Gilpost · Jung-gu, Euljiro 3-ga

Grill houseSoup and riceKorean

Joseonok

조선옥 A 1937 charcoal short-rib house down an alley at Euljiro 3-ga, where the kitchen grills the marinated ribs for you and the soup called daegutang has no fish in it.

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

Joseonok is a marinated-short-rib house one turn down a narrow lane from exit 6 at Euljiro 3-ga. Six posts date it to 1937, and it is said to be in its third generation. What it sells is grilled short ribs; a soup called daegutang that, despite the name, contains beef and no fish at all; galbitang, janggukbap and Pyongyang cold noodles. In 2017 the family opened the upstairs as The Oak, so the same building now holds one old room and one new one, a floor apart. Monday to Saturday, closed for two or three hours in the afternoon and all day Sunday. The posts we read run from December 2024 to September 2026.

The basics

6 posts say it is walkable from the station.

When it opens

Of 8 posts: 3 wrote Mon–Sat 11:30–21:30, 2 wrote 11:30–21:30.

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 people order

The most ordered dish is yangnyeom so-galbi (양념소갈비) — 9 of 15 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

• 양념소갈비9 ate it
  yangnyeom so-galbi₩43,000

  The whole reason the place exists. Short ribs marinated a day in soy, sesame oil, garlic and sugar, then **grilled through on a briquette grill in the kitchen** and brought out on a plate. ₩43,000 for 250g; the board names it Korean-raised beef

  Nine writers ate it, and **on texture they split hard.** One warns it is chewy in a way younger diners may not forgive — no tenderiser, nothing softened; another says it is not tender but gets tastier the longer you chew; a third finds the lean parts dry. Against them, a parent reports not a tough piece on the plate and a child eating it happily, and an office party writes of juice bursting out. **On the marinade they agree** — five call it restrained, neither salty nor sweet. Only one complains, of meat closer to burnt than smoky. **Two name the sinew on the bone as the best bit.** One post says you can ask for a plate to go back on the fire if it cools

• 평양냉면(물냉면)6 ate it
  pyeongyang naengmyeon₩15,000

  What you order after the ribs. Half a boiled egg and a slice of pressed beef on top

  Six writers ate it. **They disagree on whether it is austere** — one finds it exactly the clean, plain broth you want after ribs; another tasted heat at the first mouthful, not chilli so much as pepper, and calls it sharper than a Pyongyang noodle usually is. Others compare it to Eulmildae, or admit they ordered expecting the Hamhung style and were surprised. The noodles are called rough-cut and the portion generous; one bowl arrived with ice still forming on the broth

• 대구탕5 ate it
  daegutang₩16,000

  **There is no cod in it.** A beef soup close to yukgaejang, built on the rib stock with big lengths of spring onion, simmered long. One writer gives the characters as 代狗湯 — the soup that stands in for dog

  Five writers ate it, and **all five lead with having been fooled by the name.** The fullest account: none of the harsh heat of an ordinary yukgaejang, just a clean rib stock carrying a faint chilli warmth and a touch of sweetness — and thick rib meat in it rather than the usual brisket or shin. Two note the spring onion cooked until it collapses. One says it is the lunchtime favourite. **Two ordered it to finish after the meat**

• 장국밥2 ate it
  janggukbap₩13,000

  The cheapest full meal on the board. A September 2026 menu also carries a separate line at ₩16,000 under a different name

  Two writers ate it. The fuller account: big pieces of beef simmered soft enough to pull apart, sweet-cooked spring onion and radish, a bowl of rice tipped in and eaten fast. **One menu lists what may be the same dish twice at two prices (₩13,000 and ₩16,000), and we cannot tell whether they are the same thing**

• 비빔냉면2 ate it
  bibim naengmyeon₩15,000

  The dressed version, same price. Pressed beef, cucumber and shredded radish on top

  Two writers ate it. One describes it as more hot than sweet-sour, the sauce savoury rather than sharply spicy; the other remembers it as sweet. One warns it may be too hot for anyone who avoids chilli

• 갈비탕1 ate it
  galbitang₩15,000

  The galbitang on the ground-floor board — not the same item as the lunch-special version upstairs

  Only one writer ate it: clear and clean, no seasoning taste standing out, the meat falling off the bone at a touch of the chopsticks, **dipped in a mustard-soy sauce** that comes with it. A regular writing in December 2024 says she has had everything on the menu except this one — **even the regulars skip it**

• 만둣국1 ate it
  manduguk₩16,000

  The same dumplings, in soup

  One writer ate it, alongside the janggukbap and the galbitang, and **picked it over both** — the one she liked best of the three, juice coming out of each dumpling as she bit

