Munjeong Japanese restaurant: mentaiko sea bream pot rice at Gome Mui

What is Gome Mui Songpa Munjeong?

Gome Mui Songpa Munjeong is a pot rice and tonkatsu Japanese restaurant in Munjeong Station's Tera Tower, where I stopped by while looking for lunch near Munjeong Station. The name apparently combines the Japanese words for rice and something else — the idea being that from a single grain of rice comes a flavor and quality that's one of a kind, which made me look forward to the menu. If you're hunting for a Munjeong Station Tera Tower restaurant, the location is convenient and it seems like a solid lunch pick.

What's the lunch vibe at Gome Mui like?

I visited during lunch hour and, sure enough, it was busy. Plenty of people were there to eat and the atmosphere was lively overall. I could see why so many people pick this Munjeong Station Tera Tower restaurant for lunch.

What did I order?

I ordered the tonkatsu + steak pot rice set and the spring herb wild sea bream pot rice at Gome Mui Songpa Munjeong. I picked two different styles so I could try both together — one was a hearty set with tonkatsu included, and the other was a pot rice with seasonal spring herbs and wild sea bream, which I was curious about. If you like rice-based dishes and are looking for a Munjeong Station Tera Tower restaurant, this menu lineup should be a welcome sight.

The receipt review event and barley-tea-like water

Gome Mui Songpa Munjeong offers a free drink for writing a receipt review, so after ordering I checked the event and decided to take part after eating. Being able to grab a drink after the meal made it a nice little bonus.

Once I sat down, water came out first, and it felt more like barley tea than plain still water. Trying a glass before the meal, I found it nutty and easy to drink. Since the food overall was a rice-and-side-dish kind of meal, this water suited it well. When having lunch at a Munjeong Station Tera Tower restaurant, I personally liked that they served something clean and mild rather than a sugary drink.

Was the tonkatsu still crispy during the busy lunch hour?

The tonkatsu (breaded pork cutlet) at Gome Mui Songpa Munjeong came out fried crisp on the outside even during the crowded lunch rush. The tonkatsu arrived first in the set, and with the first bite I noticed the crispy texture of the coating before anything else, which paired well with the meat inside. The tonkatsu itself wasn't greasy — it was nutty and savory, and I kept going back for more. Seeing it come out this crispy even during a busy order rush made it clear they pay attention to how the food is prepared.

How does the Gome Mui steak pot rice taste, and how do you eat it?

The steak pot rice (sotbap) at Gome Mui Songpa Munjeong was really good. Eating the steak on top of the rice together, the combination of meat and rice worked well, and I kept reaching for more with every spoonful. The pot rice had its own nutty rice flavor too, making it more filling than just eating steak alone. If you're looking for a hearty meal at a Munjeong Station Tera Tower restaurant, this menu is a solid choice.

The steak pot rice tastes better if you mix in the sauce properly. Rather than pouring it all in at once, I added it little by little to adjust the seasoning to my taste, and that method worked well for me. Mixing the steak and rice evenly lets the sauce soak into the rice and adds more savory depth.

Is the spring herb wild sea bream pot rice a generous portion?

The spring herb wild sea bream pot rice at Gome Mui Songpa Munjeong was more filling than I expected. I ordered it because I was craving sea bream, and the combination of spring herbs and wild sea bream gave it a seasonal feel. The sea bream was piled generously on top of the rice, so I thought the portion looked good right from the start. This is a dish I'd recommend to anyone who likes pot rice.

The sea bream was soft and went well with the rice. I'd ordered it because I was craving sea bream that day and had high hopes, so I was satisfied to find it more generous than expected. The spring herbs added a fragrant touch too, and they matched well with the mild sea bream. If you're looking for a slightly different rice dish at a Munjeong Station Tera Tower restaurant, this one's worth ordering.

Mix the sea bream pot rice thoroughly

Now for the real mixing. Stirring the sea bream, spring herbs, and rice evenly kept the ingredients from clumping and blended everything well throughout. Scraping down to the bottom of the pot and mixing thoroughly, then scooping up rice and sea bream together, tasted different from eating each element separately. To really enjoy pot rice, it helps to mix the ingredients thoroughly.

Scoop it out, then make nurungji

After mixing it enough, I scooped the rice into the separate bowl provided. Then I poured hot water over what remained in the pot to make nurungji (scorched rice tea).

What's it like to add mentaiko to the sea bream pot rice?

I mostly ate the sea bream pot rice at Gome Mui Songpa Munjeong with mentaiko (seasoned pollock roe) on the side. Adding a little sauce or mentaiko to the mild sea bream and rice changed the flavor again. It was nice being able to enjoy one dish in several different ways depending on how I ate it. I came here looking for a Munjeong Station Tera Tower restaurant, and with tonkatsu, steak pot rice, and spring herb wild sea bream pot rice all on the menu, I'd like to try other dishes next time.