Busan galbitang restaurant, second visit with jungmyeon noodles: Gang

I wrote everything up together at the bottom of this post.

This was my second visit, and even during dinnertime people just kept coming in. As more regulars keep showing up, this place has become a precious spot for me too.

The basic galbitang with a rich broth

The menu lineup impressed me from my very first visit. I like galbitang and gukbap in general, so I ordered with high expectations, and the broth turned out even richer and cleaner than I imagined. From the first spoonful, I thought, "this broth is really something" — that deep a flavor.

The basic galbitang came with big chunks of rib, so it looked hearty right away. The meat wasn't tough at all, cooked soft enough that it fell off the bone easily. The broth wasn't too greasy or heavy, but you could really taste the deep flavor drawn from the meat. There was plenty of scallion on top too, adding a refreshing note when eaten with the broth.

Adding Jeju jungmyeon noodles, like rib noodle soup

I especially recommend adding the Jeju jungmyeon noodles here. The noodles are a bit thicker and chewier than regular somyeon, and they went really well with the rich galbitang broth. Soaking the noodles fully in the broth felt almost like eating galbi noodle soup. It has a different charm from just mixing in rice, and I think I'll add the jungmyeon noodles every time I come back.

The ribs were quite substantial too. Lifting them with chopsticks, the meat stayed thickly attached to the bone, and the meaty aroma was great with the first bite. Alternating between broth, noodles, and ribs kept the whole bowl interesting from start to finish.

What does the spicy eolkeun gukbap taste like?

The basic galbitang was great, but the eolkeun gukbap (spicy soup) was also a standout. The spicy broth looked quite fiery, but it wasn't just heat for heat's sake — it felt like a rich meat broth with a peppery kick added on top. It came loaded with bean sprouts, scallion, and meat, so there was fun in picking through the ingredients too. If you're after a hangover-cure dish or you generally like spicy broths, you'd probably go back and forth deciding between the basic galbitang and the eolkeun gukbap.

Self-serve side dish counter and the restaurant's atmosphere

One of my favorite parts, personally, was the self-serve side dish counter. When you're eating gukbap, there are times you want a bit more kimchi or kkakdugi, and it was nice not having to ask the staff each time — you could just help yourself to as much as you wanted. Not having to worry about how much you were taking was especially convenient.

The interior overall was clean, and the tables and tableware were well kept. It had that comfortable, familiar gukbap-restaurant vibe while still feeling well managed overall, so there was nothing uncomfortable about the meal.

Wrapping up the second visit

Overall, the generous ribs were nice, but what stuck with me most was really the broth. The basic galbitang was rich and clean, while the eolkeun gukbap was peppery yet savory — each had its own distinct charm. Adding the Jeju jungmyeon noodles on top made for a properly filling meal.

If you like galbitang, start with the basic menu, and if you like spicy flavors, the eolkeun gukbap is well worth trying too. With the self-serve sides letting you eat as much as you like, it was an overall satisfying meal.