Noodle house

Doyobi Ssangchonjeom

Name: Doyobi Ssangchonjeom
Address: 전남광주통합특별시 서구 상무대로955번길 17-3, 1층 (쌍촌동), 서구, 전남광주통합특별시, KR
Telephone: 0507-1474-8918

도요비 쌍촌점 A one-person izakaya in a Ssangchon-dong back lane with three tables and a counter, open six in the evening to two in the morning, where the cooking runs to hotpots — tripe, sukiyaki, chicken and blue crab.

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

Doyobi Ssangchon is an izakaya on the ground floor of a lane among studio flats in Ssangchon-dong. It sits one block off the drinking strip by Uncheon reservoir, which is why nearly every post opens with some version of "a bar, here?" — and why it calls itself a late-night diner. One person cooks and serves and runs the room. Six in the evening until two in the morning, closed Sundays. Hotpots carry it: tripe motsunabe, sweet-soy sukiyaki, chicken mizutaki, a blue-crab nabe, with lighter things — grilled pollock roe, grilled mackerel — arranged around them. Orders go in on a tablet at the table. The licence says only Doyobi; the posts and the check-ins all say Doyobi Ssangchon. What we read runs from October 2024 to September 2026.

찌개·전골 — **Jjigae** stewAn AI drawing of Jjigae as a dish. Not a photograph of this shop, and not drawn from this shop's menu. © Gilpost · no unauthorised reproduction

The basics

Address	전남광주통합특별시 서구 상무대로955번길 17-3, 1층 (쌍촌동) 17-3 Sangmu-daero 955beon-gil, Seo-gu, Jeonnam-Gwangju
Phone	0507-1474-8918
Typical spend	₩12,000 – ₩32,000
Floor area	30 m²
Status	In business

6 posts say it is walkable from the station.

When it opens

Of 17 posts: 14 wrote Mon–Sat 18:00–02:00, 2 wrote Weekdays 18:00–02:00, 2 wrote Weekends 18:00–01:00.

Open	Mon–Sat	18:00–02:00 14 of 17 posts last seen 2026-05
Open	Weekdays	18:00–02:00 2 of 17 posts last seen 2025-03
Open	Weekends	18:00–01:00 2 of 17 posts last seen 2025-03
Last order		01:00 5 of 7 posts last seen 2025-07
Last order	Weekdays	01:00 2 of 7 posts last seen 2025-03
Last order	Weekends	00:00 2 of 7 posts last seen 2025-03
Closed		Sunday 14 of 14 posts last seen 2026-07

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

Not one writer calls this room big. Six of them counted the seats and the counts agree: three tables of four, plus a counter in front of the kitchen — six stools by three accounts, four by two others. One writer looked for more space behind and found that three tables was the whole of it. Two state flatly that a group will not fit; another puts the ceiling at four. The smallness is not held against the place — the same posts reach for words like snug and private, and six name it as somewhere to take a date. One does note that you hear the next table perfectly well.
One person does everything. Four writers say so, and it shows up on both sides of the ledger. On one side, a single complaint: order, then wait, so come with time to spare. On the other, things that arrive without a bill — six posts record one, and it is never the same thing twice: oysters with pork belly (twice), potato with roe, ice cream, rice-cake soup at New Year, and a dish sent over the moment a birthday cake appeared. One writer who ordered a bottle of spirits found an ice bucket filled to the brim beside it. One arrived nervous, having read on another map service that the owner is unfriendly, and left with a correction: taciturn, not unfriendly. Across twenty-nine posts there is no record of bad service at all.
The queue here exists because there are three tables. Three writers waited, and each waited differently: one failed several times before getting in; one, turned away once, came back at opening; one left a name, drank somewhere else, and walked over when the phone rang. There is almost nowhere to wait — one notes how little room the waiting space is. The two working strategies are the same two every time: arrive at six when the door opens (four did, and all four sat straight down), or book ahead — bookings go through Naver or KakaoTalk, and one writer calls them compulsory at weekends. Another turned up at half nine and got the last table going.
Draught beer is cheaper between six and eight. An April 2025 post puts the Red Rock at ₩3,500 in those two hours and ₩5,500 after. At eight, the cheap one flips to sold out on the tablet — the writer, who sat down just before, got exactly one at the lower price and paid full for the rest. A February 2025 post saw the same offer advertised on the tablet. No 2026 post mentions it. Whether it ended or simply went unwritten, we do not know.
You can get here by subway, which is not something we often get to write. Six posts give the walk from Ssangchon station and they agree: 400 metres from exit 3, five minutes, seven minutes. Every set of directions hangs on the same landmark — the Porsche showroom. The fullest version: out of exit 3, toward the reservoir, and when the showroom appears, into that lane and three blocks straight on, left corner. Another places it across from the coffee chain. Being off the drinking strip is half of what gets written about this place — several say that is why it is quiet, and one says that is why the walk to the next bar is long.
Orders go in on a tablet at the table — the writers call it a kiosk, and one guesses it is there to save the owner the time of taking them. Two other things live on that tablet besides the menu: the happy-hour times and a map to the toilet. The two things a first-timer would otherwise have to ask about. Other things sit beside it: hair ties on every table, aprons on a wall (put one on if you are in light clothes, warns a writer, because the hotpots spit), and marker pens — the glass is covered in customers' scribbles, wiped, one suspects, once a month.
There is another shop with this name. Doyobi Yangsan, in Buk-gu, and two posts mention it — one of them telling readers to go to whichever is nearer. So a post that says only "we went to Doyobi" may not be about this room: we pulled one Yangsan review out of the pile while reading, and it differed in seat count (two tables) and in Instagram account. A September 2026 post says the Yangsan one had closed, to the writer's sorrow, and that is how she ended up here — what has actually become of that branch we could not establish.

