Pheasant restaurant in Chungju: Suanbo Daejanggun's 12-course meal

Wanting to try local food during my Chungju trip, I visited Suanbo Daejanggun (수안보대장군). It is a pheasant restaurant with its own farm right next door, and this was my second visit. As on my previous visit, I ordered the Daewang Surasang course, which includes raw pheasant.

Where is Suanbo Daejanggun, and is parking available?

The address is 105 Mireuksonggye-ro, Suanbo-myeon, Chungju, South Korea. According to the original post, it is about 1 km, or a 15-minute walk, from Suanbo Oncheon Station, and the Suanbo hot springs are nearby. There is space for about 20 cars in front of the building and along the road opposite.

It is in a quiet spot at the foot of Woraksan, a little outside Suanbo Village. It is close to Local Road 508, and the restaurant's own pheasant farm is right beside it.

There is also a separate shop on the left where you can buy items such as pheasant mandu (dumplings).

The original post lists hours as 11:00–20:00, with a break time from 15:00–17:00. It is regularly closed every Wednesday, and Naver reservation information is provided.

Is there space for family gatherings or group meals?

The original post introduces it as the home of a holder of pheasant-cooking skills with 41 years of tradition. Several commendations and certificates were displayed inside.

The solid-wood tables were comfortable, and although it is an older restaurant, the interior was tidy. There are rooms on both sides of the main hall, arranged so they can also be used as large rooms. An inner room accommodates about 8–10 people, which I felt would suit a family meal or birthday gathering after a hot-spring trip.

What is the Daewang Surasang price, and how does it differ from Jeongchan Surasang?

There are two courses: Daewang Surasang and Jeongchan Surasang. There is also a children's set meal and à la carte dishes that can be ordered separately.

The Daewang Surasang I ordered is listed in the original post at ₩69,000, though it does not state how many people that price covers. It has 12 dishes across appetizers, main dishes, and a meal tray, while Jeongchan Surasang has 9 dishes. Pheasant-ginseng restorative porridge, steamed Wando abalone, and parboiled octopus are included only with Daewang Surasang.

How were the dongchimi, restorative porridge, and pheasant saengchae at the start of the course?

The first dish was dongchimi (radish water kimchi) made with pheasant broth. It was well fermented, with a subtle savory flavor and a clean finish, and was refreshing alongside the meal. Shredded seasoned radish and a cabbage-cucumber salad were also served as basics.

Jangsu pheasant-ginseng restorative porridge is made by simmering porridge with ginseng, mung beans, and pine nuts. It was light rather than greasy and warming, making it a good dish before the main meal.

The five-color pheasant saengchae (fresh mixed vegetables) presents 12 kinds of fresh vegetables in five colors. It includes uncooked pheasant tenderloin.

The tenderloin was soft and moist, while the vegetables were crisp. The bright mustard sauce paired well with both.

What do the main dishes served with raw pheasant taste like?

The main dishes included steamed Wando abalone and parboiled octopus. The abalone, described as having been cooked at a low temperature for two hours, was chewy and springy with a subtle sweetness. The parboiled octopus was bouncy and became nuttier as I chewed it.

Next came saenghoe (raw sliced meat) made with pheasant breast. The original post says I was told to eat it within 10 minutes of serving because its freshness and texture change over time.

The raw pheasant was tender and mild. With a little wasabi and soy sauce, it reminded me of tuna; with sesame oil sauce, the flavor of the raw pheasant came through more strongly.

Did pheasant cooked in the hot pot have a different texture?

The sinseollo jeongol (royal-style hot pot) contained various vegetables and mushrooms. For anyone who finds raw meat difficult to eat, the course also allows the pheasant to be cooked shabu-shabu style in the broth.

The pheasant broth was refreshing and clean, and I drank almost all of it. I added one or two pieces of pheasant; once cooked, it became chewier, giving it a different texture from the raw version.

The pheasant mandu are said to use only pheasant, without mixing in pork or chicken. Steamed and then pan-fried, they were crisp outside and moist inside.

What finishes the meal?

The meal tray included Chungju pheasant wild-greens jeon (savory pancake). Made with 참나물, 취나물, and wild minari, it was fragrant. The chewy, nutty texture of finely chopped pheasant also worked well with it. The basic side dishes were birem namul (amaranth greens), eggplant, julienned potato, and kimchi.

The royal pheasant japchae (stir-fried glass noodles) also contained pheasant. I could again taste the chewy texture of cooked pheasant in this dish.

The final dish was three-color sujebi (hand-torn dough soup) made with dough containing chestnuts, broccoli, and kabocha squash. I had nearly finished the hot-pot broth, but the kitchen cooked the sujebi and added it for us.

Spoonful by spoonful with the broth, I enjoyed the depth of the pheasant broth once more. What stayed with me was how the same ingredient took on different textures in each dish, from raw pheasant and saengchae to hot pot, mandu, and sujebi.

Are there souvenirs to buy after the meal?

They sell pheasant yeot (Korean grain syrup candy), mandu, broth, and more. The pheasant yeot is made with kabocha squash and pheasant; individually wrapped, I thought it would be a good choice for a travel souvenir or snack.