Gilpost · Chuncheon-si, Toegye-dong
Dukkeobi Dwaeji-galbi
두꺼비돼지갈비 A charcoal pork-rib house in a residential lane in Chuncheon, walkable from Nam-Chuncheon station, where a portion is 300g and the free dressed spring onion gets written about almost as much as the meat.
Korean · Chuncheon-si, Toegye-dong
Data as of · Published ·
Dukkeobi Dwaeji-galbi is a charcoal pork-rib house in a residential lane in Toegye-dong, Chuncheon, at 12-10 Toegye-ro 146beon-gil, between the Toegye Jugong 2 and Humansia 2 apartment blocks. Five writers say it is within walking distance of Nam-Chuncheon station and one actually walked. The place has one axis: charcoal pork ribs, 300g to a portion, 16,000 won — all thirty writers ordered it. Next most ordered are the soybean stew at 3,000 won (twenty-two) and the cold noodle with seasoned pollack (fourteen; 10,000 won as a meal, 7,000 after meat), and twenty-two posts stop to talk about the free dish of dressed spring onion. Also on the board: beef rib meat 200g at 18,000, boneless marinated pork 300g at 16,000, pork belly 200g at 16,000, pork jowl 200g at 18,000, noodles in soybean broth at 5,000 and a bowl of rice at 1,000. It opens at noon and closes at 22:30, and four writers say it never shuts for a day. There is no car park of its own (see below). You keep your shoes on, there are high chairs and disposable aprons, and free coffee sits out for after the meal. What we read was thirty posts from a single four-month stretch, 26 May to 25 September 2026 — what that means is set out separately below.
The basics
| Address | 강원특별자치도 춘천시 퇴계로146번길 12-10 (퇴계동) 12-10 Toegye-ro 146beon-gil, Chuncheon-si, Gangwon-do |
|---|---|
| Phone | 033-522-0858 |
| Typical spend | ₩1,000 – ₩18,000 |
| Floor area | 74 m² |
| Status | In business |
5 posts say it is walkable from the station.
When it opens
Of 19 posts: 10 wrote Daily 12:00–22:30, 8 wrote 12:00–22:30.
| Open | 12:00–22:30 8 of 19 posts last seen 2026-09 | |
|---|---|---|
| Open | Daily | 12:00–22:30 10 of 19 posts last seen 2026-09 |
| Closed | 없음 4 of 4 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
- A portion is 300g. Twenty writers say the quantity is generous; none says it is small. One scene keeps repeating: the grill is full and there is still meat on the tray. One writer notes how hard it has become to find a rib house serving 300g a head; a self-described big eater says that is why she was happy. Two writers added another portion mid-meal, and one party of three ordered two stews and left half, wishing they had ordered one.
- The free dish of dressed spring onion is the second most-discussed thing here after the meat — twenty-two of the thirty posts stop for it. Four call it the kick or the cheat code of the place, and six asked for more. Two explain how it differs from the usual: the dressing is soy-based rather than red, and there is perilla seed powder in it, which writers taste before they identify. It is not only the onion — seven posts mention refilling the free sides, including one who had three helpings of acorn jelly and one who ordered so much dried shrimp that the kitchen sent an extra plate. The sides recur as acorn jelly, stir-fried dried shrimp, dressed cucumber, pickled cabbage and soy-braised quail eggs — and one writer had never seen dried shrimp at a meat restaurant before. Another signs off saying she will go back for the onion alone.
- Not one writer calls it expensive; eight say it is not. The ground is always the 300g against the 16,000 won — one finds it strikingly reasonable for today's prices, another (a self-declared big eater) simply satisfied, a third calls it good pork cheaply. The 3,000-won stew gets singled out too, one writer taken aback by the quality at that price. Only one post gives a total: three portions of ribs, a stew and a bowl of rice came to 52,000 won. Adding up another party's order — two portions of ribs, noodles in soybean broth, two sojus and a beer — gives 46,000. Four writers note that Zeropay is accepted, and one made a point of collecting the Naver Pay offers as well.
- Thirteen posts talk about the service, and not in generalities — they describe moments. The commonest is help with the fire: the owner spots the edges of the marinated meat starting to catch, turns the heat down, and changes the grate when it has burned on; another writer was told in passing that ribs need a hot fire. Others mention the sides being topped up before anyone asks. And one line about drink: asked whether she wanted her soju cold, she said yes, and what came was properly cold. A party who came for a work dinner reports that the tables were pushed together for them.
