You’re walking through a generic shopping plaza in Coquitlam or maybe wandering around Richmond, and there’s that smell. It isn't just burnt charcoal. It’s that specific, heavy, sweet-and-savory aroma of marinated pork hitting a screaming hot grill. If you know, you know. You’ve probably seen the sign for Dae Ji SsonDay (돼지쏜데이) and wondered if it’s just another spot in a sea of endless Korean BBQ joints.
Honestly? It isn't.
Most people mistake it for just another "Dae Ji" spin-off because the name "Dae Ji" (which means pig in Korean) is everywhere in the Lower Mainland food scene. But SsonDay occupies this weird, wonderful middle ground between a quick lunch spot and a full-blown evening feast. It’s gritty in the right ways. It’s loud. It’s exactly what you want when you’re craving pork cutlet or gamjatang at 2:00 PM on a Tuesday.
What Is Dae Ji SsonDay Exactly?
Let’s clear up the confusion first. In the Vancouver area, especially around North Road and the Lougheed area, "Dae Ji" usually refers to the famous cutlet houses known for those massive, plate-sized pork cutlets (donkasu). Dae Ji SsonDay carries that DNA but leans heavily into the ssunday (Korean blood sausage) and traditional soup culture.
It’s a specific niche.
While the "SsonDay" in the name is a play on words—often implying a "treat" or a specific day for pork—the menu is a sprawling map of Korean comfort food. You’ve got the massive fried cutlets, yes, but the real ones come here for the bubbling pots of Gamjatang (pork bone soup) and the Soon-dae (blood sausage).
The atmosphere isn't "fine dining." Don't come here for a quiet first date where you want to hear each other whisper. You come here when you want to hear the clinking of Soju glasses and the sound of metal spoons hitting stone bowls. It’s authentic in a way that feels like a portal to a side street in Seoul.
The Donkasu Factor: Bigger Isn't Always Better, But Here It Is
We have to talk about the pork cutlet. It’s the elephant in the room. Or rather, the giant fried pig on the plate.
Most North Americans grow up with schnitzel or Japanese tonkatsu. Korean donkasu is its own beast. At Dae Ji SsonDay, the pork is pounded until it’s remarkably thin, then breaded and fried until it shatters when you bite it. But the kicker is the sauce. It’s a brown, gravy-like concoction that’s slightly sweet, slightly acidic, and poured over the meat while it’s still piping hot.
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Some people hate the "soggy" bottom that happens when you pour sauce over fried food. I get it. But in the context of SsonDay, that's the point. The breading absorbs the sauce, turning into this savory, umami-rich coating that contrasts with the crispy edges.
They serve it with a tiny scoop of rice, maybe a bit of corn salad, and some shredded cabbage with Thousand Island dressing. It feels like a 1980s time capsule. It’s nostalgic food, even if you didn't grow up in Korea.
Why the "Combo" Culture Rules Here
If you’re eating alone, you’re doing it wrong. Well, you can, but you’ll miss the best part of the menu: the pairings.
At SsonDay, they understand that a massive fried cutlet needs a foil. You need something spicy or something soupy to cut through the grease. That’s why you’ll see everyone ordering a combo that includes a small spicy noodle dish or a side of soup. The temperature contrast between the hot pork and the cold noodles (like bibim naengmyeon) is basically a science experiment in flavor.
The Soup That Heals Everything
If the cutlet is the flashy star, the Gamjatang is the soul of Dae Ji SsonDay.
Pork bone soup is a labor-intensive dish. You can't fake it. You have to simmer those neck bones until the marrow dissolves and the meat just slides off with the nudge of a chopstick. The broth at SsonDay is heavy on the deul-kkae (perilla seed powder). This gives it a gritty, earthy, nutty finish that thickens the soup.
It’s messy. You’re going to get soup on your shirt. You’re going to be digging into bone crevices with your fingers.
What’s interesting about this specific spot is the consistency. A lot of K-BBQ places treat soup as an afterthought—a side dish for the grill. Here, the soup is the main event. You'll see older Korean men sitting there with a single bowl of soup and a bottle of Chamisul Fresh, taking their time. That’s the "litmus test" for any authentic Korean spot. If the elders are there for the soup, the kitchen is doing something right.
