Grilled pork omakase in Suyeong, Busan: Donbegi Gwang-an Branch

I visited Donbegi Gwang-an Branch (돈베기 광안점) because I wanted to eat meat in Gwangalli without the burden of grilling it myself. The staff grilled the aged pork from beginning to end, making it easy to talk while we ate. That day, I ordered the pork omakase because I wanted to compare several cuts.

Where is Donbegi Gwang-an Branch, and how does parking work?

Donbegi Gwang-an Branch is at 34 Millakbon-dong-ro 11beon-gil, Suyeong-gu, Busan. According to the original post, it is open daily from noon to 11:30 p.m., with last orders at 11 p.m.

The restaurant is in Millak-dong and uses both the first and second floors. It also seemed worth considering when looking for a place to gather.

For parking, use the Seohui Starhills Centum Primo underground parking lot directly opposite the entrance. You can enter through the barrier in front, and the two hours of free parking support eased the concern about parking.

What is the atmosphere like for a gathering or date?

There are private rooms, so it looked suitable for company dinners or club gatherings. I could also picture it for a family meal or date, and it was introduced as a restaurant where dogs are allowed.

My first impression upon entering was that it had an atmosphere suited to enjoying aged pork at an unhurried pace. Wine to pair with the meat was also available.

Instead of wine, we started with Hallasan and Terra Light. It was a comfortable setting for a meal with meat and drinks.

What side dishes come with the pork?

The banchan (side dishes) included pa-jeori (seasoned scallion salad), myeongran (seasoned pollock roe), white kimchi, and jangajji (pickled vegetables). It was a selection that paired well with the aged pork.

There were ssam vegetables at the self-service bar, so I could take more if needed. I especially liked the pa-jeori, and while eating the different cuts, I most often put it on a piece of pork.

Which cuts are in the pork omakase, and who grills them?

The pork omakase we ordered was a 600 g set for two to three people. It let us try four cuts at once: salchisal, almoksim, mokgabrisa l, and daenamusal. Rather than continuing to eat one familiar cut, it was fun to compare their textures and flavors.

The restaurant stated that it ages its pork for 480 hours. When I ate it, the tender texture stayed with me, and I also liked the aroma that rose as it cooked over charcoal.

They first grilled the almoksim and salchisal. The thinner cut was salchisal and the thicker one was almoksim, so I compared them as I ate. Since the staff handled the grilling, I could focus on the meal without worrying about timing.

The meat felt tender rather than dry. After we ate the salchisal, the staff grilled the remaining cuts one by one.

The first salchisal was good too, but the other cuts that followed suited my taste a little better. I ate them with a little myeongran, white kimchi, jangajji, or pa-jeori.

The same pork tasted different depending on the side dish, so it did not become tiresome through the end. It was a good set for a day when I wanted to try several pork cuts, and not having to grill made it easier to talk with the person I was with.

How was the Geumsadong cold kimchi kalguksu after the pork?

After eating a fair amount of pork, I ordered the signature side, Geumsadong naeng kimchi kalguksu (cold kimchi knife-cut noodle soup). At first, I wondered whether the kalguksu noodles and cold broth would feel disconnected.

Once I tried it, the noodles were chewy and the cool, sweet-and-sour kimchi broth went well with them. My mouth felt a little heavy after the meat, and the cool broth worked well as a finish.

While eating the cold kalguksu, we ordered another bottle of soju. It was convenient to continue with side dishes and drinks without moving elsewhere. What I remember most from that day was the pork with pa-jeori and the cold kimchi kalguksu at the end.