- Free coffee sits out for after the meal — six writers mention it. One describes a vending machine, one instant coffee with sweets, and two simply note there is coffee on the way out. For one writer it was the last course: meat, rice and stew, then a cup of coffee to finish, and the meal felt complete. Another notes the water is served iced, and two mention disposable aprons — one delighted to find hers grey rather than the usual colour.
- Four writers report a hood over every table and much less smoke than expected. In a charcoal house this is really a question of what your clothes smell like afterwards, and all four raise it in those terms — one had braced for the usual haze and found the air clear. Seven posts call the room clean, and one notes that even with the charcoal in, the room stayed cool.
- You can walk here from Nam-Chuncheon station — five writers say so and one actually did, arriving on foot for a booked weekday dinner. Another chose the place precisely because she had a train to catch from that station straight after eating. But nobody gives a walking time — the posts only say it is close. Two things to navigate by: the lane between the Toegye Jugong 2 and Humansia 2 blocks, and the large sign with a toad painted on it, which two writers say makes it easy to spot.
- You keep your shoes on, and there is a sign at the door saying so — three writers mention it. The clearest account: she assumed it was a shoes-off place, saw the sign, and was spared the embarrassment. That three people wrote about the same sign is itself a hint that the entrance reads like a floor-seating restaurant. No writer describes any floor seating inside.
- There are two high chairs — someone counted. One writer notes that besides the wooden one in her photograph there is a white one, making two. Six posts mention high chairs and three describe coming with a child: one fed a four-year-old as part of a party of three, another cut the meat smaller for her child. Four writers say the mild marinade made it easy to give to a child. One thing to plan for: the pollack cold noodle is hot. A writer suggests families with small children take the plain cold noodle instead. Nobody mentions a nursing room or a changing table — not to say there is one, not to say there isn't, so we do not know. Nor does anyone mention a children's menu.
What 30 bloggers said
We read all 30 in full. The most common claims are “Large portions” (20) and “Roomy” (15).
What they liked
Things you can check on site
| Free refills | 7 of 30 posts |
|---|---|
| High chairs | 6 of 30 posts |
| Complimentary tea or drink | 6 of 30 posts |
| Reachable by transit | 5 of 30 posts |
| Local currency accepted | 4 of 30 posts |
| Takes reservations | 4 of 30 posts |
| Shoes off at the door | 4 of 30 posts — saying it is not |
| Toilet inside | 3 of 30 posts |
| Origin labelling posted | 3 of 30 posts |
| Separate restrooms | 2 of 30 posts |
| Independent, not a chain | 2 of 30 posts |
| Air conditioned | 1 of 30 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 sutbul dwaeji-galbi (숯불돼지갈비) — 30 of 30 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
16 posts say you can park; 1 say you cannot. We leave the disagreement standing rather than picking a side.
| Posts saying you can park | 16 of 30 posts |
|---|---|
| Posts saying you cannot | 1 of 30 posts |
There is no car park of its own. You park in the lane or on the verge. Sixteen writers address parking and nine of them open by saying there is no dedicated lot — one adds that the lane itself is on the narrow side. Only one writer puts it the other way, saying there are not many places, though the residential lane does offer some. Several others found it roomy, so it probably depends on the hour — but that is inference, not something we counted. Two writers found a free public car park: one reports one within eighty metres, to the left of the restaurant; the other says reviews mention either lane parking or a nearby free lot. One post claims a dedicated lot in front, and we did not count it — it sits inside a block copied from the Naver listing, and all fifteen writers who describe arriving say there is no lot.
Who came, and with whom
| Family visit | 10 of 30 posts |
|---|---|
| Came with children | 3 of 30 posts |
| With a friend | 2 of 30 posts |
| Date | 2 of 30 posts |
| Group visit | 1 of 30 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 | 3 of 30 posts |
|---|---|
| Separate restrooms | 2 of 30 posts |
Almost nobody wrote what floor it is on or whether there are steps. The only mention is the word "ground floor" in one post's opening address block — a block copied from the Naver listing, so we did not count it as something seen. In the other twenty-nine posts the words stairs, lift, basement and upstairs never appear. There are things to infer from: a standalone building in a residential lane, no one among thirty describing a climb, and a single registered floor area of 74 m². But inference is not counting. If the step at the door matters to you, it is worth phoning 0507-1312-0858.
Nobody wrote about getting in with a wheelchair or a pushchair. Across thirty posts there is nothing about a step, a ramp or a doorway width, and the word wheelchair never appears. What the posts do establish: there is no car park, so you park in the lane or on the verge and walk in; one writer calls the lane narrow; it is table seating with shoes on and no floor seating; a charcoal brazier is brought to each table; the women's toilet is inside and one writer reports the men's being outside. Beyond that we do not know — whether there is a step at the door, how wide the doorway is, whether the toilet can be entered.