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Navigating the Menu Without Getting Overwhelmed
Walking into a place like Dae Ji SsonDay can be intimidating if you aren't familiar with the dialect of Korean comfort food. The menu is often a mix of photos and Korean text with English subtitles that don't always explain the vibe of the dish.
- The Classic Donkasu: Get the original first. The cheese-filled version is tempting, and it's great for an Instagram "cheese pull," but it can be overwhelming. The original shows off the quality of the fry.
- Soondae (Blood Sausage): If you've never had it, SsonDay is a safe place to try. It’s not "iron-tasting" or scary. It’s mostly glass noodles and glutinous rice stuffed into a casing. It’s chewy and mild.
- Bulgogi on a Sizzling Plate: This is for the people who aren't feeling adventurous. It’s solid, sweet, and reliable.
- The Spicy Pork: Usually listed as Jeyuk Bokkeum. It’s got a kick. If you don't like spice, stay away. If you do, it’s arguably better than the beef.
Understanding the "Dae Ji" Brand Confusion
There is a bit of a localized "war" over who owns the "Dae Ji" name. In the Vancouver suburbs, there was a split years ago between different owners and franchises. You might see a "Dae Ji" in downtown Vancouver that feels like a trendy bistro, and then you find Dae Ji SsonDay which feels like a family-run shop.
They aren't the same.
SsonDay tends to stick to the traditional, heavier recipes. It hasn't "Westernized" its flavor profile as much as some of the newer chains. You’ll find more fermented funk in the kimchi and more depth in the stews.
The Service: A Different Set of Rules
Don't expect the server to check on you every five minutes to ask how your first bite is. That’s not how this works.
In these traditional spots, there’s usually a button on the table. You press it when you need something. If you don't press the button, they’ll leave you alone. To some, this feels like "bad service." To those in the know, it’s the height of respect—they’re letting you enjoy your meal and your company without interruption.
Also, the banchan (side dishes) are key. SsonDay usually keeps it simple: kimchi, maybe some pickled radish (danmuji), and a potato salad. The kimchi is usually "fresh" (geotjeori style), meaning it’s crunchy and heavily coated in chili flakes rather than being super fermented and sour. It’s designed to be eaten with the fried pork.
Is It Actually Healthy?
Let’s be real. No.
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You’re eating deep-fried pork or pork neck bones simmered in fats. But there is a nutritional silver lining. Korean soups like those found at Dae Ji SsonDay are packed with collagen and minerals from the bone marrow. The fermentation in the kimchi provides probiotics. It’s "hearty" food. It’s the kind of meal that carries you through a 12-hour shift or a rainy Vancouver winter day.
If you’re watching your sodium, maybe just stick to the grilled meats and go easy on the soup broth. But if you’re here, you’re probably not counting calories. You’re here for the soul-warming effect of a stone bowl that stays boiling for twenty minutes.
Why This Place Stays Relevant in 2026
The food scene is obsessed with "fusion" and "modern" interpretations. We see kimchi tacos and gochujang pasta everywhere. Places like Dae Ji SsonDay matter because they refuse to change.
They provide a baseline.
When everything else feels over-curated and designed for TikTok, a giant plate of pork cutlet that looks exactly like it did ten years ago is a relief. It’s comfort. It’s the culinary equivalent of wearing your favorite old hoodie.
What to Do Before You Go
If you’re planning a visit, especially to the popular locations in the Lower Mainland, keep a few things in mind.
- Check the hours: Some locations close for a "break time" in the afternoon to prep for the dinner rush.
- Go with a group: The portions are deceptive. You think you can finish a cutlet and a soup by yourself? You can't. Bring friends so you can swap bites.
- Parking: If you’re hitting the North Road spot, the parking lot is a nightmare. Be prepared to circle the block or park a five-minute walk away.
- Ask for extra sauce: If you're a sauce person, just ask for a side dish of the donkasu sauce. It’s worth it.
Next Steps for Your Meal:
The best way to experience the menu is to skip the standard BBQ ribs for once. Instead, order one Original Pork Cutlet and one Gamjatang. Use the cutlet as a "side" for the soup. The combination of the hot, spicy broth and the sweet, crunchy pork is the definitive Dae Ji SsonDay experience. Just make sure you have a cold glass of tea (or something stronger) ready to wash it all down.