Gilpost · Dongdaemun-gu, Jangan-dong

Yangchonri Jangan

양촌리 장안점 A butcher's counter and a charcoal grill in one room, open all night, every night

Korean · Dongdaemun-gu, Jangan-dong

Data as of 2026-09-27 · Published 2026-09-29 · Compiled by Gilpost

Yangchonri Jangan is a butcher's shop that is also a restaurant, open around the clock, every day of the year, on the ground floor of a building right outside exit 1 at Janghanpyeong station. A meat counter stands inside the door: you pick your cut from the case, pay for it by weight and carry it to your table, most things priced per hundred grams. The house dish is pork ribs marinated in soybean paste rather than soy sauce, and that one is ordered by the plate. The charcoal is hardwood from Gangwon, and each table gets its own. For days when nobody wants to grill there are stews and braises — kimchi stew, back ribs with aged kimchi, mackerel with dried radish greens, rib soup — and on the way out a free counter of popcorn, soft-serve and instant coffee. There is a playroom for children. The posts we read run from September 2024 to September 2026.

The basics

5 posts say it is walkable from the station.

When it opens

Of 9 posts: 7 wrote 00:00–24:00, 2 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.

What people order

The most ordered dish is bori naengmyeon (보리냉면 (물 · 비빔)) — 7 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

• 보리냉면 (물 · 비빔)7 ate it
  bori naengmyeon₩10,000

  The noodles you finish on. **There is no discounted "dessert" portion here — it is a full-price dish.** The shop says the noodles are made with barley

  10,000 won either way. **Seven of the sixteen first-hand posts ordered it** — more than anything here except the ribs. Springy noodles, and a chilli sauce on the mixed version that one writer found suited the jowl. **Two things go wrong, though.** One is the barley: a regular remembers grains floating in the broth on an earlier visit and could not find them, or the taste, this time. The other is the wait — one writer's arrived nearly half an hour in, by which point the meat was gone, and another was served hers **warm rather than cold** because a kitchen hand had walked out; the shop apologised and took it off the bill

• 후식 — 팝콘 · 아이스크림 · 커피 (셀프)7 ate it
  husik

  A free help-yourself corner on the way out: a popcorn machine, soft-serve cones and instant coffee

  Free. **Seven of the sixteen first-hand writers had some on the way out.** One took a cone in chilly November; another watched older customers filling theirs after their meal; a third could smell the popcorn from across the room. **One found the ice cream small** — she made a single scoop, finished it at once, and means to stack two next time

• 된장양념 돼지갈비 (230g)6 ate it
  doenjang-yangnyeom dwaeji-galbi₩25,000

  The dish the shop is known for: pork ribs marinated not in soy but in a country soybean paste the shop says it ages three years, grilled over charcoal on a wire rack. Unlike the other cuts it is ordered by the plate, not weighed out

  25,000 won for 230g — the same figure in every post that quotes it, from June to November 2025 and in the copied menu too. Writers call the paste marinade distinctive rather than merely sweet, and not salty. **Two warn that direct flame makes it hard to control**: one kept rolling the ribs to stop them catching, while the other decided the scorch was the point, since it drove the smoke into the meat

• 동치미 (기본 찬)6 ate it
  dongchimi

  The watery radish kimchi that comes free with any meat order. The shop says it is aged in a cave

  **The side dish these writers name most often.** One says she would go back for it alone; one describes the pear and radish in it; another uses the brine to cut the fat between mouthfuls of pork; a fourth was moved that most of a whole radish arrived. **The phrase "aged in a cave", however, appears word-for-word in eight of the agency-written posts**, so we have not counted it as anything anyone observed — only the people who tasted it and said so

• 한우 구이 — 꽃등심 · 살치살 · 치마살 · 갈비살 · 안심 · 특수부위모둠 (100g)4 ate it
  hanu gui₩34,000 · ₩36,000 · ₩37,000 · ₩41,000

  Korean beef, chosen cut by cut from the case beside the door. The shop's own sign says it handles only the top grades. One writer notes you can simply ask for a mixed plate

  Per 100g: 34,000 won for ribeye and rib meat, 36,000 for the mixed premium plate, 37,000 for skirt and fillet, 41,000 for chuck flap. **Remember that is per hundred grams** — one party ordered a 450g plate and then another 400g; another writer looked at the beef, decided it was beyond her, and ate pork instead. Nobody records eating the raw beef (25,000 won for 120g). **Several posts say day-slaughtered raw beef is served Monday to Thursday, but all of them are copying the same promotional line** and none of them ate it

