Gilpost · Yuseong-gu, Bongmyeong-dong
Sambokssi Dakgalbi
삼복씨닭갈비 A one-dish hot-plate chicken house in Daejeon that tells you to order one portion fewer than your number
Charcoal-grilled meat · Yuseong-gu, Bongmyeong-dong
Data as of · Published ·
Sambokssi Dakgalbi is a hot-plate chicken house on the ground floor of a lane in Bongmyeong-dong, Daejeon, about eight minutes' walk from exit 4 at Yuseong Oncheon station. There is one dish and no extra portions of anything — three writers repeat the shop's explanation: there is already too much chicken. A portion is ₩18,500, and notices all over the room tell you to order one fewer than your number (two for three people, three for four). Order three and a 30cm wood-fired pizza comes free. The staff do the cooking, start to finish — they set a timer, come back when it sounds, turn everything, and finish it with shredded spring onion. A good deal arrives without charge: a plate of perilla leaves under flying-fish roe, dry rice paper to wrap with, a pan and batter for your own kimchi pancake, one packet of instant noodles per table. Half eleven to ten, last orders at nine, closed Tuesdays. The posts we read run from July 2025 to September 2026.
The basics
| Address | 대전광역시 유성구 계룡로60번길 35, 지상1층 (봉명동) 35 Gyeryong-ro 60beon-gil, Yuseong-gu, Daejeon |
|---|---|
| Phone | 042-822-8809 |
| Typical spend | ₩18,500 |
| Floor area | 113 m² |
| Status | In business |
3 posts say it is walkable from the station.
When it opens
Of 16 posts: 10 wrote Daily 11:30–22:00, 5 wrote 11:30–22:00.
| Open | 11:30–22:00 5 of 16 posts last seen 2026-09 | |
|---|---|---|
| Open | Daily | 11:30–22:00 10 of 16 posts last seen 2026-09 |
| Break | 14:00–17:00 2 of 4 posts last seen 2026-05 | |
| Break | 15:00–17:00 2 of 4 posts last seen 2025-11 | |
| Last order | 21:00 12 of 12 posts last seen 2026-09 | |
| Closed | 화요일 14 of 14 posts last seen 2026-09 |
Counted from what bloggers wrote in their posts; we did not confirm it with the restaurant. Where the values differ, it may be a change over time rather than a disagreement, so we show when each one was written.
What sets it apart
- The shop asks you to order less. One writer found the instruction — subtract one from your number — at the door, on the menu and on the apron: two portions for three people, three for four, and nothing above four exists on the menu. Eighteen posts say the servings are large and none says otherwise, and they prove it the same way: nine never reached the closing dish (five the fried rice, three the noodles, one the pasta). Four took leftovers home; one thought she had been brought three portions instead of two; a party of six ordered five and nearly burst. One regular says she has never once finished it. Against which, one party of three ignored the rule and ordered three because they wanted the meat. The refusal to sell extra portions comes from the same place — three posts say so. On the weight per portion the posts split between 400g and 450g.
- You do not stir it. Sixteen posts note this: the plate goes down, the lid goes on, a timer is set, and whenever it sounds a member of staff comes to turn everything, finishing with shredded spring onion when it is done. One says you need only sit there and get ready to eat; another admires how neatly they cut the meat. Two things follow from it: one writer is glad of the lid, which keeps the heat and the sauce off her, and four point out that the seven to fifteen minutes pass unnoticed if you spend them frying a pancake and boiling noodles. One post says the chicken arrives already part-cooked and can be eaten at once, another that it arrives raw; we could not settle which. On the cooking time the posts say seven to eight minutes, or about fifteen.
- Half of what people write here is about what costs nothing. Nineteen posts list it, and the lists barely differ: perilla leaves under flying-fish roe with dry rice paper as the opening spread, a kimchi pancake you fry yourself (₩2,000 if the kitchen does it), one packet of noodles per table (₩2,000 for another), and the 30cm pizza that comes with three portions. The standard dishes are pickled radish, pickled onion, macaroni salad and cold radish soup, with more from the counter. People keep expressing disbelief — that the wrap is free, that the noodles are free, that the owner can possibly be making money. Three writers saw a notice promising a jug of rice wine with lunch, but all three came in the evening, so we could not confirm it. Three more record gifts: a lemonade with a cup of ice, a cheese topping, and two bottles of spirits pressed on a table the owner saw was carrying a birthday cake.