• 한우 석쇠불고기 (2층 더옥)1 ate it
  hanwoo seokswe bulgogi₩32,000

  From the premium Korean-beef side of the upstairs menu: bulgogi grilled on a wire rack, which one writer likens to the Eonyang style or to tteok-galbi

  One writer ate it: softer than the ribs and more savoury, and he notices **it is what the younger tables are eating** — it also costs less than the marinated ribs. **Whether you can order it downstairs, the posts contradict each other**: this one says upstairs only, another says the upstairs menu is available on the ground floor too. ₩32,000 for a 180g portion

• 특제 갈비탕 (점심 특선)1 ate it
  teukje galbitang₩23,000 lunch

  The lunch special upstairs at The Oak. **The soup and the ribs arrive separately**, and there are wheat noodles in the bowl

  One writer, on a repeat visit — she says no other galbitang is in the same class, and that she goes whenever she is near the station. **It arrives almost the moment you order.** The broth is deep but underseasoned on purpose: **salt and pepper are on every table** and you finish it yourself. She found the portion filling

Sides, and what comes with it

• 접시만두3 ate it
  jeopsi mandu₩8,000 · ₩16,000

  A late addition — a July 2026 post notes they have started doing dumplings. Three for ₩8,000, six for ₩16,000

  Three writers ate them. A northern-style dumpling, thin-skinned and packed — minced pork, tofu and vegetables with no gaps — plain enough to drink beside. **On size they are struck rather than annoyed**: three of them for ₩8,000 works out near ₩3,000 each, and one writer says they are built on a generous scale

• 계란찜named in 3
  gyeranjjim₩5,000

  A side on the board

  ₩5,000 on three menus, and **nobody writes about eating it**

• 된장찌개named in 3
  doenjang-jjigae₩5,000

  A side on the board. The radish soup is ₩2,000 and rice ₩1,000

  ₩5,000 on three menus, and **nobody writes about eating it.** One post notes that rice with the meat is charged separately at ₩1,000

• 한우 육회 (2층 더옥)named in 1
  hanwoo yukhoe

  On the premium Korean-beef side of the upstairs menu

  Named and priced in a single post, and **eaten by nobody.** That post's per-100g table does not square with the other menus, so we have not recorded its figures

To drink

• 생맥주2 ate it
  saeng-maekju

  What people start with before the meat

  Two writers drank it, and **both remark on the iced glass.** **Neither gives a price.** One post records the corkage for bringing your own bottle: ₩20,000 a bottle

Parking

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

Who came, and with whom

Getting there

Getting inside

There are two rooms, one above the other. Joseonok is the ground floor; the upstairs, opened in 2017, trades as The Oak. Five writers describe it and they agree: downstairs is the old room, with old photographs and a payphone on the wall; upstairs is finished in timber, clean and modern, and fills with business lunches and larger parties. One puts it bluntly — the ground floor divides people, the upstairs everyone likes. Another notes how quietly it happened: there are regulars of long standing who did not know the upstairs existed. One post reports a private room for groups on the ground floor too.

Nobody has looked at the threshold, and nobody has described the stairs. In fifteen posts the words wheelchair, pushchair, step, threshold and ramp do not appear once. Five writers mention the upstairs room, but not one of them says how you get up there — stairs, lift, anything. You could guess, for a ninety-year-old building down an alley, but we do not print guesses. What is certain is only that you cannot park, so you arrive on foot through the lane.

Not one word about a toilet. We searched all fifteen posts by machine and then by hand: the word never appears. Whether there is one inside, whether it is shared with the building, whether they are separated by sex, whether the upstairs room shares it — we do not know. That is not the same as saying there isn't one.

No one mentioned: 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

• Posts saying they paid themselves6 / 156 of 15 posts
• Posts saying nothing either way9 / 159 of 15 posts

Posts that followed a TV spot

Of the 22 posts we gathered, 7 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

