Gilpost · Eunpyeong-gu, Sinsa-dong
Grill houseKorean
Sobini Sikdang
소비니식당 A butcher's-counter grill by Eungam station: you take a pack of pork or Korean beef from the fridge yourself, and the stew and the table come free
Data as of · Published ·
Sobini Sikdang is a butcher's-counter grill house directly outside exit 1 at Eungam, on line 6. It shares its premises with the Daeseong butcher next door: you take the pack you want from the red meat fridge and grill it yourself — pork in 600–800g packs, beef in 180–360g, each one shared by two or three. There is no cover charge, which for this kind of place surprises people, and a pot of doenjang stew goes into the middle of the grill as soon as you sit down. On the way out you take a bottle of yoghurt drink from the counter. The name comes from the owner's youngest daughter: one customer asked, and was told she is Seobin, that Seobini was not allowed, and that Sobini is what they settled on. It opens at eleven in the morning and shuts around eleven at night, though the closing time moves. In the evening there is almost always a line. The posts we read run from November 2024 to September 2026.
The basics
| Address | 서울특별시 은평구 증산로 473-1 (신사동,(지상1층)) 473-1 Jeungsan-ro, Eunpyeong-gu, Seoul |
|---|---|
| Phone | 02-306-4301 |
| Typical spend | ₩25,000 – ₩65,900 |
| Floor area | 34 m² |
| Status | In business |
10 posts say it is walkable from the station.
When it opens
Of 10 posts: 7 wrote Daily 11:00–23:00.
| Open | Daily | 11:00–23:00 7 of 10 posts last seen 2026-09 |
|---|---|---|
| Closed | None 4 of 4 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
- If you come for dinner you wait. That is the normal state of this place. Collecting the posts that give times: one party arrived at 5.40 on a Friday and sat down at 7; one waited a long stretch from half past six the night before a holiday; one was third in line at 7.20 on a Thursday; one was first at half past seven on a Tuesday; one waited ten minutes at 7 on a Monday, and watched later arrivals wait twenty or thirty. One found the room already full at five on a Saturday. The two writers who did not wait had picked their moment — ten at night on a weekday, and an early lunch. A third, seated at three on a Sunday afternoon, says they went then precisely because mealtimes are impossible every day of the week. How the queue works: you write your name and party size on a sheet at the counter and wait to be called. A November 2024 writer says you can phone ahead and have your name put down, which got them in under half an hour. Two posts suggest arriving between four and five.
- Value is the argument for this place — and one writer did the sum differently. Twenty posts call it cheap, two of them with arithmetic: one works the rind-on belly out at ₩4,843 per 100g, or about ₩7,265 a head against the ₩15,000 many places now charge; another notes pork at ₩29,000 a geun where 150g elsewhere runs to ₩18,000. The dissenter was not looking at the rate but at the bill — the price, they say, is not wasted money, but "because it is sold in large weights the total climbs, so I can't come often. Once every month or two." Both are right: the rate is low and the pack is not small. In January 2026 a party of four ate three cuts of beef, a pack of pork and four drinks for ₩216,200.
- They do not sell single portions here — though the claim flips across the two years. An August 2026 post is flat about it: this is a butcher's counter, there is no such thing as a 200g serving. A January 2026 one says two people can manage only one cut, since neck, belly and rind-on belly come packed at 700–800g. Yet a November 2024 post says that if the quantity puts you off, you can order a smaller amount. Whether it changed, whether it depends who asks, or whether the two writers were told different things, we cannot say. What does persist is that they will cut to order — a September 2026 writer says anything not on the board or in the case will be sliced if you ask, and the brisket has to be asked for anyway. What you cannot finish they wrap up raw — two writers took meat home.
- There is no cover charge, and nine writers stop to say so — because at this kind of restaurant there usually is one. ("Most butcher's grills charge per head for the table. It threw me that this one doesn't.") You pay for the meat and for whatever you order from the sides, and the kimchi, dressed spring onion, pickled perilla and onion, lettuce, garlic and dipping sauces come with it, as does the pot of doenjang stew bubbling in the middle of the grill. The mushrooms and onion you do pay for — bottom shelf of the meat fridge, ₩2,000 a pack. One September 2026 writer notes you pay twice: once for the meat, once for the table and the rest.
