Korean restaurant near Gunja Station for mandu-gomtang: Sosa Myeonok

A Blue Ribbon-listed bossam and naengmyeon spot run by a certified Korean-food master. One of the most famous and delicious Korean restaurants you'll find in Gwangjin. I stop by for lunch fairly often, and today I went all out — bossam, naengmyeon, and mandu-gomtang! Genuinely delicious.

Where is Sosa Myeonok, and what about hours and parking?

Sosa Myeonok is 323m from Gunja Station Exit 6, on the main road between it and Children's Grand Park Station Exit 1. It's open daily from 10:50 to 21:00, and parking is possible — or not (more on that below).

Sosa Myeonok serves proper, seriously delicious Korean food — bossam, Hamhung-style naengmyeon, mandu-gomtang, and even galbitang. It's a standout in Gwangjin, and it recently got a remodel, so the exterior now looks sleek and impressive.

Run by a certified Korean-food master and selected for the Blue Ribbon Survey two years running — Sosa Myeonok is genuinely famous and genuinely good.

You used to be able to park right in front of the store, which made visits easy, but recently a notice like the one above went up. T_T It's a bit of a walk, but I'd recommend the Children's Grand Park public parking lot instead.

Sosa Myeonok's menu and the feel of the remodelled dining room

The menu at Sosa Myeonok includes Daega Bossam, Kodari Naengmyeon, plain water naengmyeon, perilla-oil Hamhung noodles, galbitang, mandu-gomtang, handmade mandu, and yukjeon (beef pancake). Bossam plus naengmyeon — a combo that can't miss! But this isn't just any bossam and naengmyeon.

The wall is covered in honors — a master craftsman's medal, a Proud Cook of Korea grand prize (bossam and Hamhung naengmyeon categories) — genuinely impressive. And it's still a steady stop for well-known celebrities.

The interior is also very upscale and polished. High ceilings give it an airy feel, full of modernized traditional touches,

There's a large table in the center that can double as group seating, but it's also arranged nicely enough that you could split it and sit together.

There are also solo-dining seats set up across from the self-service corner.

There's a sign telling the story of how Sosa Myeonok became what it is today — the philosophy behind its master-craftsman status, its Blue Ribbon selection, and its rise to local-favorite fame.

No naengmyeon spot is complete without a good broth, and the one served here as standard is spicy, deep, and delicious. It's the flavor that makes me want to come back. The basic side dishes were set out too.

Daega Bossam (small) ₩36,000 / Kodari Naengmyeon ₩12,000 / Mandu-gomtang ₩12,000

Daega Bossam (small), 36,000 won: how best to eat it

The signature dish you have to try at Sosa Myeonok: Daega Bossam, made by a certified Korean-food master. The small size is ₩36,000.

Tender, perfectly boiled pork slices are stacked layer upon layer, generously,

and served beautifully over perilla leaves with bossam kimchi, bossam radish kimchi, and even kodari (semi-dried pollack). Coming from a master-craftsman kitchen, expectations were high — and it lived up to the reputation! Truly outstanding bossam.

For the first bite, just try the pork plain — you'll get the full softness and savory flavor of the meat itself!

Wrap a few slices of pork in napa cabbage with some bossam kimchi, kodari, garlic and chili — that combination is seriously delicious! No off-flavors in the meat at all, just clean, tender, and pleasantly oily bossam. I thought to myself, this really is a master's bossam.

Kodari Naengmyeon, 12,000 won: how the squid-ink noodles taste

Sosa Myeonok's other signature is the naengmyeon, and we ordered the Kodari Naengmyeon for ₩12,000. This is genuinely one of the best naengmyeon dishes you'll find these days — a rare gem.

A proper naengmyeon topped with kodari, seasoning sauce, egg, and radish. The noodles are made from dough mixed with squid ink, giving them a faint black tint.

The last time I visited and tried this naengmyeon, I was genuinely blown away! If you're looking for truly great naengmyeon, Sosa Myeonok is the place.

The handmade sauce and noodles pair beautifully, and the noodles are so thin, with a texture that's... incredible. This kind of naengmyeon is hard to find these days.

The kodari is generously portioned too, and it's great eaten alongside the bossam.

Daega Mandu-gomtang, 12,000 won: enough for a full lunch

And for a hearty meal, I'd recommend the Daega Mandu-gomtang for lunch — ₩12,000. This place is worth visiting for this bowl alone. It's made with Korean beef bone broth, shredded meat, and giant handmade mandu (dumplings).

A naengmyeon-and-bossam spot like this was never going to serve bad mandu, but it's genuinely delicious haha. The garnish of jujube and shredded meat is clearly made with care too,

You can really taste that these mandu are hand-shaped one by one. The broth has a slight peppery kick that keeps you coming back for more spoonfuls — an addictive broth!

Glossy, perfectly cooked suhyangmi rice paired with the mandu-gomtang is nothing short of perfect. And the price is very reasonable too.

Is Sosa Myeonok worth a lunch stop near Gunja Station?

Sosa Myeonok, the go-to spot near Gunja Station for bossam, naengmyeon, and mandu-gomtang, is run by a certified Korean-food master and holds a Blue Ribbon listing — a Korean restaurant on another level. Great menu to share with family, and a solid choice for a hearty lunch or dinner!