- You can walk here. Two posts give 508m from exit 4 at Yuseong Oncheon station, in the format the map app prints; one gives her own figure — about eight minutes. One recommends coming without a car because of the lane. Two writers who live close by walked: one reckons five minutes from her door, the other set out with no destination one morning and was pulled in by the smell. No post gives a bus number. One urges students to come here instead of the usual strip by the university, and two place it beside the bus terminal and a nearby shopping block.
- The toilet is inside the restaurant. Three posts say so plainly. One admired a sign on the door — without saying what it said. Whether there are separate ones for men and women we could not establish: only one writer looked, and what she wrote was "separate toilets… sort of? or not?" We leave it at that. Nobody says how big it is or how many cubicles.
- Six in the evening is the line here. Three writers arrived around then and all three only just got in: one took the single free table, one walked straight in and saw a queue forming half an hour later, one found the room already more than half full and knew she had nearly missed it. Another came after eight on a weekday to a quiet room — and reports being told the early evening is a full house. On how you wait, the posts contradict each other. One says there is no app and no list, you simply stand outside; another left the last digits of her phone number with a member of staff — and that is where the one bad experience at this restaurant comes from. One post says you cannot book.
- The shop's own sign calls it the most expensive chicken in the district — four posts quote it, one copying the full line at the door: the dearest in Yuseong, but one portion is two. And only one writer judges it expensive on her own account. Seven say the opposite, two of them describing the moment they changed their mind: the price looked steep until the weight registered; the price looked steep until the chicken arrived. One does the arithmetic aloud — it looks dear, and then you divide the bill by how full everyone is. Across the fourteen months we read, the price never moved (₩18,500 a portion). That the shop advertises its own expensiveness we record as it stands: it is how the place sells itself.
What 20 bloggers said
We read all 20 in full. The most common claims are “Large portions” (18) and “Friendly staff” (12).
What they liked
What they struggled with
Where they disagree
| Had to wait | yes 2 · no 4 |
|---|---|
| Spicy | yes 3 · no 3 |
Things you can check on site
| Complimentary starter | 19 of 20 posts |
|---|---|
| Staff cook it at your table | 16 of 20 posts |
| Review event | 10 of 20 posts |
| Discount offered | 8 of 20 posts |
| Parking capacity | 6 of 20 posts — saying it is not |
| Takeout | 4 of 20 posts |
| Toilet inside | 4 of 20 posts |
| Reachable by transit | 3 of 20 posts |
| Wi-Fi | 3 of 20 posts |
| Meat is pre-grilled before it reaches the table | 1 of 20 posts |
| Complimentary tea or drink | 1 of 20 posts |
| High chairs | 1 of 20 posts |
| Bag storage | 1 of 20 posts |
These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.
What people order
The most ordered dish is pa dakgalbi (파닭갈비 (철판)) — 21 of 20 posts.
The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place
What to order
Sides, and what comes with it
To drink
Parking
13 posts say you can park; 4 say you cannot. We leave the disagreement standing rather than picking a side.
| Posts saying you can park | 13 of 20 posts |
|---|---|
| Posts saying you cannot | 4 of 20 posts |
The posts split between "two spaces out front" and "none", and read together they are saying the same thing. Those who say you can park count the spaces: one or two, two and then the lane, two or three. So they do not contradict the four who say there is no car park. Whoever missed a space parked in the lane (four posts). There is one more option, with a condition — the church car park opposite. Five posts mention it and all five attach the same condition: not on Wednesdays or Sundays. One writer, finding the front too tight, used it and adds that the entrance is round the back. One post advises against driving at all: the lane is too narrow, and public transport or your feet would be better. Two writers say they drove.
Who came, and with whom
| Group visit | 4 of 20 posts |
|---|---|
| Date | 4 of 20 posts |
| Came by car | 2 of 20 posts |
| Came with children | 1 of 20 posts |
| Family visit | 1 of 20 posts |
Getting there
Naver Map has a full English mode — Settings → Language → English. In Korea it gives better walking and transit directions than Google Maps.
Getting inside
| Toilet inside | 4 of 20 posts |
|---|
Not one post says whether a wheelchair or a pushchair can get in. Nobody writes about a step at the door, what kind of door it is, or how much room there is between tables. We know it is a ground-floor room on a lane (the licence record says so) and that there are about ten tables — one writer counts eight fours and two round fives; three say around ten. Nine call the room roomy and three say the tables are well spaced, but that is about seating, not thresholds. Three do confirm the toilet is indoors. For what it is worth, every table has a gas burner, the staff do the cooking, and the self-service counter is a walk away.
