Korean restaurant in Gangdong: assorted boiled pork at Boseung Hoegwan

While looking for somewhere near Cheonho Station to have gukbap or boiled pork, I went to Boseung Hoegwan Cheonho Station Branch (보승회관 천호역점). I stopped by for a second round that day and ordered assorted boiled pork; after eating the meat, I even finished a bowl of rice.

What else is on the menu besides gukbap?

I went expecting a gukbap specialty restaurant, but there was a broad selection including samgyetang (ginseng chicken soup), naengmyeon, sundae (Korean blood sausage), and boiled pork. It seemed suitable both for a meal and for having a drink with boiled pork.

What are the seating and waiting areas like?

There was a designated waiting area, and the interior was generally tidy. I also liked that partitions between the tables kept conversations from neighboring seats from blending together as much.

What gukbap and side dishes are available?

The prices felt typical for a gukbap restaurant. There were osori gukbap, spicy jiok gukbap, and hangover ramen, as well as set meals with sundae or meat.

Samgyetang with hangjeong boiled pork or sundae, or naengmyeon with boiled pork, also looked like good combinations. I thought that on repeat visits, I could try different meal options.

Did the assorted boiled pork match the photo, and was it enough?

The assorted boiled pork I ordered that day looked different from the photo on the kiosk menu. It was closer to the photo posted on the wall. I felt it would be difficult to judge the portion or composition from the kiosk photo alone.

The meat I actually received was generous. To my eye, about half was hangjeongsal (pork neck), with the rest appearing to be head meat and offal. Personally, it felt like about three servings, and I thought it was good value.

The hangjeongsal was tender and soft to chew. Its characteristic rich aroma and savory flavor came through, making it a good match for drinks.

How was the soup served with the boiled pork?

I ordered assorted boiled pork, and a separate soup with dadaegi seasoning came with it. Having soup to eat alongside the boiled pork made the meal feel substantial that day.

The boiled pork itself arrived in a shallow porcelain bowl, with a little broth underneath and the meat placed on top. This kept the meat warm even as I picked at it slowly.

The broth beneath the boiled pork felt rich and slightly sticky. Taking a spoonful of it after a piece of meat worked well.

The rich flavor of the hangjeongsal felt even deeper with the broth. The head meat and offal had different textures, which made alternating between them enjoyable. The complimentary gukbap was also substantial enough that I felt it could fill one person on its own.

Why was the rice especially memorable?

The kimchi and kkakdugi were fine, but unexpectedly, what I remembered most that day was the rice. With solid side dishes and well-cooked rice, the meal was more satisfying.

The individual grains were distinct, giving it a pleasant texture, and they became easy to eat once they absorbed the broth. It may vary by time of day, but I liked the bowl of rice that day. I had not planned to eat rice on a second-round visit, but I ended up finishing the whole bowl.

It was a place that came to mind for a hearty late meal near Cheonho Station, or when I wanted boiled pork with drinks. The assorted boiled pork differed from the menu photo, but its generous portion, warm broth, and well-cooked rice were satisfying parts of the meal.