Have You Been to Busan’s Original Oxtail Soup Restaurant?
Dongnae-gu’s Oncheonjang dining district is home to Wonjo Kkori Gomjip, a landmark restaurant that has been serving deep, richly flavored Korean beef oxtail soup for more than 40 years since opening in 1980. It is said to be one of Busan’s long-established restaurants, and its signature bowl has helped generations of regulars recharge and restore their strength.
It was hot, and with the second hottest period of summer upon us, I decided to try oxtail soup instead of the usual chicken-based tonic dish.
The restaurant is said to be the only one in Korea that still cooks oxtail with the skin left intact, following a traditional method. The resulting broth is clear and delicate, yet carries an intensely savory richness drawn from deep within the bones and marrow.
Keeping pace with the times, the restaurant has been thoroughly renovated as a modern, hygienic standalone building. With comfortable private rooms and a spacious dedicated parking lot, it appears to be an ideal place for a family meal with elderly parents or an important hosted dinner.
[Busan Dongnae Restaurant] Wonjo Kkori Gomjip in Oncheonjang: 40 Years of Oxtail Soup
Last weekend, I was feeling unusually drained and craving something nourishing and substantial. So I visited Wonjo Kkori Gomjip, a well-known fixture in Oncheonjang, Dongnae-gu, Busan, and am finally getting around to sharing my full review.
1. Wonjo Kkori Gomjip: Basic Information and How to Get There
The streets around Oncheonjang can be confusing, and parking is often difficult because of the heavy foot traffic. At this restaurant, however, there was no need to worry about either.
- Street address: 52 Oncheonjang-ro, Dongnae-gu, Busan (Oncheon-dong)
- By subway: About a six-minute walk from Exit 3 of Myeongnyun Station on Busan Metro Line 1. Located between Oncheonjang and Myeongnyun stations, the restaurant is highly accessible by public transportation.
- Opening hours: Tuesday–Sunday, 9:00 a.m.–9:30 p.m. (Last orders are accepted until 8:50 p.m.)
- Regular closing day: Every Monday. Keep this in mind when planning your visit.
- Telephone: 051-552-1106 / 0507-1379-1134
- Facilities: Group seating, private rooms, takeout and reservations, separate men’s and women’s restrooms, and wheelchair-accessible seating.
💡 A Parking Tip
One of Wonjo Kkori Gomjip’s biggest advantages is its large private parking lot.
In addition to the dedicated lot behind the building, customers can also use the designated paid parking area to the left of the restaurant.
After your meal, simply give your license plate number to the cashier or have your parking ticket validated to receive free parking. That makes it a convenient place to bring your parents by car. Many of the diners arriving during my visit were older customers as well.
2. A Dining Room Where Old-School Charm Meets Modern Cleanliness
When people hear that a restaurant has been around for more than 40 years, they often picture a shabby interior with questionable hygiene.
Wonjo Kkori Gomjip, however, boldly tore down its old two-story building with traditional floor seating and replaced it with a sleek, modern standalone building inspired by a traditional Korean hanok.
As soon as you walk through the door, the spacious open dining area and clean, polished interior make a good impression.
The tables are spaced generously apart, making the room comfortable and airy. All of the seating has been changed to standard tables and chairs, a thoughtful choice that allows older diners to eat without putting strain on their knees.
There are also fully enclosed private rooms toward the back for a more intimate meal.
The spoons and chopsticks are individually wrapped for hygiene, which was a nice touch. On the wall beside the counter hang nostalgic photographs of the former restaurant, reminding visitors of the establishment’s long history.
3. A Look at the Full Menu and Price Range
Soups and Stews
- Hanwoo oxtail soup: ₩35,000 (special: ₩45,000) — The signature dish
- Oxtail soup (imported/Australian beef): ₩27,000 (special: ₩32,000) — A more affordable option
- Kkodotang (oxtail and beef tendon soup): ₩27,000 (special: ₩32,000) — Two specialties in one bowl
- Beef tendon soup / pigs’ feet soup: ₩22,000 (special: ₩27,000)
- Beef tripe soup: ₩20,000 (special: ₩25,000)
- Beef brisket soup: ₩15,000
Boiled Beef Dishes
- Boiled Hanwoo oxtail: ₩92,000
- Assorted boiled beef: ₩90,000
- Boiled beef tendon / pigs’ feet: ₩60,000
- Boiled Hanwoo cheek meat / Hanwoo shank: ₩45,000
The prices are eye-watering. Given the nature of oxtail soup, anything in the ₩10,000 range would probably be too good to be true.
There is an option in the ₩20,000 range, but it uses Australian beef.
Considering how limited the amount of oxtail from a single cow is, the high cost of Hanwoo beef, and the many hours of care required to slowly extract the flavor from the bones over a stove, the price is understandable.
4. The Hanwoo Oxtail Soup and the Side Dishes
I ordered two servings of the restaurant’s signature Hanwoo oxtail soup. That came to ₩70,000—₩70,000 for a meal for two.
I had more or less expected that, so I tried not to dwell on the price.
The basic side dishes arrived shortly after the order was placed.
5. The Banchan Selection
- Kkakdugi: See photo.
- Seasoned chives: A Busan-style chive salad that is an essential part of the local table. The fish-sauce seasoning is not too strong, making it ideal for adding generously to the soup or eating alongside the meat.
- Cheongbang cabbage kimchi: Kimchi seasoned with salted seafood.
- Fresh garlic, chili peppers, ssamjang and house dipping sauce: See photo.
6. How the Hanwoo Oxtail Soup Tastes
At last, the Hanwoo oxtail soup arrived in a vigorously bubbling earthenware bowl. I first lifted a spoonful of broth to taste it on its own.
Even before adding any salt, the clear broth had a reasonably clean finish with little of the usual beefy odor. Its rich marrow-and-bone savoriness rolled across the palate, leaving my lips pleasantly sticky.
It was a deeply flavored soup that seemed to carry the weight of the restaurant’s history.
Each serving is said to come with five pieces of Hanwoo oxtail, so the portion should be more than enough.
Because the restaurant cooks the oxtail with the skin left intact, in keeping with its traditional method, visible collagen is present as well.
The broth is rich and savory, making it particularly good with the seasoned chives stirred in and rice mixed through.
7. An Unexpected Table Setup During the Meal
While we were eating, a staff member went from table to table arranging the cutlery. Eventually, the employee came to our table, opened the drawer and began refilling it while we were still eating.
The employee did say, “I’m sorry,” but this was not appropriate. Coming to a table where guests are eating to tidy up and set out utensils simply for the staff’s convenience?
I was disappointed by the staff’s lack of service awareness.
Is it really acceptable for someone to come and clear or rearrange the table while you are eating?
Perhaps it would be different if we were eating for free, but we were paying customers—and this restaurant charges far from a small amount for its food. Such a breach of etiquette should be avoided all the more in a place like this.
From the kitchen at the back came the constant sound of staff laughing and chatting.
In a restaurant, the diners are the main guests. The staff should create an environment in which customers can enjoy their meal comfortably and without disruption.
One thing I have noticed from traveling frequently in Japan is that restaurants with long histories often have such a strong commitment to customer service that the guests almost feel compelled to be on their best behavior in return.
8. In Conclusion: In the End, People Matter More Than the Food
I visited Wonjo Kkori Gomjip in Oncheonjang, Dongnae-gu, Busan, out of curiosity because of its long history. Unfortunately, the customer service fell short of the food.
I hope the restaurant makes improvements. I am ending this review with a lingering sense of disappointment and regret.