No one mentioned: Second floor · In a basement · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Accessible toilet · Separate restrooms. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.
How to read these posts
- Posts disclosing payment1 of 20 posts
- Posts saying they paid themselves3 of 20 posts
- Posts saying nothing either way16 of 20 posts
Posts that followed a TV spot
Of the 29 posts we gathered, 9 went up on a single day right after a TV spot and show no sign of a visit. They retell the broadcast, so we left them out of the counts.
| 2025-07-11 | 2 posts in one day |
|---|---|
| 2025-07-08 | 3 posts in one day |
We do not discard them. That a TV spot produced a burst of posts is itself something worth knowing about a place, and a star rating will not show it.
When the posts appeared
Month by month
| Month | Posts |
|---|---|
| 2025-07 | 1 |
| 2025-11 | 1 |
| 2026-01 | 1 |
| 2026-04 | 2 |
| 2026-05 | 4 |
| 2026-06 | 2 |
| 2026-07 | 4 |
| 2026-08 | 2 |
| 2026-09 | 3 |
What we do not know
- This restaurant pays for reviews, and you should know that before reading the rest. Ten of the twenty-one posts say so themselves: a Naver receipt review earns a ₩5,000 cheese topping or a highball, and a blog review earns an ₩11,000 pizza. Two write about it as something that happened to them. One told the owner at the till that she would blog it and was told to come back and show him, and he would make her the pizza; another ends her post looking forward to the pizza next time, now that she has written this one. Two say the cheese on their plate came from a receipt review. Only one post declares a sponsorship (a hashtag at the very bottom) and four insist they paid. We counted all twenty-one — nobody was paid a fee, and every one of them records a meal. But part of why the praise runs one way sits here. Two of the twenty-one have a bad word to say.
- Nine of the thirty posts we gathered are not counted as visits. Five of them, spread over four days in July 2025, are one batch: each pastes the same place link, address and phone number twice, each repeats the same two lines about domestic grade-one chilled thigh meat and one portion being two, and three of them even share the same party and order. All five push a stew the shop had just added. What separates them is not the hashtags but the record of eating: not one gives a price, and not one mentions the self-service pancake, the noodles, or the flying-fish-roe wrap — the three things every single one of the twenty-one real visits describes, because they are the first things you see. Three more are the shop's own notices and menu re-typed under headings: one still has its markdown markup in it, one is an FAQ page, and none says how many went or what was paid. The last is a restaurant consultant's post about his blogging plans, in which our restaurant appears only as one of three he says he built — and in which he explains that when he has no photograph of a place he has eaten at, he screenshots one from another blog.
- Not one post mentions a floor or a stair. Nobody goes up or down in twenty-one write-ups, and there is no basement and no upstairs in any of them. The licence record gives the premises as ground floor, and the check-in address agrees, so it appears to be a single room entered from the street — but no writer says so. Nor does anyone count steps or mention a threshold at the door. One says the lane makes it easy to miss; one explains that you know it is open when the red lamp outside comes on.
- Eleven posts write about the staff and all eleven are warm. One is not. The warm ones are specific and various: the first wrap built for the table (twice), combinations suggested and a table kept an eye on, an explanation of what the dry rice paper is for, a cheese topping given away, two bottles of spirits for a birthday, and a sleeve held out until a customer had her coat on. Two report being told, at the table, that the owner makes the marinade himself and buys the chicken direct. The other post is from May 2026. She gave a member of staff the last digits of her phone number and stood outside from half past seven until quarter past eight, watching a table or two empty without being called. When she went in she was seated, and new arrivals were seated immediately after her. Asked why she had not been called, the member of staff who took her number said she had been called and had not come. What she wanted, she writes, was somebody to say sorry. The same post says the floor handled orders and requests quickly despite being busy, and she herself allows that being annoyed may have coloured the rest of the meal.
- Since the praise leans one way, here are the two that do not. A June 2026 post, after paragraphs of warmth, lands on this: the chicken itself was not overwhelmingly special, but there is plenty of it and plenty to do, and it suits a group. A May 2026 post is blunter — the marinade is inoffensive, the chicken ordinary, not so much delicious as familiar and fine, a perfectly reasonable meal, and she would not go back specially, there being no shortage of chicken restaurants. That is the writer who stood outside for forty-five minutes. Neither complaint is about the price; both are about the food not staying with them. One other writer found it salty enough to want water afterwards — and she is also the one who notes that the smell goes into your hair and your clothes.
