Meat restaurant in Suyeong, Busan for dining with a baby: Donbaegi

Is it well located for dining with a baby near Gwangalli?

While traveling in Busan, I was looking for a grilled meat restaurant with a baby chair and visited Donbaegi Gwangalli Branch (돈베기 광안점). It is a 12-minute walk from Gwangalli Beach, at 1F and 2F, 34 Millakbon-dong-ro 11beon-gil, Suyeong-gu, Busan.

I was told that using the Seohui Star Hills Centum Primo officetel parking lot in front of the restaurant came with one hour of parking support. The listed additional fee was ₩2,000 per 60 minutes, up to ₩20,000. The hours listed in the original post are 12:00–23:30.

Were the room and baby chair convenient?

There was a first-floor hall to the right of the entrance. It did not seem to have separate rooms, and there were about five four-person tables. There were several kinds of wine, and dogs were allowed.

The second floor, where we were shown upstairs, consisted of rooms. There were rooms for up to six people and group seating for 7–30 people. Even before 6 p.m., there were customers having company dinners, and the seats were nearly full.

There were three of us, including our baby, and it was comfortable to eat in a spacious room. They also prepared a baby chair.

What meat and side dishes did we order?

Along with samgyeopsal (pork belly) and moksal (pork neck), there were several cuts, including French rack, shoulder rack, salchisal, al moksim, mok gabrisal, and bamboo cut.

We ordered the 600 set, made up of 400 g of shoulder rack and 200 g of ogyeopsal (five-layer pork belly).

The restaurant explained that it carefully selects domestic female pork slaughtered that day and cross-ages it four times over 20 days.

The basic side dishes included kelp, shredded chili, aged kimchi, salted pollock roe, salt, wasabi, ssamjang (seasoned soybean paste), soybean sprout soup, and shredded scallions. They went well with the meat, and the soybean sprout soup in particular had a refreshing broth that paired well with alcohol.

We also ordered gyeran-jjim (steamed egg) for our baby. It was a puffed-up steamed egg shaped by covering a round bowl over an earthenware pot. It was soft and well seasoned, so our baby ate it well.

Does the staff grill the meat?

The meat took so long to arrive that I wondered whether our order had been missed. It turned out that the set meat was prepared after being par-cooked. I understood that there was a par-cooking process, but the long wait was disappointing.

A staff member grilled the par-cooked meat all the way through at our table. It was convenient to eat without grilling it ourselves.

Which did we prefer, shoulder rack or five-layer pork?

They grilled the shoulder rack first. It tasted different from the pork belly or pork neck I usually eat, and although it was thick, it was not tough and was juicy.

The ogyeopsal they grilled next was thick as well. My husband and I liked the shoulder rack more than the ogyeopsal.

How were the added galmaegisal and final meal?

After the two of us ate the 600 g set, we were curious about other cuts and added two servings of aged marinated galmaegisal (pork skirt meat). The galmaegisal was not served par-cooked, and the staff did not grill it, so we had to cook it ourselves.

It looked similar to pork ribs, but the taste was different. The marinade was sweet and tangy, and we enjoyed it.

For the last dish, we ordered doenjang-jjigae (soybean paste stew). We were told that, for about ₩1,500 more than the base price, it could be served as doenjang mari bap (rice mixed into soybean paste stew) from the start. The doenjang mari bap was a good way to finish the meal with our remaining soju.