Gilpost · Yongsan-gu, Hannam-dong

Grill houseKorean

Hwapo Sikdang Hannam-jeom

화포식당 한남점 A 24-hour Korean grill house where the staff cook your dry-aged pork for you

Data as of 2026-09-30 · Published 2026-10-01 · Compiled by Gilpost

Hwapo Sikdang's Hannam branch grills dry-aged Korean pork on Daesagwan-ro 34-gil, beside the Hannam five-way junction and a short walk from Soonchunhyang University Hospital. It is one of a chain that started in Cheonan. It is open twenty-four hours a day and closes no day of the year — though twelve posts record a break from 14:30 to 16:00 and one says there is none. What sets it apart is that a member of staff grills your meat from start to finish and cuts it for you. It seats up to eighty-five at tables and chairs; there are no private rooms. You may bring in two bottles of wine or spirits per table at no charge. The posts we read run from January to September 2026.

The basics

9 posts say it is walkable from the station.

When it opens

Of 19 posts: 19 wrote Daily 00:00–24:00.

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 honghaptang (홍합탕(배추홍합탕)) — 15 of 23 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

• 숙성 통 삼겹살10 ate it
  sukseong tong samgyeopsal₩17,000

  The house default: 180g for ₩17,000, brought whole and cut at the table. Sixteen posts name it, ten ate it

  Thickness is the first thing everyone says — one writer thought it looked like a tomahawk. Three note that a cut this thick burns on the outside if you grill it yourself, which is why staff do it. Two remark on the fat-to-lean ratio. Five suggest ordering it alongside the neck to compare — and four of those five preferred the neck

• 숙성 통 목살(목살 스테이크)8 ate it
  sukseong tong moksal₩17,000

  Same ₩17,000, same 180g as the belly. The menu calls it a neck steak

  Four writers ordered it with low expectations and came away surprised — the word they keep reaching for is tender, against the dryness they expected from neck. One post draws the line cleanly: belly if you want fat and richness, neck if you want thickness and a cleaner taste

• 명품 숙성 오겹살4 ate it
  myeongpum sukseong ogyeopsal₩18,000

  Pork belly with the rind left on. ₩18,000 a portion

  Four ate it and all four write about the rind — the chew of the skin against the fat underneath. One notes that a whole slab like this is exactly what she would not trust herself to grill

• 한돈 통돼지 김치찌개3 ate it
  handon tongdwaeji kimchi-jjigae₩10,000

  The side of the menu that does not need a grill: ₩10,000, with chunks of pork in it. One writer ate it as lunch on its own

  Two writers reach for the same word — home cooking: familiar, warming, not aggressively seasoned. A third says it is a grill-house kimchi stew but with a lot more pork in it than usual. One notes the rice served with it is black rice

• 숯불 생갈비(돼지생갈비)2 ate it
  sutbul saenggalbi₩18,000

  Unmarinated pork rib, grilled over charcoal. 180g for ₩18,000

  The most forcefully recommended dish here: one writer more or less begs the reader to try it, on the grounds that a rib served unmarinated has to be fresh. Another notes the absence of marinade lets the meat itself come through, and that her child ate enough of it that she ordered more. See the note on grilling, though — one post says the charcoal rib was not grilled for them the way the rest is

• 항정살2 ate it
  hangjeongsal₩23,000

  Pork jowl — at ₩23,000, the dearest pork cut anyone in these posts ordered

  Both writers say it is rich without cloying, and both ordered a single portion of it alongside something else rather than as the main cut

• 한우 구이1 ate it
  hanu gui

  Beyond the pork there is Korean beef on the board — rib, sirloin, brisket, short rib

  **No post gives a price for any of it**, and only one writer ordered any: a little sirloin after the pork, which she says was good. The other three only note that it is on the menu

• 껍데기1 ate it
  kkeopdegi₩10,000

  Pork skin, ₩10,000, served with soybean powder to dip it in

  One writer ate it and liked the thickness and the soybean powder that comes with it. Another meant to order it and did not — her child was eating the rib too happily to stop

• 갈매기살1 ate it
  galmaegisal₩18,000

  Skirt (diaphragm) steak. ₩18,000 for 150g — thirty grams less than the other cuts at that price