- Ventilation is this room's weak point — and it depends where you sit. A June 2025 writer says there is no extraction at all and you leave smelling of the grill from head to foot. A September 2026 one found the smoke stopped clearing partway through, the room too hot, and themselves unable to get a clean photograph of the meat through it. A July 2026 writer, not even there in high summer, still found it warm. The other side exists too. Another July 2026 post says the air conditioning was blasting and the room was cold, and an August 2026 writer sets both down in one breath: there is no ventilation and plenty of reviews say it gets hot in summer, but their own table happened to sit in front of the unit and they felt none of it. Someone who came in February reports the ceiling unit running heat, not cold. For the clothes there is a remedy on site — a September 2026 writer points out the bottle of fabric spray kept by the door.
- It is a small room. All six writers who describe the size call it cramped, and their counts agree: "under ten tables, and that counts the wall bench where two are pushed together — call it seven"; "only about seven tables"; "eight or nine seats"; "about eight round tables". Round tables in the middle, one long one against the wall that a group can take. The tables touch — three say so; one finds it hard to move, and another writes that "if you land next to a table that is drinking it gets loud, and I'm sensitive to that, which is the real shame here." Of the five who call it noisy, three do not mean it as a complaint: "the racket is exactly right for grilling meat with friends." Avoid the wall seats: a September 2026 writer found the bench against the wall so uncomfortable they could not stay at it long.
- The stew keeps coming — how you get it is described differently. Eleven writers mention refills and two say they never had to ask: staff circle the room and top the pot up when it runs low, and one notes the side dishes are replaced before you notice they have gone. Whether there is a help-yourself counter, though, the posts cannot agree. Three describe refilling the stock and solids from a self-service bar, or fetching more banchan from one; two say flatly the opposite — that there is no such bar and you call a server, or that there is none and the women working the floor simply bring more when they see you short. The dates cross over (a January 2026 post has the bar, a February one does not), so it does not read as a change. Calling a server works either way, which every post agrees on.
- The meat is cut thick. All six writers who mention it say the same thing: belly so thick one writer's father took it for the rind-on cut; slices that need all four sides browned; "if anyone asks you what a thick cut looks like, point them here." Three say there is no off taste, and all three use the same phrase for it. Two posts set down a method — start the pork fat-side down, do not turn the heat down, turn the meat as little as possible; or sear the rind first, cook the piece whole to hold the juice in, and cut as late as you can. Both are customers' own rules. Nobody grills it for you.
- All eight writers who mention the staff say the same thing — not one complains. What they describe is not warmth so much as speed: side dishes replaced before anyone asks, spring onion dressed on the spot, cuts sliced to order that were not in the case, and, when a two-top opened first, the party ahead in the queue asked to let a smaller one go in. An August 2026 writer puts it as "people say they're unfriendly? I didn't find that" — aware, evidently, that others have said it. A November 2024 post credits the women working the floor with simply seeing what is running low, and in the same breath calls the crush and the noise "the one and only fault this place has."
What 27 bloggers said
We read all 27 in full. The most common claims are “Not expensive” (20) and “Friendly staff” (8).
What they liked
What they struggled with
Where they disagree
| Had to wait | yes 19 · no 2 |
|---|---|
| Returning customer | yes 11 · no 5 |
| Air conditioned | yes 2 · no 3 |
Things you can check on site
| Free refills | 11 of 27 posts |
|---|---|
| Reachable by transit | 10 of 27 posts |
| Complimentary starter | 9 of 27 posts |
| Cooked to order | 6 of 27 posts |
| Beer served | 5 of 27 posts |
| A minimum number of portions on the first order | 4 of 27 posts |
| Takeout | 4 of 27 posts |
| Origin labelling posted | 3 of 27 posts |
| Toilet outside | 2 of 27 posts |
| Local currency accepted | 2 of 27 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 doenjang-jjigae (된장찌개) — 15 of 27 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
To drink
Parking
7 posts say you cannot park. None say you can.
| Posts saying you cannot | 7 of 27 posts |
|---|
Who came, and with whom
| Group visit | 9 of 27 posts |
|---|---|
| Date | 4 of 27 posts |
Getting there
Getting inside
| Toilet inside | yes 0 · no 2 (of 27 posts read) |
|---|
No post mentions a floor. The registered address says ground floor at 473-1 Jeungsan-ro, and the check-in widget agrees, but in twenty-seven posts the words for stairs, upstairs and basement never once refer to this restaurant — every such word in the corpus belongs to some other address. Several writers place it on the main road opposite the Olive Young, right outside exit 1. It looks as though there is nothing to climb, but that we read off the address, not off anyone who stood there.
