Namdo Bossam Pajeon

About

A Jangandong bossam specialist known for house-made kimchi served alongside tender boiled pork, with seafood pancakes and raw oyster dishes also on the menu.

At 남도보쌈파전 in Dongdaemun, the meal announces itself with kimchi before the pork arrives. Reviewers describe generous servings of several kinds—cabbage kimchi, scallion kimchi and dried radish—so the table is already lively with sharp, savory accompaniments. The cabbage kimchi is the house’s calling card, and the reason the restaurant was featured for its bossam kimchi on *The Last Master*. One account notes seafood in the kimchi, adding a briny note alongside its spice. Then comes bossam: slices of boiled pork with a balance of lean meat and fat. Visitors describe it as tender, savory and free of the strong pork smell they sometimes expect. Wrap a slice with the kimchi and the contrast does the work: soft, rich pork against crisp, piquant seasoning. Scallion kimchi brings another fragrant edge, while dried radish offers a chewier bite. This is a meal built around assembling each mouthful to taste, not dressing it up. There is room to take the meal toward the sea. Fresh oyster sashimi and oyster salad appear on the menu, as do skate sashimi, oyster pancake and seafood pancake. For a classic samhap-style pairing, reviewers mention ordering bossam with skate; one describes the skate as approachable even for a newcomer. In oyster season, one account says, oysters are served with the pork, while outside the season a squid-based salad may take their place. The mood sounds convivial and generously portioned: the kimchi can arrive in a heap, and even a small bossam order has been enough for two diners. The restaurant has drawn attention through *The Last Master* and Sung Si-kyung’s *Mukbantte*; some visitors report waiting at busy times, while a weekday lunch visit was quiet. Come hungry, and make the kimchi the center of the table—not merely a side dish.