Korean restaurant, Yeonje, Busan: Sinseon Myeonga kalguksu

I went to Sinseon Myeonga (신선면가) near Yeonsan Station for an early lunch. I paired two bowls of anchovy kalguksu (knife-cut noodle soup) with a small bossam (boiled pork wraps), and the chewy noodles and tender pork made for a filling meal.

Where is Sinseon Myeonga, and is parking available?

The restaurant is at 26 Jungang-daero 1150beon-gil, 1F Unit 103, Yeonje-gu, Busan. It is near Yeonsan Station, and the dedicated parking lot behind the building made it convenient to visit by car.

The hours listed in the original post were 09:30–22:30, and takeout was also available.

Is the atmosphere good for lunch or a family meal?

When I visited early in the lunch period, the interior was neat and the wide spacing between tables was pleasant. It had an open-kitchen layout, and many nearby office workers came in as lunchtime began.

Besides kalguksu, the menu includes bossam, pork cutlet, and bibimbap, so I thought it would be suitable for choosing dishes for a family meal. They say they make kalguksu with fresh noodles that are kneaded and extruded daily, use a blend of Suhyangmi and Icheon rice for bibimbap, and make the sauces in-house.

What are the menu prices and side dishes like?

At the time of my visit, the anchovy kalguksu and tasting bossam set cost ₩11,900. Instead of that set, I ordered two bowls of anchovy kalguksu and a small bossam.

They say a tasting portion of sundae (Korean blood sausage) comes as a basic side with every order. The sundae was chewy yet tender, so I kept reaching for it. At the time of my visit, there was also a notice saying that six steamed dumplings were offered for participating in a receipt-review event.

Kimchi was served as a side dish too. It went well with the kalguksu.

How much food do you get with anchovy kalguksu and bossam?

The house-made anchovy kalguksu arrived first.

Even though I ordered the small bossam, the portion felt generous.

Tofu came alongside the bossam, which was good to add to ssam (wrapped bites).

Once both the kalguksu and bossam had arrived, it made for a generous lunch spread. The food was neatly presented overall, and the portions were ample.

How were the handmade kalguksu noodles and broth?

The anchovy kalguksu had a clean broth without an overpowering seasoned flavor, so it was easy to eat.

The handmade noodles were chewy. In my case, they did not feel heavy afterward.

The broth was clean while still having a deep flavor.

Adding kimchi to the noodles was a combination that worked well too.

What did I eat with the bossam?

The boiled pork was tender and soft. The portion was generous too, so I thought it would be good for several people to share.

I made ssam with the pork, dried shredded radish, tofu, and garlic that came with it. With both kalguksu and bossam, it was a satisfying meal.

Can you have dessert after the meal?

Before leaving, I had sikhye (sweet rice drink) from an icebox for dessert. Finishing the anchovy kalguksu and bossam with sikhye made me feel I had eaten a full meal.