  One writer ate it and reports it chewy without being tough, with a restrained meaty smell. Her recommendation is the pickled ginger that comes with the banchan — an odd thing to find at a Korean grill, and she says it goes with this cut in particular

• 가브리살1 ate it
  gabrisal₩19,000

  The strip alongside the neck. ₩19,000

  One writer ordered it as an extra after she was already full, and says only that. Nobody describes how it tasted

Sides, and what comes with it

• 홍합탕(배추홍합탕)15 ate it
  honghaptang

  It comes free with the table, and seventeen of twenty-four posts write about it — more than write about any cut of meat. Mussels with cabbage, radish, spring onion and bok choy, already simmering when it reaches you

  The line these posts keep repeating is disbelief that a grill house gives it away. Three say it is seasoned on the strong side, and two follow that with the same warning: if you add a ramyeon cake, use only half the soup packet or it turns too salty. Four finished the meal by cooking noodles in what was left

• 화포술밥(된장·김치)8 ate it
  hwapo sulbap₩5,000

  What people order to finish: ₩5,000, rice already stirred into a bubbling pot, in a soybean-paste version or a kimchi one

  Six had the soybean version, two the kimchi, and both are called the right way to end. One describes it cooking down to a porridge. **One writer disagrees flatly** — too salty for her and her husband, the soybean flavour thinner than expected, and they left most of it, recommending the seafood ramyeon instead (34367). Another says the opposite: not salty at all (34379). Whoever orders the kimchi one is told to add a ramyeon cake to it (34390)

• 계란찜(날치알·명란)5 ate it
  gyeranjjim₩4,000

  ₩4,000, topped either with flying-fish roe or with salted pollack roe

  Four describe the same shape — risen, cloud-like, not soupy. They split on salt: one calls it distinctly salty, another clean and savoury. They also split on timing — for one it arrived before the meat and worked as a starter, for another it came late. It is one of the two things the review promotion lets you pick

• 라면사리3 ate it
  ramyeon sari₩1,000

  ₩1,000. They hand you a packet of Shin Ramyun and you cook it in what is left of the mussel broth

  One writer says it plainly: she remembers the noodles better than the meat, and tells the reader not to skip them (34386). Two repeat the warning to use half the soup packet

• 옛날도시락3 ate it
  yennal dosirak

  The old lunch-tin you shake to mix: fried egg, pink sausage, seasoned radish, bean sprouts

  **Nobody gives a price.** All three ate it and all three wrote about nostalgia instead — it has been a long time, look how full it is, you always end up ordering one when you see it

• 냉면(물·비빔)2 ate it
  naengmyeon₩8,000

  ₩8,000, in broth or mixed with sauce. In these posts it is always ordered after the meat, as a finisher

  One ordered the broth version to eat alongside the ribs; the other had the mixed one to close, and notes it leans hot rather than sweet

Sweet things

• 아이스크림·커피7 ate it
  aiseukeurim · keopi

  A soft-serve machine and a coffee machine by the till, free. You help yourself on the way out

  Four writers say the same thing in different words: they expected nothing from a freebie and went back for a second. One calls it thick enough to sell on its own. Four more only record that it is there

To drink

• 술(소주·맥주·하이볼·와인)2 ate it
  sul₩5,000 · ₩6,000

  Soju ₩5,000, beer ₩6,000. The draught list runs from Terra to Guinness, and there are highballs. One post says they sell wine too

  Half the posts (fourteen) mention that you may bring in two bottles of wine or spirits per table at no charge. Only one gives a price for what the shop sells. One writer is surprised to find draught beer at a grill house and lists the taps; another watched the next table's brought-in wine being poured into glasses the shop provided

Parking

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

Of the five writers who drove, not one parked in front of the restaurant. Seven posts repeat a line about three or four spaces out front, but every one of them also says to phone ahead and check, and four say plainly that there is no car park of its own. The two places people actually used: the Homerun lot right next door, which is close but dear — reported variously at ₩1,000 per ten minutes, ₩3,000 for the first twenty, and ₩3,000 for the first thirty — and the Hannam retarding-basin public car park at ₩250 per five minutes, a short walk away. One driver switched from the first to the second before parking; another parked at Homerun, was startled by the bill, and says she will use the public one next time. The three quoted rates contradict each other and we cannot say which is current. One post advises putting the car park's address into the satnav rather than the restaurant's.

