Gilpost · Ansan-si Danwon-gu, Gojan-dong

Izakaya Gisul

이자카야 기술 A cook-to-order izakaya by Ansan's Jungang station, built around a platter of raw beef, tartare and salmon

정종/대포집/소주방 · Ansan-si Danwon-gu, Gojan-dong

Data as of 2026-09-27 · Published 2026-10-01 · Compiled by Gilpost

Gisul is a cook-to-order drinking house at the far end of the Jungang rodeo street in Ansan, on the ground floor of a block on Gojan 1-gil. The sign and the listing say "izakaya Gisul"; everyone writing about it just says Gisul, and one writer reports being told the name is short for "the bar that puts you in a good mood". The house platter — beef tartare, raw beef and salmon on one tray — anchors a menu of some thirty dishes that borrow from Japan, China and Korea in turn. Five in the evening until one in the morning, two on Fridays and Saturdays. No writer mentions a closing day. The same people run four bars in Ansan and the menus resemble one another. The posts we read run from November 2025 to September 2026.

The basics

6 posts say it is walkable from the station.

When it opens

Of 18 posts: 15 wrote 17:00–01:00, 11 wrote Saturday 17:00–02:00, 9 wrote Friday 17:00–02:00.

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.

These hours are counted from the posts we read. Shops change them without notice — check Naver Place before you go. Place — check hours

What people order

The most ordered dish is gibon anju (기본 안주(프레첼·치즈과자)) — 12 of 22 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

• 기술한상11 ate it
  gisul hansang₩58,000 · ₩59,000

  The house platter: raw beef, beef tartare and salmon on one tray, ringed with seaweed rolls, vegetable rolls, smoked cheese, water dropwort and a poached-egg sauce. One writer sizes it for two or three

  **A card on the table explains the order to eat it in** — the vegetable roll first, then the seaweed roll to take the edge off, then everything else — and four writers say they followed it. Eight describe mashing the poached egg in the middle into its sauce. It was 58,000 won in November 2025 and 59,000 in 2026. It arrives with dried seaweed, aged kimchi, pickled stems and dried squid-and-radish, plus four dips; one writer was told the side dishes are all made in-house

• 연어사시미 한판5 ate it
  yeoneo sashimi₩36,000

  A full board of thickly cut salmon, aged against kelp according to one writer. A half board is also on the menu

  All five who ordered it call the slices thick. It comes with tartare sauce, onion, water dropwort, wasabi, soy, aged kimchi and pickled stems, and **no two writers agree on the best combination** — soy and wasabi, tartare, the poached-egg sauce and a dropwort wrap each have one champion. Chojang is not listed but one writer says they will bring it if you ask. Another found salmon alone a little thin and wishes they sold rice, seaweed or roe on the side

• 알싸한 마늘 듬뿍 유린기5 ate it
  maneul yurinki₩24,000

  Fried chicken over shredded lettuce, heaped with chopped garlic and sliced chilli in a sweet-sour soy dressing

  **They do not agree on the heat.** One is surprised that neither the garlic nor the chilli bites at all and calls it safe for the spice-shy; another found it very hot and picked most of it off. All five agree the batter is crisp. One warns that anyone planning to kiss later should order something else

• 명란감자그라탕4 ate it
  myeongran gamja gratin₩16,000

  Potato and salted pollack roe baked under cheese

  All four call it rich and cheese-heavy. Two place it as the thing you order when the raw beef starts to pall; one orders it every visit and says it works whether you are full or starving

• 치킨난반3 ate it
  chicken nanban₩24,000

  Japanese-style fried chicken under a house tartare sauce, on a bed of salad

  **All three who ordered it say it is not heavy.** One usually avoids the dish elsewhere for that reason and says this one is nothing like it. Two note the batter stays soft rather than hard and the chicken is thick-cut. Two recommend taking it in one mouthful with the salad and tomato

• 수제 칠리새우3 ate it
  chilli shrimp₩24,000

  Fried prawns tossed in chilli sauce

  **All three measure it against a Chinese restaurant**, and all three say it wins. Two note it stays crisp under the sauce to the last prawn, and two that the prawns are fat. One ordered it after watching the next table get theirs

• 한우 뭉티기2 ate it
  hanu mungtigi

  Thick-cut raw beef. Two writers say it is **weekdays only and in limited numbers**, and can be added to the platter for 5,000 won

  **Eight writers mention it; two ate it** — weekday-only means anyone who came at the weekend missed it. Both call it springy, and one recommends paying the extra 5,000 won if you are there on a weekday. Nobody copied down the à la carte price