Not one post says whether you can get in. Across all twenty-seven bodies of text the words for wheelchair, pushchair, ramp, threshold, step and lift do not appear once — checked by machine and again by hand. Six writers say the room is small and the tables are close together, but whether there is a step at the door, or space to turn inside, nobody looked. Two record that the toilet is outside the building behind a keypad; neither describes the route to it. This is not a no — it is a gap.
The toilet is not inside. Two writers say so, and one of them mentions a keypad: it is outside the building and you have to memorise the code (February 2026). The other gives the reason — the shop is too small to hold one (August 2026). A third does not say where it is but calls it clean, listing it in September 2026 alongside the old-shop feel and the fair prices as the three things this place has. Where you get the code, which floor it is on, and whether it is separate for men and women, nobody says.
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 · 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 paid3 of 27 posts
- Posts saying they paid themselves5 of 27 posts
- Posts saying nothing either way19 of 27 posts
Posts that followed a TV spot
Of the 28 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
Month by month
| Month | Posts |
|---|---|
| 2024-11 | 2 |
| 2025-06 | 2 |
| 2025-10 | 1 |
| 2026-01 | 2 |
| 2026-02 | 1 |
| 2026-04 | 1 |
| 2026-06 | 3 |
| 2026-07 | 6 |
| 2026-08 | 1 |
| 2026-09 | 8 |
What we do not know
- Why twenty-seven. Twenty-nine posts came back under this name; the two we removed are both machine-assembled neighbourhood listicles. One scrapes review counts and phone numbers off a map service for ten restaurants, of which we are a single line. The other claims to have walked the neighbourhood itself but puts us in the wrong district, and lists pork rind among our specialities — a word that appears nowhere in the other twenty-seven posts. Both still carry the blog template's own class names at the top of the text, unswept. The remaining twenty-seven are all real visits; four of them are weekly or monthly diaries covering many restaurants, and from those we read and counted only the part about this one.
- Do not trust the closing time — phone first. Thirteen writers agree it opens at eleven in the morning. On when it shuts they do not: seven say eleven at night, one says ten, two say midnight, one says only "open until twelve". And two decline to give a time at all: a September 2026 writer says "the hours seem to be random — I always ring before I go", and a November 2024 post fills the hours field with "call to ask". A January 2026 writer put the question to the owner and was told it opens at eleven and closes at twelve, but that once eleven has passed they shut when the last table leaves — adding, separately, that the closing time is elastic. A July 2026 post writes it as eleven to eleven, "sometimes midnight". No post names a closing day, and four say it opens every day.
- The meat prices here are not per person. You take a pack from the fridge and it is weighed: pork in 600–800g, beef in 180–360g, and one pack feeds two or three. "Belly, ₩40,000" does not mean forty thousand a head — it means forty thousand for the pack. Weights vary, so the same cut costs slightly different amounts from one visit to the next. And it has gone up — reduced to a per-100g rate: ₩4,167 in November 2024, ₩4,843 in June 2025, ₩5,500 in April 2026. Every figure below is exactly as written in a post, which means 2024 and 2026 prices stand side by side.
- Nobody we read has eaten here at lunch. Five posts mention a lunch menu — stir-fried pork at ₩7,000, kimchi stew at ₩8,000 for two or more — and not one of them ordered it. The nearest we get is second-hand, from September 2026: "I haven't been at lunch, but someone who has said the pork came with salad leaves and was very good, and that it gets extremely busy." That is hearsay. All twenty-seven of our writers came to grill meat, including the two who came in daylight.
- There are two phone numbers. The one we carry, 02-306-4301, is the direct line on the business register; the number five bloggers give is 0507-1331-4241. The 0507 prefix is a forwarding service that dies if the shop stops paying for it, so we have not let it overwrite the registered line. If you are ringing to check the hours, keep both — one writer says the hours seem random and they always call first, and another fills the hours field with nothing but "call to ask".
- No post declares a sponsorship, and none of the language that usually signals one appears at all — the Korean phrases for "provided by", "a small fee", "copy fee", "tasting panel" and "supporters" occur zero times across twenty-seven posts. Five writers say they paid their own way, one of them with a photograph of the receipt. Three say someone else paid: a partner, an older sister, and a husband buying sirloin for a birthday. The other nineteen say nothing about money, and saying nothing is not the same as not being paid.