What 24 bloggers said

We read all 24 in full. The most common claims are “Cramped” (15) and “Friendly staff” (9).

What they liked

Friendly staff9 of 24 posts

Quiet7 of 24 posts

Returning customer6 of 24 posts

Would return5 of 24 posts

Crispy batter1 of 24 posts

Clean1 of 24 posts

What they struggled with

Cramped15 of 24 posts

Expensive2 of 24 posts

Food comes slowly1 of 24 posts

Where they disagree

Had to wait	yes 3 · no 4

Things you can check on site

Toilet outside	7 of 24 posts
Self-order screen	7 of 24 posts
Reachable by transit	6 of 24 posts
Open kitchen	5 of 24 posts
Separate restrooms	5 of 24 posts
Review event	3 of 24 posts
Takes reservations	3 of 24 posts
Complimentary starter	3 of 24 posts
Discount offered	2 of 24 posts
Cooked to order	1 of 24 posts
Seasonal decorations	1 of 24 posts

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

The most ordered dish is motsunabe (모츠나베 (대창 전골)) — 7 of 24 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

모츠나베 (대창 전골)7 ate it
motsunabe₩28,000
**The dish ordered most often here** — a Japanese tripe hotpot: beef intestine and tofu with cabbage and garlic chives, in a broth the writers call bracing rather than mild
₩28,000 from June 2025 through May 2026 without moving. One writer notes the tripe carries no off smell; three remark on how much tripe and tofu come in it. Two insist on adding udon. One regular says it is the only reason she comes, summer or winter
오꼬노미야끼4 ate it
okonomiyaki
**Built on a Korean spring-onion pancake.** Okonomiyaki sauce, mayonnaise and dancing bonito flakes over a crisp jeon, with cabbage — one writer reports the menu itself calls it something between okonomiyaki and a seafood pancake
No post gives a price. **They disagree:** two call it the best thing on the table, one of them noting it went first; a third gets no further than so-so. One regular orders it every time
소고기 타다끼3 ate it
sogogi tataki₩26,000 · ₩27,000
Beef seared at the surface only, laid over a pool of ponzu
**Two prices inside one month:** ₩27,000 on 14 May 2026, ₩26,000 on the 27th — the later one cheaper. **And two verdicts:** two writers rave about it, while a third found the ponzu too faint and the beef hard going
스키야키3 ate it
sukiyaki₩28,000 · ₩30,000
The sweet-soy beef hotpot. One writer found it unsalty enough to skip the raw egg it is usually dipped in
**The price moved:** ₩28,000 in a February 2025 post, ₩30,000 in a May 2026 one. One writer found the beef generous but the vegetables thin, and the whole thing a shade dear for what it was. Another finished it with udon
봄동 비빔밥3 ate it
bomdong bibimbap
**A dish that surfaced for one spring.** Spring cabbage with thin-sliced brisket and an egg yolk to break into it — all three mentions fall in February and March 2026, and it vanishes after
**No post pins the price** — one writer offers ₩12,000 or ₩13,000 and admits she has forgotten. Two came specifically for it, it being the dish of the moment. One notes the beef arrives crisped at the edges
가리비 술찜3 ate it
garibi suljjim₩23,000
Scallops steamed in liquor, with a clear broth
₩23,000 in both a December 2025 and a May 2026 post. One writer insists on adding pasta to it and on not leaving the broth. Another passes on what she was told at the counter: the white foam off shellfish is minerals, and needs no skimming
미즈타키 (닭 전골)2 ate it
mizutaki₩24,000
A Fukuoka-style chicken hotpot; the broth deep, the meat falling apart at a spoon, by the accounts here
₩24,000 in both a February 2025 and a May 2026 post. One advises adding kalguksu noodles. A regular names it as the thing she wants when it turns cold
새우 토마토 감바스2 ate it
saeu tomato gambas₩24,000
**A gambas in tomato, not in oil** — whole prawns with spring onion and cabbage through it, and bread to mop with
₩24,000 in an April 2025 post. One night the bread came as steamed Chinese buns instead of baguette, and the writer guessed they had run out. Another found it filling enough to count as dinner, piled onto the bread
항정살 볶음2 ate it
hangjeongsal bokkeum₩24,000
Pork jowl stir-fried, with chives and cabbage — one writer catches charcoal in it
₩24,000 in a March 2025 post. Both who ate it came at it with low expectations and left converted — one taken from the first mouthful, the other surprised by how sharp and unfatty the sauce is, closer to a salad than a stir-fry. One found spring cabbage in it
소고기 짬뽕2 ate it
sogogi jjamppong₩12,000
