Gilpost · Yangcheon-gu, Mok-dong

Andong Dwaejigalbi

안동돼지갈비 Charcoal-grilled pork ribs, plain or in the house marinade, in a Mokdong market lane

Charcoal-grilled meat · Yangcheon-gu, Mok-dong

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

Andong Dwaeji Galbi is a charcoal pork-rib house three or four minutes' walk from Deungchon station, in the lane at the mouth of Mokdong's Kkaebi market. The Andong in the name is not a branch of anything — it is one shop in Yangcheon-gu, and the writers call it the head shop. It really sells two things: plain salt-grilled ribs and ribs in the house marinade. Around them sit Jeju pork belly and neck, a short beef list, and, to finish, noodles in radish-water broth, cold noodles, and two bean-paste stews. A tray of live charcoal comes to the table and someone from the shop grills for you. Monday to Saturday, half past eleven to half past ten; closed Sunday. Nearly every post mentions the television programme it appeared on. The posts we read run from April 2025 to September 2026.

The basics

8 posts say it is walkable from the station.

When it opens

Of 12 posts: 11 wrote Mon–Sat 11:30–22:30.

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.

What people order

The most ordered dish is suje yangnyeom dwaeji galbi (수제양념 돼지갈비 (250g)) — 21 of 25 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

• 수제양념 돼지갈비 (250g)21 ate it
  suje yangnyeom dwaeji galbi₩18,000 · ₩19,000

  The dish the shop is named for. **The marinade is made in-house from fruit and soy, so the colour is pale** — one writer explains that this is what ribs look like without caramel colouring. Four insist these are true ribs on the bone, not the shoulder cut sold as ribs elsewhere

  **Nine say the marinade is not sweet**; three use the same phrase for it, a restrained salt-and-sugar. Two note that marinated meat burns if you look away, which is why having it grilled for you helps. Two explain that the marinated ribs come with pickled onion and the plain ribs with dressed spring onion — one writer ordered only the marinated and had to ask where the spring onion had gone

• 생갈비 소금구이 (200g)17 ate it
  saenggalbi sogeumgui₩18,000 · ₩19,000

  The dish most of these writers ordered. **Unmarinated pork rib over charcoal** — one post explains that the ribs are boned out in the shop each morning, so the day's supply is finite. One writer notes the salt comes only if you ask; six describe the two fermented-fish dips served alongside

  **Four writers prefer it to the marinated ribs**; one prefers the marinade. Six describe the last act — the meat pared off the bone, wrapped in a paper napkin and put in your hand. ₩18,000 in five posts from 2025, ₩19,000 in four from 2026, with one August 2026 post still saying ₩18,000

• 양념돼지껍데기 (200g)11 ate it
  yangnyeom dwaeji kkeopdegi₩8,000

  It arrives as one broad sheet, goes whole onto the grill and is cut up with scissors as it curls. Several call it the thing you order at the end

  **Four of the eleven who ate it did not pay for it** — it came as a gift from the kitchen, in posts from August and October 2025 and January and March 2026. Whether that is the custom or was the evening, nobody says. Two say the marinade is not sweet, two dip it in roasted soy flour, and one found it a grown-up sort of taste

• 한우식사 된장찌개7 ate it
  hanu siksa doenjang jjigae₩5,000

  **A bowl of rice comes with it** — four writers say so. One was told the soybean paste is the house's own, and calls the result unlike the standard grill-house stew

  **The posts disagree on whether it is on the menu.** One August 2025 writer says it was not there and took the cheonggukjang instead — yet a scraped menu from the same month lists it at ₩5,000, and posts from April and August 2025 and January and March 2026 all order it. **We could not settle it.** One writer found the bowl smaller than expected

• 버섯치즈계란찜6 ate it
  beoseot chijeu gyeranjjim₩6,000 · ₩7,000

  A cheese-and-mushroom steamed egg that comes up puffed in its earthenware pot. **It is cooked slow and low, so it is slow to arrive** — one writer advises ordering it at the same time as the meat

  **Two posts complain it came late** — one had finished her rice and ordered another bowl to wait for it; one ate it after the meat was gone. One writer came back for it all the same. Another thinks she tastes butter or margarine in it. ₩6,000 in August 2025, ₩7,000 in August 2026. One post lists an egg custard among the free banchan without saying it was ordered, so we have not counted it

• 동치미국수4 ate it
  dongchimi guksu₩9,000 · ₩10,000

  **The dongchimi broth that arrives as a free side is the base of this noodle dish** — three writers ordered it because the free bowl was good. One describes a broth drawn from both seafood and meat

