Gilpost · Jangheung-gun, Jangheung-eup
Grill houseKorean
Kkeuni-geokjeong
끄니걱정 "Worrying where the next meal comes from" — Korean home cooking in the Jangheung market
Data as of · Published ·
Kkeuni-geokjeong sits inside the Jeongnamjin Jangheung Saturday Market, down the lane facing the main stage, marked out by the row of fermentation crocks at its door. Two ways of eating share one menu. You can simply order — raw-beef bibimbap, beef on a hot stone plate, a beef-and-mushroom hot pot, yukgaejang, cheonggukjang, cold noodles. Or you can do the Jangheung samhap: buy your beef at the butcher next door, bring it in, order a plate of scallop adductor and one of shiitake, and grill all three together. Ten in the morning until nine at night, closed Mondays. We read twenty-three posts, from January 2025 to September 2026.
The basics
| Address | 전남광주통합특별시 장흥군 장흥읍 토요시장2길 3-12 3-12 Toyosijang 2-gil, Jangheung-eup, Jangheung-gun, Jeonnam-Gwangju |
|---|---|
| Phone | 061-862-5678 |
| Typical spend | ₩10,000 – ₩20,000 |
| Floor area | 70 m² |
| Status | In business |
1 posts say it is walkable from the station.
When it opens
Of 16 posts: 16 wrote Daily 10:00–21:00.
| Open | Daily | 10:00–21:00 16 of 16 posts last seen 2026-09 |
|---|---|---|
| Break | 16:00–16:30 2 of 2 posts last seen 2025-11 | |
| Last order | 20:00 12 of 12 posts last seen 2026-07 | |
| Closed | Monday 11 of 11 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.
These hours are counted from the posts we read. Shops change them without notice — check Naver Place before you go. 
Place — check hours
What sets it apart
- There is no beef in this kitchen. For the samhap you buy it yourself at the butchery next door; the restaurant supplies the scallop, the shiitake, the burner and the banchan. Thirteen writers describe the arrangement. You need not go yourself — ring ahead and the owner will fetch it. Four say so, and one recounts being asked whether they were big eaters, answering "about average", and watching the owner make a call and return with 168g of chuck flap and 230g of short rib. Another says the owner skips the shop next door for a better supplier at a better price. It does not have to be beef: a March 2026 writer carried in freshwater eel, paid the table charge, and grilled that.
- Half the posts about this place are about the banchan — sixteen of twenty-three. One counts about ten dishes; another jokes about a thirteen-dish spread. The most-named single item is gim jangajji, sheets of laver cured in soy, which three writers single out: "I ordered a second bowl of rice just to keep eating it"; "the gim jangajji is why I still remember this place." A plate of boiled pork or pork bulgogi comes with the rest and is not on the menu — four writers say so, one wishing aloud that she could order it as a main. Two writers find it all too salty, one adding it was too spicy to keep reaching for. And a June 2025 writer relays his mother, who lived in Jangheung for years: there used to be more dishes than this.
- A lot of people phone first. Five posts mention booking, each for a different reason: one saw a table laid out and reserved for a party; one had arrived to find the banchan and the main already on the table; two rang to ask whether they could bring a dog; one noticed how many customers phone ahead to have the beef bought for them. If you are a group, call, one writer says flatly.
- Two writers brought a dog, and neither is repeating a listing — both went with their own. One, in February 2025, rang first. The other, in May 2025, came with a carrier "big enough for his head to go in too", phoned ahead, and chose two in the afternoon when it would be quiet. She writes that nobody made her feel watched. The other felt anxious about shed hair all the same — her own worry, not the restaurant's. Neither says whether a carrier is required, or whether dogs are kept to particular tables.
- It is small. Four writers say so and none call it roomy. Only one gives a number: eight tables. One notes there are fewer tables than the place gets customers; another calls it snug and clean rather than cramped. Two writers remark on the cleanliness, and both frame it the same way — "the outside looks like an old-timer's place and I was braced for it, but inside is spotless." There is no private room; one writer says so.
