Bakchunja Jjokgalbi

Name: Bakchunja Jjokgalbi
Address: 전남광주통합특별시 동구 동계천로 151-9, 1,2층 (동명동), 동구, 전남광주통합특별시, KR
Telephone: 070-4066-3733

박춘자쪽갈비 Charcoal pork ribs in a converted house, mostly eaten outdoors

Korean · Dong-gu, Dongmyeong-dong

Data as of 2026-09-27 · Published 2026-09-30 · Compiled by Gilpost

In an alley in Dongmyeong-dong, Gwangju, a two-storey house converted into a restaurant, where pork ribs go over charcoal. There are two flavours, soy and chilli, and almost everybody orders one of the sets named for party size — two, three or four — which bring pork skin, steamed egg and rice cake alongside the ribs. Evenings only: half past four until midnight, last orders at eleven. Not one post describes a daytime visit. It opened in February 2026, and what we read runs from 24 April to 17 September — spring into early autumn. What the outdoor tables are like in winter, we do not know. The registered name spaces the words; the sign and the Naver listing run them together.

The basics

Address	전남광주통합특별시 동구 동계천로 151-9, 1,2층 (동명동) 151-9 Donggyecheon-ro, Dong-gu, Jeonnam-Gwangju
Phone	070-4066-3733
Typical spend	₩5,000 – ₩77,000
Floor area	80 m²
Status	In business

1 posts say it is walkable from the station.

When it opens

Of 15 posts: 12 wrote Daily 16:30–24:00, 3 wrote 16:30–24:00.

Open	Daily	16:30–24:00 12 of 15 posts last seen 2026-09
Open		16:30–24:00 3 of 15 posts last seen 2026-06
Last order		23:00 12 of 12 posts last seen 2026-09

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.

What sets it apart

Half of this place is outdoors. Twenty posts mention the outside tables, and two say the ground floor is almost entirely open air. There is a separate terrace upstairs, so each floor has an inside and an out; at night, one writer notes, the bulbs over the terrace come on. There are not many seats. The counts in these posts settle around two or three tables outside and three or four in, and one writer says plainly that it is not a large room. So the outside goes first: the ground-floor terrace already full, the upstairs full and a party sent down, another party seated outside because nothing else was free. The weather is handled with screens. Four writers describe plastic sheeting and awnings over the outdoor tables with the air conditioning running — which, as one of them says, keeps the smell out and the heat down, but rather defeats the point of sitting outside. Another notes the covers would have held off rain.
You do not do the grilling. The ribs come part-cooked from the kitchen (ten posts) and a member of staff finishes them at the table (eleven). They cut them for you; three or four minutes and they are done; one table simply asked for the lot to be finished at once and it was. And they teach you how to eat them. The soy ribs go into the onion relish on the table and back onto the coals to take up smoke — six writers were told this, and it is written on the menu and the wall. Two were given timings, three minutes bone side and one minute meat side; one of them was handed a timer. The cost of someone else's hands: one writer's meat caught, she thinks because it was laid meat-down at the end rather than bone-down.
The stairs are steep, and two writers warn about them separately. In June: they are hard work, so be careful going up or down after a drink. In September, more bluntly: very steep, mind yourself if you are drunk. In a place that serves until midnight, that is worth repeating. The staircase is inside the building (one post). Upstairs holds three or four indoor tables plus a terrace, and one writer found that ordering another drink up there felt awkward enough that she went and fetched it herself. No post mentions a threshold, a ramp or a wheelchair. These stairs are the whole of what we know about getting between floors.
People book. Eleven posts mention the Naver reservation; four booked and walked straight in. One rang ahead instead (parties up to thirty, by one account). Booking gets you a rice ball or a bowl of noodles — four record it, and one adds that it does not apply at weekends. Another says arriving before half past five earns the same. On queueing the posts disagree. One waited thirty minutes on a Thursday evening at half past seven; another saw a waiting list at the door. But three walked straight in — early on a weekday, half past eight on a Friday, and a quiet weekday evening. Even the writer who had been warned the wait was severe got in at once by coming early. One noticed a sign promising extra ribs to anyone who had queued.
The 'spicy' one is not spicy — seven posts say so and none disagrees. All seven reach for the same yardstick, a popular instant noodle: a shade milder than that, or about that, but never the kind that hurts. Two are disappointed by it and wish it were hotter. Two others, who say they cannot take heat, had no trouble; and one writer thought the soy version mild enough for a child. Set against each other, soy wins. Eight writers tried both and said which they preferred, and all eight chose soy; one post prefers the chilli. Two note that you can add heat from the separate hot sauce on the table anyway.
On summer indoors the posts split. Four describe the air conditioning as fierce, two of those referring to the screened outdoor tables, cooled the same way. Against that, a July 2026 post begs them to turn it up — it was hot inside — and an August one says the upstairs does not ventilate well. Both appear to be about the second floor. Sometimes the staff steer you indoors: a September visitor who wanted an outside table was told it was still too hot before sundown, and went in.
Three writers describe the lavatory from having used it. Two say it is inside and divided by sex; one places it on the ground floor. One is precise: the men's is by the entrance and the women's further in on the ground floor — they are not together. If you are eating upstairs you come down for it — which is worth reading alongside the warning about the stairs. One writer rates it clean (four stars), and one notes toothpicks, hair ties, floss, mouthwash and fabric spray laid out by the door.