Who came, and with whom

Getting there

Getting inside

One post names the floor, and it says ground floor (34390). No one mentions stairs or a lift, and several say it is easy to spot from the street — a bright frontage, and an entrance narrower than the room that runs back behind it. The address itself is in dispute, though: our licence record reads 11 Daesagwan-ro 34-gil, while twenty-six posts and the Naver map entry all read 9. Which is right is left for a person to settle.

Nobody writes about getting in with a wheelchair or a pushchair. Across all twenty-four posts the words for wheelchair, pushchair, ramp, threshold and stairs never appear. One post puts the restaurant on the ground floor and two mention the folding windows being open, but no one looked at whether there is a step at the door. That is not an absence of a step; it is an absence of anyone who checked. Two writers came with children and one came twenty-five weeks pregnant — none of the three describes the way in. What the pregnant writer notes instead is that the room is large enough to breathe in, and well ventilated.

One person looked at the toilets and wrote it down. Hers says they are inside the restaurant, shared between men and women, and kept clean despite being shared (34379). One other post carries a tick-box line saying the toilet is indoors, but it sits in a block with parking, groups, booking and corkage — a copied amenity list, so we have not counted it. For a place that seats eighty-five and never closes, one post in twenty-four is all we have.

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

• Posts saying they paid themselves3 / 233 of 23 posts
• Posts saying nothing either way20 / 2320 of 23 posts

Posts that followed a TV spot

Of the 25 posts we gathered, 2 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

• Nine posts write about getting here without a car, and they agree: take the bus, not the train. The stops at Soonchunhyang Hospital and the Hannam junction are more or less at the door, while Hannam station on the Gyeongui–Jungang line is a walk. Eight posts give that walk as nine or ten minutes from exit 1 — though the figures drift between five, six, nine and ten minutes for the same 509 metres — and two of those writers actually made the walk. Nobody mentions a hill or steps along the way.
• Not one writer says they waited. Across all twenty-four posts the words for queue, wait and line never appear. What several do record is a full room: busy at dinner, group tables already going on a weekday evening, a good crowd at eleven at night, and — on a quiet night at the Hannam junction — this place with people in it anyway. One writer reports the opposite: plenty of free tables at five in the afternoon. Eighty-five seats open around the clock would explain why no queue forms, but that is us inferring, not us reading. What the posts do say is to book if you are coming in numbers: one notes bookings through Naver and CatchTable, another advises ringing once your headcount is settled.
• There is a signed board from the chef Anh Sung-jae by the door. What people saw is the signature; nobody writes that they saw him. Seven posts mention it, and the furthest any goes is a question mark — one wonders aloud whether he held a dinner here. The rest only record that the board is there. One explains why it pleases her: a chef's signature convinces her about a restaurant more than an actor's would. No writer claims to have met him.
• Not one post declares a sponsorship. Three say they paid their own way; the other twenty-one say nothing about money. Four describe a review promotion — a receipt review or a Naver booking gets you the rice pot or the steamed egg, a Google review gets the egg or a soybean risotto. Only one writer says she took it up and received the rice pot; the other three only pass the offer on. There is one more thing to read alongside this. Four posts contain the same sentence frame, almost word for word: *because a trained member of staff who knows the exact temperature at which the meat cooks best grills it for you*. It reads like copy supplied by the restaurant. Three of those four named a dish and a price, so we kept them; the fourth we dropped — it has no first person anywhere, names nothing ordered and no price, and ends by telling the reader to go.
• The door may be shut at half past two in the afternoon. Nineteen of twenty-four posts call it twenty-four hours, year round — but twelve of those also record a break from 14:30 to 16:00, and one states there is no break and no closing day at all. A thirteenth manages both in one breath: listed as twenty-four hours, it says, though some sources show a 14:30–16:00 break, and hours and prices may change, so check before you go. We cannot tell which is true now. What we can say is that not one writer records arriving around three in the afternoon: the visits they timestamp are dawn, morning, around lunch, five o'clock, half past six, and eleven at night. If that is your hour, ring ahead.
• The number in the posts is not the number we list. Nine writers give 0507-1416-9393, character for character — but that 0507 prefix is a masking service the restaurant rents, and it dies if the restaurant stops paying for it. The direct line on the business licence is 02-797-5637, and that is the one we keep. If you are ringing to book or to ask about parking and one does not answer, try the other.
• When people here say something is salty, they never mean the meat. Not one post calls the pork salty — it is eaten with salt, wasabi and fermented hairtail sauce, and several write about those pairings. The salt complaints land on the broth, the rice pot and the steamed egg. Of the same soybean rice pot, one couple write that it was far too salty for them and they left most of it; another writer says it was not salty at all and easy to eat. Both had the soybean version rather than the kimchi one, so that is not the difference. Three call the free mussel broth seasoned on the strong side, and one calls the steamed egg distinctly salty. This is disagreement, not error — we do not know which is right.

