A Delicious Collaboration: Wangsimni Gul Bossam (Oyster and Pork Belly) at Oneul Bossam Kalguksu

24-1 Haengdang-ro 17-gil, Seongdong-gu, Seoul

reply 0 hit 381 date 25-11-14 20:00

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Not long ago, I heard that my favorite restaurant, Oneul Bossam Kalguksu, had launched a new menu item: Wangsimni Gul Bossam (Oyster and Pork Belly). My close friend and I rushed over to try it. It was a satisfying culinary experience with a fantastic collaboration of fresh oysters straight from Tongyeong and delicious bossam (boiled pork belly).

Bright future

Address: 1st floor, 24-1 Haengdang-ro 17-gil, Seongdong-gu, Seoul

Hours: Daily 11:30 - 22:00 (Break time on weekdays: 15:00 - 16:30)

Special moment

Oneul Bossam Kalguksu Wangsimni Main Branch is located a 5-minute walk from Wangsimni Station Exit 10. I first visited this place about six months ago after hearing good things, and it quickly became one of my favorite restaurants.

The restaurant is open from 11:30 AM to 10:00 PM daily, with a break time on weekdays from 3:00 PM to 4:30 PM. Keep this in mind when planning your visit.

Parking is available for up to two cars in front of the restaurant, but spaces are limited, so it's best to use a nearby public parking lot.

The interior has a modern and clean design, creating a comfortable atmosphere. It was also fun to look at the posters on the walls.

Among them, the phrase emphasizing "today" was the most impressive. I could sense the sincerity stemming from their philosophy of "boiling, simmering, and pickling today."

You can receive noodle refills or drinks by participating in a receipt review. You can easily write a review by pointing your phone camera at the QR code.

The menu is simple, focusing on pork belly. We didn't hesitate and ordered the new Wangsimni Gul Bossam from the staff.

A full table setting was prepared in less than 5 minutes. The short waiting time is another hidden strength of this restaurant.

The basic side dishes were simple: seasoned chives and kimchi. However, each one played a significant role in enhancing the main dish.

In particular, the kimchi, made daily with cabbage from Haenam's Hwangto fields, was amazing. It was a perfect complement to upgrade the taste of Wangsimni Gul Bossam.

When you order bossam, kalguksu (noodle soup) is served as a complimentary dish. A generous portion for two people is served in a pot.

The broth has a unique depth, thanks to the generous amounts of dried pollack and fresh clams. High-quality fresh noodles were used, maintaining a chewy texture without becoming soggy.

As expected, the portion was generous enough even after serving myself a large amount. It delivered the same impression as when I first visited.

Enjoying it with the premium kimchi I mentioned earlier was pure bliss. It's the best combination for both a side dish with drinks and a hangover cure.

The main dish, Tongyeong Oyster Bossam, was dazzling from the plating itself. I was glad I came to taste the Wangsimni Oyster Bossam.

Among the various types of kimchi for bossam arranged in a row, the visual of the oysters on the far right was the highlight. They seemed incredibly fresh, as they are delivered directly from Tongyeong every day.

The milky-white pork belly below was also satisfying. The use of the pork skirt meat made it lean and flavorful, which was exactly my style.

In addition, the pork belly, boiled several times a day, was served to customers fresh and moist without any unpleasant smell. I've been to many bossam restaurants, but this is personally the best.

The oysters in the Wangsimni Oyster Bossam, which was the purpose of the day, exceeded expectations. Perhaps it was because it was November, the peak season, but the cool and sweet flavor of the sea was perfect.

The rich sea scent and the soft yet chewy texture were well conveyed. The combination with the pork skirt meat was also fantastic.

Among the various kimchi, the radish kimchi was my favorite. The crunchy texture and spicy-sweet flavor were perfect.

Wangsimni Oyster Bossam, with various ingredients wrapped in a wide white cabbage leaf, was enough to bring a smile to my face. My friend, who was visiting for the first time, praised it non-stop.

Perhaps because all the ingredients were so fresh and delicious, there was no chance to get tired of it. The fact that it was pork skirt meat, which has less fat, also played a big role.

Naturally, I ordered soju and enjoyed a pleasant afternoon drink. The alcohol was especially sweet that day, so I drank more than usual.

If you want to experience the wonderful harmony of pork skirt meat and Tongyeong oysters, be sure to visit. I plan to continue enjoying Wangsimni Oyster Bossam throughout the winter when oysters are in season.

There are only 2-3 parking spaces in front of the store, but they are often full, so I would recommend using public transportation if possible. Of course, there is a public parking lot within a 5-minute distance, so it's okay to come by car.