What 28 bloggers said

We read all 28 in full. The most common claims are “Would return” (7) and “Not spicy” (7).

What they liked

Would return7 of 28 posts

Not spicy7 of 28 posts

Friendly staff5 of 28 posts

Large portions4 of 28 posts

Roomy2 of 28 posts

No gamey smell3 of 28 posts

Clean2 of 28 posts

Returning customer2 of 28 posts

What they struggled with

Food comes slowly2 of 28 posts

Where they disagree

Had to wait	yes 2 · no 3

Things you can check on site

Outdoor terrace seating	20 of 28 posts
Second floor	14 of 28 posts
Takes reservations	11 of 28 posts
Staff cook it at your table	11 of 28 posts
Meat is pre-grilled before it reaches the table	10 of 28 posts
Review event	8 of 28 posts
Air conditioned	5 of 28 posts
Free refills	3 of 28 posts
Toilet inside	3 of 28 posts
Takeout	2 of 28 posts
Discount offered	2 of 28 posts
Coupon	2 of 28 posts
Separate restrooms	2 of 28 posts
High chairs	1 of 28 posts
Reachable by transit	1 of 28 posts
Corkage free — bring your own drink	1 of 28 posts

These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.

The most ordered dish is set menu (세트메뉴 (박 2인 · 춘 3인 · 자 4인)) — 25 of 28 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

세트메뉴 (박 2인 · 춘 3인 · 자 4인)25 ate it
set menu₩41,000 · ₩59,000 · ₩77,000
**Almost everyone orders a set** — twenty-five of twenty-eight. They are named for the party size, and the three names together spell the shop's: ₩41,000 for two, ₩59,000 for three, ₩77,000 for four. Each brings **ribs, pork skin, steamed egg and rice cake.** By the gram counts in these posts: 700g of ribs and 100g of skin for two, 1,000g and 150g for three, 1,350g and 200g for four. **You can split the ribs half soy, half chilli** — and one writer notes that here the split is by weight rather than by portion.
**The weight includes the bone.** One writer copies the line off the menu board: allow for that and a portion is really a portion and a half — so a set for two is not quite a meal for two. **People top up accordingly.** One says the set alone filled her; five ordered another one to four portions of ribs, and three ordered more pork skin. **Top-ups start at 400g**, one notes, and another was told she could not add the chilli ones alone and ended up with 200g of each. Six posts give prices, and from April to September 2026 the three figures do not move. But one June post warns that **the price of the à la carte ribs has changed**.
간장 쪽갈비24 ate it
ganjang jjokgalbi₩11,000
**The one that wins.** Eight posts try both and say which they preferred, and **all eight say soy** — the MVP of the night, the one they went back for. Exactly one writer prefers the chilli. À la carte it is ₩11,000 for 200g, by one transcription of the menu board.
**There is a way to eat it, and ten posts describe it.** Dip the grilled rib into the onion-and-soy relish on the table, then put it back on the coals to pick up smoke. Six say a member of staff taught them; the menu board lays it out in three steps. One writer identifies the point precisely: the sauce dripping onto the charcoal and coming back up as scented steam. One complaint about that relish bowl: oil floats on it, which puts you off eating the onions. **Whether the meat comes off the bone divides them.** Four say it strips cleanly; one found it stubborn and hard work, and another, comparing it with a rival, says the same.
매운양념 쪽갈비19 ate it
maeun jjokgalbi₩11,000
The sauced half of a split set
**It is not hot — seven posts say so**, and all of them reach for the same yardstick, a popular instant noodle: a little milder than that, or about that, but never the kind that hurts. Two who cannot take heat managed it fine. **Two wish it were hotter.** One notes that it creeps up on you as you keep eating. One reservation about the seasoning: a touch strong, verging on salty. Two writers suggest dipping it in one of the creamy mayonnaise sauces to soften it.
차돌된장전골2 ate it
chadol doenjang jeongol
**What you order when you want rice with it**: a full dish rather than a side, one writer notes, with tofu and beef brisket in it. No post gives a price
Both who had it approved: well seasoned enough to eat with drink, and — from someone who badly wanted something with broth in it — worth insisting on

