Pork omakase restaurant in Suyeong, Busan: Donbegi

While on a date in Gwangalli on a rainy day, I wanted grilled pork, so we stopped by Donbegi Gwang-an Branch (돈베기 광안점). We ordered the ₩80,000 800 pork omakase on the first floor, followed by cold kimchi kalguksu (knife-cut noodles) for dessert.

Where is it, and are there seats for groups?

The restaurant is at 34 Millakbondong-ro 11beon-gil, Suyeong-gu, Busan. The original post listed its hours as daily from 12:00 to 23:30.

I used the first floor. The second floor had private rooms, so it seemed like it could work well for family gatherings or work dinners.

It was listed as a restaurant where pets are allowed.

The interior was neat. Since the meat was par-grilled before being served, I did not notice much meat smell while I was there. There was also group seating, which looked suitable for dining with several people.

How much was the pork omakase and set menu?

We ordered the 800 pork omakase for ₩80,000. The main menu items and prices listed in the original post at the time of my visit were as follows.

• 600 pork omakase: ₩60,000
• 800 pork omakase: ₩80,000
• Shoulder rack wine set for two: ₩47,000
• French rack wine set for two: ₩49,500
• 600 assorted set: 400g shoulder rack + 200g French rack, or 400g shoulder rack + 200g pork neck, ₩55,000 each
• 600 assorted set: 400g French rack + 200g pork neck, or 400g French rack + 200g five-layer pork belly, ₩57,500 each
• 800 assorted set: 400g shoulder rack + 200g five-layer pork belly + 200g pork neck, ₩74,000
• 800 assorted set: 400g French rack + 200g five-layer pork belly + 200g pork neck, ₩76,500

The wine cellar had several types of wine.

At the time of my visit, there was also a Naver receipt review event. It offered one item free: cold kalguksu, cold kimchi kalguksu, ttukbaegi kalguksu (knife-cut noodles in an earthenware pot), myeongnangbap (pollock roe rice), or beoljip dwaeji kkeopdegi (honeycomb-pattern pork skin).

What were the side dishes and grilling method like?

The utensils were individually wrapped, which felt hygienic. A variety of basic side dishes came out, and I especially liked the myeongnan (seasoned pollock roe).

There was a separate area for par-grilling. The meat arrived partially grilled, and we finished cooking it at the table.

The 800 pork omakase we ordered included gabrisal (pork neck end), almoksal (pork neck), salchisal (pork shoulder blade), and daenamusal (a pork cut).

A staff member grilled the daenamusal for us, and we did the grilling after that.

They placed the cooked meat separately so it would not burn.

What were the flavors and textures of each cut like?

It was my first time trying daenamusal. It was juicy, and dipped in salt, it was tender and mild, which suited my taste well.

Next, we grilled the almoksal. The pieces were thick.

The aged almoksal had a deep flavor and was chewy yet tender.

I also liked pairing the meat with myeongnan and baek-kimchi (white kimchi).

We finished grilling the gabrisal as well. It had a rich, fatty flavor, which suited my preference for fattier cuts.

Which dessert stood out after the pork?

The Geumsadong cold kimchi kalguksu I had for dessert stood out in particular. Its tangy flavor went well after the meat, and it was satisfying even among the cold kalguksu I have tried. It is a dish I would want to order again with the meat on another visit.