The accounts disagree. The women's toilet is inside; one writer says the men's is outside. Three posts place it inside — one notes the women's is within the room, one is simply glad it is at the back, and one (June 2026) says it is inside and that both the women's and men's are clearly signed. But another writer (September 2026) reports that she could not photograph the men's because you have to go outside to reach it. Both were there in person, so we do not know which reflects the present arrangement. If it matters, a man should assume he may be going outside. A third post mentions separate men's and women's facilities, but that line is copied from the Naver listing and we did not count it. Nobody wrote how many cubicles there are, or how much room.
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. 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 payment5 of 30 posts
- Posts saying they paid themselves1 of 30 posts
- Posts saying nothing either way24 of 30 posts
When the posts appeared
Month by month
| Month | Posts |
|---|---|
| 2026-05 | 2 |
| 2026-06 | 8 |
| 2026-07 | 5 |
| 2026-08 | 8 |
| 2026-09 | 7 |
What we do not know
- All thirty posts we read about this place fall inside four months, and they visibly share a supplied script. You should know that before reading the rest. The oldest is 26 May 2026, the newest 25 September. We collect two years, and for the twenty months before that there is nothing about this place at all — thirty posts in four months about a restaurant said to be over twenty years old. Within those thirty, the same factual claims recur: that the owner started in 2002 and ran another shop for eighteen years before moving here (sixteen posts); that only fresh, never frozen, pork is used, collected from a butcher they deal with and trimmed in house (eleven); that there is no caramel colouring, only fruit and honey, with the colour drawn from mushroom stock (thirteen); that the cold noodle is made from scratch down to the chilli paste and the garnish (seven). One sentence about the owner's philosophy — that guests paying the same money should get something better — appears in three posts in almost identical wording. Twelve posts end with the same five hashtags in the same order, and one embeds a reel from a local promotional Instagram account whose hashtags are those same five. Five posts disclose payment or sponsorship: three carry a #sponsored tag, one opens by stating it contains a fee and partly her own money, and one says twenty percent was paid for by herself. Only one post declares it was entirely her own money — and it is also the only post that states a total. The remaining twenty-four say nothing about money. So this page does not count those four blocks. The 2002 date, the eighteen years, the hundred-percent-fresh pork, the mushroom stock — these are the shop's account passed along, not something a writer observed. They may well be true, but twenty-nine people did not verify them independently; one account was repeated twenty-nine times, and those are not the same weight of evidence. What follows is only what people ordered, paid, and sat in front of.
- Fifteen writers call the room roomy, while the floor area on the municipal register is 74 m² — about twenty-two pyeong. Both can be true. What people mean by roomy here is usually the gap between tables — eight posts put it that way — and five mention seating for larger parties. Two writers found it small rather than large: one expected little from the modest frontage and was surprised by how many tables were inside; another calls it neither big nor small. So do not come expecting a barn. Tables are pushed together for groups, and two writers say to book if you are several.
- Not one post mentions queuing — and none states outright that there is no wait either. So we do not know. What five posts do say is that it fills up in the evening: around seven on a weekday one writer found a single table free, another watched the room fill until seats were hard to find, a third found it nearly full, a fourth arrived early to an empty room that filled fast, and a fifth calls it full even on weekdays. Two who came early simply ate in peace. So the advice the posts actually give is twofold: come early, as one writer suggests for evenings, or book. Four writers booked, two of them finding the table already laid when they arrived, and one says a group should book without question.
- This address used to be something else — and the story comes from one person. A September 2026 post reports that the site was once a well-known cold-noodle house, Yangyang Hoe-naengmyeon, and that the present owner was taught its recipe. Two writers note that "Yangyang hoe-naengmyeon" is written large on the board, and one says that is exactly what made her curious. That may be why the cold noodle is the second most-ordered thing here, but nobody verified the story — one writer was told it. The same goes for the move. Two writers say the shop was previously at Palho Plaza, and both hedge it as something they heard or believe. Two phone numbers are in circulation. Every post that gives one gives 0507-1312-0858; the municipal register lists 033-522-0858. The last four digits match, so the 0507 safe number is very likely forwarding to that landline — but a 0507 number changes hands with the business.
Sources (30)
Every number above was counted from the posts below.
