Suyeong, Busan pork barbecue: Donbegi Gwang-an Branch

After finishing a business trip in Busan and looking around Gwangalli, I went to Donbegi Gwang-an Branch for pork barbecue dinner. I visited after seeing that it offered pork aged for 480 hours.

Where is the restaurant, and is it suitable for gatherings?

Donbegi Gwang-an Branch is in Millak-dong. It occupies an entire two-story building, so it stood out and was easy to find even on my first visit. The interior was spacious and tidy, with room between the tables. I thought it would work well for a family meal, a date, or a company dinner.

On the first floor, I could also see staff par-grilling meat. They grilled it once first, then finished it again at the table.

The second floor had a more private atmosphere and included a separate private room. It looked suitable for family gatherings or group company dinners. Having a restroom on each floor was also convenient, since there was no need to move to another floor.

What meat and side dishes did I order?

The menu included ogyeopsal (five-layer pork belly), pork neck, shoulder rack, and French rack, along with options combining several cuts and set menus. Considering the portions and selection, the prices felt reasonable.

There was also a menu for enjoying house wine with meat. Corkage was listed as available, so I thought wine lovers might want to pair it with the aged pork.

We ordered 480-hour-aged ogyeopsal, pork skin, and steamed egg. The restaurant says it ages pork for 480 hours using its own method, so as someone who usually enjoys aged meat, I was especially looking forward to the ogyeopsal.

How are the side dishes and sauces?

The side dishes arrived first. There was a wide range of sides and vegetables to eat with the meat, along with salt, wasabi, myeongnan (seasoned pollock roe), and other accompaniments, making it easy to vary the combinations.

I could take more side dishes and vegetables from the self-service bar as needed. It was easy to add more of the accompaniments I liked.

How was the staff-grilled aged ogyeopsal?

The thick ogyeopsal arrived par-grilled with mushrooms and vegetables. The staff grilled it directly at the table too, so we only had to wait and eat. While grilling, they also explained which sauces would go well with it.

For the first piece, I dipped it lightly in salt so I could taste the meat itself. The thick ogyeopsal still had its juices, and it became more savory the more I chewed.

The lean meat was tender and the fat was chewy, which made for a pleasing texture together. Although it was thick, it was not tough, so it was easy to eat.

Next, I added wasabi and myeongnan as the staff suggested. The wasabi added a sharp kick, while the salty umami of the myeongnan paired well with the ogyeopsal.

Changing the accompaniments let me enjoy the same ogyeopsal in slightly different ways.

I do not usually eat vegetables often, but I kept reaching for the vegetables the staff grilled.

The mushrooms in particular tasted meaty, so I kept eating them between bites of ogyeopsal.

Were the steamed egg and pork skin good additions?

I ate the steamed egg while it was warm. It was soft and moist, making it nice to spoon up between bites of meat.

The pork skin we ate last was also grilled directly by the staff. Its chewy texture went well with the nutty, sweet soybean powder. Even though I was already full, I kept reaching for it.

After finishing the meat, I thought it would be nice to stay at the table and continue the meal a little longer with pork skin and a drink.

What stood out most from this meal was the tender yet chewy ogyeopsal and the ease of having the staff grill it. I was also satisfied with the roomy space, and next time I am in Busan, I would like to try other aged cuts I did not have this time.