Gilpost · Namwon-si, Dotong-dong

Sooplim

수플림 Supeullim A small modern Korean restaurant behind Namwon city hall, known for black-pork spine soup and cold perilla-oil noodles, where the tables are booked out before it opens

Korean · Namwon-si, Dotong-dong

Data as of 2026-09-27 · Published 2026-09-29 · Compiled by Gilpost

Sooplim is a fusion-Korean restaurant on the ground floor of a converted house in Dotong-dong, on the lane that leads to the car park behind Namwon city hall. It simmers black-pork spine for its rice soups and serves them alongside chilled perilla-oil kalguksu, kimchi rice in a stone pot, and a mozzarella potato cake. Four writers nearly walked past: the sign is small and the building still looks like a house. In September 2025 it moved a short distance to these larger premises, and the prices, the menu and the closing time all moved with it. It opens at half eleven, shuts for three or four hours in the afternoon, closes early on Saturday and not at all on Sunday. Booking is by telephone only, and ten of the posts urge you to do it, even for a weekday lunch — two arrived at opening time to find every table reserved. The posts we read run from February 2025 to September 2026.

The basics

When it opens

Of 20 posts: 8 wrote Saturday 11:30–15:00, 5 wrote Weekdays 11:30–20:30, 2 wrote 11:30–20:30.

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.

What people order

The most ordered dish is deulgireum naeng-kalguksu (들기름 냉칼국수) — 19 of 25 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

• 들기름 냉칼국수19 ate it
  deulgireum naeng-kalguksu₩11,000 · ₩12,000 · ₩13,000

  **Nineteen of twenty-six posts ordered it, and ten of those name it the best thing they ate that day** — no other dish comes close. Chilled kalguksu noodles in perilla oil under whole perilla seeds, shredded sesame leaf, seaweed flakes and spring onion, with a slice or two of smoked pork

  **Four writers single out that the perilla is whole rather than ground** — ground would have been cloying, they say, and the whole seeds pop. There is a large size, and **two regret not ordering it** (one puts that in the title), while a third ordered large from the start and was glad. **One writer, though, found it too rich to finish,** ordered a soda and left some. It was ₩11,000 at the old premises; now posts say ₩12,000 and ₩13,000. **The pork has run out at least twice:** one writer was told before ordering and went ahead, another got a single slice, noticed toppings missing, said so and had it put right

• 모짜렐라 감자전18 ate it
  mozzarella gamja-jeon₩6,000 · ₩8,000

  **Potato shredded rather than grated, fried almost crisp, then covered with mozzarella and put back on the heat until the cheese browns too.** Three call it a shredded-potato cake rather than a pancake. It is the only side dish, and the only thing exempt from the one-dish-per-person rule — two writers note one on every table in the room

  **Twelve say it is crisp** — like a crisp from a packet, crisp all the way across, still crisp after sitting. One calls grilling the cheese as well the masterstroke. **Nine name the dipping sauce as what makes it,** though no two describe it alike: ponzu with mustard, garlic and honey, sweet-sour, the flavour of a potato snack. **A post from the old premises dips it in honey instead (₩6,000, February 2025), so the sauce may have changed; we could not confirm it.** Two complaints: too much oil, and no good once cold. ₩8,000 now

• 기본 반찬(연두부·겉절이·깍두기·양배추피클)14 ate it
  gibon banchan

  Four things arrive first: soft tofu, fresh-cut kimchi, radish kimchi and a cabbage pickle. The water is barley tea, which two writers were pleased about. **More can be ordered from the table tablet**

  **Fourteen posts praise these and one does not.** The soft tofu is named most often — eight posts — with guesses at its dressing (honey, salt, pepper, sesame oil; a bright oriental dressing) and one writer wanting the recipe to take home. **Four asked for refills.** The fresh kimchi tastes just-made, three say, and three more that the seasoning is exactly right. The dissenting post found the kimchis unremarkable and the pickle and tofu good

• 맑은 등뼈국밥13 ate it
  malgeun deungppyeo gukbap₩12,000

  The house signature: black-pork spine simmered to a clear broth. Four writers expected the murky red of a pork-bone stew and were surprised. Two or three big pieces of spine, egg ribbon, spring onion and ground perilla on top, glass noodles beneath. Rice and a seasoning paste come with it

  **Four reach for the same comparison — galbitang, the clear beef-rib soup:** a pork-bone stew in its clear version, a deep clean stock, something like gomtang. **Seven say the meat comes away from the bone easily** and two that there is no off smell. Two who cannot take heat were glad of it, and two recommend a spoon of the chopped chilli from the self-serve counter. **Others were less taken:** two wanted more meat, one finds the broth shallower than a specialist's, one that it turns salty as it cools. ₩12,000 throughout, and ₩12,000 at the old premises too

