This is Onedang Gamjatang, a Korean restaurant specialising in gamjatang, a hearty, spicy pork bone and potato stew. The Seoul-based chain opened its first Sydney location in Chatswood.
Side dishes (clockwise from top left): garlic scapes with dried shrimp, cabbage kimchi, daikon kimchi, seasoned seaweed and fish cake. The selection provided a well-balanced range of flavours and textures. Both kimchi retained a satisfying crunch without becoming overly salty or sour, while the garlic scapes added freshness and the dried shrimp contributed savoury depth. The seaweed paired particularly well with rice, and the fish cake offered a soft, lightly seasoned contrast.
Side dishes on another visit (clockwise from top left): fishcake, potato and ham, daikon kimchi, cabbage kimchi and wakame kimchi. The potato and ham offered a lightly savoury pepper profile, while the wakame kimchi combined the umami of the seaweed with a soft tang and spice.
Pork Bone Soup ($25.00) — Pork backbone, potatoes, cabbage, perilla powder, rice and wasabi dipping sauce.
Two sizeable pork backbone sections provided a generous amount of meat, particularly compared with the Eastwood branch, where numerous bone sections yielded relatively little meat. The pork separated easily from the bone, retaining a tender, succulent texture. Dipped into the sweet, lightly spiced and gently acidic wasabi sauce, the richness of the meat was lifted without overwhelming the broth.
The soup itself delivered a rich, mildly spicy profile anchored by the earthy fragrance of perilla powder. The cabbage was fully cooked, soft and thoroughly infused with the broth. Once the meat had been removed from the bone and returned to the soup with the rice and vegetables, the dish became particularly cohesive, allowing each spoonful to maintain an excellent balance of broth, meat and accompaniments for a deeply satisfying finish.
Spicy Pork Stew ($25.00) — Pork slices, kimchi, cabbage, carrot, zucchini and onion.
Presented with an unusually thick consistency for a Korean stew, the broth coated each ingredient while remaining well integrated rather than heavy. The flavour centred on the savoury combination of pork and garlicky kimchi, supported by the natural sweetness of the carrot, zucchini and onion. The cabbage retained a gentle crunch that contrasted with the tender pork, creating a layered texture throughout. Although labelled spicy, the stew prioritised depth of flavour over heat, delivering only a mild chilli warmth. Paired with roasted seaweed and rice, it formed a hearty and exceptionally satisfying meal.
Bulgolgi Beef Stew ($25.00) — Beef slices, sweet potato noodles, onion, enoki mushroom.
Presented as a deeply rich and aromatic stew, the broth delivered a well-balanced interplay of sweetness and savoury notes. Pear and onion contributed a gentle natural sweetness that was supported by soy sauce, sesame oil and garlic, while subtle hints of ginger added complexity without asserting themselves. The flavour profile remained distinctly Korean bulgolgi, favouring balance over intensity.
The beef slices were generous in quantity and retained a tender texture, though many arrived layered together and required separation at the table. Once loosened, they readily absorbed the surrounding broth, contributing both richness and savoury depth to each mouthful. Through the mid-palate, the sweet potato noodles provided their characteristic springy chew and proved particularly adept at carrying the broth’s flavour. The restrained sweetness of the stew allowed the aromatics to remain clearly defined, preventing any one component from dominating the palate. The enoki mushrooms and onion integrated seamlessly into the dish, contributing additional texture and sweetness without disrupting its cohesion. Towards the finish, sufficient broth remained to comfortably incorporate the accompanying rice without compromising the balance of the seasoning. The savoury notes lingered longest, accompanied by gentle sweetness and warming ginger aromatics that provided a clean and satisfying conclusion. The generous quantity of broth allowed the dish to evolve naturally from stew to rice bowl, making for a particularly hearty and cohesive meal.
Overall, a Korean restaurant defined by rich, well-balanced stews and consistently integrated flavours, with both signature dishes favouring depth and balance over excessive heat.
Onedang Gamjatang is located at 300A Victoria Ave, Chatswood, NSW 2067.