- Two dishes need two people. The stone-plate bibimbap starts at two servings — it is a sharing plate, not a single bowl — and so does the beef-and-mushroom hot pot, at ₩20,000 a head. Not one of the twenty-three posts was written by someone eating alone: five came with friends, four with family, three with a partner, one on a coach tour, and the rest do not say.
- Four writers describe the owner, and the details are specific. Two are about the beef being bought for them after a question about appetite; one about being made comfortable with a dog; one about being steered to the right cut for the number of people. The stone-plate bibimbap is meant to be mixed for you by staff — one customer did it herself, not knowing, and was given a free drink for it. A family with a small child records being handed a sheet of gim in passing, for the child.
- Three writers say the portions are large and none say otherwise: "two servings was more than enough", "we ordered for two and it was more than we expected", "the yukhoe bibimbap comes in quantity." One samhap party of four ordered 398g of beef plus the samhap plus a yukgaejang plus a bibimbap and nearly burst, leaving the useful note that 300g of beef, the samhap, and one bowl of either soup or bibimbap is about right.
- The provenance board is up. Two writers photographed it and say so; one also lists the certificates on the wall — safe-restaurant designation, domestic kimchi, a courtesy award, a local recommendation plaque.
What 21 bloggers said
We read all 21 in full. The most common claims are “Would return” (5) and “Friendly staff” (4).
What they liked
What they struggled with
Where they disagree
| Returning customer | yes 2 · no 3 |
|---|---|
| Had to wait | yes 2 · no 2 |
Things you can check on site
| Takes reservations | 5 of 21 posts |
|---|---|
| Origin labelling posted | 2 of 21 posts |
| Dogs allowed | 2 of 21 posts |
| Outside food allowed | 1 of 21 posts |
| A minimum number of portions on the first order | 1 of 21 posts |
| Reachable by transit | 1 of 21 posts |
| Beer served | 1 of 21 posts |
| High chairs | 1 of 21 posts |
These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.
What people order
The most ordered dish is Jangheung samhap (장흥삼합 (키조개 + 표고버섯)) — 7 of 21 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
Sides, and what comes with it
Parking
4 posts say you can park; 5 say you cannot. We leave the disagreement standing rather than picking a side.
| Posts saying you can park | 4 of 21 posts |
|---|---|
| Posts saying you cannot | 5 of 21 posts |
Nine posts talk about parking and none of them are talking about this restaurant's car park. It sits inside the market and has no car park of its own — five writers say so outright ("no parking here, leave it by the river", "park outside and walk in", "no dedicated parking, use the verge"). The other four are describing the market's free public lot and the riverside lot along the Tamjin — the market's, not the shop's. Which is why the same car park gets opposite reports: a weekday visitor in November 2025 found it large and easy; a Saturday visitor in May 2025 calls it a scrum and says it took real effort. The likeliest reading is that market days — the 2nd and 7th of the month, Saturdays, and the water festival in late July — are the difference, but nobody states it.
Who came, and with whom
| With a friend | 5 of 21 posts |
|---|---|
| Family visit | 4 of 21 posts |
| Date | 3 of 21 posts |
| Came with children | 2 of 21 posts |
| Group visit | 1 of 21 posts |
Getting there
Getting inside
No writer says what floor it is on. The registered address — 3-12 Toyosijang 2-gil — carries no floor, and in twenty-three posts nobody describes climbing stairs or going down to a basement. One post written without visiting says "ground floor, centre of a two-storey building, look for the crocks", but that sentence is copied from the Naver listing's location note, so we did not use it. That the crocks stand in a row outside the door, one writer did see for herself.
Nobody says whether there is a step at the door. In twenty-three posts the words for threshold, kerb, ramp, wheelchair and pushchair never once appear. Two writers came with children, and one watched two families with toddlers arrive, but no one mentions a pushchair. We know the door opens onto a market lane; how you get through it, we do not know.
