Gilpost · Goyang-si Ilsandong-gu, Janghang-dong

Korean

Yangeunine Jeongbalsan

양은이네 정발산역점 Aluminium-pot pollack stew and squid-with-boiled-pork, at street level outside Jeongbalsan station.

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

Yangeunine's Jeongbalsan branch is a pollack-stew-and-boiled-pork house on the ground floor of the Central Plaza building, units 107 and 108, right outside exit 1 of Jeongbalsan station on Line 3. It faces the district office, and the lake park and the Western Dom complex are both walkable. It sells three things: a spicy pollack stew that keeps boiling in a beaten-aluminium pot on your table, a platter of belly pork with poached squid, and cold noodles. The set that puts all three on one table, ₩48,000, is what nine of the ten visitors ordered. There is a ₩11,000 single-portion lunch as well, which nobody we read actually ordered. Open eleven to half past nine, closed between three and half past four. Several writers call it a good place for a drink, but the menu is a dinner table; people came at midday for an afternoon beer and in the evening for work dinners alike. The shop advertises fifty years of tradition and a kimchi master's hand at the door.

The basics

6 posts say it is walkable from the station.

When it opens

Of 7 posts: 3 wrote 11:00–21:30, 3 wrote Mon–Sat 11:00–21:30.

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 eolkeun dongtae-tang (얼큰동태탕) — 10 of 10 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

• 얼큰동태탕10 ate it
  eolkeun dongtae-tang

  The dish the shop is known for. **It arrives in a beaten-aluminium pot and keeps cooking at your table** — pollack with its roe and milt, tofu and radish. All ten ate it, nine as part of the set

  **You can choose the heat.** One writer took the hot version and found it well judged. Opinions split: four call the broth sharp and bracing, two find it milder than the name suggests. One writer — the only person here to mark anything down — says the broth was "nearer to unremarkable than deep." **You can get more broth**: one writer asked for a top-up, another says it is at the self-service bar. Five note the roe and milt are generous

• 양은이네세트 (얼큰동태탕 + 오징어보쌈 + 냉면)9 ate it
  Yangeunine set₩48,000 set

  **Nine of the ten people who went ordered this.** A pot of the spicy pollack stew, a platter of boiled pork with squid, and a bowl of cold noodles — water, sauced, or the extra-hot 'fire' version. ₩48,000. Two writers say the same food ordered separately would run past ₩70,000

  **How many it feeds is not settled.** One writer says it suits parties of three or more; one that three is the right number; one breaks it down as a medium squid-and-pork platter, a two-person pot of stew and the noodles, and calls it enough for three or four. A party of eight took **two sets** plus a squid pancake. A party of four took one set and **added four bowls of rice.** Five writers describe the quantity as generous

• 오징어보쌈 (수육 + 데친 오징어 + 보쌈김치)9 ate it
  ojingeo-bossam

  One large platter: belly pork and poached squid together, ringed with the pork kimchi, a chive salad, pickled radish, salted oyster relish and leaves for wrapping. **It comes in two sizes and nobody records the price of either**

  **Four writers mention the absence of any off-smell; seven call the pork tender and moist.** One notes it is cut thick with a fair share of fat; one that there is no grease at all; one calls it plain in the good sense. **Four say to put the salted oyster relish on it.** The shop advertises the kimchi as a master's work: one writer finds it **not very sweet** — somewhere between winter kimchi and the usual pork-wrap kind, and good for older palates — and one notes there is **sweet potato inside it.** **One writer ordered a large platter on top of the set**, and one ordered the version without squid

• 냉면 (물 · 비빔 · 불 택일)9 ate it
  naengmyeon

  The last course of the set — water, sauced, or the extra-hot 'fire' version. **Nobody records a price for it alone**; everyone ate the one in the set

  **The choices are described differently from post to post** — one says water or sauced, one says fire or water, one lists all three. **All three probably exist, but we cannot be sure.** Those who took the water version call the broth clean and bracing; one notes it has **no chilli paste stirred through**, which makes it a good rinse after the pork. The one person who took the fire version **found it barely hot at all.** One describes egg, cucumber and radish on top

