Grilled pork restaurant in Suyeong, Busan: Donbegi Gwang-an Branch

While searching for grilled meat in Gwangalli, I visited Donbegi Gwang-an Branch (돈베기 광안점), where staff cook the meat for you. We ordered an assorted shoulder rack and ogyeopsal set, and the texture of the snowflake ogyeopsal was what I remembered most.

Where is Donbegi Gwang-an Branch, and is parking available?

The restaurant is at 34 Millakbondong-ro 11beon-gil, Suyeong-gu, Busan, near the Minrak-dong Administrative Welfare Center. At the time of my visit, parking at the Seohui Starhills Centum Primo Officetel across the street came with one hour of parking support. The hours listed in the original post are 12:00–23:30.

The building had two floors. Its gray-and-wood exterior, in the style of a Japanese-style house, caught my eye, and I looked over the outdoor menu board before going in.

What are the private rooms and dog-friendly policy like?

The interior was neatly finished in wood tones. The first floor had more seating than I expected, extending well into the dining room.

There was group seating and high chairs toward the back of the first floor, and I could see palm trees by the courtyard. The second floor consists entirely of private rooms, which I thought would suit family meals, work dinners, or gatherings.

I was told dogs could accompany diners. For a meal with a dog, they said to bring a leash or carrier.

What did the assorted set for two include, and how much was it?

The restaurant introduced itself as specializing in meat aged for 480 hours, and I could see its meat-aging refrigerator inside. We ordered through the kiosk at each table; there were sets for two or three people as well as a pork omakase menu.

The two of us ordered the couple’s assorted set. This 600g set included 400g of shoulder rack and 200g of ogyeopsal (five-layer pork belly) and cost ₩55,000. Corkage was available, and wine was also stocked separately.

The basic side dishes were served neatly. We could get extra vegetables and basic sides from the self-service bar, while refills of myeongran (seasoned pollock roe) and baek kimchi (white kimchi) were available by asking staff.

How were the staff-cooked snowflake ogyeopsal and shoulder rack?

The ordered meat was first pre-grilled over charcoal before it was brought to us.

The meat that arrived was thick-cut. Even after it went onto the grill, staff cooked it through, so we could simply wait without needing to handle the tongs ourselves.

The snowflake ogyeopsal, which cooked first, had fine score marks. It was crisp outside and tender within, while the skin became pleasantly chewy as I chewed. It suited my taste so well that I thought I would order only the snowflake ogyeopsal next time.

Following the staff member’s advice, I had the first piece with just a light dip in salt. Next, I paired it with myeongran and wrapped it in baek kimchi; the salty roe and crunchy kimchi cut through the richness of the meat.

The shoulder rack had a large bone attached, and the meat near the bone was chewy and juicy. It was similar to regular pork neck, but the lean meat felt lighter.

I also ate it as a wrap topped generously with myeongran. The pickled chili peppers served among the basic side dishes also went well with the meat.

How was the cold kimchi kalguksu after the meat?

Although I was full, we ordered cold kimchi kalguksu (knife-cut noodle soup) to finish. It cost ₩7,000. Springy kalguksu noodles sat in a chilled, spicy broth with ice, and it refreshed my palate after the meat.

The broth was both tangy and sweet, making it well suited to a summer meal. From the crisp, chewy texture of the snowflake ogyeopsal to finishing with cold kimchi kalguksu, I was satisfied with the meal.