Korean pub in Gwangjin, Seoul: black garlic gomtang at Dimideun Gunja

Two of us ate for ₩36,500 at a black garlic gomtang (beef bone soup) spot. The gomtang, simmered 12 hours with black garlic extract, is ₩13,000. Add just ₩6,000 more and you get a sample plate of boiled pork on the side. This is Dimideun, which opened last month near Exit 1 of Gunja Station. It's labeled as a Korean restaurant and bar, so I walked in thinking it'd be good for drinks — but I walked out having fallen for the gomtang first.

Where is Dimideun Gunja and what are its hours?

Dimideun Gunja is a 7-minute walk from Gunja Station Exit 1. Make sure to check the break time before you go — they close from 3pm to 5:30pm.

• ⏰ 11:30–22:00 (break 15:00–17:30)
• 📅 Closed every Sunday
• 🍂 Closed for Chuseok holiday Sep 25–27 (open as usual Sep 24)
• 🅿 Parking available

Inside Dimideun Gunja: group tables and window bar seats

The hall at Dimideun Gunja was bigger than I expected. The tables have generous spacing, and the brick-and-wood tone makes it easy to talk without feeling loud. They also take group bookings, so it looks like a solid choice for a work dinner too.

There's a long bar along the window. It looks like an easy spot to eat solo, so it seems like a good option for a quiet solo lunch too.

Dimideun Gunja menu and traditional liquor list

The menu at Dimideun Gunja centers on gomtang — beef, pork, and spicy versions, starting in the ten-thousand-won range. There's also boiled pork, hangover soup, and hot pot. There was one more item written by hand on the menu board: minari beef gomtang for ₩15,000. So we ordered two different gomtangs to compare.

The liquor list was more solid than I expected too. Hwayo 25%, Boksundoga Sonmakgeolli, Neurin Maeul Makgeolli, and Gimpo Yeju — a proper lineup of traditional liquors. Order the boiled pork and settle in with a bottle, and this place works well for an evening drink near Gunja Station.

Three side dishes: kkakdugi, minced seasoning and soy sauce

The side dishes are simple — kkakdugi (cubed radish kimchi), a minced seasoning, and a chili-soy dipping sauce. The soy sauce that comes with the boiled pork wasn't too salty, which I liked. But the real standout was the kkakdugi. It was still slightly underripe and crunchy, with a broth that wasn't sweet but clean — perfect eaten alongside the gomtang.

Once everything's laid out on the table, this is what it looks like. The earthenware bowls are big and heavy, so just holding one felt satisfying.

Rich Dimideun gomtang, 13,000 won: broth made with black garlic extract

They simmer Korean beef bones for over 12 hours, and the broth color was genuinely milky and rich. But the gomtang here is a bit unusual — it's made with black garlic extract. Maybe that's why, even as a bone broth, there's an extra layer of depth to the flavor. The garlic doesn't jump out; it sits inside the broth and supports it. If you're a gomtang fan, you'll notice it right away!

When you stir it, only a thin layer of fat rises, so it never feels heavy — I kept eating spoonful after spoonful. The meat wasn't skimpy either. Every spoonful caught a piece.

Is the 6,000 won sample boiled pork worth adding?

For just ₩6,000 more on top of the gomtang, you get a separate plate like this. It has brisket, shank, and pork belly mixed together, all with different textures — fun to pick through one piece at a time.

Put a piece of boiled pork on rice with a slice of kkakdugi on top, and that combo is basically cheating! Definitely add the ₩6,000 — highly recommend.

Minari beef gomtang, 15,000 won: the handwritten menu item

That handwritten item is this. As soon as it arrived, it was so full of green I wondered if it was even gomtang haha. This one you eat with your eyes first. They chop minari (water dropwort) finely and mix it whole into the broth, then top it with more fresh minari on top.

Here's what one spoonful looks like. The base is the same milky gomtang, but the minari aroma hits hard. I've never had minari come through this strong and deep before. Same restaurant's gomtang, but a completely different dish.

It's not just minari — there's plenty of beef tucked inside, so when you scoop up a piece wrapped in minari, the aroma has soaked right into it. The best way to eat it was mixing rice in and scooping it up with the minari together. I worried the aroma might be too strong, but it wasn't overwhelming at all. If you find rich broths too heavy, this version might actually suit you better.

Who will enjoy Dimideun Gunja?

Dimideun Gunja works well as a straightforward gomtang restaurant, and it also holds up perfectly as an evening spot for boiled pork with traditional liquor. There wasn't really a place like this near Gunja Station before, and it seems like it'll settle in well right from the start. With a black-garlic gomtang simmered 12 hours and a bowl of minari beef gomtang on the side, this is a place near Gunja Station that works for both a meal and a drink.

• Anyone setting up a dinner plan near Gunja Station
• Anyone looking for a spot to pair with a glass of traditional liquor
• Anyone who wants a rich broth without the greasiness
• Anyone who wants a quiet solo lunch