-liver bori bap (barley rice), beef brisket mushroom hot pot, and tot (hijiki seaweed) bibimbap. The set puts more weight on how ingredients are combined than on sheer number of side dishes, making it a good fit for a family gathering or a meal with parents.

## Good to know

- **Address**: 734 Samseonghyeon-ro, 1F, Gyeongsan-si, Gyeongbuk, South Korea
- **Hours**: 11:00–21:00 (last order 20:00), same hours weekdays and holidays
- **Order**: 1 Signature Autumn set + 1 Signature Winter set
- **Parking**: Large parking lot available
- **With kids**: Baby chairs and children's tableware available
- **Refills**: Free refills on gopchang gim (seasoned laver) and kkosiraegi (seaweed) — per store signage
- **Menu swap**: Tot bibimbap can be swapped for fresh vegetable bibimbap

*as written by the visitor on Sep 8, 2026*

I was in the mood for something refined today, so I went out for a proper Korean set meal.

You know how it goes with hanjeongsik (Korean full-course set meals) — tons of side dishes come out, but somehow only a couple of them actually stick in your memory.

Bapeul Jitda Gyeongsan Main Branch took a slightly different approach this time. It uses familiar Korean ingredients, but reworks how you actually eat them — abalone comes with gejang-style (fermented crab-style) barley rice made from abalone liver, cold pork gets garlic sauce and chives, and eggplant is dressed in a yuxiang sauce.

After some back and forth, my partner and I decided to order one Signature Autumn set and one Signature Winter set!!

![Signature Autumn and Winter set meals at Bapeul Jitda Gyeongsan Main Branch](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-01-wmecf-900.webp)

We chose this way because we wanted to experience two different seasonal sets together rather than doubling up on one. If you're looking for a place to eat with your parents, or a Gyeongsan restaurant for a clean, well-composed set meal, this one's worth keeping in mind.

## Bapeul Jitda Gyeongsan Main Branch info

- 📍 734 Samseonghyeon-ro, Gyeongsan-si
- ⏰ 11:00–21:00 (last order 20:00), same hours weekdays and holidays
- 🚗 Large parking lot
- 👶 Baby chairs and tableware available

Bapeul Jitda says it aims to be a fusion Korean restaurant that's not overly formal like fine dining, but still gives everyone the feeling of being properly treated to a meal.

![Interior atmosphere of Bapeul Jitda Gyeongsan Main Branch](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-02-186v7-m-900.webp)

![Seating and interior view of Bapeul Jitda Gyeongsan Main Branch](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-03-nwy9w-900.webp)

So the atmosphere works well too if you're looking for a Gyeongsan restaurant for a family gathering or a meal with parents.

## Ordering one Signature Autumn and one Signature Winter

What we picked: Signature Autumn and Signature Winter!!

![Bapeul Jitda's signature set menus divided by season](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-04-hzod8-900.webp)

I loved that Bapeul Jitda names its menus after spring, summer, autumn, and winter from the start. It's Korean food at its core, but it doesn't stop at the typical hanjeongsik approach of just piling on a bunch of side dishes.

![Fusion Korean set meal built as a course instead of side dishes](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-05-1ac5w-900.webp)

From salad to fried dishes, cold pork, abalone, hot pot, and rice, the flavors and textures keep shifting throughout the whole set — that's the standout feature.

![Set meal running from salad through to hot pot](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-06-gru4a-900.webp)

![Two place settings with Signature Autumn and Signature Winter](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-07-1k51a-900.webp)

If you're visiting as a pair, choosing one Signature Autumn and one Signature Winter like we did — eating your own and sharing bites — works really well!!

## It felt different from a typical hanjeongsik right from the start

First up, the seasonal salad comes with grana padano cheese, egg, bacon, puffed brown rice, and fresh vegetables tossed in a Caesar dressing.

![Seasonal salad topped with grana padano cheese and puffed brown rice](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-08-nbexv-900.webp)

Unlike the plain vegetable salads you usually get at Korean restaurants, this one leans into the flavor of cheese and bacon plus the crunch of puffed brown rice, so right from the start it gives off a 'this is fusion Korean' feeling.

## The fried eggplant comes yuxiang-style!!

The fried eggplant isn't ordinary either. It comes in the familiar Chinese-style yuxiang preparation, eaten with a spicy-tangy sauce made with pork, carrot, onion, garlic, and chili.