방앗간 가래떡22 ate it
garaetteok
**It comes with the set, and several writers give it more space than the ribs.** Six say it is collected from a rice mill each morning. It goes on the coals with the pork skin before the ribs arrive, and is eaten **dipped in the honey that comes with it** (two mention soybean powder as well).
Crisp outside and chewy within, five agree; four more simply call it soft and springy. One admits she wanted to order more of it than of the meat; another calls it a dessert; a third, who does not like rice cake, ate plenty. **Once there was none.** An August 2026 post records being told the mill was closed that day, so sausage came instead. Fetched from a mill each morning means no mill, no rice cake.
인생껍데기 (돼지껍데기)22 ate it
insaeng kkeopdegi
Part of the set, grilled with the rice cake **before the ribs arrive.** Three writers note it is cut thick and scored in a honeycomb
Eight call it springy, four thick, and **three say there is no off smell at all.** One writer works out why it is called what it is; three ordered more. Another reckons it would convert people who do not like pork skin. One suspects it is marinated beforehand, which is why nothing about it tastes of pig
계란찜20 ate it
gyeranjjim
Comes with the set, in an earthenware pot, **finished with sesame oil** by three accounts
Soft, eight of them say, reaching for four different words for it. **Two ordered a second**, one calling it her favourite thing on the table and another confessing she ate the whole pot herself
도토리묵사발12 ate it
muksabal
A cold bowl that comes as standard, slushy with ice and strewn with seaweed by two accounts
Six call it cooling, and three use it the way it is meant — to reset the mouth between mouthfuls of meat. One writer reckons she could drink a bottle of soju on the strength of it alone; another, at 29 degrees, says it saved her
주먹밥 (참치 · 마약 · 날치알)11 ate it
jumeokbap₩5,000 · ₩7,000
**Free if you book through Naver** (not at weekends, by one account). Ordered separately it is ₩5,000 for the tuna one, ₩7,000 for the 'addictive' one. One post has it as an either/or with the ramyeon in the set; another had a flying-fish-roe version included. **You mix and shape it yourself** from what arrives in the bowl.
**Four writers say it is a lot** — generous for five thousand won, half again what you expect, enough that one left three of them. Another finished hers before the ribs arrived. **With children**: one writer found it spicier than she expected and doubted a child would eat it.
리뷰 서비스 (라면 · 하이볼 · 박아정)8 ate it
review service
**Write a photo review on Naver and you pick one of three**: instant noodles, a house highball, or the shop's own soft-serve, whose name is a pun on a famous frozen-yoghurt chain. Eight posts record it, and the list shifts a little by month. Separately, **arriving before 5.30 or booking through Naver** gets you the rice ball and noodles, by one account.
**The soft-serve divides them.** Two were impressed — frozen yoghurt under chocolate rings, granola and chocolate, right for the end of a meal. One expected milk ice cream, got yoghurt, and will not order it again. One writer names the brand of the instant noodles; another says the hot broth cuts the fat of the charcoal meat. **Nobody records taking the highball.**
땡초냉면3 ate it
ttaengcho naengmyeon₩6,000
The cold noodles people finish on. Only one post gives a price, ₩6,000; one table was given it on the house
**Milder than the name suggests** — two writers expected fire and found it merely cool and good. The table that got it free rated it the best thing of the night