- 춘천가볼만한곳/퇴계동고기집/두꺼비숯불돼지갈비 2026-09-25 · 아이들과 함께하는 추억여행 (전국투어)
- 춘천 퇴계동 맛집 두꺼비돼지갈비｜생삼겹살이 맛있었던 가족외식 .... 2026-09-14 · 일상 일기
- 춘천 두꺼비돼지갈비 회냉면 숯불 돼지갈비 2026-09-13 · Genie's Blog♡ · via Daum
- [춘천/퇴계동/맛집] 두꺼비돼지갈비｜춘천 숯불돼지갈비 맛집 두꺼.... 2026-09-13 · Everyday Flavor
- [ 퇴계동고기집 ] 두꺼비 돼지갈비 2026-09-10 · 세 식구 다이어리
- 춘천 퇴계동돼지갈비 두꺼비돼지갈비 솔직 후기 2026-09-04 · 기행
- [춘천] 돼지갈비 맛집 [ 두꺼비 돼지갈비 ] 내돈내산 솔직후기 2026-09-02 · 지니가 먹어봤지니
- 춘천 퇴계동 돼지갈비 맛집, 두꺼비숯불돼지갈비｜숯불돼지갈비부.... 2026-08-28 · (주) 엘티솔루션
- 춘천 맛집 | 퇴계동 두꺼비돼지갈비, 숯불 향 가득한 현지인 로컬 맛.... 2026-08-27 · ෆ웅스의 육아더하기일상ෆ
- 춘천 돼지갈비 맛집 두꺼비숯불돼지갈비, 퇴계동 회식 후기 2026-08-25 · 행복하자님의블로그
- [춘천 맛집] 24년 내공의 한돈 춘천생갈비 인생 찐맛집! 퇴계동 두꺼.... 2026-08-17 · ✨구육이의 육각형 라이프(재테크·맛집·여행기록)
- 1인분 300g 양많은 춘천 돼지갈비 추천 두꺼비돼지갈비 2026-08-12 · 세뇨리 블로그 · via Daum
- 춘천 퇴계동 [두꺼비돼지갈비] 춘천생갈비 맛집에서 돼지갈비 먹고 .... 2026-08-07 · mama119_님 블로그의
- 춘천 퇴계동고기집 추천! 정성이 가득한 춘천돼지갈비 맛집 두꺼비.... 2026-08-06 · 해든로그
- [춘천 고기집] 두꺼비돼지갈비 2026-08-02 · 히야스토리 · via Daum
- [두꺼비돼지갈비] 퇴계동 고기집 2026-07-28 · 아롱짱의 해방 일지 ✩
- [춘천 현지인 찐맛집] 남춘천역고기집 두꺼비돼지갈비 솔직후기! 2026-07-26 · 오늘도 룰루랄라♬ · via Daum
- 춘천 두꺼비돼지갈비 퇴계동고기집 남춘천역고기집 저녁 후기 2026-07-20 · 뀰라이프
- 춘천 퇴계동 맛집 두꺼비 숯불 돼지갈비 2026-07-19 · 윤아틀리에
- [퇴계동고기집] 두꺼비 돼지 갈비 방문 솔직 후기! 2026-07-18 · jdj88_님의 블로그
- 퇴계동 맛집 두꺼비돼지갈비 배터지는 춘천 맛집 2026-06-30 · 여기저기 이것저것
- [춘천 돼지갈비 맛집] 한 번 맛보면 또 찾게 되는 퇴계동 돼지갈비 '.... 2026-06-23 · minnngs_log
- 퇴계동 고기집, 현지인 맛집 두꺼비돼지갈비 2026-06-19 · 춘천댁 묭이의 일상 ♡_♡
- 춘천 퇴계동 돼지갈비 동네 로컬 맛집 두꺼비돼지갈비 2026-06-19 · 말랑복숭아의 맛있는 여행
- 춘천 퇴계동고기집 남춘천역 두꺼비돼지갈비 2026-06-18 · 선샘미의 하루일기 :)
- 춘천 퇴계동 돼지갈비 맛집 <두꺼비 돼지갈비> 현지인 추천 찐맛집 2026-06-17 · 기록장
- 춘천 : 퇴계동돼지갈비 맛집 두꺼비돼지갈비, 20년 노하우의 양 많고.... 2026-06-09 · 춘천 먹짱 두만이
- [춘천 돼지갈비 맛집] 돼지갈비에 소갈비살에 냉면까지 퍼펙트한! 두꺼비돼지갈비~ 2026-06-06 · ChuckPark한 삶 · via Daum
- 엄마랑 춘천 퇴계동 두꺼비돼지갈비 2026-05-27 · hosanna1127님의 블로그
- 퇴계동고기집 추천! 현지인 단골 두꺼비 숯불 돼지갈비 후기 2026-05-26 · 몽픽
Of 225 candidate posts we opened 83 and kept 30 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.