- One dish has gone. A pork-and-sausage stew, added in May 2025 and no longer sold. A May 2026 post records the owner's explanation: he made it for the office lunch crowd, and the office lunch crowd kept ordering the chicken. The writer who records it had searched for the stew and come for it. This joins the earlier thread: the three posts that promoted the stew all belong to the four-day cluster of July 2025, and none of those three wrote about eating it. Ten months later the dish was gone and the posts were still there. The afternoon break is unsettled too: two posts put it at two to five, two at three to five, and the other twelve print half eleven to ten with no break at all. Four say Wednesday is different, and they disagree — one has it opening at five, one at noon. If you are coming at lunchtime, ring first.
Sources (20)
Every number above was counted from the posts below.
- 2박 3일 대전 여행 I 힐링하러 떠난 대전 여행 후기 I 천연온천수 유성온천 아늑호텔, 성심당, 르뺑, 오... 2026-09-17 · 덕구링 Daily Life · via Daum
- 대전 맛집 :: 유성 닭갈비 맛집 | 대전유성 가성비 맛집 삼복씨닭갈비 방문후기 2026-09-15 · 항돌로그ෆ⸒⸒ · via Daum
- [대전] 유성온천역 봉명동 현지 가성비 내돈내산 맛집 추천 '삼복씨닭갈비' 2026-09-04 · 미짱 월드ʕ”̮ॽु♥ · via Daum
- [대전] 유성 봉명동 삼복씨닭갈비 푸짐한 양의 닭갈비 맛집 현지인 로컬 인증 맛집 2026-08-24 · 짤랑‘s 공간 · via Daum
- 대전 봉명동 | 닭갈비 맛집 <삼복씨닭갈비> | 날치알 쌈 ,김치전, 라면이 무료인 맛집 2026-08-16 · Marong ღ · via Daum
- 대전 유성 닭갈비 맛집 | 날치알 야채쌈 조합이 좋았던 삼복씨닭갈비 2026-07-31 · 냉이 블로그 · via Daum
- 대전 봉명동 맛집 | 3명이 가서 2인분 시켜야하는 혜자 닭갈비집![삼복씨닭갈비] 2026-07-28 · 뱃살공주의 솔직한 리뷰 · via Daum
- [대전] 봉명동 맛집 | 삼복씨닭갈비 방문 후기 2026-07-12 · 단지의 하루 · via Daum
- 대전 ‘삼복씨 닭갈비’ 내돈내산 솔직후기 2026-07-05 · 복스러운 일상 · via Daum
- 대전 봉명동 맛집 삼복씨닭갈비 | 양이 너무 많아 볶음밥도 못 먹고 나온 봉명동 닭갈비 2026-06-13 · 리아랜드 · via Daum
- [내돈내산]삼복씨닭갈비 대전 유성구 맛집|유성온천역 맛집|봉명동 맛집 2026-06-03 · 응땅_zip · via Daum
- 충대생분들 아직도 궁동에서만 닭갈비 드세요? 여기 한번 가보세요!!!->>삼복씨 닭갈비 2026-05-28 · lullullalla님의 블로그 · via Daum
- 대전 봉명동 삼복씨닭갈비 솔직후기 2026-05-26 · 콩이와깡쥐의 우당탕웨딩라이프 · via Daum
- 대전유성봉명동 혜자 맛집, 삼복씨닭갈비 (ft.월남쌈, 김치전, 라면 기본제공) 2026-05-21 · 수수하지만 찬란해 · via Daum
- 대전 봉명동맛집 유성닭갈비맛집 ‘삼복씨닭갈비’ 푸짐한 양에 서비스까지 대박 내돈내산 솔직후기 2026-05-20 · 닝구월드 · via Daum
- [대전 구암동 닭갈비] ❤️내돈내산❤️ 푸짐하고 맛있는 닭갈비를 .... 2026-04-10 · hey!
- [대전 구암동] 삼복씨 닭갈비 2026-04-08 · our story
- 대전 유성 봉명동 닭갈비 맛집 “삼복씨닭갈비” 후기 2026-01-26 · 포코의 하루
- [대전]봉명동 사장님이름걸고장사하는 닭갈비맛집❤️삼복씨닭갈.... 2025-11-03 · 소소하지만 일상 Story ୨୧
- 봉명동맛집 삼복씨닭갈비 맛도 양도 대만족한 유성닭갈비맛집 2025-07-21 · 따봉이
Of 111 candidate posts we opened 33 and kept 20 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.