• 한우 육회2 ate it
  hanu yukhoe

  Beef tartare in the house dressing. It is part of the platter but also sold on its own, and one writer notes a sugar-free version on the menu

  **The word appears in nineteen posts but only two writers ordered it as a dish** — the rest ate it off the platter. Two say they were told the beef comes up from Daegu and is slaughtered the same day. One mixes it with the yolk, one wraps it in seaweed, one dips it in the poached-egg sauce

• 홍짬뽕2 ate it
  hong jjamppong

  A hot seafood noodle soup heaped with bean sprouts, bok choy and shredded spring onion

  **Neither writer wrote down the price.** Both describe it as savoury rather than aggressively hot, and both order it when the raw dishes leave them wanting something warm. One picks up a note of the wok

• 향긋 바질 술찜 파스타2 ate it
  basil suljjim pasta₩24,000

  Pasta in the broth from clams, prawns, courgette, whole garlic and mushrooms steamed in liquor

  One writer says you can only get it here and recommends it with soju. Another reckons it is at least one and a half portions and says it filled them up before they could order anything else — they had not expected the size

• 특제 기술면2 ate it
  teukje gisulmyeon

  A yakisoba-ish fried noodle, thin rather than thick, in a sweet-hot sauce with prawns, a soft egg and mayonnaise

  Both writers call it new. **One was given it on the house** and says they bit in expecting nothing and remember it best of the evening. The other ordered it at the end of a table of six and praises the chew

• 조개탕(바지락탕)2 ate it
  jogaetang

  Clams simmered into a clear, sharp broth

  **Neither writer noted the price.** One says the pot is full of properly purged clams and that it eats more like a dish than a drinking snack, and pairs it against the cold sashimi

• 가지덮은 새우튀김1 ate it
  gaji saeu twigim

  Prawn tempura under aubergine, dusted with seasoning and served with salad

  The one who ordered it says the batter is properly crisp and the aubergine's wetness plays against the prawn. Another names it as something they enjoyed on an earlier visit. **No price in any post**

• 메로 소금구이1 ate it
  mero sogeum-gui

  Toothfish grilled with kosher salt, big enough for two according to the one writer who had it

  **One writer ordered it, and warns to decide early: it takes about twenty minutes.** They found it good enough unseasoned, and good again with wasabi and soy. Nobody wrote the price

• 뭉반한상1 ate it
  mungban hansang

  A second platter, distinct from the house one: raw beef, tartare, salmon and sushi on one board

  **Only one writer mentions it.** They were there for a work dinner and liked that a group could try a bit of everything; they added the weekday mungtigi for 5,000 won. No price given

• 시샤모구이1 ate it
  shishamo-gui

  Grilled shishamo, roe and all

  **One writer only.** They added it once they were already fairly full and found it plain enough to keep eating after everything else — better, they say, than the usual dried pollack. No price

• 매콤 짜파게티1 ate it
  maekom jjapaghetti₩12,000

  A spiced-up jjapaghetti topped with cheese, cucumber and a fried egg

  **One writer only.** They ordered it out of sheer curiosity at a twelve-thousand-won packet noodle, found it barely hot, and say the heat cuts the oil. They recommend dropping a piece of the garlic chicken on top

Sides, and what comes with it

• 기본 안주(프레첼·치즈과자)12 ate it
  gibon anju

  Snacks put down for free when you sit: peanut-butter-filled pretzels and salted cheese crackers

  **Twelve posts mention them** — after the house platter, the most-written-about thing here. They keep reaching for them, they say; they are exactly right before the food comes; one writer admits to having finished the bowl before the food arrived at all

• 우니 반판1 ate it
  uni banpan₩17,000

  Half a tray of sea urchin, written up as something to add to the platter

  **One writer only.** They dithered over ordering it and say they should not have, and recommend it piled on seaweed with the raw beef. Nobody records the price of a full tray

Sweet things

• 크림치즈곶감1 ate it
  cream cheese gotgam

  Dried persimmon stuffed with cream cheese

  **One writer, one word: sweet.** No price, no size, nothing else

To drink

• 산토리 프리미엄 몰츠 생맥주10 ate it
  Suntory Premium Malt's draft₩9,000

  The only draught they pour. Three writers report a certificate on the wall for draught-beer quality management, and that the lines are cleaned daily and the glasses washed separately

  **Thirteen posts mention it, ten drank it.** Six single out the creamy head. One notes that nine thousand won a glass is not cheap. **Many did not pay for the first one** — several say a receipt review or joining the shop's open chat room gets you a glass, and one points out that in a group everyone has to do it separately for it to count per glass. Three say bottled beer arrives with a frozen steel tumbler