Called jjamppong, but neither writer who ate it thought it Chinese-Korean; both place it in Japan
₩12,000 in an October 2024 post — the cheapest cooked dish we have a price for. One writer will let you skip anything else but not this; another singles out the springy noodles and the stock
숙성 연어회1 ate it
suk-seong yeoneo-hoe₩25,000
Aged salmon, served raw
₩25,000 in both a March 2025 and a May 2026 post. **Only one writer ate it, and she was let down** — plain, no seaweed alongside, garlic chives with the salmon; best, she concedes, with wasabi. Another came wanting salmon, did not order it, and spent the paragraph naming other places
꽃게탕 나베1 ate it
kkotgetang nabe₩32,000
**The dearest thing on the board:** three big blue crabs, already broken down for eating
₩32,000 in a May 2026 post, where it was finished as a meal with a bowl of rice added
치킨 가라아게1 ate it
chikin karaage₩20,000
Japanese fried chicken, with a dipping sauce and cabbage in mayonnaise
₩20,000 in an October 2024 post; generous, and the sauce sharp enough to cut through it
치즈 닭갈비named in 2
chijeu dakgalbi
One writer saw it on the board; another watched other tables eating it
**Nobody here writes about eating it,** and no post gives a price
백합 술찜named in 1
baekhap suljjim
Named once, in a post running through the board
**No one writes about eating it, and there is no price**

사장이 내어 주는 서비스 안주6 ate it
service anju
**Not a menu item.** Six writers record something arriving from the counter unasked, and it is never the same thing twice — oysters with pork belly (twice), potato with roe, ice cream, rice-cake soup at New Year, and a plate sent over when a cake appeared on the table
Nothing was charged. One writer had a dish sent over the moment a birthday cake came out; another was handed rice-cake soup on a New Year visit; a regular says it happens every time she goes. **Six times is not a promise**
사리 추가 (우동·칼국수·파스타면·햇반)5 ate it
sari chuga
What goes into the broth once the hotpot is done: udon, kalguksu, pasta, or a bowl of rice
**No post gives a price.** One writer makes the udon compulsory; another sends pasta into the scallops and a third kalguksu into the chicken hotpot
기본 안주 (과자)4 ate it
gibon anju
A salty cracker arrives with the order, before anything else
Free. Two writers call it moreish; **one who came in the wet season found it had gone soft**
명란구이3 ate it
myeongnan-gui₩14,000
Grilled pollock roe, **served on cucumber with a mayonnaise sauce** — crisped at the edge, soft inside
₩14,000 in a February 2025 post. One writer makes it compulsory for soju drinkers; another goes looking for it whenever she arrives as the second stop. One ran out of cucumber and **ordered more cucumber on its own** — it can be had separately
고등어구이3 ate it
godeungeo-gui₩8,000
Grilled mackerel — twice recommended as the thing to order when you are already full
₩8,000 in an April 2025 post, the cheapest price in anything we read. One finds the flesh soft and not over-salted; another found it slightly sweet
명란 통감자3 ate it
myeongnan tonggamja₩13,000
A whole potato split, heaped with mayonnaise and pollock roe
₩13,000 in a May 2025 post — though **one of the three who ate it got it free, sent out from the counter.** One recommends it with beer
명란 계란말이2 ate it
myeongnan gyeranmari₩13,000
A rolled omelette with pollock roe through it
₩13,000 in a May 2026 post. Both who ate it approved — one refusing to elaborate on an omelette this good, the other finding it salt and savour at once
도리토스 타코1 ate it
doritos taco₩13,000
Seasoned tortilla chips under tomato, onion and meat
₩13,000 in a May 2025 post. Pile it on the chips or crush them into it, says the one who ate it — either way, a beer dish
야끼교자 만두전1 ate it
yaki-gyoja mandu-jeon₩13,000
Gyoza griddled together into something closer to a pancake
₩13,000 in a December 2025 post — better looking than expected, and easy to pick at
닭 껍질 교자1 ate it
dak-kkeopjil gyoja₩12,000
**A dumpling wrapped in chicken skin instead of dough,** then fried
₩12,000 in a February 2025 post; the skin crisp, the inside running
감자 고로케 (5개)1 ate it
gamja korokke₩8,000
Five potato croquettes to a plate
₩8,000 for five in an October 2024 post — the writer's own pick of the night, well filled and well seasoned
해장 라면1 ate it
haejang ramyeon
An instant-noodle bowl with chilli in it
No post gives a price. **The friend who cannot take heat had to leave it,** and the writer tastes something of jjamppong in it