• 얼큰 등뼈 짬뽕국밥11 ate it
  eolkeun deungppyeo jjamppong gukbap₩13,000

  **Ordered by heat level, one to three.** Pork-spine stock given the bite of jjamppong, heaped with bean sprouts and spring onion, glass noodles underneath. Three writers place it somewhere between a jjamppong and a pork-bone stew, and not quite either

  **The shop seems to describe the levels by brands of instant noodle, and the eaters do not agree.** Two who had level two say it was indeed about as hot as a Shin ramyun, and one found it mild enough to be restorative — but **one writer, out with two small children, says the tablet promised Shin ramyun and lied, and had to ask for extra broth** (she would order level one next time). The writer who took level three found it no hotter than a fire-noodle, perhaps less; the two who took level one found no heat at all. Two suggest adding chopped chilli from the counter. **Extra broth is free,** one notes. Five say the meat falls off the bone; one wanted more of it. ₩13,000

• 돌솥 치즈 김치밥10 ate it
  dolsot cheese kimchi-bap₩7,500 · ₩11,000

  Kimchi fried rice in a stone pot under mozzarella and sweetcorn. **At the old premises it was a side dish called nurungji kimchi-bap at ₩7,500; with the move it became a main at ₩11,000**

  **Six posts land on the same phrase — a flavour you already know:** the school canteen, the thing that is dangerous precisely because it is familiar, a combination that cannot fail. **Three make a point of scraping the crust from the bottom at the end.** Two call it unaggressive and clean-finishing; three would order it again. **The one complaint: for a stone pot it did not stay hot long.** One notes it took longer to arrive than the other dishes

• 등뼈 김치찜 + 밥6 ate it
  deungppyeo kimchi-jjim₩13,000

  Pork spine braised with aged kimchi. **Despite the name it comes wet** — one writer expected the thick glaze of braised ribs and got something closer to a stew; another calls it a pork-bone soup with less soup. Rice included

  **This is the one dish the posts fall out over.** The three who liked it praise the aged kimchi, say plain rice disappears with it, and find it thick enough to fill you. **Three call it hot** — hot enough, says one, that the portion her partner passed over was plenty. **One calls it salty** and recommends it to people who like salt, adding that it did not quite taste of kimchi-jjim. **One found nothing special in it** and not much meat on the bones. One counted two large pieces of spine. ₩13,000

• 아기 국밥2 ate it
  agi gukbap₩6,000

  **A children's portion, for ages seven and under.** A writer with a six-year-old and a four-year-old says both loved it and she wishes she had ordered one each — the two shared a bowl

  **One writer found it sold out on a weekday evening** (February 2026), so it is not to be counted on. Two others shared the clear spine soup with a child instead. One was given unbreakable children's tableware. ₩6,000

• 등뼈국밥 면 선택(없어짐)1 ate it
  deungppyeo gukbap with noodles

  **At the old premises the spine soup came with rice or noodles, your choice. Now it is rice only.** One writer had the noodle version (April 2025) and describes a broad, chewy kalguksu-style noodle

  Two posts from the new premises say the same thing in almost the same words: you used to be able to choose, and now you cannot (October and December 2025). Do not go expecting noodles. One writer wonders whether she imagined the noodles on an earlier visit; she did not

Parking

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

There is no car park of its own. Sixteen posts discuss parking; we have counted the six that say where they actually left the car: the lane itself; a public lot two minutes away; the city hall's second car park and the free lot opposite it (two writers, who checked in at the lots); hunting for a space among the houses; and one who arrived just before the evening service and used a nearby language centre's lot. The other ten carry only a header line. Even those disagree: two say the first hour is free if you park inside the structure, one says she thinks it was free for an hour but tells you to check, one just says free. One writer notes street bays beside the restaurant and doubts you will get one. Nobody records what they paid. Two put the walk at two minutes.

Who came, and with whom

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

Not one post says whether a wheelchair or a pushchair can get in. Across twenty-six posts the words wheelchair, ramp, threshold, step and step-free do not appear. What we know is that it is at street level — the address says ground floor and nobody describes a climb — and that three writers found the tables well spaced. Three describe a converted house, so there may be a lip at the door, but nobody has looked. No one arrived with a pushchair; the three who brought children walked in. Bear in mind too that the nearest car park is a two-minute walk.

