Suyeong Korean restaurant for sea bream pot rice: Solsot Gwangalli

This weekend, I took my mom, who absolutely loves pot rice, out for some fresh air at Gwangalli Beach in Busan.

I searched hard for a great Gwangalli lunch spot where we could have a filling meal that would suit my mom's tastes perfectly. That is how we ended up at Solsot Gwangalli (솔솥 광안리점), a Busan restaurant near Gwangalli Beach known for serving a neat, warm, full table spread. Since my mom is such a fan of all kinds of pot rice, we headed over full of anticipation.

Solsot Gwangalli basics and parking

The address is 78 Gwangnam-ro, 1F, Suyeong-gu, Busan. It is open daily from 11 a.m. to 9 p.m., with last orders at 8:30 p.m. There is no parking, so you will need to use a nearby paid lot.

At lunch or dinner peak times, you can register for the waitlist on the tablet by the entrance. We avoided the busiest part of weekend lunch and arrived around 2 p.m., so thankfully we were seated right away with no wait.

A calm interior in warm wood tones

As soon as I opened the door, the calm, atmospheric interior in warm wood tones caught my eye. The window seats had an open view outside, with soft sunlight coming in, and the mood was lovely. Simple framed art and traditional-style lights hung harmoniously along the walls, making it feel very relaxing.

The tables were nicely spaced, so it did not feel crowded. There was even a large fish tank deeper inside the dining room, which was fun to look at.

There were quite a few tables filled, from families dining together to couples enjoying a Gwangalli date. I could really feel the popularity of this well-known restaurant.

Solsot Gwangalli menu and our order

• Sea bream scallop pot rice ₩17,900 / double sea bream ₩8,000 / double scallop ₩4,500
• Steak pot rice ₩17,900 / double meat ₩8,500
• Freshwater eel pot rice ₩25,900 / double eel ₩17,000
• Abalone, salmon, boneless hairtail, and lobster shrimp pot rice ₩17,900 each
• Pork bracken, cockle, and cheese dakgalbi pot rice ₩14,900 each
• Yuringi ₩8,500; house-made fried shrimp ₩7,900; cheese tonkatsu ₩9,900
• Additional pot rice ₩2,500; Coke, Coke Zero, Sprite, and Fanta ₩2,500 each

Sea bream scallop and freshwater eel pot rice, chosen with Mom

After talking it over, Mom and I ordered the sea bream scallop pot rice (₩17,900), freshwater eel pot rice (₩25,900), and yuringi (₩8,500) on the side.

Crispy, tangy yuringi on the side

While we were chatting, the yuringi came out first. Crisply fried chicken sat on fresh lettuce, generously topped with minced Cheongyang chili, scallions, and sesame seeds.

When I took a bite, the coating was wonderfully crisp while the meat inside was juicy, moist, and tender. The sweet-and-tangy sauce and spicy Cheongyang chili neatly cut through the fried richness. It was such a good match with the pot rice.

Sea bream scallop pot rice, fragrant with butter

Our dishes arrived one by one on neat individual trays. I opened the wooden lid of the sea bream scallop pot rice first, and the scent of butter and seafood immediately made my mouth water.

It was generously topped with a big piece of sea bream, plump pale scallops, scallions, sesame seeds, crispy bits, and a pat of butter. I gently broke up the tender sea bream with my spoon, then mixed the rice and toppings evenly. The fish came apart so softly, and the butter melted moistly through the grains, leaving them beautifully glossy.

A big spoonful brought together the clean flavor of sea bream and buttery savor perfectly. There was no fishiness at all, and the scallops were delightfully chewy—Mom loved it too.

Wrapping the rice in roasted seaweed with a little seasoned sauce added a crisp texture and made it absolutely delicious.

Glossy freshwater eel pot rice

Next came the freshwater eel pot rice, looking filling before I had even tasted it. The moment I lifted the lid, the rich, sweet-savory aroma of the house sauce brushed my nose so pleasantly.

I could not help admiring all the eel pieces packed across the pot. They had apparently been carefully grilled, steamed, and grilled once more, and their surface had an exceptional sheen.

The sweet and salty sauce had soaked deeply into the flesh, so it was delicious without becoming cloying. A thick piece of eel over rice with just a touch of wasabi filled each bite; its sharp flavor cut the richness perfectly.

The pieces were so thick and generously piled on that I could barely see the rice. One bite of eel simply melted in my mouth—it was wonderfully tender.

Savory sungnyung and nurungji with broth

Solsot's highlight is the savory sungnyung (scorched-rice soup) and nurungji (crispy scorched rice) at the end. We emptied both the sea bream scallop pot rice and the seasoned freshwater eel pot rice into bowls, then made nurungji in both pots.

We added two or three more spoonfuls of the crispy nurungji powder set on the table, poured in the hot broth from the small flask provided, and left the lids on.

By the time we were finishing our meal, we opened the lids to find the nurungji softened beautifully and full of toasted flavor. The sea bream scallop version was mild and deeply brothy, so soothing, while the eel version had a little sweet-salty seasoning seep into the soup for an unusual savory depth. It made for such a warm, satisfying finish.

Good for a meal with parents or a Gwangalli date?

Solsot, a great Gwangalli lunch spot and a neat Busan restaurant, was an excellent Korean restaurant with fresh, satisfying ingredients that people of all ages would enjoy. Mom said she had such a hearty, delicious meal, so I was so glad I brought her.

It is just as suitable for taking your parents out as it is for a date. Like us, try visiting around 2 p.m. after the weekend rush for a relaxed meal without waiting!

If you are looking for a neat and delicious pot-rice meal in Gwangalli, I definitely recommend visiting Solsot Gwangalli.