The stew is tangy and spicy-hot, and the bibimbap comes with a soft-cooked egg and nurungji.
WhyThis is the featured set menu and the main reason the video visits the restaurant.Hwangso Sikdang
JonmatA breakfast-and-lunch restaurant in Jungang-dong, Busan, known for a 7,000 KRW set with dolsot bibimbap and budae jjigae.
A concise guide based on what was ordered and described in the feature.
The budae jjigae was described as tangy, like kimchi jjigae, and spicy-hot, with plenty of sliced pork belly. The dolsot bibimbap looked filling with a soft-cooked egg and nurungji, and the eggplant pancake was described as warm, fluffy, and savory.
It includes radish salad, bean sprouts, pumpkin, stir-fried zucchini, chopped crab stick, minced meat, seaweed flakes, and a soft-cooked egg.
WhyIt is one of the main dishes shown in the set.It contains ham, Vienna sausages, beans, ramen noodles, and lots of sliced pork belly.
WhyIt is the other core dish in the set and is shown in detail.See what each feature ordered, described, and highlighted about the visit.
Office Workers' Lunch Spot in Jungang-dong, Busan: Dolsot Bibimbap + Budae Jjigae for 7,000 KRW
A visit to Hwangso Sikdang in Busan's Jungang-dong featuring a 7,000 KRW dolsot bibimbap and budae jjigae set.
A breakfast-and-lunch restaurant in Jungang-dong, Busan, known for a 7,000 KRW set with dolsot bibimbap and budae jjigae.
The budae jjigae was described as tangy, like kimchi jjigae, and spicy-hot, with plenty of sliced pork belly. The dolsot bibimbap looked filling with a soft-cooked egg and nurungji, and the eggplant pancake was described as warm, fluffy, and savory.
- The set of dolsot bibimbap plus budae jjigae costs 7,000 KRW.
- The budae jjigae includes sliced pork belly, ham, Vienna sausages, beans, and ramen noodles.
- The dolsot bibimbap includes radish salad, bean sprouts, pumpkin, stir-fried zucchini, chopped crab stick, minced meat, seaweed flakes, and a soft-cooked fried egg.
- A freshly made eggplant pancake was served.
- It opens from 7:00 a.m. to 2:00 p.m.