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 saying they paid themselves8 / 258 of 25 posts
• Posts saying nothing either way17 / 2517 of 25 posts

Posts that followed a TV spot

Of the 29 posts we gathered, 4 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

• Two writers say opposite things about the seats. One likes the bar counter along the wall: sitting side by side, she says, two people can still talk over their food (February 2026). Another, with photographs to divide them into good and bad, calls the tables a letdown (May 2026) — that one looks uncomfortable; that one you have to share, and four people were sharing with two a moment ago; and the counter facing the window is too narrow to put the food down, so you eat holding it, and why would anyone build a seat like that. The same writer allows that it would do for eating alone. Two people with a soup each and a potato cake between them may find it tight — if you are four, ask about the table when you ring. Only that one post mentions sharing a table.
• Getting in is not the end of the waiting; three posts say the food is slow. A long queue and then a long kitchen (December 2025); a long queue and then a very long wait (October 2025, over Chuseok); and orders taken at the table joining the queue in turn (April 2026). That last writer's conclusion: name your dishes when you book and the food comes faster. The Chuseok visitor, shown to her table, saw a room still full of people waiting for food, and would like to believe the holiday explains it. One notes the stone-pot rice took longer than the rest. If your lunch hour is finite, order when you ring.
• Three posts discuss the staff: two warm, one not. The warm ones simply call them kind (February 2025, at the old premises, and July 2026). The third came over Chuseok: nobody showed her to a table, so she took an empty one, and she found the service a little wanting, busy as they were. The same post records missing garnishes — no egg ribbon or perilla on the clear soup, one slice of pork on the kalguksu instead of two — which she compared against other people's photographs, mentioned, and had put right. Two other posts record something absent: pork run out, flagged before ordering, and the children's soup sold out. All three were on a holiday or late in the evening.
• One party found the door shut at one in the afternoon. In August 2026 a family of four arrived to find it closed early, out of ingredients, and ate elsewhere in a hurry; all four minded enough to come back the next day. On that second visit they ate every dish but the kimchi-jjim, and she writes that she would return to Namwon for one of them. Because this was ingredients running out rather than a scheduled closure we have kept it out of the opening-hours table — but if you are aiming for the end of lunch, ring first. Two other posts record something run out: the pork topping, and the children's soup.
• The hours have moved twice; do not memorise one line. Opening is half eleven throughout, and Sunday is closed — those two never wobble. Nine posts give closing as 8:30pm and eleven as 9pm, and in date order this is a shop changing its mind rather than writers disagreeing: 8:30 at the old premises (February and April 2025), 9pm from October 2025 to April 2026, and 8:30 again in all five of the most recent posts (July to September 2026). The afternoon break moves with it: 2:30–5:30, 3–5:30, or 3–5. Saturday finishes in the afternoon — ten posts say so, splitting between 2:30 and 3. Last orders come twice a day, usually two o'clock and eight. Four posts write "open daily" and then "closed Sundays" directly beneath, so daily means except Sunday. Going by the most recent posts: 11:30 to 8:30, closed 2:30 to 5:30, Saturday until 2:30, Sunday shut.
• One post mentions the toilet: an April 2026 information line saying it is inside, with separate men's and women's. That is all twenty-six posts have — not where it is, how many stalls, or whether it is clean. This is nobody having written it, not a shop without one. Eight posts do call the dining room clean.
• It is at street level, and not one post describes a stair. The address says ground floor, and across twenty-six posts there is no mention of steps, an upper floor or a basement — though nobody counts a step or says whether there is a lip at the door either. Three describe a converted ground floor of a house; one notes that the floor above is still somebody's home. Four writers nearly walked past it: you would not know it was a restaurant without looking; the sign is easy to miss; from outside it looks like a house; what you notice is the black lattice over the windows. One advises going by the map.
• Two writers found it short of the promise. One: perhaps she had expected too much — so-so, she says, worth returning for the potato cake but not the mains, and the kimchi-jjim is a pork-bone stew with less broth (September 2026). The other allows the food is good but finds the broths shallower than a specialist's, and scores her likelihood of returning three out of five (January 2026). A third says plainly that she will not go back — good, but every flavour was one she already knew (August 2026). None of the three says the food is bad; what catches is the phrase "a flavour you already know," which six posts use of the stone-pot rice. Against them, nine writers mean to return, three of whom had already come more than once.
• Four of the thirty posts have been taken out of the count, leaving twenty-six posts by twenty-six people. The reasons. One was written without going: it opens by telling you where the restaurant is, lists the menu and the prices, and closes by recommending a visit, and not one line says what was eaten — no I, no ordered, no ate. One is a roundup of the writer's own links across three cities. One lists twenty-five places to eat lunch in Namwon, giving this one three words. And one is the same person's second write-up of a single visit — the author of a full review folded it into a day-trip itinerary and linked her own post from it. Counting both would turn one person into two and inflate every "N of twenty-six" on this page. We kept the full review.
• People get the name wrong. It is Sooplim, not Soopullim. One writer puts the correction in her title and again in the body; another repeats it in her opening line. Two spell it wrong throughout, and one remarks that the name confuses and the food does not. One writer wishes she had asked why it is not the other spelling — the shop's own Instagram writes it with the Chinese character for forest, 林, which suggests the answer, but not one post explains it. Worth knowing if you are searching for it.
• Some things nobody writes about. The toilet appears once, in a list, with nobody reporting on it. No post mentions Wi-Fi, power sockets, dogs or a smoking room. Nobody orders a drink — one writer notes that a drinks promotion had ended, so there must be some, but what and at what price, no post says. Nor does anyone mention takeaway. One paid with the local gift certificate and one notes that the government consumption coupon is accepted. In each case this is not a no; it is that not one post says.
• Not one post says how to get here by bus or by train. One writer did arrive by rail — ‘I dozed off and there was Namwon station’ — and then got into her parents’ car at the station. Apart from that, every sentence about the journey is about driving and parking: ‘no car park of its own (there is a public one two minutes’ walk away)’. No stop is named, and nobody says how long it takes from the station. That means nobody wrote it down, not that there is no way.

