Gilpost · Uijeongbu-si, Uijeongbu-dong

Japanese

Gopa Uijeongbu-yeokjeom

고파 의정부역점 A robatayaki izakaya down a lane by Uijeongbu station, where the grilling happens in front of you

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

Gopa Uijeongbu Station is a robatayaki izakaya three to five minutes' walk from exit 3 at Uijeongbu station, on the ground floor of a building in the lane behind the Daiso car park. Robatayaki means food grilled over charcoal in front of you, and that is what happens here: six writers describe the open hearth at the back, where the meat, the fish and the vegetables are cooked. A red sign carries the name in Chinese characters; inside, Japanese posters and bric-a-brac cover the walls and the lights are low. About ten seats at the counter and four or five tables of four, which makes it small, and most people come here as the second stop of an evening. Five in the afternoon until two in the morning, every day, last orders at half past midnight. There are three Gopas in Uijeongbu alone — the original, this one, and the Millak branch — and another in Yangju. This page is about the station branch; in reading we removed nine posts that were about other branches or had simply caught the Korean word for hungry. The posts we read run from October 2024 to September 2026.

The basics

4 posts say it is walkable from the station.

When it opens

Of 11 posts: 11 wrote Daily 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 edamame (에다마메(구운 완두콩)) — 8 of 19 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

• 야채구이5 ate it
  yachae-gui₩6,000 · ₩17,000

  Courgette, potato, yam, spring onion, aubergine, king oyster — over the coals. **Six of them for ₩17,000, or ₩6,000 a piece.** One writer says the sight of them being grilled in front of him is why he keeps coming back

  **They do not all come at once** — one writer got courgette, potato and yam, then the king oyster, then the aubergine and spring onion last; another lists that staggering among the things she liked least. One did not care for the lotus root; one found the aubergine shrunk and tough. **And one, arriving late, was told the charcoal was finished for the night and only single pieces could be ordered** **The ₩6,000 buys one vegetable, so we have kept it out of the per-meal price range**; the plate is ₩17,000.

• 토리가라아게4 ate it
  tori garaage₩17,000

  **The dish these writers name most often**, and it arrives on one plate with the potato salad. One calls it the best karaage of any izakaya she knows and a compulsory order; another says you can taste that it is battered and fried to order

  ₩17,000 with the potato salad. One writer reports a crisp jacket over moist thigh meat, and enough of it to share. A mala-sauced version with chicken tender once existed at ₩16,000; the one person who had it minded the mala bleeding into the potato salad

• 우동4 ate it
  udon₩8,000

  **The udon here is not the udon you are expecting.** All four writers say the same thing: the noodle is thin. One, who dislikes the usual fat udon strand, is delighted; another warns anyone who wants the fat strand to look elsewhere. It is what people order to line the stomach

  Two posts give ₩8,000. One found fish cake on top where she expected fried tofu, and no fishy edge to it; another got a very large piece of the tofu. The broth reads as chicken to one writer, and another likes the spring onion keeping it fresh

• 명란구이3 ate it
  myeongnan-gui₩17,000

  Cod roe over the coals, with mayonnaise. **One writer says it has ruined the dish for her everywhere else.** Just caught on the outside, melting within

  Two posts give ₩17,000. **Two call it salty** — one balances it with a highball, the other with the cucumber they bring plenty of. One notes the mayonnaise is not stinted

• 닭껍질튀김3 ate it
  dak-kkeopjil twigim₩11,000

  Chicken skin fried until it shatters, with mayonnaise. One writer files it with the potato salad under compulsory; another says it gets nuttier the longer you chew

  Two posts give ₩11,000; two say the portion is large. **One warns about the shichimi dusted over the mayonnaise** — ask for it left off if you do not like it. Not greasy, she adds

• 돈카츠 한접시2 ate it
  donkatsu han-jeopsi₩8,000 · ₩9,000

  **Listed as limited to a certain number each day** — three writers say so, and one adds that it has been available every time she came. Thick, in a thin crisp coat, under something like a demi-glace

  **The price has risen** — ₩8,000 in October 2024, ₩9,000 in two 2026 posts. One writer expected it dry at that thickness and found it wet, but that was at another branch