Sources (23)

Every number above was counted from the posts below.

1. 9월 일상_2 2026-09-30 · ✶ · via Daum
2. 한남동 삼겹살 맛집 고기 맛집 화포식당 두툼한 삼겹살과 목살 2026-09-28 · JLOVE
3. 구워주는 한남동 삼겹살 화포식당 솔직 후기 2026-09-25 · SolidLife
4. 한남동 고기집 화포식당 한남점ㅣ구워주는 삼겹살 맛집 추천 2026-09-21 · 이지와 블리스의 수납장
5. 한남동 고기집 추천 | 화포식당 한남점 2026-09-21 · ✶
6. 한남동 맛집 화포식당 한남점 구워주는 한남동 회식 고기집 추천 2026-09-20 · Aucalme & Hygge
7. 한남동 고기집 구워주는 삼겹살! 주차가능한 한남동맛집 화포식당 .... 2026-09-18 · Archiveෆ
8. 서울 한남동 맛집 추천 화포식당 한남 고기 구워주는 고기집 2026-09-18 · 파도 따라 먹고 걷기
9. 한남동 고기집 화포식당 한남점 콜키지프리 24시 삼겹살 맛집 2026-09-18 · 빨강신혼생활
10. 한남동 맛집 화포식당 한남점, 숙성 돼지고기 회식 장소 추천 2026-09-16 · 르쉐 블로그
11. 한남동 고기집 화포식당 한남점 숙성 목살 삼겹살 회식 맛집 2026-09-12 · 호빵이의 트립앤쿡✈️
12. 용산 한남동 고기집 화포식당 한남점 24시간 숯불돼지갈비맛집 2026-09-10 · 러부걸
13. 한남동 고기집 화포식당 한남점 24시간 운영하는 회식하기 좋은 삼.... 2026-09-08 · 나로 가득한 공간
14. 한남동 고기집 화포식당 단체회식,콜키지프리 주차정보 2026-09-07 · 써니와 소소한 공유하기 ♥
15. 한남동 고기집 '화포식당' 갈매기살 먹고 통돼지 김치찌개까지! 한.... 2026-09-06 · 매일원
16. 한남동 회식 고기집 화포식당 한남점 85석 콜키지프리 2026-09-05 · 웃음이 있는곳
17. 서울 한남동 맛집 한남 고기 맛집 화포식당 2026-09-03 · seize the day
18. 순천향대병원 근처 한남동 맛집 화포식당 , 아이도 잘 먹은 숯불 생.... 2026-09-02 · 소소로직 | 현실엄마 생활설계
19. 한남동 맛집 화포식당 돼지생갈비 24시 고기집 임산부 방문후기 2026-08-30 · 모락모락 콩떡이네
20. 한남동 고기집 회식 맛집 '화포식당 한남점' 후기 (콜키지 프리, 24시.... 2026-08-29 · 유가비의 하루 -`♥´-
21. 용산 맛집 화포식당 한남점 내돈내산 24시 고기집 2026-06-16 · 그로밋의 반란 · via Daum
22. 한남역 고깃집 추천 (화포식당 한남점) 2026-04-20 · jyo의 블로그 · via Daum
23. 24시식당 한남동맛집 화포식당 2026-02-03 · NICE DAY☁️ · via Daum

Of 378 candidate posts we opened 105 and kept 23 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