Sources (25)

Every number above was counted from the posts below.

1. 운 좋게 대기없이 방문한 남원 수플림 2026-09-14 · 일상...잊음을 기억하며 · via Daum
2. 8월 일상_가자 우주로,고흥여행 2026-08-08 · Tout va bien❣️ · via Daum
3. 네솔 가좍여행 in 남원&구례&무주🌳 2026-08-08 · 너스레 · via Daum
4. [남원] 잡학다식 / 수플림 / 나그네의주머니 / 달구운베이글 2026-08-06 · 알록달록하게 살기 · via Daum
5. 남원 여행 현지인 맛집 추천! 감성한식 수플림 웨이팅 맛집 2026-08-04 · Dinis Life(feat.Y)
6. 남원 맛집 수플림, 오픈 30분만에 만석인 이유가 있었다 2026-07-26 · slow moment · via Daum
7. 남원 퓨전한식 치즈밥 맛집 수플림 내돈내산 후기 2026-07-13 · 고동여지도
8. 260511) 남원 “수플림”, “광한루원”, “노랑치마” 2026-05-29 · 아등바등보다 얼렁뚱땅 · via Daum
9. 남원맛집 [수플림] 대기줄있음 2026-05-18 · 오늘 머하지?
10. 남원현지인맛집 국밥집 수플림 2026-04-14 · same' collect.
11. [남원] 수플림, 들기름 냉칼국수 먹고 후회함... 곱빼기로 안 시켜서 2026-04-12 · 먹템로그
12. 남원 맛집 추천 '수플림' 매운짬뽕국밥 들기름칼국수 모짜렐라감자.... 2026-04-03 · 꿀강정의 꿀단지
13. [전북/남원/광한루원]수플림(2026.02) - 현지인 추천 맛집 2026-03-04 · 배고픈 파르마 호랭이 · via Daum
14. [내돈내산][남원식당] 금새 재방문한 내가 뽑은 남원 맛집! <수플림> .... 2026-02-18 · 웰컴쀼의 다이어리
15. 남원 시청 맛집, 아기랑 방문, 수플림 확장 이전, 등뼈국밥, 들기름.... 2026-02-16 · 일상♡
16. 남원 현지인 추천 남원시청맛집 내돈내산 수플림 2026-02-11 · 리니버스의 세계✨️ · via Daum
17. 수플림 | 전북 남원 퓨전한식 맛집 평일 웨이팅 예약필수 2026-01-19 · 까마기의 맛집 둥지
18. [남원] 내돈내산 분위기 좋은 남원 맛집 <수플림> 등뼈짬뽕국밥, 등.... 2026-01-10 · 도레미의 일상 기록
19. 전북 남원 도통동 얼큰 등뼈 퓨전한식 맛집, 수플림 2025-12-19 · 레트의 잡화상점ʕ♡˙ᴥ˙♡ʔ
20. [광주 근교 드라이브] 남원 맛집 수플림 2025-12-15 · bbomi
21. 남원 도통동 현지인 맛집, 고소한 들기름 냉칼국수와 얼큰한 등뼈탕.... 2025-12-09 · 기록의 발자취, 공유의 기록
22. 남원 도통동 맛집 [수플림] 2025-10-13 · 혠 블로그
23. [전북 남원] 현지인 추천 도통동 맛집 ‘수플림’ 퓨전 한식 내돈내.... 2025-10-11 · I am a dreamer.
24. [남원] 도통동 맛집 수플림 2025-04-18 · 모씨로그 MossiLog
25. [남원] 들기름 냉칼국수가 별미인 또갈집 ‘수플림’ 2025-02-16 · Stay with me

Of 127 candidate posts we opened 44 and kept 25 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.

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