![Fried eggplant with yuxiang sauce](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-09-1ssof-900.webp)

![Plate of fried eggplant served with a spicy-tangy sauce](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-10-1u2om-900.webp)

The eggplant's naturally soft texture combines with the rich sauce, and this dish is placed right in the middle of the set to completely shift the flavor mood.

Getting a Chinese-inflected fried eggplant dish in the middle of a Korean set meal is a bit different from your typical Gyeongsan hanjeongsik restaurant, and that's part of Bapeul Jitda's charm.

## Cold pork made from low-temperature cooked Korean pork shoulder

The cold pork apparently uses Korean pork (handon) shoulder. It's cooked slowly at a low temperature so the meat stays tender instead of turning dry.

And it's not just plain meat — it comes with a garlic sauce and a quick-dressed garlic chive salad on the side.

It really feels like they've thought through which sauce and which vegetable should go with the meat, even for a single dish!! One of the menu items that best shows what Bapeul Jitda means by 'harmony' in food.

## The most distinctive dish: steamed abalone with gejang

Personally, the dish where I felt Bapeul Jitda's identity most clearly in this whole set was the steamed abalone with gejang.

![Steamed abalone cooked mushi-awabi style](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-11-zfts9-900.webp)

![A plate of steamed abalone using large-size abalone](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-12-1b805-899.webp)

According to the store's description, they use large-size abalone, boost umami with kelp and radish, then cook it Japanese mushi-awabi style (steamed abalone with sake). The point is to keep abalone's characteristic texture while making it tender enough to eat easily.

But the really fun part here is the barley rice served alongside it.

### Barley rice with 'gejang' made from abalone liver

The first time you see it, you might wonder what gejang even is here. 'Geu-u' is apparently the Jeju word for abalone liver. Serving barley rice with a gejang-style sauce made from abalone liver is a lot more distinctive than a typical abalone dish that just plops a single abalone on top.

![Barley rice with gejang made from abalone liver](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-13-knego-900.webp)

The rich, savory depth of the abalone-liver gejang combines with the barley to add a pop of texture too.

The restaurant describes it as a dish to enjoy for its creamy, buttery quality — like a risotto — together with the nutty bite of barley.

![Creamy gejang and barley rice mixed together](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-14-niomg-900.webp)

This one dish alone seemed to sum up Bapeul Jitda's whole approach best: using familiar ingredients, but reinventing how you actually eat them.

## Kkosiraegi, wrapped in gopchang gim!!

Gopchang gim (seasoned laver) and kkosiraegi (a chewy seaweed) aren't just side dishes to pick at either. You wrap the kkosiraegi in the gim and dip it into the accompanying sauce.

![Gopchang gim, kkosiraegi, and dipping sauce set](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-15-uqiip-900.webp)

The chewy kkosiraegi paired with the savory gopchang gim is a good way to reset your palate between bites of meat or abalone.

![Wrapping kkosiraegi in gopchang gim to eat](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-16-5v06i-891.webp)

According to the store signage, this item comes with free refills!!

## Grilled deodeok, using Hoengseong deodeok

The grilled deodeok (bellflower root) uses deodeok from Hoengseong, Gangwon-do, seasoned with a gochujang base and lightly grilled for a hint of char.

![Grilled deodeok seasoned with gochujang, made with Hoengseong deodeok](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-17-xxi6o-900.webp)

After a run of soft dishes like the abalone and cold pork, the distinct aroma and slight bitterness of the deodeok comes in and balances out the whole set.

None of the plates felt similar to each other, which made working through the whole set genuinely fun.

## A warm finish with beef brisket mushroom hot pot

For something warm, there's also a beef brisket mushroom hot pot. Per the store's instructions, you simmer it over medium heat for about 5–6 minutes, and if the vegetables on top aren't fully cooked yet, just let it go a bit longer.

Boiling it too hard for too long can reduce the broth and make it salty, so it's important to simmer moderately and then adjust the heat!! Eating the beef brisket, mushrooms, and vegetables with the warm broth connected naturally with all the cold dishes that came before.

![Beef brisket mushroom hot pot simmering](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-18-1615k-900.webp)

This kind of flow across the whole set made me feel it would work really well as a Gyeongsan restaurant to visit with parents.

## Even the tot bibimbap isn't just plain sesame oil

The tot (hijiki seaweed) bibimbap is another dish that shows Bapeul Jitda's character clearly. It's composed with each ingredient's nutrition and balance in mind, finished with a blended oil of perilla oil and olive oil to boost the flavor.