레드락 생맥주4 ate it
Red Rock draught₩3,500 · ₩5,500
The drink named most often here; one writer places it as a lager
**The price depends on the hour** — ₩3,500 from six to eight in the evening and ₩5,500 after, by an April 2025 account. At eight the cheap one flips to sold out on the tablet; that writer sat down just before and got exactly one. Another rates it above the Suntory on tap
참이슬 (소주)3 ate it
soju₩5,000
Soju
₩5,000 in a December 2025 post. One regular confesses to two bottles to herself every time she comes
하이볼2 ate it
highball
Passionfruit, yuzu and cucumber highballs turn up here. **An extra shot can be added**
No post gives a price. One writer is glad to find no seeds in the passionfruit; another **ordered a highball and a plate of cucumber and built her own at the table**
화요 (토닉워터·레몬과 함께)1 ate it
Hwayo
A Korean distilled spirit, taken here with tonic and lemon and mixed at the table
No post gives a price. The writer wanted sake, **was told there was none,** and switched — then found an ice bucket filled to the brim waiting on the table

Parking

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

Posts saying you cannot	6 of 24 posts

Several posts simply tell you to leave the car. That there is no car park of its own is undisputed; two writers say you can find a space in the lane, and both add that you would rather not — one calls it not easy, the other calls it hard. One noticed a space behind the building and did not know whether customers were allowed to use it — and neither do we. It is a drinking house, so the question is somewhat beside the point: more posts describe the walk from the station than describe parking at all.

Who came, and with whom

Group visit	2 of 24 posts
With a friend	1 of 24 posts
Family visit	1 of 24 posts

Getting there

Map showing where Doyobi Ssangchonjeom is

We could not find this shop’s own listing on Naver Map, so the link searches for the address instead.

Getting inside

Toilet inside	yes 0 · no 7 (of 24 posts read)
Separate restrooms	5 of 24 posts

On the floor you enter, the posts say only "the first." The address and the check-ins put it there, and one writer places it on the ground floor of a corner building in a lane of studio flats. Not one post mentions a step, a threshold, or a room upstairs — the six who counted seats all describe a single level, which suggests there is only one, though nobody says it outright. What is certain is that the toilet is outside the building, so that trip means going out and coming back in.

Nobody has looked at the threshold. In twenty-nine posts there is nothing on steps, ramps or the width of the door, and not one says whether a wheelchair or a pram could get in. Four writers admire the door itself; none of the four looks down at what is under it. The one thing we can state is that the toilet is outside, round the back, and that one writer calls the way there hard to find — and nobody describes what the way there is like underfoot.

The toilet is not inside the bar. Seven writers say so, and the three who give directions give three different ones — round the back of the building; past the car park and round; and, in the most careful account, out of the door, left along the lane, and when the car park appears, not into the building but to the far end of the car park and left again. One calls it hard to find; another notes that the tablet at each table carries a little map to it. Several confirm separate men's and women's, and one calls it clean enough. But one writer reports the stalls are open at the bottom, and that you hear everything through them in both directions.