• 살치살 구이2 ate it
  salchisal gui₩34,000

  The dearest of the charcoal-grilled beef, **cooked in front of you.** One writer calls it the best piece of meat she has eaten this year, held at an exact medium-well with the juices still in it; another describes thick slices, barely coloured outside and wet within

  Two posts give ₩34,000; one ordered 200g. Two recommend the pickled onion, the wasabi and the grain mustard that come with it. **One writer says it is sold in limited numbers and to telephone before setting out**

• 냉모밀2 ate it
  naeng-momil₩8,000

  Cold buckwheat noodles. One writer files the place under 'also good at naengmomil'; another orders it for the heat of summer

  Two posts give ₩8,000

• 소고기 타다끼1 ate it
  sogogi tadaki₩24,000

  Beef seared only at the surface, under a heap of onion. **Three writers call it a house dish, but only one clearly ate it at this branch** — and she was told there was too little left to sell, and given what remained for nothing

  Two posts give ₩24,000. **It can run out.** A writer praises the onion that sits on top, but that was at another branch, so we have not counted it

• 우설 구이1 ate it
  useol gui₩24,000

  Ox tongue over charcoal. The one writer who ate it found it soft and not at all rich, and adds a warning she had been given herself: the portion is small enough that a big eater should look elsewhere

  Two posts give ₩24,000. The one diner asked for salt and mayonnaise on the side. Two more name it among the house dishes, but only copy the price

• 갈매기살 구이1 ate it
  galmaegisal gui₩25,000

  Pork skirt over charcoal. Only one writer here has eaten it, and she describes it starting chewy and going soft under the teeth — and says she will come back for it

  Three posts agree on ₩25,000. It goes on the fire in four whole pieces and is cut for you as it cooks; the pickled onion alongside gets its own mention. Like the other beef cuts, it is listed as limited

• 고파플래터1 ate it
  Gopa peullaeteo₩18,000

  Cream cheese with nuts and cranberry, salami, pickled cherry tomatoes and crackers on one plate. **One writer would like to know how the cream cheese is made and says so at some length.** The thing to order when you are already full

  One June 2026 post gives ₩18,000 for this branch. **Another gives ₩16,000, but that was the main and Millak branches, so we have not recorded it** — we cannot tell whether that is a difference between branches or a price rise. The crackers can be topped up

• 스지탕1 ate it
  sujitang₩15,000

  Beef sinew in a peppery broth. One writer likes how much sinew there is and reaches for it when she wants soup; another lists it among the house dishes

  One post gives ₩15,000. A line about drinking and curing the hangover at once comes from another branch

• 안키모1 ate it
  ankimo

  Monkfish liver. One writer ordered it out of curiosity and describes something that looks like the liver in sundae and collapses on the tongue, rich to the point of unctuous

  No post gives a price

• 오뎅탕1 ate it
  odengtang₩10,000

  Fish cake and stuffed tofu pouches in broth. One writer ordered it

  ₩10,000. **She had hoped for something kept simmering at the table and got a bowl instead** — it does not come on a burner. The broth, she says, was good

Sides, and what comes with it

• 에다마메(구운 완두콩)8 ate it
  edamame

  **The free plate that lands when you sit down — eight writers mention it, more than anything else here.** Not merely boiled but **grilled**: one had never had them that way; another reckons the free plate alone is worth two glasses of beer. Lightly salted

  One writer asked for two refills. One is glad the branches all keep it; another, less impressed, calls them divisive and says plainly that they are not for her. No charge

• 감자샐러드6 ate it
  gamja saelleodeu₩4,000

  **A ₩4,000 side that more writers call compulsory than anything else here.** Three say outright: do not forget it. Sweetcorn through it, and a floury, crumbling texture

  Two posts give ₩4,000, and it also comes as half of the karaage plate. Writers describe potato and pepper in a fine balance, the sweetness of the corn, and a texture worth going back to. One notes it arrives in under a minute

To drink

• 생삿포로4 ate it
  saeng Sapporo₩8,000

  **The drink these writers order most.** One says a glass of the draught Sapporo is obligatory here; another describes a soft, creamy head and an easy swallow