![Tot bibimbap served with blended oil](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-19-166ft-900.webp)

If you need a bit more seasoning, there's paprika gochujang on the side. It's made with roasted paprika for a smoky sweetness and tomato for acidity, so it tastes a bit different from regular gochujang.

![Tot bibimbap with added paprika gochujang](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-20-16g5g-900.webp)

![A finished bowl of mixed tot bibimbap](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-21-owj4p-900.webp)

If you can't eat tot, it can be swapped for a fresh vegetable bibimbap — good to know depending on your taste.

## The live abalone porridge also uses abalone liver

The abalone porridge is very much on-brand for Bapeul Jitda too. Rather than just adding abalone meat, they use the liver as well, to bring out a rich, savory depth.

It's interesting that abalone doesn't just repeat across the set — it shows up prepared three different ways, as steamed abalone, gejang, and porridge.

## Why ordering both Signature Autumn and Winter together was a good call

We could have just ordered two of the same set between us, but personally I'm glad we each picked one — Signature Autumn and Signature Winter. Even though it's all Korean food at its core, the texture keeps changing throughout the set: crispy fried eggplant, tender cold pork, springy abalone, popping barley, chewy kkosiraegi, and warm hot pot.

So there was much less of that 'oh, another similar side dish' feeling all the way through the meal. If you want to try both signature sets in one sitting, an autumn + winter combo like ours is a solid choice!!

## What made Bapeul Jitda different from a typical hanjeongsik

In short, this was a set meal that put more effort into how each dish combines than into the sheer number of side dishes. Gejang barley rice with the abalone, garlic sauce and chives with the cold pork, yuxiang sauce with the eggplant, gopchang gim with the kkosiraegi, and blended oil plus paprika gochujang with the tot.

The ingredients are familiar, but the way they're eaten has been reworked each time. That's why 'modern fusion Korean food' fits better here than 'traditional hanjeongsik.'

## The owner's story behind the food was memorable too

According to the brand story posted in the restaurant, the owner wasn't originally a professional chef. They started cooking healthy meals for their long-ill mother, and after studying food, health, and the environment along the way, more than 10 years have passed since then.

![Bapeul Jitda's brand story as displayed in the restaurant](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-22-9yiqj-900.webp)

Maybe that's why Bapeul Jitda's direction leans less toward flashy, expensive food and more toward a set meal you can enjoy without pressure, one that leaves behind a good memory of time spent with someone.

On August 1, 2026, it was also featured on SBS Biz's 'Oh Jeong-yeon's Oh! Good Day,' in the 'Gukju's Ladle' segment.

## If you're looking for a Gyeongsan restaurant to eat with your parents

Bapeul Jitda felt better suited to slowly working through several dishes course by course than to a quick, one-main-dish kind of meal.

![Overview of a Bapeul Jitda set meal meant to be enjoyed slowly](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-23-zucon-900.webp)

In particular, our Signature Autumn and Signature Winter sets moved through abalone, cold pork, fried eggplant, hot pot, and bibimbap — dishes with very different flavors and textures — which made enjoying the set itself part of the fun.

Above all, the way the abalone-liver gejang and barley rice connect with the steamed abalone is a Bapeul Jitda signature you won't easily find elsewhere!!

If you're looking for a Gyeongsan restaurant for a family gathering, a meal with your parents, or a day that calls for a bit more of a considered meal, it's worth trying the Signature Autumn and Signature Winter sets side by side at Bapeul Jitda Gyeongsan Main Branch!!

![Final table spread of Bapeul Jitda Gyeongsan Main Branch's signature set](https://img.superchart.com/images/gyeongsan-korean-course-autumn-winter-set/gyeongsan-korean-course-autumn-winter-set-24-d31ak-1200.webp)

## Where it is

- Bapeul Jitda Gyeongsan Main Branch (밥을짓다 경산본점)
- 734 Samseonghyeon-ro, 1F, Gyeongsan-si, Gyeongbuk, South Korea
- 경상북도 경산시 삼성현로 734 1층 밥을짓다 경산본점
- 35.7993945, 128.7776577
- Google Maps: https://www.google.com/maps/search/%EB%B0%A5%EC%9D%84%EC%A7%93%EB%8B%A4%20%EA%B2%BD%EC%82%B0%EB%B3%B8%EC%A0%90/@35.7993945,128.7776577,17z

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