Gilpost · Osan-si, Won-dong

Grill houseKorean

Jeju Kkotdwaeji

제주꽃돼지 Kkotdwaeji means flower pig, a term for well-marbled pork; this is an Osan grill house that cooks Jeju pork part-way in the kitchen and finishes it on volcanic stone.

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

Jeju Kkotdwaeji is a pork grill in the Unam eating district of Osan, on the ground floor right beside the Unam public car park. The pork is from Jeju and the grill plate is Jeju volcanic stone. What sets the place apart is not a cut but a method: the meat is part-grilled in the kitchen before it reaches you, so at the table you only turn it — and so it takes ten to fifteen minutes to arrive. Two plates carry the menu, both 600 grams: the geungogi (Jeju belly, pork belly and Iberico neck) and the mixed plate (belly, the thick-skin cut, loin flap and rind). A doenjang stew comes free, and leaves and side dishes come from a self-serve bar. One writer counts seventeen tables and a capacity of seventy. It opens at four in the afternoon on weekdays and closes at half past two the next morning. The posts we read run from October 2024 to July 2026.

The basics

1 posts say it is walkable from the station.

When it opens

Of 11 posts: 9 wrote Weekdays 16:00–02:30, 8 wrote Saturday 15:00–01:30, 5 wrote Sunday 15:00–01:00.

The values differ, but the periods they were written in do not overlap. This looks like a change over time rather than a disagreement, and the top row is the most recently reported. We did not confirm it with the restaurant.

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 banchan selfbar (기본 반찬 · 셀프바) — 15 of 17 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

• 근고기 600g6 ate it
  geungogi₩45,000 · ₩46,000

  **The house plate: 600 grams on one dish** — Jeju ogyeopsal, samgyeopsal and Iberico neck. One writer explains that geungogi is a Jeju word for a way of cutting rather than a cut: thick pieces, grilled whole. **It comes part-grilled from the kitchen**

  **Thickness and juice, over and over** — the fat rendering slowly on the stone, the juice going at the first bite. Two writers note that the neck meat is not dry the way neck meat usually is, and one advises eating it first. **Twice the same warning: it looks like less than it is.** Part-grilling shrinks it, one explains; another expected too little and found it was plenty once the leaves and sprouts went round. One writer was told by the staff that 600 grams may be too much for two. **And one reservation**: it is rich enough that it begins to cloy late on, so order modestly and add more if you need it. The same writer found the price a little steep until she ate, and then understood it.

• 모둠한판 600g5 ate it
  modum hanpan₩41,000

  A mixed 600-gram plate. Four writers give the same line-up — belly, the thick-skin cut, gabri (the loin flap) and pork rind — and one gives a different one, with jowl in place of the rind and the thick-skin cut. ₩41,000, unchanged from October 2024 to April 2026

  **The cut people write about is the samgaksal, the thick-skin piece** — about 80 grams to a pig, one was told, eating like belly and jowl at once, and moving through three textures as you chew. One writer was told it spoils quickly, which is why most places do not carry it. One writer looked round and found nearly every table had ordered this plate. **The rind comes last.** Three writers describe the stone being wiped clean first, then the rind pressed flat on it.

• 삼겹살 (국내산)2 ate it
  samgyeopsal₩15,000

  Korean pork belly, ₩15,000 a serving

  One party of three ordered two more servings of it after the house plate. Another writer notes it is cut thick and still tender.

• 특수부위 (항정살·가브리살)1 ate it
  teuksu buwi₩16,000

  Jowl and the loin flap, ₩16,000 each. The board recommends the jowl to men and the loin flap to women, in those words

  **One writer ordered the jowl on its own**, after the house plate, along with rind and cold noodles — and admits she missed the photograph and says nothing about the taste. The rest is the loin flap inside the mixed plate, which one writer finds soft and springy at once. One post notes that the special cuts, unlike the rest, do not come part-grilled.

• 제주오겹살1 ate it
  Jeju ogyeopsal₩17,000

  Jeju pork belly with the skin left on, ₩17,000 a serving

  One writer ordered two servings, 360 grams, and calls it right for two: the skin left on makes the texture, and the doenjang dip makes the dish — she likes it dipped and then touched to salt. This, she says, is where you learn that belly can taste nutty. Another, full from the house plate, never got to it and left promising herself she would next time.

• 제주 급랭 삼겹살1 ate it
  geupraeng samgyeopsal₩13,900

  Belly frozen and sliced thin, the way it used to be served. The board calls it the old-fashioned one; at ₩13,900 it is the cheapest thing here

  One person tried it: round, thin, and served with a sauce of its own. Her advice is to order it partway through the fresh belly, for the change.