• 하이볼1 ate it
  highball₩8,000

  Suntory and Balvenie highballs — and an alcohol-free one

  **Four writers mention the zero-proof one, and none of them drank it** — each brings it up as a reason a non-drinker can come along. Only one writer actually had a highball, found it not sweet, asked, and was told which soda they use; they pass the warning on

• 사와1 ate it
  sawa₩8,000

  Fruit sours; one writer had the peach

  **One writer drank it** and calls it strongly peachy, sweet and easy. The other three only count it off in a list of how many kinds of drink there are

• 문배술1 ate it
  munbaeju₩22,000

  A Korean distilled spirit, brought with its own pot and cups

  **One writer only.** They pick up pear on the nose and note it is a stiff 25%. Several posts say there is a range of traditional spirits, but **this is the only one anybody named and priced**

Parking

7 posts say you can park. None say you cannot.

The posts contradict each other about parking. Seven say the building's underground car park validates three hours free. One says flatly that the building does not validate at all and sends you to the public car park across the way; another says you can park in the building but it is expensive, and recommends the same public lot. We do not know which is current — not one writer says they parked and got the validation themselves, and most appear to be relaying the shop's own line. Since this is a place people drink at until the small hours, one writer suggests leaving the car at home. If you do drive, ring first (031-402-2852).

Who came, and with whom

Getting there

Getting inside

No writer says from their own eyes what floor this is on. The address is units 115 and 116 of the block, and one post — copying the shop's own directions — places it on the ground floor at the corner. That sentence is the shop's, not the writer's. Nobody describes going up or down any stairs. Posts about the sister bar down the road describe a first floor and a second, but that is a different address and we have not carried it over.

Not one of the twenty-two posts mentions a step, a ramp, a threshold or how wide the aisles are. The words for wheelchair and pushchair never appear. We know the lavatory is out in the building and behind a keypad, but whether the way to it is level or has stairs we do not know. We will not say it can be reached or that it cannot — being wrong about this costs someone a wasted journey.

The lavatory is not inside the bar. Four writers say so, the fullest of them noting that it is the building's, split by sex, locked with a code, and that you take tissue with you from the counter. Another simply reminds you to pick up paper by the till on your way. One writer confirms men's and women's are separate; two say the building's facilities are kept clean. One post lists "separate men's and women's" in a block of facts at the top, but that block is lifted from the listing and we did not count it — the same writer's own observation, further down, is what we counted. How far it is, or on what floor, nobody says.

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 payment2 / 222 of 22 posts
• Posts saying they paid themselves3 / 223 of 22 posts
• Posts saying nothing either way17 / 2217 of 22 posts

When the posts appeared

What we do not know

• Six writers give the walk from the station, and they do not quite agree. Three say about eight minutes from exit 1 at Jungang, one says five, one gives 434 metres, and one only says it is an easy walk. Eight minutes is the commonest answer. Two describe the route: towards the rodeo street, then round the back of a fried-chicken place. Be warned, though, that the two posts with the fullest directions are copying the shop's own text — one still carries the shop's first person, offering advice about "our building". Nobody writes about coming by bus.
• Seven writers waited; two did not. The waiters report a full room on a Sunday evening, a full room at six on a Saturday, ten minutes at a weekend, every table taken by seven on a Friday, and — from one regular — an hour at a weekend. Both of the writers who walked straight in came late on a Saturday night. There is a waiting-list tablet at the door, but one writer warns that they ring you rather than message, and two missed calls cancels you. Another says to use a booking app at weekends. Ten writers booked, and none of them waited — for an evening, booking looks like the answer.
• How big and how quiet it is depends on who you ask. One writer calls the room very large with generous gaps between tables; another counts the tables — ten or so, seating two to four — and says there are not many. Quiet splits the same way: one finds it calm enough for conversation, another says it was on the loud side with the room full, and yet somehow no harder to talk in. Both may be right, the first describing a half-empty room and the second a full one. On table spacing there is no disagreement: five writers call it roomy. Twelve mention the big cherry-blossom tree in the middle of the room, and two point out that it is not a seasonal display but a permanent one — you get April in there all year.
• Two writers declare a sponsorship: one says part of the bill was covered and that they were happy enough to pay for more on top; the other that a review platform arranged the visit. Three say they paid their own way. The remaining seventeen say nothing about money — and silence is not the same as having paid. Only ten posts record a price at all: the house platter was 58,000 won in November 2025 and 59,000 in 2026, and one writer who ordered freely puts the evening at about 40,000 won a head.
• Six posts were taken out of the count, and why is the key to reading this place. The bar's name is also the ordinary Korean word for a skill or technique, so a scalp-tattoo studio and two hair salons arrived attached to it on nothing more than phrases like "the latest techniques". The other three are about sister bars run by the same people — the menus are close enough that the tartare, the raw beef and the draught beer all read the same, and one of those posts had even tagged our address alongside its own. The twenty-two that remain are all about this door on Gojan 1-gil.
• One thing to watch in the opening hours. Eighteen posts give them, and most say Sunday to Thursday until one, Friday and Saturday until two. But one blogger, across two posts, writes Saturday and Sunday until two and leaves Friday out altogether. The other fourteen all put the late nights on Friday and Saturday — we would not turn up at half past one on a Sunday. Six posts name a last-order time: midnight, or one in the morning on the late nights. Two only say it is an hour before closing. No writer mentions a day off, and one states outright that there isn't one.

