Suyeong Korean barbecue with staff grilling: Donbegi Gwang-an

I returned to Donbegi Gwang-an Branch because I remembered enjoying the meat, having it grilled well by the staff, and finding the parking convenient. This time, the two of us again ordered a set and a meal dish.

Where is Donbegi Gwang-an Branch, and what about parking?

It is in Minrak-dong, inland from Gwangalli Beach. The address is 34 Millakbondong-ro 11beon-gil, Suyeong-gu, Busan, and the restaurant occupies the first and second floors. I found the two hours of parking support at the Seohui Starhills Centum Primo officetel parking lot directly in front of the restaurant convenient. The hours listed at the time of my visit were daily from noon to 11:30 p.m.

Its hanok-style exterior made me recognize it immediately as a place I had visited before. The name had changed, but the menu and interior seemed similar to before.

Are there private rooms and high chairs? Can pets come along?

The restaurant had a self-service bar and high chairs. The hexagonal tables and grills also caught my eye. Information at the restaurant said fully vaccinated pets could enter with their owners.

There are also private rooms on the second floor that can be used with a reservation. The room photos below were taken during a previous visit, not this one.

What did we order for two?

The menu included pork omakase by weight, set menus, and meal dishes. Pork belly, ogyeopsal (five-layer pork belly), and pork neck were described as aged for 480 hours, and wine was also sold. We ordered the 600 assorted set and Geumsadong cold kimchi kalguksu (knife-cut noodles).

The 600 assorted set let us choose French rack or shoulder rack, and pork neck or ogyeopsal. Of the meat we ate that day, I especially remember the juiciness of the ogyeopsal and the thick texture of the French rack.

What were the side dishes with the meat like?

What I liked as much as the meat were the sauces and side dishes. There were pollock roe garlic sauce, baek-kimchi (white kimchi), gungchae namul (pickled lettuce-stem salad), seasoned seaweed, and pickled chilies, plus a generous serving of scallion salad. It was nice to alternate the savory sauce with the tangy sides.

How were the staff-grilled meat and service?

Once the meat went onto the charcoal grill, the staff handled all of the cooking. It was convenient not to have to turn the meat myself or watch how done it was.

While the French rack cooked, the staff first grilled and served thinly sliced pieces. I ate them with pollock roe and ssamjang (seasoned soybean paste) on baek-kimchi. I appreciated that they made sure we had meat to try while we waited.

Partway through, the heat was too high and the French rack became slightly scorched. A staff member took it away and replaced it with new meat. There was a disappointing moment in the grilling process, but the immediate replacement made me feel that they cared about the condition of the meat.

In the meantime, we ate the ogyeopsal first. It went well with the grilled vegetables, and I could taste its juices and flavor when I chewed it.

They grilled the newly brought French rack as well. The replacement left us with two bone pieces, so we each held one and ate it.

The French rack had a satisfying thick bite and good juices. With the 600 assorted set, both of us ate until we were full.

How was the cold kimchi kalguksu after the meat?

For our meal, I chose the Geumsadong cold kimchi kalguksu that I had noticed before entering. At the time of my visit, there was a notice saying it would be provided free when writing a receipt review.

It was cool and refreshing. After fatty cuts such as the French rack and ogyeopsal, it cleared my palate and worked well as a finishing dish.

Would it work for a family meal or group gathering?

The staff kept an eye on the table, checking how the meat was cooking and whether we needed anything. With parking support, second-floor private rooms, and high chairs, it also came to mind as a place for a family meal or company dinner. Along with the flavor of the meat, this service is what I remembered from this visit and what made me want to return.