• 국내산 삼겹살 (100g)2 ate it
  samgyeopsal₩13,000

  Fresh pork belly, at the same price as the neck

  13,000 won per 100g. One party bought two 640g pieces, another 420g. One writer notes the belly goes on a barbecue-style grate rather than the usual plate, which she says few grill houses use and which lets the charcoal through. The same writer found the fire hot enough to feel through the air conditioning

• 옛날식 김치찌개2 ate it
  kimchi-jjigae₩10,000

  A meal in its own right; writers say people come in for it without lighting a grill at all

  10,000 won. One writer insists it is no thin broth but a proper thick pork-and-kimchi stew, and that you should tip rice into what is left. Two posts call it an old-fashioned taste no chain could manage — **but those two posts are word-for-word the same text**, so we have counted them once

• 등갈비 묵은지찜2 ate it
  deunggalbi mukeunji-jjim₩12,000

  Back ribs braised long with aged kimchi — the thing to order on a day you are not grilling

  12,000 won. One writer was startled that the only side dish was bean sprouts, then decided nothing else was needed: the meat came off the bone by itself and the aged kimchi pulled apart in strips. Another notes the millet rice that comes with it — and that some days it is plain white rice instead. Both came specifically for this, not for the grill

• 시래기 고등어조림2 ate it
  siraegi godeungeo-jorim₩12,000

  Mackerel braised over dried radish greens

  12,000 won. Two writers ate it: one names it among her reasons for coming back, the other had it alongside the rib soup. One post groups it with the shop's other country dishes

• 왕갈비탕1 ate it
  wang-galbitang₩19,000

  Rib soup, served with rice cooked in its own pot according to one post

  19,000 won, the dearest of the rice dishes. One writer ate it and liked it, singling out the pot rice that came with it. The other three only saw it listed

• 공깃밥1 ate it
  gongkibap₩1,000

  A bowl of rice

  1,000 won. One writer, who says she never eats grilled meat without rice, found the sweet marinade made for it

• 항정살 (100g)1 ate it
  hangjeongsal₩19,000

  Pork jowl

  19,000 won per 100g. One writer ate it and found it crisp outside and springy within, fat enough without being rich, and best against the spring-onion salad. She rated it above the beef she had that day

• 갈매기살 (100g)1 ate it
  galmaegisal₩15,000

  Pork skirt, sold unmarinated

  15,000 won per 100g. One writer bought 268g and found it a revelation after years of eating only the pre-marinated, pre-cut kind — while admitting, in the same breath, that the marinated version may still taste better

• 제주흑돼지오겹살1 ate it
  Jeju heukdwaeji ogyeopsal

  Five-layer belly with the skin left on

  **One writer, and no price anywhere.** He praises the crackle of the skin. Neither of the two posts that copy out the menu lists it, so **we cannot say whether it is always available**

• 양푼비빔밥named in 2
  yangpun bibimbap₩9,000

  Bibimbap served in a steel basin to mix in

  9,000 won, the cheapest meal here. **Nobody records eating it.** Two posts saw it on the menu; beyond that we have nothing to say about it

Parking

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

Who came, and with whom

Getting there

Naver Map has a full English mode — Settings → Language → English. In Korea it gives better walking and transit directions than Google Maps.

Getting inside

Nobody wrote about getting in with a wheelchair. Across all twenty-eight posts the words for wheelchair, ramp, threshold, step and step-free never appear once. What is certain is only that the restaurant is at street level — one writer says the ground-floor position makes it easy to find, and another that you can see straight in under the sign. But one post mentions seating and private rooms on the floor above, and not one writer says how you get up there, by stairs or by lift. The toilets are placed by a single writer, through a door at the back of the room, and whether they can be entered we do not know. A copied listing repeats the shop's own line about high chairs and pushchair space; no writer records bringing a pushchair.