Sources (22)

Every number above was counted from the posts below.

1. 안산 중앙동 술집 기술 분위기 좋고 안주 맛있는 중앙역 이자카야 2026-09-21 · 앞치마 입고 세계여행 떠나는 지구맛스터 · via Daum
2. [안산 고잔동 술집] 분위기 좋은 이자카야 기술, 안주 맛에 반하고 .... 2026-09-19 · euna_pick(으나픽)
3. 안산 중앙동 술집 기술｜연어사시미 먹으러 다시 찾은 분위기 좋은 .... 2026-09-14 · 먹는 게 제일 좋아
4. 안산 술집 추천 이자카야 기술 2026-09-10 · 오늘도 큣!✨
5. 안산 이자카야 중앙동 맛집 기술 2026-09-09 · 코아 로그
6. [안산 중앙동 맛집] 이자카야 기술: 시그니처 기술한상 & 얼큰한 홍짬뽕 완벽 정복! 🍣✨ 2026-09-07 · ✨소소한 G-LOG✨ | 신혼일기·제품리뷰 · via Daum
7. 안산 이자카야 기술 | 안주 거를 타선 없는 중앙역 이자카야 2026-09-07 · 또민로그⋆* · via Daum
8. 안산 중앙동 술집 기술, 비주얼 미쳤던 뭉반한상! 뭉티기·육사시미 .... 2026-09-02 · 모레의 일상먹로그
9. [안산] 중앙동 이자카야 맛집 '기술' 분위기 좋은 술집에서 기술 한.... 2026-09-02 · 따찌's_log
10. 안산 중앙동 술집 [기술] 육회+연어+육사시미 고퀄리티 맛집 / 중앙.... 2026-08-29 · 개울 블로그
11. 기술 안산이자카야 연어,치킨난반 또또간집 2026-08-28 · 욤욤이의 또간집 맛집리스트만 리뷰합니다
12. 분위기좋은 이자카야 안산 중앙동 술집 기술 방문후기 2026-08-25 · 행복한 일상이야기
13. 안산중앙동술집 기술 육회 메로구이 칠리새우 맛집 2026-08-06 · 폰 용량이 부족해서 쓰는
14. 안산 중앙동 또또또간집 기술 2026-07-23 · 욤욤이의 또간집 맛집리스트만 리뷰합니다
15. [안산 맛집] n번째 방문 중인 중앙동 이자카야 1등 맛집 기술에서 맛.... 2026-07-18 · 주비의 일상
16. 안산중앙동술집 기술, 안산 이자카야 한우 육회 맛집 데이트 추천 2026-07-01 · ✨미미쨩의 이곳저곳ㅇㅅㅇ✨✨✨
17. [안산 이자카야] 안산 중앙동 술집 기술에서 연어사시미 먹고 온 후.... 2026-06-18 · 수키의 먹술탐방
18. 안산중앙동술집 이자카야기술 :: 맛있는 안주와 술이 가득한 분위기.... 2026-06-15 · 텐쏘의 우당탕탕 인생기록소
19. [안산 맛집] 대화하기 좋은 감성 이자카야, 안산 '기술' 내돈내산 솔.... 2026-06-07 · 온전한 몰입
20. 안산 중앙동 분위기 좋은 이자카야 "기술" 2026-03-30 · 쩝쩝이의 일상
21. 안산 중앙동 맛집 [기술] 뭉티기와 사시미 즐길 수 있는 이자카야 술.... 2026-02-22 · ♡。·˚˚· ·˚˚·。♡
22. 정갈하게 차려진 한우사시미 & 육회 한상 안산 이자카야 "기술" 2025-11-20 · 항상오늘처럼

Of 391 candidate posts we opened 120 and kept 22 as evidence. We have not seen them all yet; another pass would add more.

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