소주 · 맥주8 ate it
soju maekju₩5,000
**People drink here.** Two posts give the same figures: ₩5,000 for soju or beer, ₩2,000 for a soft drink. There is a house highball too
One writer calls a rib and a glass of soju rock and roll; another counts two bottles; a third puts it at three or four bottles of soju and eight of beer, having meant to move on after one round and stayed until closing. **One post (July 2026) says corkage is free.** None of the other twenty-seven mentions it, so we could not confirm it

Parking

1 posts say you can park; 10 say you cannot. We leave the disagreement standing rather than picking a side.

Posts saying you can park	1 of 28 posts
Posts saying you cannot	10 of 28 posts

There is no car park. Ten posts say so, and the one that says you can park qualifies it immediately: the alley out front, and not much of it. Where people actually leave the car varies — three name the big cultural-centre car park, two a public one nearby, four the alley or the kerb. Three record the specific spot they found: a welfare centre for the elderly (by luck), a church, a local library. Do not trust the words 'free parking'. One writer went on the strength of them and reports simply that she could not work out what was free or where. The phrase appears in another writer's information block too — and she corrects it herself two lines later. You can walk: one post puts it within walking distance of the nearest subway station.

Who came, and with whom

With a friend	11 of 28 posts
Family visit	3 of 28 posts
Group visit	2 of 28 posts
Date	2 of 28 posts

Getting there

Map showing where Bakchunja Jjokgalbi is

Naver Map has a full English mode — Settings → Language → English. In Korea it gives better walking and transit directions than Google Maps.

Getting inside

Second floor	14 of 28 posts
Toilet inside	3 of 28 posts
Separate restrooms	2 of 28 posts

Nobody writes about thresholds or wheelchairs. Across twenty-eight posts, not one mentions a step at the door, a ramp, or whether you could get in with a wheelchair. What we know is that this is a converted two-storey house with a steep internal staircase, and that much of the ground floor is open-air seating — none of which tells us whether you can get in on the level.

No one mentioned: 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

Someone else paid1 of 28 posts
Posts saying they paid themselves12 of 28 posts
Posts saying nothing either way15 of 28 posts

Posts that followed a TV spot

Of the 29 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

040506070809

Month by month

Month	Posts
2026-04	1
2026-05	8
2026-06	4
2026-07	7
2026-08	4
2026-09	4

What we do not know

The outdoor seats come at a price. A May 2026 post records that the tables beside the building smell faintly of drains and attract flies — though the plastic screens and air conditioning deal with the smell. A June post adds: mind the mosquitoes, as she found out. Bear in mind too that everything we read covers five months, late April to mid-September — starting two months after the place opened, and nothing at all about how these outdoor tables work in winter.
Not one post declares sponsorship. Eleven of the twenty-eight state that they paid — one precisely noting that her friend did — and the rest say nothing. Even among the silent ones there are prices quoted and complaints registered, so the writing here is more evenly candid than at most places we have read. But the reviews carry a price: a photo review on Naver earns noodles, a highball or ice cream (eight posts). The complaints, collected: the meat is hard to get off the bone (two, one of whom prefers a rival); the sauce is strong, close to salty (one); oil floats on the onion relish, which puts you off the onions (one); you cannot top up with just one flavour (one); the upstairs ventilation and cooling (two); drains, flies and mosquitoes outside (two); the stairs (two).

Sources (28)

Every number above was counted from the posts below.