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 themselves9 of 24 posts
Posts saying nothing either way15 of 24 posts

When the posts appeared

1002030405060711120203050708

Month by month

Month	Posts
2024-10	1
2025-02	1
2025-03	2
2025-04	2
2025-05	1
2025-06	2
2025-07	1
2025-11	1
2025-12	3
2026-02	3
2026-03	1
2026-05	3
2026-07	2
2026-08	1

What we do not know

They do not agree on when it closes. Thirteen posts give a single line, 18:00 to 02:00. The three that split the week contradict each other — two, from February and March 2025, put Monday to Thursday at two in the morning and Friday and Saturday at one; one, from July 2026, puts it exactly the other way round. Across three years it may have changed, or a line may have been copied and flipped; we could not tell which. Only the closing day is undisputed: all fourteen posts that name one name Sunday. Two note that they close early when the food runs out, so a late arrival is worth a phone call first.
Not one of the twenty-nine posts declares a sponsorship, and nine state plainly that they paid. There was, however, a receipt-review offer: an October 2024 post notes it exists, a March 2025 post spells out what it gives — extra noodles, a bowl of rice, or a soft drink, your pick — and an April 2025 post urges readers to take part. No 2026 post mentions it. Whether it still runs we do not know. We record only that for a stretch there was something attached to writing a review.

Sources (24)

Every number above was counted from the posts below.

[광주 서구 맛집] 아늑한 감성의 이자카야 '도요비' 솔직후기 (색다.... 2026-08-05 · 차곡차곡 취향 담기
광주 서구 쌍촌동 네일샵 자석젤 파우더 네일, 속눈썹펌 유지력 긴 곳 네일 가현 추천 2026-07-24 · COZY DAY! · via Daum
10. 내게와 역도 2026-07-05 · 소리의 일상 · via Daum
광주 쌍촌동 이자카야 맛집 도요비 단골 후기 2026-05-27 · ☻ ☻ ☻
광주 쌍촌동 이자카야 도요비 레드락 맥주 2026-05-20 · 망디's 끄적끄적
광주 쌍촌동 술집 도요비 2026-05-14 · 만찐두빵 블로그
쌍촌동 이자까야 쌍촌동맛집 일본식 대창전골 도요비 맛집소개 2026-03-31 · Happy YJ
[광주 쌍촌동 술집] 도요비 : 재방문 솔직후기 : 봄동 비빔밥 항정살 .... 2026-02-28 · 또나클라우드
광주 봄동비빔밥 파는곳 상무지구 이자까야 도요비 쌍촌점 내돈내.... 2026-02-26 · 1시간전
식비가 나보다 부지런함 2026-02-12 · 조현웅 블로그다 · via Daum
[광주 쌍촌동 술집] 도요비 : 분위기 좋은 심야 식당 내돈내산 후기 2025-12-30 · 또나클라우드
[내돈내산] 광주 쌍촌동 분위기좋은 술집 "도요비 쌍촌점" (feat. 포르.... 2025-12-29 · 호롤롤로
쌍촌동 이자카야 도요비, 분위기는 내 스타일 2025-12-10 · Another Chapter
따뜻한 음식 2025-11-03 · 하제의 요모조모 · via Daum
[광주 쌍촌동] 이자카야 도요비 / 내돈내산 매일또가는 이슬맛집 ദ.... 2025-07-08 · ٩(๑❛ᴗ❛๑)۶
[광주 쌍촌 이자카야 맛집] 일본 안 가도될만큼 맛있는 맛집 도요비 .... 2025-06-17 · 인생은 시트콤, 기록은 다큐
[광주 서구] 쌍촌동 도요비 분위기 좋고 안주가 맛있는 찐맛집 심야.... 2025-06-11 · 광주/점핑하이효천2지구점
요즘 인기라는 도리토스 타코가 있는 쌍촌동 술집 도요비 2025-05-30 · ఇbboomఇ
광주 서구 쌍촌동ㅣ심야식당 분위기 안주 찐맛집 이자카야 도요비 .... 2025-04-18 · 사부작사부작
[서구/도요비 쌍촌점] 이자카야 분위기 맛집, 다양한 안주까지 2차 .... 2025-04-15 · 꿈잉백수
[광주 쌍촌동] 쌍촌동 심야식당 이자카야 골목술집 도요비 2025-03-18 · 맛있는거 다내꼬야
쌍촌동 술집 도요비 항정살 볶음 맛집 2025-03-13 · I'll be thanking my all thing
광주 쌍촌동 술집 감성 이자카야 맛집 ‘도요비’ – 미즈타키 한 .... 2025-02-28 · 인사이트랩(InsightLab)
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Of 215 candidate posts we opened 52 and kept 24 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.