  One writer warns it is habit-forming. Two suggest dropping the grilled meat into the broth. One could not choose between this and the cold noodles, and was brought a bowl of the broth to decide with. ₩9,000 in August 2025, ₩10,000 in August 2026

• 동치미냉면3 ate it
  dongchimi naengmyeon₩9,000 · ₩10,000

  The cold noodles made on the same dongchimi broth

  All three who ordered it write about the broth — one calls it a digestive you could not buy anywhere. One ate it holding on to a leftover rib bone

• 웰빙한우청국장3 ate it
  wellbing hanu cheonggukjang₩10,000 · ₩11,000

  Twice the price of the soybean stew, and **it too comes with rice.** Two writers note that the fermented smell is mild

  One credits the owner's cooking for making even this worth ordering; another, who does not normally like it, was glad of it. ₩11,000 in an October 2025 post, ₩10,000 in an August 2025 menu listing

• 한우 채끝꽃등심 1++ (150g)2 ate it
  hanu chaekkeut kkotdeungsim₩39,000

  A pork-rib house with a short beef list beside it. **₩39,000 a portion, twice the pork**

  Two ordered it: one describes the owner searing each face briefly over a carefully judged fire, the other simply rates it above the pork. Both say it was grilled and explained for them

• 비빔냉면2 ate it
  bibim naengmyeon₩9,000

  The dressed, sauced counterpart to the cold-broth noodles

  Two ordered it and neither describes it at any length; one admits she forgot to photograph anything. ₩9,000 in the August 2025 listing

• 제주 흑돼지 생오겹 (170g)1 ate it
  jeju heukdwaeji saeng ogyeop₩19,000

  Pork belly with the skin left on, cut thick. Only one of these writers ate it

  That writer found the fat thick but not cloying over charcoal, and the skin chewy when well grilled — plain ribs for lean, belly for rich, alternating so neither tires. It takes a while to cook through, she adds

• 한우 잣육회 (180g)1 ate it
  hanu jat yukhoe₩38,000 · ₩39,000

  Raw beef with pear and pine nuts — ordered, by one account, to see out the rest of the drink after the grilling is done

  The one writer who ate it praises the quantity of pear, the sesame oil and the bite of the nuts. ₩38,000 in a March 2026 post, ₩39,000 in an August 2025 listing

• 갈치속젓비빔밥1 ate it
  galchi sokjeot bibimbap₩11,000

  Lettuce and perilla leaf heaped in a steel bowl under seaweed flakes and a scoop of mixed-grain rice, **with the salted-hairtail dressing waiting underneath to be mixed through**

  The one writer who ate it found the fermented note mild, and the bowl a reset between mouthfuls of pork — enough, she says, for two to share. ₩11,000

• 제주 흑돼지 생목살 (170g)named in 6
  jeju heukdwaeji saeng moksal₩19,000

  **Six posts copy it off the menu board and not one says they ate it.** One relays a television presenter's recommendation; another repeats that the shop puts it forward alongside the plain ribs

  Nobody describes the taste or the size of the portion. One writer lists it as what to call for if the ribs run short, without saying he did

• 한우 육사시미 (180g)named in 3
  hanu yuksasimi₩38,000 · ₩39,000

  It appears in three copied menus and **nobody records eating it**

  No description of any kind. It sits beside the raw-beef dish at the same price

• 묵은지 흑돼지찌개named in 2
  mugeunji heukdwaeji jjigae₩10,000 · ₩11,000

  A stew on the board that **nobody here ordered** — the stew orders all go to the soybean paste or the fermented-bean version

  ₩10,000 in the August 2025 listing, ₩11,000 in an August 2026 post

• 구이용버섯named in 1
  guiyong beoseot₩3,000

  King oyster mushroom for the grill. **It is on the board at ₩3,000, and nobody writes about ordering it**

  **Four posts read as though it simply came with the meat** — mushroom set beside the coals, cut up for them along with the pork. None says whether it was charged. Two go out of their way to say the mushroom was good

• 안동소주named in 1
  andong soju₩20,000

  The spirit that matches the shop's name. It appears in one copied menu and **nobody writes about drinking it**

  At ₩20,000 it is the dearest drink on the list. The writers who mention drink at all are drinking ordinary soju, beer, or the two mixed

• 한라산 (소주)named in 1
  hallasan soju₩6,000

  The Jeju soju. One writer records the price and nothing else: ₩6,000

  Nobody says outright that they drank it. Another post notes one particular lager on the list, without a price. **One writer reports no corkage** — he brought a bottle of whisky and was given ice and glasses for it

Parking

8 posts say you can park; 4 say you cannot. We leave the disagreement standing rather than picking a side.