  Two posts give ₩8,000. **One writer does the arithmetic** — not even a full half-litre at that price, and several of them add up — before conceding she has never begrudged it. A house draught and Terra are also on

• 하이볼·사케·위스키3 ate it
  haibol sake wiseuki₩6,000 · ₩8,000

  A plain highball is ₩6,000; the cinnamon, shikuwasa and Suijin ones are ₩8,000. **One writer counted about ten sakes**, and two describe the wall of sake and whisky bottles behind the bar

  One drank Hakkaisan tokubetsu junmai at 15.5%. Another paid ₩35,000 for a 750ml junmai and grumbles that sake in Korea is money wasted when a bottle in Japan costs ten thousand won. One writer's review-event highball came fizzing, with fresh lemon squeezed in. One passes on a recommendation for the cinnamon highball

Parking

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

Do not drive here. Three writers say there is no parking: one names the public underground car park in Uijeongbu 1-dong as the alternative, one simply writes 'parking: none', and one tells you outright to use the Uijeongbu station arcade car park. Two others do say parking is available — but both say it only in the info box at the top of the post, and neither mentions parking a car anywhere in the body, so we have not counted them. This is a ground-floor unit down a lane, serving until two in the morning; the subway is the sensible answer. Two posts do name nearby public car parks if you must drive.

Who came, and with whom

Getting there

Getting inside

It is unit 103 on the ground floor — but not one writer mentions a floor or a stair. The unit number comes from the address people paste in; whether there is a step at the door, nobody looked. One does describe the door itself: a sliding one, so a seat near it catches the draught, and in winter they rig a windbreak outside — which she thinks a nice touch. Another warns that the entrance sits back from the lane and is easy to walk past the first time. The red sign, they agree, is what tells you that you have arrived.

Nobody writes about getting in with a wheelchair or a pushchair. Across nineteen posts the words for wheelchair, pushchair, ramp, step and threshold do not appear once. No one brings a child either — this is a bar that opens at five and runs to two. What we do know is this much: a ground-floor unit down a lane, a sliding door, and not much room inside. Ten seats at the counter, four or five tables, and three writers who call it cramped — too small for a group, one says. Cramped and accessible are different questions, and we cannot answer the second.

One writer looked at the lavatories, and even she leaves us guessing where they are. A September 2026 post says the lavatory is in the building and extremely clean — another point in its favour. Clean is her own word and we pass it on. But 'in the building' can mean inside the bar or out in the shared block, and we could not settle which. The phrase 'separate men's and women's' turns up in two other posts, both times inside a copied run — 'wi-fi, separate men's and women's' — and one of those posts labels the whole block 'source: the business'. Nobody saw it, so we did not count it.

No one mentioned: Second floor · 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 themselves4 / 194 of 19 posts
• Posts saying nothing either way15 / 1915 of 19 posts

When the posts appeared

What we do not know

• Come late and the charcoal is out. In January 2026 a writer arriving for a third round of the night asked for the mixed vegetable grill and was told the charcoal was finished, so only single pieces could be ordered; she took an aubergine and a king oyster mushroom. She does not give the hour, only that it was late. Last orders are half past midnight and the doors close at two — so if you are coming for the grill, leave the last hour alone. On top of that, one writer says the beef cuts are sold in limited numbers and worth a telephone call first; three note the pork cutlet is capped each day; and one asked for the seared beef and was given what was left of it, free, because there was not enough to sell. The grill is what this place is for, and late in the night it may not be there.
• It is small, so people wait. Five writers record a queue or a full room: packed on a Friday; a wait in the evening, so come early; still full when she left, with people waiting on and off; clearly a good place, judging by the queue, and busy even late; and one plain sentence — if only something could be done about the waiting. One notes seats outside the door for those waiting. Against that, two found it quiet early on, and one puts the hour on it: after nine, every table. Two people will probably be put at the counter — two writers were seated at a four-top and told they might have to move if a party of three arrived. Nobody records how long a wait actually lasts.
• Half counter, half tables. Ten writers describe the seating and every one of them mentions both: about ten stools at the bar, four or five tables of four. But three of them call it cramped — one was close enough to a party of six or eight to feel she was dining with them; one thinks it too small for a group; one likes the smallness for exactly the reason the others mind it. On whether it is quiet they divide: three say yes — the gaps between tables are right, the lights are low, the talk stays low — and two say it depends, because after nine every table fills and the noise comes with it. Early it is quiet and late it is not, on this evidence; though one writer points out it really turns on who sits down next to you.
• Not one of these posts declares a sponsorship. We read the bodies and the hashtags. Five say they paid for themselves, and two record being given a bottle of soju or a highball through Naver's receipt-review promotion — one explains it needs a prepayment of thirty thousand won or more; the other asked to have her already-paid soju taken off the bill, was told it could not be done, and took a highball instead. Both said so in the post, so both are counted. The thing to be careful of here, though, is not sponsorship but branches. There are three Gopas in Uijeongbu and another in Yangju, and writers routinely set the original and this one side by side. One post covers three branches at once — from it we counted a single line, that the station branch is half counter and half tables, and nothing at all that anyone ate. Bear the same caution in mind when you search the name yourself.