No one mentioned: 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 / 153 of 15 posts
• Posts saying they paid themselves3 / 153 of 15 posts
• Posts saying nothing either way9 / 159 of 15 posts

Posts that followed a TV spot

Of the 26 posts we gathered, 11 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

• Roughly half of what has been written about this restaurant was commissioned. Of the twenty-eight posts we collected, thirteen carry the same eleven hashtags, letter for letter, and the same marketing phrases run through their bodies — the cave-aged radish kimchi, the Gangwon charcoal that is not cheap imported charcoal, the absence of a cover charge, the day-slaughtered raw beef on Mondays through Thursdays. Two of them are the same text outright: posted five days apart on different blogs, differing in one sentence, where one party ate pork and the other beef. We removed eight that record nothing ordered, no price and no act of eating, and three more that simply copy the listing screen. One declared itself paid content; the rest said nothing. The counts on this page therefore rest on sixteen posts, not twenty-eight.
• On price the posts contradict each other flatly. Every one of the commissioned batch calls it good value. The people who paid their own way say something else. In August 2026 one wrote that the meat costs "gold money — people as broke as me have to steel themselves first", before conceding that it earns the price. In October 2025 another found the meat dear enough that the service did not justify what she had spent. In November 2025 a third looked at the beef case, decided she would come back for it when she was richer, and ate pork ribs instead. Because everything is sold per hundred grams the bill arrives late in the evening — Korean beef runs 34,000 to 41,000 won per hundred grams.
• The hours are the one thing nothing disputes: twenty-four hours, every day of the year. Posts from September 2024 to September 2026 all agree, and not one mentions a break or a closing day. That opens up stories other restaurants do not have — one writer came straight off a fifteen-hour night shift and grilled pork in the morning, arriving as the staff changed over; another likes that her husband can come whenever he finishes nights. Several remark that few grill houses open before noon. But round-the-clock does not mean unchanging — read this together with what the writers say above about how many staff are on.
• This restaurant moved here from Guui-dong, across the river in Gwangjin-gu. A December 2025 round-up of that neighbourhood's restaurants remembers "the old Yangchonri at Guui, now moved to Dongdaemun", and recalls that it too was open all night and good for a three-a.m. grill. We removed that post from our counts, since nothing in it was seen at this address; we record it here because someone may come looking for the old shop. Nothing we read suggests this branch is closing or moving.
• Many of the stools have no backs. A writer in September 2024 liked the heavy wooden tables — they do not rock while you grill — but found the backless seating tiring, and wondered whether it was meant to move people along. She also noticed that a few tables do have chairs with backs, and says to ask for one. She is the only person who mentions it, and no post from 2026 discusses the seating at all, so we cannot say it is still true. If you mean to sit for a long time, ask on the way in.

Sources (15)

Every number above was counted from the posts below.

1. 장안동 24시간 소고기 맛집 양촌리 모임장소로 좋은 고깃집 2026-09-25 · 쫑이밥의 미생
2. 떵개2 2026-08-03 · ˖◛⁺⑅♡ · via Daum
3. 장한평역 고깃집 장안동 갈비 맛집 양촌리 장안점 2026-06-25 · 어서오세웅
4. 장안동 삼겹살 맛집 양촌리 아이들과 가기 좋은 고깃집 2026-06-03 · 쫑이밥의 미생
5. [동대문구/장안동] 가족 외식하기 좋은 고깃집, 양촌리 2026-05-18 · 日記_일상을 기록하는 순이
6. 3년 숙성시킨 시골된장을 사용한 돼지갈비 먹으로 양촌리!!! 2026-04-23 · 유니 블로그
7. [장한평 맛집] 양촌리 장안점에서 돼지갈비 먹으러 다녀온 후기 2025-11-13 · 밥먹는코알라 · via Daum
8. 양촌리 장안점 놀이방이 있는 서울 장안동 맛집 소갈비 후기 2025-10-10 · 리뷰핑 피그덕의 이모저모 리뷰
9. [동대문구] 내돈내산, 한우와 한돈 모두 만족스러운 장한평역 고기.... 2025-09-30 · 쵸이쵸이
10. 장안동맛집 양촌리 장안점, 고기부터 식사까지 완벽했던 경험 2025-07-03 · hagging2님의 블로그
11. 모임 장소로 좋은 곳 장안동맛집 양촌리 장안점 2025-07-02 · 생각대로
12. 단체모임으로 좋은 장안동맛집 양촌리 장안점 2025-06-27 · with Eunoia
13. [장안동/정육식당] 장안동 양촌리 장안점 솔직후기｜24시간 고깃집.... 2025-06-27 · 김씨 표류중
14. 양촌리 장안점 등갈비김치찜 내돈내먹 2025-03-16 · 마음이 시키는 일만 하는 도로시
15. [동대문구] 내돈내산, 한우 전문점 장한평역 고기 맛집, 양촌리 장안.... 2024-09-27 · 쵸이쵸이

Of 221 candidate posts we opened 59 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