Not one of the twenty-three writers describes the lavatory from having used it. Three posts say the toilets are separated by sex, and all three carry it inside the same copied line — "takeaway, separate toilets, wi-fi" — lifted from the Naver listing, so we did not count them. The only other mention is of the market's: one writer gives directions past "the public toilets behind the main stage". Whether there is one inside the restaurant, or whether you use the market's, we do not know. That is not the same as saying there is none.
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
- Someone else paid1 of 21 posts
- Posts saying they paid themselves7 of 21 posts
- Posts saying nothing either way13 of 21 posts
Posts that followed a TV spot
Of the 24 posts we gathered, 3 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
Month by month
| Month | Posts |
|---|---|
| 2025-01 | 1 |
| 2025-02 | 3 |
| 2025-04 | 2 |
| 2025-05 | 1 |
| 2025-06 | 3 |
| 2025-11 | 2 |
| 2026-03 | 2 |
| 2026-05 | 2 |
| 2026-07 | 3 |
| 2026-09 | 2 |
What we do not know
- The scallop and the shiitake are not included in the table charge. A July 2026 writer, seated with her back to the menu board, assumed they were and puts the warning in bold. The arithmetic of a samhap table is: the per-head charge (₩5,000 adult, ₩3,000 child) plus ₩15,000 for a plate of scallop plus ₩5,000 for a plate of shiitake, plus whatever the beef cost. Two writers priced the beef: ₩62,440 for 398g, ₩87,840 for 366g. Ordering off the menu instead is far cheaper — ₩10,000 for the maesaengi tteokguk up to ₩17,500 for the stone-plate bibimbap. One writer calls the yukgaejang dear; one calls the bibimbap and banchan good value.
- Accounts of queueing differ, and what differs is the hour. Two writers actually waited — one was second in line at lunch, one had two parties ahead at noon on a Sunday — and both say it did not take long. Two did not wait: one was the first customer at half past ten on a weekday, one simply found a table free. Three more did not queue but describe a full room, at noon, at two, and after the lunch rush. Nobody mentions anywhere to wait. Arrive at opening and it is empty; arrive at lunch and it is not — that is about the sum of it.
- Exactly one writer arrived without a car. In May 2026 she took the Mokpo–Boseong railway, newly opened that year, checked into a room in town, and walked over — "across one bridge from the town centre" — for dinner. In the other twenty-two posts no bus, train or taxi appears at all. One party arrived by coach on an organised tour, which is not the same thing. How you get here from Jangheung station or the bus terminal, and how long it takes, we do not know. Three writers give directions, and all three are directions inside the market: opposite the main stage, behind the tourist information office, beside the public toilets.
- No post declares sponsorship by the restaurant. Eight of the twenty-three state they paid — four of those attaching a Naver receipt — one records that two mothers chipped in, and fourteen say nothing. One March 2026 post is written by an eel farmer promoting his own eel: he was not hosted by the restaurant and did eat there, but the point of the piece is "bring our eel here and grill it", so it is worth saying. There is no same-day cluster of near-identical write-ups.
- Seven of the thirty confirmed posts were taken out of the count, leaving twenty-three posts by twenty-three people — nobody wrote twice. Two had not a line about this shop: a golf-package piece where it appears only in a distance table ("23km, 25 min"), and a TV listing that gives its phone number. The other five are write-ups by people who never went — two ranked restaurant lists, an itinerary, a festival guide, and one post that is nothing but captions for photographs. They are worth naming because they are circulating wrong facts: the itinerary gives the address as Toyosijang 3-gil (it is 2-gil); the festival guide prices the stone-plate bibimbap at ₩12,000 (both writers who ate it say ₩17,500); and "thirty years of tradition" appears in that one guide and nowhere in the twenty-three first-hand posts. Eight of the surviving posts cover several places at once; in those we read only the passage about this restaurant and counted nothing about parking, queueing or opening hours.