• 점심특선 — 얼큰동태탕 1인 · 보쌈정식 · 냉면+맛보기보쌈named in 4
  jeomsim teukseon₩11,000

  **A single-portion lunch, ₩11,000 whichever you take**: a one-person pot of the stew, a pork set, or cold noodles with a taster of the pork. Everything else here is sized for sharing, so **this is the only way to eat alone or to eat one meal's worth**

  **Four writers copied it off the board; none of them ordered it** — all four took the ₩48,000 set instead. One mentions **a cockle version** without giving its price; one says only that she would come at lunch if she lived nearer. **Nobody records the hours it runs, or whether it runs at weekends**

Sides, and what comes with it

• 셀프바 — 밑반찬 · 된장국 · 시래기국6 ate it
  self-bar banchan

  The side dishes live at a **self-service bar**: dressed bean sprouts, shredded radish salad, seasoning paste, garlic and dipping paste — plus a pot of **warm soybean-paste soup made with dried radish greens.** Plates are there too

  **Six writers describe it and all of them favourably** — you can top up without catching anyone's eye. **One makes an important exception: the salted oyster relish and the kimchi are not refillable; everything else is.** Those who ladled out the soup call it savoury and a good counterweight to the stew; one says she would have had a whole bowl if the stew had not been there. One writer **paid to add more kimchi**

• 오징어파전2 ate it
  ojingeo-pajeon

  A spring-onion pancake with squid through it. **No price recorded**

  **Two writers ordered it and both approve.** One describes it thick with chives, crisp outside, with chewy pieces of squid through it; the other says it is **fried from scratch once you order** — crisp outside, soft within, and more generous with the squid than expected. Both call it good with makgeolli or soju

• 수제비 사리1 ate it
  sujebi sari₩1,000

  Hand-torn dough for the stew, ₩1,000

  **One writer mentions it**, and notes that **a server adds it for you** rather than your tearing it in yourself. She calls it springy and says no more

• 오징어초무침1 ate it
  ojingeo chomuchim

  Squid in a sharp, sweet-hot dressing. **No price recorded**

  **One of the ten mentions it, and she did not order it** — it arrived partway through as a gift from the kitchen: chewy squid, a little hot, sharp and sweet. **On what terms it is given out, we do not know.** The copy we dropped from the count claims variously that it is free with a lunch booking or with a coupon booking — **the conditions contradict each other and no visitor confirms either, so we have not printed them.**

Parking

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

You park inside the building, but how long it is free for is not agreed. Six writers mention parking. Three say two hours free (June, August and September 2026); one says ninety minutes (July 2026). One says only that she parked in the building; one notes the underground car park is large and easy. Three against one — but the ninety-minute post is neither the oldest nor the newest, so we cannot tell whether the allowance changed or one person misread it. If you drive, assume ninety minutes. The copy we dropped also says "parking available," but that line is lifted from the shop's own facilities list and we have not counted it.

Who came, and with whom

Getting there

Getting inside

Ground floor — nothing to climb and nothing to go down to. One visitor notes it sits at street level on the main road, with a sign and menu board big enough to spot from outside, and the registered address puts it in units 107 and 108. Units 102 and 103 of the same building hold a well-known pizzeria — one of our writers tagged her post "next to the pizza place" — so it is worth reading the sign at the door.

We do not know whether you can get in with a wheelchair or a pushchair. In twenty-five posts the words for wheelchair, pushchair, ramp, step, lift and stairs never appear once. What we can say is that it is at street level on the main road — one writer says so, and the registered address is the ground floor. That means no floor to climb, but whether there is a step at the door, or how wide the door is, nobody looked. That is an absence of evidence, not a no.

Nobody wrote a single word about the toilet. Across all twenty-five posts the word does not appear once. Whether it is inside the restaurant or out in the building's corridor, whether it is shared between men and women, whether it is clean — we can say none of it. A ground-floor unit in a commercial block might well share the building's facilities, but that is our guess, and we do not print guesses.

No one mentioned: In a basement · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Toilet inside · 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 saying they paid themselves2 / 102 of 10 posts
• Posts saying nothing either way8 / 108 of 10 posts

Posts that followed a TV spot

Of the 25 posts we gathered, 15 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.

