Gilpost · Mapo-gu, Seogyo-dong
Sogeumgwa Dasima
소금과 다시마 Salt and Kelp — a small Hapjeong izakaya whose small plates are all built on salted kelp.
Japanese · Mapo-gu, Seogyo-dong
Data as of · Published ·
Sogum Dashima is a small izakaya on the ground floor of a building in a back lane five minutes' walk from Hapjeong station. Regulars shorten the name to Soda. It does what the name says — small plates built on salted kelp: the kelp-and-shiitake pasta it is known for, cold tofu under kelp and herring roe, baguette with a kelp butter. The plates are small and cheap, so people order several. It opens at five on weekdays and at three at weekends, closing at midnight except on Sundays, when it closes at eleven. There are about twenty seats, split between a counter and tables for two to four. The posts we read run from February to September 2026.
The basics
| Address | 서울특별시 마포구 잔다리로7길 38, 이막빌딩 1층 (서교동) 38 Jandari-ro 7-gil, Mapo-gu, Seoul |
|---|---|
| Phone | 02-6406-2186 |
| Typical spend | ₩2,000 – ₩14,000 |
| Floor area | 60 m² |
| Status | In business |
5 posts say it is walkable from the station.
When it opens
Of 16 posts: 15 wrote Weekdays 17:00–24:00, 11 wrote Saturday 15:00–24:00, 11 wrote Sunday 15:00–23:00.
| Open | Weekdays | 17:00–24:00 15 of 16 posts last seen 2026-09 |
|---|---|---|
| Open | Saturday | 15:00–24:00 11 of 16 posts last seen 2026-09 |
| Open | Sunday | 15:00–23:00 11 of 16 posts last seen 2026-09 |
| Open | Weekends | 15:00–24:00 4 of 16 posts last seen 2026-07 |
| Last order | 23:00 2 of 2 posts last seen 2026-03 |
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 sets it apart
- You will probably queue. Twelve of the twenty-three posts describe a wait and only one says there was none. The waits people record: seventeen groups ahead and two hours on a Friday at six; eighth in line and an hour and a quarter on a Friday at seven, with the list closing to new names at half past; an hour on a weekday at seven; twenty minutes on another Friday evening. One writer says that after half six at a weekend, or seven on a weekday, there was always a queue. The ones who went early never waited at all — four arrived at opening and walked in, and three of them watched the room fill by six. Three used a remote queue app, but they name two different apps between them, so it is worth checking before you go.
- Eleven posts call it cheap and none calls it dear. Actual figures: draught beer ₩5,000; sweet potato salad ₩6,000; kelp butter and baguette, and the caramel pudding, ₩7,000; the cold tofu, a sour, or a glass of shochu ₩8,000; spring-roll croquettes and the yuzu-pepper chicken ₩9,000; stuffed shiitake ₩11,000; tendon soup and the fried chicken ₩12,000; the mapo aubergine ₩14,000. The price moved while we were reading. The kelp pasta is ₩10,000 in the February post and one from early June, and ₩11,000 from a visit in the first week of June onward. A thousand won. Nothing else on the menu changed at all. Cheap is not the same as filling. Seven posts say the portions are small — one writes that most plates arrived small enough to sit on her palm — and three of them say, in nearly the same words, that the answer is to come with other people and order more things.
- It is small. Ten posts say so. Two of them count the seats and roughly agree: about six at the counter and six at tables; or a counter plus two or three tables of four and one of two. Another puts five or six tables of two and four at the back. However you count it, about twenty people. There is a counter as well as tables — ten posts mention both — and from the counter you watch the cooking (four say so). One writer came alone, was on the point of leaving because of what she had read about the queue, and got straight in because the one empty seat was at the counter. Small is not only a complaint here. Two posts call it quiet: full but not crowded or loud; no need to raise your voice. The second adds, in brackets, that it is sometimes noisy after all. Two found the seating uncomfortable — the chairs are for the look of the place, and one pair found their table and stools too high. Two write about the light through the big window; one notices the high ceiling.