• Nobody here has queued. The two writers who mention waiting both say there was none: one arrived at twenty to one on a Monday expecting a lunch crowd and found the room emptying, another came at opening to a nearly empty room. A third writes that the room is not large and that a weekend evening will probably mean waiting — but that is a guess, not something she saw, so we have not counted it. The posts that assert a lunchtime queue turned out to be written by people who had not been. Whether a queue forms at the busy hours, we do not know.
• The block is coming down around it. A July 2026 post records hoardings right up to the front door. An August one lists the neighbours already gone — three old restaurants on the same lane, moved or demolished. A September one opens by saying the ground behind the building has been cleared to nothing. The same writers each reach the same thought unprompted: that this place will have to move or fall too. One wishes the building could simply be left alone, and doubts it will be. But nobody reports a notice, and nobody gives a date. It is open, and the most recent post is from 29 September 2026.
• Two addresses are in circulation. The licence gives one street number; the upstairs room is registered at the same number, second floor. The blog check-ins and the map listings almost all give a different one, a few doors along. A third number appears in one post — which turned out to be written by someone who had not been. Meanwhile a café on the same licensed address tells its own readers that the way to find it on the map is to search for Joseonok. Do not navigate by the number: come out of exit 6 and walk into the lane.
• The posts contradict each other on whether the upstairs menu is available downstairs. In April 2025 a writer asked the floor staff directly and recorded that the menus are identical, only the side dishes differing slightly; in July 2026 another wrote that the premium Korean-beef dishes upstairs can also be ordered on the ground floor. Then in September 2026 a third wrote the opposite about one of those dishes: upstairs only. All three had eaten there. Something may have changed, or the answer may vary by the day — if the premium beef is what you came for, go up.
• Ten of the thirty posts were written by people who had not been, and we took them out. Six are neighbourhood round-ups — best five, top ten — giving Joseonok two or three sentences each with no trace of a meal; one openly sources itself to other people's reviews. Another ends by saying the writer would like to try it some day. Another copies the map listing so completely that the words of a button — "suggest a correction to the opening hours" — ended up in the body text. The one that took most care to look real gave itself away on the soup: it describes the daegutang as tasting cleanly of fish, without the smell of the sea — this being the dish that all five people who actually ate it open by explaining contains no fish at all. The only claim that there is floor seating came from that same post, so we have not printed it. The numbers on this page are out of fifteen.
• Bringing your own bottle costs money. A July 2026 post records the corkage at ₩20,000 a bottle; a September one says only that corkage is charged. Whether the figure still holds, only that one post tells us. The same September post lists groups, reservations and takeaway as available, but nobody writes about having actually booked a table.

Sources (15)

Every number above was counted from the posts below.

1. 조선옥 더옥 / 노포에서 먹는 연탄불에 구운 소갈비와 떡갈비보다 .... 2026-09-29 · 스시홀릭의 맛있는 여행
2. 을지로 100년 전통 평양냉면 맛집 조선옥 2026-09-21 · happiness is warm puppy!
3. [맛집] 조선옥 더옥 :: 을지로 3가 80년 넘는 3대째 내려오는 특제 갈.... 2026-09-10 · ෆ ᴍʏ ᴅᴇʟɪᴄɪᴏᴜs ʟɪғᴇ ෆ
4. [중구/을지로3가맛집] 회식 추천 을지로맛집 연탄불 양념소갈비 70년.... 2026-09-07 · 나는야 햄부기
5. 을지로 노포 맛집 조선옥 | 식객 허영만 백반기행 80년 전통의 맛! 장.... 2026-09-02 · 먹고 써보고
6. 100년 식당 조선옥 2026-08-24 · magpielee2님의 블로그
7. 을지로 맛집 조선옥 양념소갈비&손만두 솔직후기! 힙지로 노포 술집.... 2026-08-15 · 스타일컴의 Happy life
8. [을지로 노포 맛집] 양념소갈비, 조선옥 방문 후기 2026-08-10 · HAPPY
9. 을지로3가 90년 전통 노포 맛집, 조선옥 내돈내산 후기 2026-08-07 · 냠냠뇸뇸 일상기록
10. 을지로 조선옥 양념갈비 평양냉면 노포 맛집 주차 콜키지 2026-07-30 · 바블의 신나는 세상
11. (을지로 3가 맛집) 조선옥, 점심에는 생선이 아닌 육우 육개장인 대.... 2026-07-12 · 오늘저장소
12. 을지로3가 조선옥 후기｜백반기행에 나온 평양냉면 양념갈비 맛집 2026-07-11 · 삶0116 가죽 공예 & 명품 감정사
13. 을지로 조선옥 방문 후기｜노포 감성은 좋았지만 재방문은 고민되.... 2026-07-06 · 먹고 보고 놀고
14. 중구 을지로 조선옥 조선옥더옥 (2번째) 2025-04-15 · ♩♪♬
15. 을지로3가역맛집 양념소갈비 비빔냉면 조선옥 솔직후기 2024-12-18 · 어쩌다보니 먹방블로그

Of 278 candidate posts we opened 66 and kept 15 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.

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