Sides, and what comes with it

• 기본 반찬 · 셀프바15 ate it
  gibon banchan selfbar

  **The first setting comes to the table; after that you fetch your own.** Between the posts: leaves for wrapping, shredded spring onion, dressed lettuce, bean sprouts, kimchi, shredded radish, pickled onion, bracken, garlic, ssamjang, pink salt, the fermented anchovy dip, and a garlic-soy sauce the shop makes itself

  **The garlic sauce is what they write about** — one calls it unlike anything she has had in a grill house; another wanted to ask the owner what was in it and says she would have taken some home. Two more single out the shredded spring onion and its dressing. **There is meljeot, the Jeju anchovy dip**, in three accounts. One writer notes the sign on the self-serve bar asking people to take only what they will eat. Two say they helped themselves without feeling watched.

• 된장찌개13 ate it
  doenjang jjigae

  **Free with the meat.** Thirteen posts mention it and three were caught out by it — one told the staff she had not ordered it, and was told nobody does

  **For something that costs nothing it gets a lot of praise** — deep and sharp at once; one writer says she was surprised it was this good; another that a mouthful between pieces of meat works as both hangover cure and drinking food; a fourth ordered rice on the strength of it alone. **One tastes it differently**, calling it clean rather than deep. Another calls it properly hot. One counts the tofu and courgette in it.

• 돌판 볶음밥5 ate it
  dolpan bokkeumbap₩4,000

  Rice fried on the volcanic stone after the meat comes off, ₩4,000 for two. An egg cracked in the middle, laid over with seaweed flakes and sesame

  **The crust is what people write about** — scraping the scorched rice off the hot stone; fried rather than stirred, so it comes out dry and nutty instead of greasy. One writer swears it tasted of cheese with no cheese in it; another names butter and egg and tells you not to leave without it. One was surprised by the size of it. One advises ordering it before the meat runs out, so the meal does not stall.

• 두툼 생껍데기2 ate it
  saeng-kkeopdegi₩8,000

  Pork rind, ₩8,000 — the board suggests it as something to move on to rather than start with. A portion of it is in the mixed plate too. It comes with roasted soybean flour to dip in

  **Cooking it is work.** Writers describe pressing it flat as though ironing, with a cast-iron weight the shop brings out along with the soybean flour. Two say that if you cannot manage it, staff will come and do it — one asked and they did. One writer, grilling it alone for the first time, admits she left the underside short of crisp. One passes on the thing to know: it carries a light seasoning and will burn, so say something before it goes on and they will wipe the stone first.

• 물냉면2 ate it
  mul naengmyeon₩6,000

  Cold noodles in chilled broth, ₩6,000

  It is ordered when the fat starts to tell: mustard and vinegar in, one mouthful, and the palate resets. One writer ate it with what was left of the meat; another ordered it at the end alongside jowl and rind.

• 왕계란찜2 ate it
  wang gyeranjjim

  Steamed egg. **Not one post gives its price**

  Two people ate it and both remark on the size — one nearly burst, the other photographed it risen over the rim. A third copies the name off the board, where it is listed as the big steamed egg.

To drink

• 소주5 ate it
  soju

  What most people here are drinking

  Three writers say the meat pulls it out of you. One got through four bottles with her brother-in-law and went on to a second bar; she recommends comparing the two common brands blind. The only other prices recorded are ₩5,000 for a beer and ₩2,000 for a cola.

Parking

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

The shop has no car park of its own. The public one is next door. Thirteen posts say so and all name the same place: the Unam public car park. Nine of them mention a free first hour, and one goes on to the rate after it, ₩1,100 for the next. Whether the shop validates that hour or the car park simply gives it, no post says. It is close — a minute on foot, right beside, next door, no parking worries at all. Only two writers say they actually parked. The other eleven are header lines or things observed in passing. One walked forty minutes to get there. And although people leave this place well after midnight, not one post says whether the car park is open at that hour.

Who came, and with whom

Getting there

Getting inside

It is on the ground floor — two writers say so. One adds that it takes up enough of the frontage that you cannot miss it. The address on the check-in widget names the building but not the floor. No post says whether there are steps up to the door, or how many. The other eighteen never mention the floor at all. Beyond the building's name, nothing about the building — what is above it, or whether you enter from the street or through a lobby.

No step, no ramp, no door width — nothing, across twenty posts. Whether you can get in with a wheelchair or a pushchair, we do not know. That is not the same as there being no barrier. It means nobody looked. These writers are precise about seating — seventeen tables, seventy people, window seats, cushioned chairs, storage under the seat — and not one says whether there is a step at the door. Two note that it is on the ground floor. That is not the same as level. Two came with children and neither mentions a high chair. The post that did mention one turned out to be about a different restaurant, and we removed it.

Exactly one writer says she saw the toilet, and all she says is that it is inside, which she counted a point in favour for a place people drink at. How many stalls, what condition — nothing. Three posts state that the toilets are separate for men and women, and we did not count those. All three sit inside header blocks, and the same phrase appears in the post we removed from the denominator, where the whole of Naver's facilities list is reproduced in a row: booking, groups welcome, wi-fi, separate toilets, free parking. Copying is not seeing. One post passes on that the toilets were rebuilt because women customers had found them uncomfortable. That post disclosed a sponsored visit, and the account came from the owner. When, and what was changed, it does not say.

