Seomyeon Korean BBQ with private rooms for team dinners: Anmin Busan

Where is Anmin Busan, and how do you book a table?

Anmin Busan is a whole raw pork charcoal grill restaurant at 109 Dongcheon-ro, Busanjin-gu, Busan. It's a 5-minute walk from Seomyeon Station Exit 8, right on the road next to Kanda Soba, so it's very easy to find. Hours are Mon–Thu 16:00–24:00 and Sat–Sun 12:00–24:00. It's a popular BBQ spot, so a reservation is essential.

Great vibe, friendly staff, thick-cut meat — everyone walked out satisfied. This is our review of Anmin, the Seomyeon meat restaurant where staff grill everything for you.

Anmin, a whole raw pork charcoal grill specialist, stands out with a pretty upscale exterior.

Catch Table booking and waiting seats at the entrance

There was a Catch Table kiosk at the entrance and waiting seats right next to it, so we could wait comfortably. A crowd of guests arrived at the same time as us, so there was a wait, as expected. But since we'd reserved ahead, we were seated right away.

Seating at Anmin Busan: two-person tables, group rooms and the interior

Anmin Busan is a Seomyeon team-dinner spot with everything from 2-person tables to group seating to separate rooms. We walked in at 6:30pm on a Monday — maybe because it was dinnertime — and I was so surprised that every single table was full. Guests spanned all ages, and with the rooms available it looked like the perfect Seomyeon group-dinner venue. And they even grill the meat for you.

On the way to our seats, the view was all meat — a huge meat-aging fridge packed full. Just glancing at it, the color of the meat looked incredible.

The 2-person tables looked perfect for a date. There's a level difference between the grill and the table, which almost gave it the feel of grilling meat at an omakase restaurant. Unlike the overall mood, red lighting was cast over the space, giving it a strange but distinctive character.

Further inside was a large separate room area. The room names were quite sentimental — 'Brilliant Day' / 'Balance and Coexistence.' With so many guests we couldn't get a proper look, but there seemed to be at least 2 rooms, already full of office workers on team dinners.

Since we'd reserved ahead, the table was already fully set when we arrived. The overall atmosphere was upscale and nice, so it felt like being treated well. We all said, almost in unison, 'the vibe here is so good, right?' haha.

The side dishes served at Anmin Busan

Side dishes were split across two trays. The basic portions were generous enough that we didn't need to ask for refills.

Going through them one by one: washed kimchi, ginger danmuji (pickled radish), and pickled garlic. Zone with nice crunchy texture.

Seasonal pickled gat kimchi (mustard leaf kimchi), onion, and 3 kinds of chili.

• Curry bean powder / pine flower salt / cumin
• Shiitake wasabi / hairtail jeotgal (fermented sauce) / fish sauce dip / cheese fondue sauce
• Seasonal pickles / green onion kimchi

Lightly seasoned cabbage salad. The look kind of reminded me of spicy squid salad. Usually it's served as green onion salad instead, but this crunchy, tangy version worked great with the meat — plus cabbage is good for you.

Barley doenjang (soybean paste) and lettuce wraps with spicy pepper and garlic.

A round grill plate that sits over the brazier, solid fuel to keep it warm until the end, and a mini brazier. The grilling equipment had already claimed 3 spots on the table.

Small plates, paper cups, soju glasses, beer glasses, tissues, a bottle opener — everything you'd need was already set up next to the table.

Anmin Busan menu: whole-pig sets, specialty cuts and rice dishes

From the whole-pig set to pork belly, pork neck, rare cuts, pork rind, grilled vegetables, beef tartare, stone-pot rice, and sulbap specialties. The meal options especially were impressive — everything from doenjang jjigae (soybean paste stew) to sundubu (soft tofu stew), ramen, bibim myeon (spicy noodles), and fried rice. The menu was really solid.

What we ordered at Anmin Busan

• Whole-pig set 700g ₩64,000 (pork belly + pork neck + rare cuts + herbal-marinated pork rind)
• Doenjang sulbap ₩9,000
• Creamy draft beer, one glass ₩4,900
• Jinro soju ₩5,000 × 3

The grilling service: staff cook the pork for you

The whole-pig set came out looking gorgeous — I liked that right away, and the thickness of the meat plus its extraordinary color caught the eye. Starting with the pork belly and pork neck we all know well.

Rolled-up pork belly and herbal-marinated pork rind that had already been pre-grilled once. Side garnishes included mushrooms, shishito peppers, bell peppers, and tomatoes.

From start to finish, a staff member grilled all the meat for us. Once the fire got going, they gave the plate time to heat up, then coated it thoroughly with pork fat.

The exhaust fan mounted right above was so powerful, you could feel its determination to suck up every bit of smoke in existence. The moment the staff member so much as touched the meat — whoosh — the smoke got sucked away instantly. Thanks to that, even with the meat being grilled right in front of us, there wasn't much smell and it stayed comfortable!

Flipped evenly front and back, then cut into uniform pieces. Hadn't tried it yet, but just looking at it, it clearly looked delicious. Having one person per table dedicated entirely to grilling gave a real sense of reassurance too.

Now about 80% done. The more I looked at it, the more I wanted to eat it right away.

We just sat back and watched, but the staff member's hands kept moving quickly. This is what you'd call 'meat-watching' meditation.

The nice touch of neatly arranging each cut into the mini brazier by type. You could really feel the care the staff member put into the plating, haha.

They even lit the solid fuel so we could eat everything warm, and since they grilled all the meat for us at once, all we had to do was focus on eating.

Eating the 64,000-won whole-pig set cut by cut

First they told us to dip it in pine flower salt, so we dove right in. Delicious.

While we were busy eating the meat, the pork rind was ready too.

Beautifully golden brown. I don't know much about pork rind, but my friends said it was delicious and wanted to order more — except they don't sell the rind separately, so we had to give up on that, sadly.

Topped with shiitake wasabi, the sharp wasabi kick spreads through your mouth right away. Eaten together with green onion kimchi, the savoriness goes up a level.

Dipped in cheese fondue, it turns nutty and rich.

After trying each one, the lettuce-wrap time began haha.

Finishing with doenjang sulbap, the 9,000-won soybean-paste rice

For our closing meal at Anmin Busan, we chose the doenjang sulbap (soybean paste rice pot), ₩9,000. We were also tempted by the sundubu jjigae, curious about the ramen, and torn on bibim myeon or maybe cheese fried rice. Decision paralysis got the better of us. But no matter what, doenjang is the truth after eating meat, so we went with the doenjang sulbap.

The seasoning wasn't too strong, so it's a flavor that pretty much anyone would like. Adding fresh chili made it a bit spicier and even more delicious.

Bean sprouts in doenjang jjigae? First time seeing that combination, but the crunchy texture worked really well. From meat to meal, we finished it all off feeling completely satisfied. Delicious meal again today.

The upscale atmosphere, friendly staff, and the full grilling service made for a perfect experience. Highly recommend it as a great Seomyeon BBQ spot for group gatherings.