Sources (19)

Every number above was counted from the posts below.

1. 의정부역 서부광장 이자카야 고파 달달한 밤 2026-09-26 · ★부부합동법률사무소 최신★ 최미라,신문석변호사 · via Daum
2. 일상 모음집 | 흑백요리사 삐딱한천재식당 칸티크, 요즘그릭요거트 헬로키티 마그넷, 남양주카페 메이르... 2026-09-08 · @rui_r0ng · via Daum
3. Prologue. 사귀지도 않는데 서촌은 왜 같이 갔을까? 2026-09-01 · 뚱슐랭 · via Daum
4. 의정부역 근처 분위기 좋은 맛집 고파 내돈내산 재방문 후기 2026-07-09 · 핑크세라황세라
5. 의정부 이자카야 분위기 좋은 의정부역 술집 고파 메뉴 추천 2026-06-24 · 먹뽀뽀의 배부른 세상
6. 봄 봄 봄 2026-06-20 · -_- · via Daum
7. 의정부역 2차 술집, 고파 의정부역점에서 명란구이와 야채구이 방문기 2026-06-15 · 숨은그림찾는 고인돌 · via Daum
8. 26.05 2026-05-31 · Diary · via Daum
9. 의정부 이자카야 추천 🍶 또또또간집 ‘고파’ 솔직후기 2026-04-14 · 싱이 · via Daum
10. [의정부] 고파 의정부 느좋 이자카야 내돈내산 후기 2026-04-09 · 항상 배고픈 청년
11. 의정부역 이자카야 고파 분위기 좋은 술집 2026-04-01 · 잉징이의 일상여행 · via Daum
12. [ 의정부역 이자카야 분위기 맛집 고파 의정부역점 ] 안주 분위기 모두 좋은 이자카야 2026-03-27 · 친절한 직장인의 알콜랜드 · via Daum
13. [의정부] 고파 의정부역점 일식 숯불구이 이자카야 술집 2026-03-25 · 복숭아서
14. 26년이 찾아온 지 얼마나 됐다고 •• 2026-03-15 · 일기장 · via Daum
15. 의정부 이자카야, 일본 레트로 분위기 감성 술집, 의정부 술집 고민 .... 2026-02-24 · 얼렁뚱땅 냠냠로그
16. [Diary] 2026.01.23 의정부 잠실감자탕 / 의정부 짝태&노가리 / 의정부 고파 2026-01-30 · Yeoni's diary - · via Daum
17. 의정부 2차 조용한 술집 이자카야 추천, 고파 의정부역점 2025-11-02 · 쏘-로그 (So-log)
18. [의정부/신시가지] 의정부 이자카야 스지탕 가라아게 맛집 의정부 .... 2025-06-28 · 지니's Pick 맛집 저장소
19. [의정부역 술집]료바다야끼 고파 | 일본 갬성이 가득한 가성비 이자.... 2024-10-09 · 몌콩's 맛집 솔직 리뷰 (●'◡'●)

We opened all 317 candidate posts and kept 19 as evidence.

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