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

What we do not know

• More than half the writing about this restaurant was one piece of copy. Fifteen of the twenty-six posts carry the same eleven hashtags in the same order and recite the same promotional lines — the set at ₩48,000, the ₩70,000 it would cost separately, sides under ₩15,000, fifty years of tradition, the group seating. Each one carries a mark of the machine that wrote it. One leaves a Russian word sitting in the middle of a sentence; another leaves an Arabic one. One praises the Japanese food on a menu that has none; one recommends the cold noodles served warm; one was supposedly urged to try a raw-fish soup the shop does not sell. One writes, in 2026, about life worn down by social distancing. Three posted in May call the food perfect for the summer heat. And one describes a family dinner here on a Sunday, when three people who actually went record that the restaurant closes every Sunday. The blogs are called things like "film reviews" and "reading notes," and the account names were not chosen by a person. Not one of the fifteen discloses being paid. Since we could not separate the honest ones, we dropped all fifteen. The figures on this page are out of ten, not twenty-six.
• Not one writer reports waiting. None of the ten uses the words for a queue or a wait. The nearest thing is one visitor's note that this branch was quiet on a July evening while the branch she knew elsewhere was always full, and another's observation that even at a weekday lunch people kept coming in. A party of eight booked ahead through Naver. None of this tells us when it is busy — it is an absence of reports, not a report of no queue.
• Whether it opens on Sundays is contested. Three visitors record a regular Sunday closing (two in May 2026, one in July). But the earliest post, from April 2026, says "daily, 11:00–21:30." All four give the same hours, so it is only the closing day that splits. In date order the "daily" comes first and the Sunday closures follow, which reads like a change made that spring — though four posts over four months cannot settle it. If you are planning a Sunday, ring first. (One of the posts we dropped describes a Sunday family dinner here, but it is not a record of a visit and so is no evidence either way.)
• We have six months of writing about this place, and the year has not turned once. The ten visits run from April to September 2026 — spring and summer only; what it is like in winter we do not know. Nothing about its prices has changed, but that is because there has not been time, not because prices hold here. The "fifty years," the master cook and the kimchi master, and the television appearances are the shop's own claims, copied from the signs at the door and on the wall; one writer says it has been on television without saying which programme, and nobody checked. Two posts place the original branch in Sindorim and name others in Uijeongbu and Nowon — this is one of a group, and the fifty years belong to the name, not to this room.

Sources (10)

Every number above was counted from the posts below.

1. 일산 정발산역 양은이네동태탕 3인 양은이네세트 후기 2026-09-12 · ♡♡ 맛있게 먹고 즐겁게 일하는 직장인 ♡♡ · via Daum
2. 정발산역 맛집 양은이네 정발산역점 보쌈 오징어파전 오징어숙회 2026-08-14 · 르미르미의 오늘 · via Daum
3. 정발산역 맛집 양은이네 정발산역점 보쌈이 생각날 때 다시 가고 싶은 곳 2026-08-06 · 마미 앨리스 · via Daum
4. 역 맛집 보쌈 맛집 동태탕 맛집 웨돔 맛집 푸짐한 한상에 술마시기 좋은 양은이네 정발산역점 방문 리뷰 2026-07-24 · 밍글스토리 · via Daum
5. [일산] 정발산역 오징어보쌈&동태탕 맛집 '양은이네' 다녀온 내돈내산 후기 2026-07-24 · 일상 속 여행과 맛집 기록 · via Daum
6. 정발산맛집 양은이네 2026-06-22 · 라미 블로그 · via Daum
7. 일산 호수공원 맛집 푸짐한 구성이 야무진 양은이네 정발산역점 2026-06-12 · 퍼셀의 행복한그루 · via Daum
8. [정발산역 맛집] 가성비 세트로 즐기는 명인의 손맛 | 양은이네 정발산역점 2026-05-11 · 어디가셩 · via Daum
9. 일산 호수공원 맛집 얼큰동태탕 잘하는 양은이네 2026-05-06 · greensmile의 일상다반사
10. 정발산역 맛집 양은이네 정발산역점 세트메뉴 후기 2026-04-11 · 제이지의 일상 기록 공간

Of 323 candidate posts we opened 40 and kept 10 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.

• Business licence — data.go.kr
• Naver blog search
• Daum blog search