- Drinks are 30% off in the early afternoon at weekends and on holidays. Seven posts mention the happy hour, all seven give the same window — three to five — and all but one give the same three drinks: draught beer, soda highball, ginger highball. It is also why the place opens at three at weekends: happy hour is the first two hours of the day. One writer who went then paid ₩5,000 for a ginger highball. Three others resolve to come back for it.
- At weekends, and whenever the room is full, your table is yours for two hours. Six posts say so and none disagrees. One writer had it applied to her on a weekday: the room filled at half six, the limit came into force, and a member of staff came over to say she had thirty minutes left. So a weekday is no protection if the place is full. You can book, but only for the first hour or so. Four posts describe booking and each draws the line somewhere slightly different — by phone only; by phone up to seven, after which it is walk-in queue; or only between five and six on weekdays and three and four at weekends. All three amount to the same rule — early slots only — but they do not agree on where early ends. One post says a booking app works too. Four posts give the same phone number.
- One post records a one-drink-per-person rule, copied from a notice in the room. The other twenty-two do not mention it — which does not mean it is not there. But five posts describe someone at the table drinking a non-alcoholic ade instead (lemon, pickled plum, loquat), so it reads as though a drink of any kind will do. One writer says she does not really drink but had a beer because it was Friday; another came for the food rather than the drink and records a companion who had only the plum ade. If it matters, ask when you ring to book.
- Five posts say they will come back and two record actually having done so. The two carry more weight: one is on her second visit and came with friends both times; the other calls it her favourite regular haunt, says she always arrives early enough to avoid the queue, and expects to keep going whenever she is in the area. The other sixteen say nothing about their own history with the place — which means we do not know, not that they were new. The reason given most often for coming back is that there were dishes left untried.
- Only two posts say anything about the staff: one asked for her soup to be reheated and it was; the other was given an awkward table but found the welcome warm. Both are positive, but two out of twenty-three is not enough to call the place friendly. Nobody describes the owner or says how many people work there. One post links to a magazine interview with the two people who run it, which we have not read or checked.
- It reads as a place for two, sharing several plates. Six posts say who they came with: two with friends, two in a group, one alone, one with an adult nephew. One writer looked round the room and found mostly pairs of women and couples — a place that suits two people facing each other over small plates rather than a party. Another says it was better for three or four drinking slowly than for a large gathering. One writer came alone, took a seat at the counter with the pasta, the tendon soup, a beer and a glass of jasmine shochu, and stayed longer than she meant to. With about twenty seats and a two-hour limit when full, it is not a place for a big group.
What 22 bloggers said
We read all 22 in full. The most common claims are “Had to wait” (12) and “Not expensive” (11).
What they liked
What they struggled with
Things you can check on site
| Has tables | 10 of 22 posts |
|---|---|
| Beer served | 10 of 22 posts |
| Discount offered | 7 of 22 posts |
| Time limit on the table | 6 of 22 posts |
| Reachable by transit | 5 of 22 posts |
| Open kitchen | 4 of 22 posts |
| Takes reservations | 4 of 22 posts |
| Toilet inside | 3 of 22 posts |
| Large windows | 2 of 22 posts |
| High ceiling | 1 of 22 posts |
| One drink per person required | 1 of 22 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 konbu pasta (콘부파스타) — 19 of 22 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
Who came, and with whom
| Group visit | 2 of 22 posts |
|---|---|
| With a friend | 2 of 22 posts |
| Solo visit | 1 of 22 posts |
| Family visit | 1 of 22 posts |
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
| Toilet inside | 3 of 22 posts |
|---|---|
| Separate restrooms | yes 0 · no 1 |
Not one post says whether a wheelchair or a pushchair can get in. In twenty-three posts the words for ramp, threshold, step or step-free never appear once. That is silence, not a no. Here is what we do know. It is at street level — the registered address is the ground floor, and nobody describes going up or down to reach it. There are two doors, front and back — two posts mention both, and one writer came in through the back without meaning to. On fine days the back opens out through a folding door, according to one post. And the room is tight, with tables close together (ten posts). Whether there is a lip at either door, how wide they are, and whether the folding side is easier, nobody writes. If it matters, you will have to 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. 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 of 22 posts
- Posts saying nothing either way16 of 22 posts
Posts that followed a TV spot
Of the 23 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 |
|---|---|
| 2026-02 | 2 |
| 2026-03 | 1 |
| 2026-06 | 2 |
| 2026-07 | 9 |
| 2026-08 | 5 |
| 2026-09 | 3 |
What we do not know
- It is on the ground floor — though nobody says so in their own words. The address line naming the ground floor appears in fourteen of the twenty-three posts, but in all fourteen it is the line the check-in widget prints, not something a writer looked up and noticed. What counts as evidence is the absence: no post mentions stairs, up or down, or a lift — somebody would have, on a first floor or in a basement. What people do describe for themselves is a small izakaya tucked into a back lane, with a sign that is easy to miss and a door at each end. The licence record also gives the ground floor, sixty square metres.
