Korean restaurant in Yeonje, Busan: noodle and bossam sets at Sinseon Myeonga

On a rainy Friday, I went to Sinseon Myeonga (신선면가) in Yeonsan-dong with my husband because I was craving a warm bowl of kalguksu (knife-cut noodle soup). We parked behind the restaurant and had kalguksu and bibimbap with small bossam (boiled pork slices) on the side.

Where is Sinseon Myeonga, and how does parking work?

Sinseon Myeonga is on the first floor at 26 Jungang-daero 1150beon-gil in Yeonje-gu, Busan. It is an eight-minute walk from Exit 16 of Yeonsan Station, behind the Yeonsan-dong SK View apartment complex and the Kyobo Life Insurance building.

There is a shared parking lot behind the restaurant for nearby businesses. During my visit, I called the restaurant from in front of the barrier, and the owner opened it. I could park right behind the restaurant, which made it easy to go in.

The neat sign caught my eye, and there was a banner at the entrance listing the menu and prices. I could look over the menu before going in.

The hours stated in the original post were daily from 09:30 to 22:30, with last orders at 21:30. The listed break time was 15:00 to 16:00.

What are the seating and family dining facilities like?

The restaurant was fairly spacious, with tables for two and four. The open kitchen was visible and looked clean, and the overall space felt tidy. High chairs were also available.

How much are the kalguksu and bossam sets?

At the time of my visit, anchovy kalguksu was ₩7,000, or ₩11,900 as a set with small bossam. The kalguksu and sujebi (hand-torn dough soup) were reasonably priced, and I liked being able to have a little bossam alongside them.

• Noodle dishes: anchovy kalguksu ₩7,000; bibim kalguksu ₩8,000; sujebi ₩7,500; perilla oil kalguksu ₩8,500; cold kalguksu ₩8,000; soybean noodle soup ₩8,500
• Bossam sets: kalguksu + small bossam ₩11,900; sujebi + small bossam ₩12,400
• Rice and pork cutlet dishes: Korean-style pork cutlet ₩10,000; octopus bibimbap ₩10,000; bulgogi bibimbap and tuna bibimbap ₩9,500 each
• Bossam platter: small ₩23,000; medium ₩35,000; large ₩47,000
• All dishes could be ordered in a double portion, and a small bossam set could be added for ₩4,900.

The restaurant stated that it uses Suhyangmi rice and Icheon rice. Since I tend to care about the quality of rice when eating Korean food, that caught my attention.

I was looking forward to the kalguksu because the restaurant said it makes fresh noodles by hand every day.

We ordered anchovy kalguksu with small bossam for ₩11,900, octopus bibimbap with small bossam for ₩14,900, bibim kalguksu for ₩8,000, and cider for ₩2,000. Our total was ₩36,800.

How were the side dishes and anchovy kalguksu?

Sundae (Korean blood sausage) came as a side dish. I usually struggle with sundae if its casing is tough or the smell is strong, but I enjoyed this one because it was warm and chewy.

The kimchi was fresh, salad-style kimchi. It was lightly spicy and well seasoned, so it went well with the kalguksu. I could get more kimchi and pickled radish from the self-service bar.

The anchovy kalguksu had a deep, savory broth with balanced seasoning. I ate it without the dadagi (seasoned chili paste) at first, then added some halfway through; the broth became pleasantly spicy. I liked the thickness of the noodles, and both my husband and I enjoyed it.

How were the seasoning and rice portion in the octopus bibimbap?

It came with a generous topping of fried egg, bean sprouts, carrot, lettuce, seaweed, and chives over rice. The seasoned octopus sauce was served separately.

Even after mixing in all the sauce, it was not too salty. The octopus was plump and pleasantly chewy, and the ingredients tasted fresh. Still, with so many vegetables and so much sauce, I wished there had been a little more rice.

How was adding small bossam as a set?

Because we ordered both the kalguksu and octopus bibimbap as sets, we received two portions of small bossam.

The bossam slices were thick, with both lean meat and fat, which made them enjoyable to eat. They arrived warm and were tender without any unpleasant odor, so I was glad we ordered the sets.

How was bibim kalguksu different from soup kalguksu?

The bibim kalguksu had a familiar, straightforward flavor, and the seasoning suited my taste. Eating it alternately with the savory soup kalguksu made me keep reaching for it too.

What dessert was available after the meal, and why would I return?

Sikhye (sweet rice drink) and yakgwa (honey cookie) were prepared by the entrance as after-meal desserts. I took one sikhye with me.

When it is hard to choose between rice and noodles, I liked being able to order bibimbap, kalguksu, and bossam together. There was also pork cutlet, giving the menu more variety. Since it is open in the evening and has parking and high chairs, I would like to return with my parents next time.