- On the hours there is no disagreement at all — all sixteen posts that give them say 10:00–21:00, and they have not moved in twenty months. Twelve give a last order of 20:00; eleven say it closes on Mondays and nobody names another day. Two things to add. The first is a break from 16:00 to 16:30, which appears only in two posts, dated 9 and 13 November 2025; the fourteen either side do not mention one, and we cannot tell whether it ended or was only ever occasional. The second is one April 2025 writer's note that last entry is 19:40. And closing at nine does not mean everything is there until nine — that same April writer watched the raw-beef bibimbap run out at about half past five, with other tables turned away.
Sources (21)
Every number above was counted from the posts below.
- [장흥]끄니걱정 / 한우돌판비빔밥 / 내돈내산 2026-09-20 · 맛집다니는 캠퍼❛ε ❛♪ · via Daum
- (장흥여행-3) 정남진토요시장 - '끄니걱정', '카페, 선명하다', '표고랑 김이랑' 2026-09-03 · 싸리꽃이 있는 언덕 · via Daum
- 전남 장흥 맛집 토요시장 안에 있는 '끄니걱정' 에서 한우삼합 먹고 .... 2026-07-26 · 일상, 맛집 탐방✨
- 2025년 12월 기록 - 김장, 방어모임, 아버지생신, 지게차학원 등록! 2026-07-15 · 카라멜다이어리 · via Daum
- 전남 장흥 소고기 표고버섯 키조개 삼합 맛집 정남진 토요시장 한사랑 한우 정육점 끄니걱정 식당 2026-07-01 · 디브의 육아템 정보방 · via Daum
- 장흥 맛집 정남진 토요시장 '끄니걱정' 육회비빔밥 차돌청국장 추천.... 2026-05-28 · Stay with me Mozzi ♥
- (장흥)끄니걱정 - 한우, 키조개, 표고버섯을 한 입에! 장흥삼합의 세계. 2026-05-01 · 수지의 일상의 발견 · via Daum
- 장흥 하체운동 후 보양식! 장흥 민물장어 구워먹는 곳 상차림 5,000원 ‘끄니걱정’ 2026-03-08 · 장흥 민물장어 직영양식 | 대통령표창 수상 다보장어 · via Daum
- 장흥 삼합 맛집 끄니걱정 2026-03-04 · 미쟈야 놀자 · via Daum
- 전남 장흥 맛집 정남진 토요시장 점심 먹기 좋은 한식당 끄니걱정 2025-11-13 · 문지광
- [내돈내산] 전남 장흥 맛집 토요시장내 (끄니걱정) 한우정육식당, 강.... 2025-11-09 · 오리진의 넓고 얉게 세상 돌아보기 블로그
- [장흥토요시장]현지인 추천맛집, 끄니걱정(feat.육회비빔밥) 2025-06-18 · 가을향기_선물 같은 하루
- [전라도 여행] 전남 장흥 맛집 :: 끄니걱정(장흥삼합) 2025-06-18 · ฅʕ•ﻌ•ʔฅ
- 장흥 토요시장 맛집 ‘끄니걱정’에서 맛보는 깊은 풍미의 육개장.... 2025-06-11 · 뚠뚠대장의 방家
- 장흥[끄니걱정]애견동반 정남진 토요시장 삼합맛집 ft.소고기,키조.... 2025-05-02 · 구름, 별,태양, 달이와의 맛있는 일상
- [장흥] 간단하지만 맛있게 먹기좋은 생비맛집 끄니걱정 2025-04-20 · 새벽이의 일상
- [ 장흥 ] 끄니걱정 / 육회비빔밥 맛집 2025-04-03 · 풀빵로그
- 장흥 애견동반 가능한 토요시장 맛집 끄니걱정 2025-02-20 · ✨
- 전라남도 장흥군 장흥읍 | 정남진장흥토요시장 한우돌판비빔밥 맛.... 2025-02-20 · ESFP먹깨비의 우주정복
- [장흥] 장흥 나들이하고 점심으로는 한우돌판비빔밥 추천, 끄니걱정 2025-02-16 · ORIO's HARU
- 전남 장흥 맛집 통큰하누(장흥삼합), 끄니걱정 2025-01-05 · 수깡이네
Of 170 candidate posts we opened 68 and kept 21 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.