The posts appear to disagree about parking, and on reading they do not — they are calling the same thing by two names. Those who say you can park in front put the number at one car, one or two, two, two or three; those who say you cannot mean the shop has no car park of its own. Take it as: no car park, and room for a car or two at the kerb outside. What the drivers actually did is clearer — three ended up in the nearby public lot, one of them noting that she parked there and walked, and that if you are driving in the evening you should set off with time in hand. Another found the kerb full and had the owner come out to help. One post gives the market lot's rate, a few pence per five minutes. Three posts we did not count: one says in so many words that she does not know and has never driven there; one carries a single copied line; one is a wholesale copy of the Naver amenities list. One writer's advice is simply that this is a place where you drink, so take the train.

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

Not one post says anything about getting in. Across twenty-five, the words wheelchair, pushchair, ramp and threshold do not appear once — we checked by machine and again by hand. That is not an absence of steps; it is an absence of information. One thing we can say: a writer who had been going for years noticed the floor tables had gone and everything was chairs now, so there is probably no sitting on the floor any more. The tables are not ordinary ones, though — each has a charcoal well sunk into it with extraction hanging above. If a wheelchair or a pushchair matters, ring and ask.

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 / 253 of 25 posts
• Posts saying they paid themselves8 / 258 of 25 posts
• Posts saying nothing either way14 / 2514 of 25 posts

Posts that followed a TV spot

Of the 27 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

• The posts contradict each other on waiting, and the variable is the hour. Those who waited are describing dinner — one says plainly that in the evening you will not walk straight in, another advises either leaving time or arriving at opening. Those who did not are describing weekday evenings and daytimes: seven on a Friday with no wait, a quiet Saturday lunch with one other table. Four arrived early and watched the room fill by the time they left. Nobody reports being turned away. One repeats, at second hand, that it used to be worse. No post mentions a queue list or a place to wait — it reads less like a queueing restaurant than one that fills at dinner. Three note that you can book; one rang ahead and got the corner table he asked for.
• The posts split evenly on price, and the two sides are looking at different things. Those who call it dear are looking at the per-portion figure: eighteen thousand won, not cheap; the menu is wide and the prices high; you do not come here for value, you come for the food. Those who do not are looking at what is in the price: reasonable, one writes, once you consider that they bone and marinate the ribs themselves; another pairs it with how much banchan arrives. And the price has moved. Every 2025 post puts a portion at ₩18,000 and every 2026 one at ₩19,000 — except a single August 2026 post still saying ₩18,000, so we cannot say which is current. The egg custard, the stews and the noodles all went up a thousand at the same time. Only two posts give a total: ₩83,000 for four in October 2025, ₩46,500 for two in August 2026. Two note that the traditional-market vouchers are accepted.
• One post in twenty-five mentions the toilet. What it says is this: out of the shop, left, on the ground floor of the same building, keypad code such-and-such, and take paper with you. So it is outside the restaurant, in the building, and locked. Whether it is divided by sex, how many cubicles, how far — that post does not say and the other twenty-four do not raise the subject. Nor can we tell whether the missing paper was that day or the rule.
• Nobody says which floor it is on either. In twenty-five posts the words stairs, lift and basement never appear, and no one writes ground floor or first floor. The address carries no floor either. The posts that describe the outside describe the way there instead — a big red sign you can find without a map; straight out of exit 6, first lane, past the convenience store, on your right. Whether there is a climb, we do not know. The one clue is the post about the toilet, which places it on the ground floor of the same building — so the toilet is on the ground floor. Whether the restaurant is, that post does not say.
• Not one post declares a sponsorship. Nine state that they paid — two post the receipt, one tags the entry as unsponsored — and three were bought a meal: by parents-in-law, by a mother for a birthday, by a mother again. The remaining thirteen say nothing. Some plates, though, were free: four writers were given the marinated pork skin by the kitchen, in August and October 2025 and January and March 2026. Whether that is the custom, nobody says. One post describes a gathering of bloggers with no mention of sponsorship, at which a bottle of whisky was brought in, no corkage was charged, and ice and crystal glasses were produced — that single post is our only source for the corkage.
• The afternoon break is not settled. Ten of the fourteen posts that give hours say the shop shuts between three and four, but a July 2026 writer rang ahead and was told there is no break, come whenever. She arrived about four on a Saturday; she had seen the listing showing open and phoned to be sure. The header of that same post still carries the Monday-to-Saturday hours everyone else gives. Whether the break is dropped at weekends, was dropped that day, or has gone altogether, we cannot tell — no other post splits the days. If you are planning to arrive between three and four, ring. Sunday is not in doubt: all twelve posts that raise the subject give Sunday, and one puts it bluntly — don't waste the trip.
• The posts do not line up on how roomy it is. Three count the tables — about fourteen fours, more than ten, wide enough for a party — and two say the group seating makes it good for a work dinner. But the most recent of them says the opposite: it is an old room and the tables are close together. Many tables and little space between them can both be true, so they are probably measuring different things. On atmosphere they agree: an old neighbourhood grill house exactly as you imagine it, orange walls, a painting of an Andong mask, customers' notes and signatures on the wall, no pretence at design. One writer warns that the smoke gets into your clothes; another says the extraction over each table meant it did not.