No one mentioned: 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 payment2 / 172 of 17 posts
• Posts saying they paid themselves3 / 173 of 17 posts
• Posts saying nothing either way12 / 1712 of 17 posts

Posts that followed a TV spot

Of the 18 posts we gathered, 1 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

• Four posts call the staff friendly, and three of those went up within ten days of each other. Between 24 March and 9 April 2026, five posts appeared on the same template — the Osan city hall company-dinner spot. One tagged it sponsored; one tagged a review-campaign group; the other three said nothing. Friendly, roomy and clean all arrive together in those five. We kept them in the denominator: they record eating, and their prices, cuts and the ten-to-fifteen-minute grill all agree exactly with posts from other months. But read the numbers with this beside them. Outside that cluster, exactly one writer records a warm welcome — and she is also the one who found the price a little steep and the meat cloying towards the end. Hers is the only reservation in twenty posts.
• Exactly one writer says how to get here without a car — about 900 metres from exit one of Osan station. That is the whole of it: no bus, no walking time. And that post disclosed a sponsored visit. The other nineteen give directions by car park: beside the Unam public one, next to it, no parking worries. One more has Osan station in its title and nothing about it in the text. Two give a landmark instead — behind, or directly opposite, the Hobak nightclub. One places it in the Unamtteul eating lane. One writer walked — forty minutes, to eat here. Forty minutes on foot is not directions. How anyone leaving at one or two in the morning gets home, no post says.
• Prices went up, and only one document lets you see it. The 600-gram house plate was ₩45,000 in October 2024 and ₩46,000 in both March 2025 and April 2026. The mixed plate has held at ₩41,000 throughout. The only post that lists the single-serving prices in one place is the one that is not a visit — it copies Naver's menu listing wholesale. Every single-serving figure we carry comes from there: the Jeju belly, the Korean belly, the jowl, the loin flap, the Iberico neck, the frozen belly, the rind. We removed it from the denominator and kept the prices — because what those cuts cost in 2026, we do not know. One writer found it a little dear, one found it good value — the first in April 2026, the second in November 2024. One post notes that the regional currency vouchers are accepted.

Sources (17)

Every number above was counted from the posts below.

1. 오산 시청 근처 돌판 근고기 구이 맛집, 제주꽃돼지 2026-06-21 · 찰루데이 해피데이>< · via Daum
2. [내돈내산] 오산시청 ‘제주꽃돼지’ 후기, 돌판에 구워 먹는 근고기 2026-06-08 · 얼렁뚱땅 맛집 탐방 · via Daum
3. 4월 기록 ‧₊˚✩˚₊‧ 2026-05-28 · 얼렁뚱땡 기록 ✿ܓ · via Daum
4. 오산 운암 고기집 “제주꽃돼지”ㅣ육즙 강한 근고기, 먹다 보면 살짝 물림 [내돈내산] 2026-04-22 · 맛집 찾아 뛰는 율콩 · via Daum
5. 오산시청 맛집 회식 제주꽃돼지 여기가 딱이에요 2026-04-09 · 윰미의 신나는 일상 ♪ · via Daum
6. 오산시청 맛집 회식 장소로 좋은 고기집 제주꽃돼지 2026-04-05 · The Cacao- 취미부자 리미의 소소한 일상 · via Daum
7. 오산운암 고깃집 제주꽃돼지 시청맛집 회식장소로도 제격 찐후기 2026-04-04 · HELLO, STRANGER · via Daum
8. 오산삼겹살맛집 가성비 넘치는 제주돼지 특수부위 제주꽃돼지 2026-04-01 · 워킹맘 해피플라이｜오늘은 뭐 먹지? · via Daum
9. 오산제주돼지 제주꽃돼지 원동근고기 2026-03-26 · 루밍로그
10. 오산근고기 맛집ㅣ10년 전통의 육즙 폭발 '제주꽃돼지' 본점 리얼 후기 2026-03-24 · 계해타로 · via Daum
11. 오산 운암 맛집 제주꽂돼지 초벌되어 나오는 고깃집 삼겹살, 껍데기.... 2026-02-11 · YUN의 무브로그
12. 오산역 삼겹살 맛집 추천 제주꽃돼지 2025-10-17 · 예삐언니의 일상 · via Daum
13. 오산 가볼만한곳 오색시장 장날 먹거리+주차+야맥축제 2025-04-18 · 삼성본병원 · via Daum
14. 쭈니오빠와 아이들 2박 3일 2025-04-08 · Ju_rider · via Daum
15. [오산 원동] 제주꽃돼지 |운암 삼겹살| 2025-03-07 · 식폭행 blog
16. [오산맛집] 오겹살이 맛있는 오산 운암뜰 제주꽃돼지 2025-02-11 · 호찌 블로그 · via Daum
17. 오산 원동 근고기 맛집 제주꽃돼지 2024-11-07 · 기미순자

We opened all 235 candidate posts and kept 17 as evidence.

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