Busan local food

Samdae Dwaeji Bulgogi — A Real Three-Generation Busan Pork Rib House Since 1970 (Sajik-dong)

From a nameless coal-fire rib stall in Beomil-dong to Sajik-dong: grandmother, daughter and granddaughter

By Busan.net editors · Published Oct 31, 2026 · 한국어로 보기

Samdae Dwaeji Bulgogi (삼대돼지불고기, "three-generation pork bulgogi") is one of Busan's oldest pork-rib houses. Grandmother Kang Gyeong-sul started it in 1970 as a nameless stall in front of the Joseon Textile factory in Beomil-dong, grilling marinated pork ribs over coal briquettes. It is not a chain: her daughter took it over, and today her granddaughter runs it in Sajik-dong, Dongnae-gu, serving thick pork ribs in a light soy marinade aged with seasonal wild herbs and sweetened with Naju pears.

Samdae Dwaeji Bulgogi in one line

A family pork-rib house that has really been passed down three generations — grandmother, daughter, granddaughter — since a nameless coal-fire stall opened in Beomil-dong in 1970. In Korean, samdae means "three generations", and here the name is literal. It is not a chain.

Korean	삼대돼지불고기 (sam-dae dwae-ji bul-go-gi). Branch 2 is called 손녀집 (sonnyeo-jip, "the granddaughter's house").
What to order	Yangnyeom dwaeji galbi (양념돼지갈비, marinated pork ribs) and dwaeji saeng-galbi (돼지생갈비, unmarinated pork ribs). At lunch: dwaeji bulbaek (pork bulgogi set) and bulgogi milmyeon.
Price	Ribs ₩13,000 per portion on the branch 2 menu (checked 2026). Most Korean BBQ places need an order of 2 portions or more.
Contains	Pork (not halal), soy sauce (soy, wheat), pear. Not spicy.
Where	Branch 2 "Sonnyeo-jip": 11 Sajik-ro, Dongnae-gu, Busan · ☎ 051-505-0049

From coal-fire ribs in Beomil-dong, 1970 — three generations

According to the restaurant's own booklet, it began in 1970. The first generation, grandmother Kang Gyeong-sul, ran a pork-rib stall with no signboard in front of the Joseon Textile (Joseon Bangjik) factory in Beomil-dong. Factory workers came by, and because the ribs were grilled over coal briquettes, people called it yeontan bulgogi — "coal-briquette bulgogi".

The second generation, Park Wol-nam, took over and named it Samdae Dwaeji Bulgogi, meaning the grandmother's recipe would be carried on by her daughter and granddaughter. The booklet also quotes the grandmother: "Put your heart into every dish."

Today the third-generation granddaughter runs the business in Sajik-dong, Dongnae-gu. Branch 2 on Sajik-ro is literally called "Sonnyeo-jip" — the granddaughter's house.

Plenty of Korean restaurants use "samdae" (three generations) as a catchy name. A pork-rib house in Busan where one family has actually handed it down three generations is rare — this may well be the only one. The booklet says plainly: "Samdae is not a chain." The side dishes and doenjang (soybean paste) are made in-house.

What it tastes like — herb-aged marinade, Naju pears, Gimpo rice

• Thick ribs: Not thin slices — thick, chewy pork ribs.
• Marinade aged with wild herbs: The booklet says the sauce is aged with wild mountain herbs (sanyacho) gathered each season.
• Sweetness from Naju pears: The sweetness comes from high-sugar Naju pears brought straight from an auctioneer in Naju.
• Light, not heavy: The marinade is neither very sweet nor salty, so the pork flavour comes through.
• Unmarinated ribs too: Order saeng-galbi as well and compare salt-only pork with the marinated ribs.
• Gimpo Koshihikari rice: Rice is cooked from Koshihikari grown in Gimpo; the booklet says the granddaughter travelled the country to find it. Gimpo City lists the restaurant as a designated "Gimpo Geumssal rice restaurant" (2016).

How to eat Korean pork ribs here

1. Start with the plain ribs: Eat saeng-galbi with a little salt first, then move to the marinated ribs to taste the difference.
2. Add the green-onion salad: Top a piece of grilled rib with pajeori (seasoned shredded green onion) and eat it in one bite.
3. Turn often: Marinated ribs burn quickly on a hot grill — flip them often. Staff will usually help cut with scissors.
4. Finish with milmyeon: Many Busan locals end a rib dinner with a bowl of cold milmyeon wheat noodles.

Useful Korean: "양념갈비 2인분 주세요" (yangnyeom-galbi i-inbun juseyo) — "Two portions of marinated ribs, please." "생갈비" (saeng-galbi) for unmarinated.

Getting there, hours and tips

• Branch 2 "Sonnyeo-jip": 11 Sajik-ro, Dongnae-gu, Busan. Tel. 051-505-0049. Open daily 11:30–22:00, last order 21:00. Break time 14:30–17:00 on weekdays only; no break on weekends and public holidays.
• By subway: Metro Line 3 to Sajik Station, then a short walk or taxi along Sajik-ro. Search the Korean name 삼대돼지불고기 2호점 손녀집 in Naver Map or Kakao Map — Google Maps walking directions are limited in Korea.
• Near Sajik Baseball Stadium: On Lotte Giants game nights it can get busy; go before or after the game.
• Lunch: The pork bulgogi set and bulgogi milmyeon are good if you're eating alone.

Hours and prices can change; call or check a map app before you go. Interested in Busan's other pork-rib story? See What to eat in Busan (Choryang pork-rib alley near Busan Station).

FAQ

Sources

• 추억이 깃든 단짠단짠의 진수, 돼지갈비 맛집 BEST5 — Hot Place Hunter, Oct 25, 2026
• 삼대돼지불고기2호점손녀집 (Gimpo Geumssal rice restaurant listing) — Gimpo City, Oct 25, 2026

Hours and prices can change. Busan.net received no payment or free meal for this article; it is not an advertisement or a restaurant ranking.