Sources (25)

Every number above was counted from the posts below.

1. 목동 고깃집 안동돼지갈비, 수요미식회 나온 돼지생갈비 맛집 2026-09-07 · 은니의 집밖의 발견
2. 목동 맛집 안동돼지갈비, 수요미식회에 소개된 참숯 돼지갈비 맛집 2026-08-29 · 형그램의 식후감 · via Daum
3. [등촌] 안동돼지갈비 / 목동 깨비시장 아저씨들 원픽 고깃집, 동네 .... 2026-08-07 · 너랑나랑노랑
4. 수요미식회 나온 목동 안동돼지갈비 본점 - 등촌역 근처 돼지갈비 .... 2026-08-06 · 꽃보다 꽃향유
5. 서울 양천구 목동 숨은 맛집 안동돼지갈비 고기집 내돈내산 후기 2026-07-14 · ♥로리월드♥
6. [ep. 7] 기분 나쁠 땐 이 포즈를 따라해 보세요 😉👈 2026-07-07 · I feel so lazy · via Daum
7. 26년 6월 일상 2026-07-03 · 팡팡이의 블로그 · via Daum
8. 목동 맛집 안동돼지갈비 : 돼지갈비, 생갈비, 껍데기가 제대로 뭉쳤.... 2026-06-01 · 자, 또 어디로 떠나볼까~!
9. 등촌역 맛집 반찬까지 싹다 만드는 안동돼지갈비 2026-05-11 · 깡주 · via Daum
10. 강서 등촌역 목동 맛집 <안동 숯불 돼지갈비> 호텔주방장 출신 사장.... 2026-03-31 · 나만의 색을 가진 매력적인 Yuja
11. 안동돼지갈비 (양천구/목동/등촌역 맛집) 2026-03-29 · SOBA
12. 수요미식회] 갈비+된찌+동치미국수 꿀조합! 10년 넘게 꾸준히 가는 등촌역 안동돼지갈비(직접구워줌!) 2026-03-20 · ✨️ · via Daum
13. [서울/강서] 강서구 등촌동 생갈비 맛집 <안동 돼지갈비> 2026-03-05 · 내 마음대로 즐기는 공간❤️
14. 안동돼지갈비 등촌역 생갈비 맛집 내돈내산 솔직 후기 2026-02-04 · 김이박이 떴다
15. 등촌동 돼지갈비 안동돼지갈비 2026-01-28 · 바견경의 맛멋돈
16. 등촌역 고기맛집_안동돼지갈비 2026-01-05 · for my eudaimonia
17. 안동돼지갈비 목동 등촌맛집 생갈비 양념갈비 청국장 수요미식회 .... 2025-10-21 · 꽃꼬마 kkocoma
18. 등촌역맛집 안동돼지갈비 내돈내산 존맛탱 맛집추천 2025-10-12 · 쇼니요정의 ‘순간을 영원히’
19. [등촌역] 안동돼지갈비 — 숯불향 가득 단짠단짠 돼지갈비 ✨ 2025-10-07 · 로네네
20. 서울 양천구 목동 _ 안동돼지갈비 (생갈비 & 양념갈비) 2025-08-28 · 너를 그리다,,,畵,,,,想,,,,
21. 맛집 추천 ! '안동돼지갈비' 목동 맛집, 등촌역 맛집, 돼지갈비 맛집 .... 2025-08-24 · 밍구의 생존일기
22. 등촌역 맛집 <안동돼지갈비> 수요미식회 내돈내산 주차 정보 후기 2025-08-03 · 생각보다(?) 이것저것 많이 하는 일상 기록하기
23. 서울 목동/등촌역 등갈비 맛집, ‘안동돼지갈비’본점 평일 저녁 방.... 2025-05-18 · 빈틈없이 행복하기
24. 서울 양천구 목동 _ 안동돼지갈비 2025-04-19 · 너를 그리다,,,畵,,,,想,,,,
25. [서울/목동] 등촌역 수요미식회 돼지갈비 맛집 <안동돼지갈비> 2025-04-03 · Another sleepless night

Of 400 candidate posts we opened 120 and kept 25 as evidence. We have not seen them all yet; another pass would add more.

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