Sources (27)
Every number above was counted from the posts below.
- [응암 맛집] 고기 골고루 먹고 싶을 때 소비니식당 2026-09-27 · Hello, Clara! · via Daum
- 은평구 일등 고기집 소비니식당 2026-09-27 · dkstmfgh347님의 블로그
- 은평구 응암 맛집 가성비 정육식당 '소비니식당' 2026-09-24 · 행복 가득 사랑 만땅
- 응암역 소비니식당 - 엄청난 가성비의 맛집, 다만 다소 불편했던 좌.... 2026-09-23 · 까막둥지로의 여행
- August 2026-09-15 · ＣＨＯＲＯＫＮＯＴＥ · via Daum
- 8월 끝.. 여름도 끝.. 시간아 멈춰라 2026-09-05 · 행복한 하루하루 · via Daum
- 은평구 고깃집 정육식당의 끝판왕 소비니식당 정육점 2026-09-03 · 당신이 원하는 일상의 적당히 모든것 · via Daum
- [서울/은평]가성비지만 고급스러운 정육식당 '소비니 식당' 2026-09-01 · 낭만바라 이야기 · via Daum
- [서울/은평구] 주민들이 즐겨찾는 은평구 가성비 고기집 소비니식당정육점 2026-08-14 · 그냥 그런 일상이야기 · via Daum
- 미야코지마 여행 마지막날ㅣ '히로짱 식당'추천 🍽🍛 2026-07-30 · 나만의 로그 · via Daum
- 2026년 4-5월 정리 💙 2026-07-26 · 일상 블로그 · via Daum
- [은평/응암] 가성비 정육식당 맛집, 소비니식당 2026-07-26 · haaaaapy · via Daum
- 응암역맛집 소비니식당 가성비 좋은 정육식당 2026-07-20 · Bravo my life · via Daum
- [은평구/응암동] 소비니 식당 정육점 - 한우, 삼겹살, 차돌박이 2026-07-04 · 행복하세요 · via Daum
- ✌🏻 6월 야호~! 2026-07-01 · 솔 · via Daum
- 나만 알고 싶은 가성비 최강 소비니네 정육식당 2026-06-16 · 쇼마 님의블로그 · via Daum
- 응암역 고기집 맛집 추천 소비니식당 정육점 후기 2026-06-10 · 고군분투 파김치라이프 in Seoul · via Daum
- 은평구 맛집 추천 소비니식당 정육식당 응암역 가성비 고깃집 웨이팅후기 2026-06-06 · 린아의 인생 모험기 · via Daum
- 응암 맛집 소비니식당 대성정육점 불광천의 축복 가성비 정육식당 2026-04-29 · 유정무죄의 잘먹고 잘살기 · via Daum
- [은평/응암] 웨이팅 있어도 또간집 소비니식당 2026-02-14 · 흐르는 강물처럼 유유히 · via Daum
- [응암역]가성비 정육식당 추천 - 소비니식당에서 차돌박이, 꽃등심, 살치살, 삼겹살 제대로 먹은 날! 2026-01-23 · 선미의소소한일상 · via Daum
- 응암동 우리동네맛집 한우 소고기 돼지고기 가성비 정육식당 소비니식당 2026-01-21 · 복세편살 유딩구 · via Daum
- [서울 은평구] 응암역 맛집 동네 주민 찐 맛집 추천 ! 직접 골라서 구워먹는 고기집 내돈내산 솔직후기 2025-10-10 · hyewon_2_- · via Daum
- 응암역 정육식당 소고기 맛집 추천 소비니식당 2025-06-29 · 먹고 돌아다니는 중 ( *︾▽︾) · via Daum
- 은평구 신사동 - 소비니식당 (내돈내산 맛집) 2025-06-16 · 사슴이 블로그 · via Daum
- 은평/응암역 지난번엔 돼지고기 이번엔 소고기 먹으러 간 소비니 식당 2024-11-22 · 게으른기록 · via Daum
- 응암역1번출구[소비니식당] 소비니정육식당, 삼겹살 600g 25,000원/ 응암동 저렴한 고깃집 2024-11-03 · 일심이의 맛있는 일상 · via Daum
Of 382 candidate posts we opened 109 and kept 27 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.