동명동맛집) 육즙가득 통통한 쪽갈비 맛집 박춘자쪽갈비 내돈내산.... 2026-09-17 · 영꾸의 리바이영 ♡ྀི
광주 동명동 쪽갈비 맛집 <박춘자쪽갈비> 동명동 고깃집 추천 2026-09-14 · 우동탕탕MTM
[광주 동명동 맛집] 박춘자 쪽갈비 내돈내산 후기 2026-09-14 · ⠀
광주 쪽갈비 맛집 박춘자쪽갈비푸짐한 3인 세트 2026-09-09 · 석냥이의 하루(◍˃ᗜ˂◍) · via Daum
동명동 쪽갈비 맛집 박춘자쪽갈비 2026-08-24 · 슬기로운 먹방로드
[광주|동명동] 쪽쪽 빨아먹게 되는 맛난 쪽갈비 '박춘자쪽갈비' 2026-08-24 · 쪵쪠랑 일상 기록ฅʕ•̫͡•ʔฅ
광주 동구 동명동 박춘자쪽갈비 간장/매운쪽갈비 2026-08-23 · 수박씨밭과 밭 가꾸기
오랜만 ! 2026-08-03 · 메조르테일러 MEJOR TAILOR · via Daum
전남광주 맛집 동명동 박춘자 쪽갈비 | 알찬 세트메뉴 구성 내돈내.... 2026-07-24 · 보나일상
광주 맛집/ 박춘자쪽갈비 2026-07-19 · 나는야 먹짱 · via Daum
광주동명동 고깃집 내돈내산 박춘자쪽갈비 2026-07-14 · Lovering Hae
자꾸 생각나는 인생쪽갈비 잡내없이 살많은 광주 동명동 박춘자쪽.... 2026-07-11 · 쭈씨네♡
7.9 Thur, 3키로 감량에서 멈춰있는 중 2026-07-09 · The Curious Case of 'sooosiee' · via Daum
6월은 쉽지않어 2026-07-02 · 이것도 하고 저것도 하고 · via Daum
광주 동명동 신상 맛집 : 야장감성 쪽갈비집 ’박춘자쪽갈비‘ 2026-07-01 · ros2_log
[광주맛집추천] 동명동 고깃집 “박춘자쪽갈비” 2026-06-18 · ✨yellingbling✨
광주 동명동 신상맛집! 야장감성 제대로인 '박춘자쪽갈비' 웨이팅&.... 2026-06-10 · 렁윤이네 일상블로그
광주 동명동맛집 쪽갈비맛집 박춘자쪽갈비 2026-06-05 · 녕's day
동명동 박춘자 쪽갈비 / 내돈내산 / 솔직후기 2026-06-04 · ॱ˚ʚ으니의 비밀일기ɞ˚ॱ
광주여행2 동명동 박춘자 쪽갈비, 포차광장, 편의점털이, 내사랑잎.... 2026-05-30 · Life is a journey.
광주 동명동 ‘박춘자 쪽갈비’ 야장 후기(내 돈) 2026-05-27 · ❤️밍로그❤️
[동명동 박춘자쪽갈비] 야장 분위기 신상 맛집, 껍데기도 꼭 먹어보.... 2026-05-21 · 머겅또머겅
동명동맛집) 이름 걸고 하는 쪽갈비 맛집 '박춘자쪽갈비' 내돈내산 .... 2026-05-21 · 율콩이의 일상
[광주/동명동] 고기집 '박춘자쪽갈비', 9만 원어치 뿌시고 온 썰 (feat..... 2026-05-20 · 먹고 마시고 즐기고 남기는 블로그
(광주/동명동 신상 맛집) 동명동 야장 분위기 좋은 맛도리 쪽갈비집 .... 2026-05-19 · 다채로운 솜이 생활
광주 동명동 맛집 박춘자쪽갈비 : 동명동 쪽갈비 맛집은 바로 박춘.... 2026-05-13 · 먹따라 놀따라 딴따라
광주 동명동 쪽갈비 맛집 새로 오픈한 박춘자쪽갈비 솔직 후기 (내.... 2026-05-03 · 맛집 hohoit
[박춘자 쪽갈비] 내돈내산 야장맛집 분위기 최고 2026-04-29 · 훈로그님의 블로그입니다.

Of 181 candidate posts we opened 62 and kept 28 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.