- Three posts say the lavatory is inside the shop, and all three are writing from use: one was glad not to have to go out for it, one mentions it in passing as part of being comfortable there, one simply approves. They disagree about how many cubicles. One writer (February 2026) says there is only one, so there is a certain amount of watching each other, adding that with so few seats you never wait long. Two other posts state that the lavatories are separated by sex — but in both it is one line inside a block of listing-site facts, beside corkage and the payment apps, so it is copied rather than seen. We believe the person who used it. One cubicle looks likely, and nobody treats it as a real problem in a room this size. Whether there is an accessible lavatory, nobody says.
- The opening hours do not disagree; the closing day does. Of the sixteen posts that give hours, fifteen say five to midnight on weekdays, and eleven each give three to midnight on Saturday and three to eleven on Sunday. Saturday and Sunday differ by an hour — four posts lump the weekend together at three to midnight, but every post that separates them puts Sunday an hour earlier. If you are going late on a Sunday, assume eleven. One post gives a closing day and two contradict it. A July 2026 post lists Monday, Wednesday, Thursday and Friday and states that Tuesday is closed; two others from the same period list Monday through Friday with Tuesday open. We could not settle it. Ring before going on a Tuesday. Two posts give a last order, both at eleven. No post mentions a break in the afternoon — which means nobody wrote it down, not that there is none.
- Twenty-three posts, not thirty. Of the thirty that matched, six were about other restaurants and one was written without going, so we took them out. The other restaurants got in because the word for kelp in this shop's name is an ordinary word. Two of the six are about a different izakaya in the same neighbourhood whose signature dish is also built on salted kelp — a different street, a different number. Two are about ramen shops that make their broth with kelp. One is a history of sushi that ends by recommending five sushi restaurants, one of them in another city with kelp in its name. The last is a recipe for dumpling soup, in which kelp is an ingredient in the stock. The post written without going is a transcription of the listing page: it reports a review count, an average rating of zero, and scores out of a hundred for taste and service — numbers that cannot be got by eating there — and half of it is a tally of reviewer keywords. It never says what was eaten or what anything cost. Twenty-three posts by twenty-three people — no blogger wrote twice.
- No post declares a sponsorship. Six state outright that they paid; the other seventeen say nothing. We read the bodies and the hashtag blocks at the end, and no line about being given a meal appears anywhere. One plate did arrive free, though. A writer who ordered a bottle of sake was given the cream cheese and tomato — ₩8,000 on the menu — on the house, and says plainly that this is what a bottle comes with. One post's facts do not match anyone else's. An August 2026 post gives the hours as six to midnight, one in the morning on Friday and Saturday, and closed on Sunday, where fifteen others have it opening at five on weekdays and three at weekends and trading on Sundays. That post contains no prices at all. It does describe eating three dishes, so we left it in the count, but we did not load its hours. A second post is the only one to open Friday at three like a weekend, and we dropped that line alone.
Sources (22)
Every number above was counted from the posts below.
- 지금 무슨 생각을 하시나요? 2026-09-25 · 여선생의 하고재비 인생 · via Daum
- 합정 | 이자카야 소금과 다시마, 대표메뉴 콘부파스타 후기 2026-09-23 · ⁺. ⊹˚₊ ₊·(੭ · ˕ · )੭‧*
- [합정역 맛집] 홍대 맛집 ‘소금과다시마’ 2026-09-07 · 갑목이님의블로그 · via Daum
- 합정 이자카야 '소금과 다시마' 웨이팅, 아늑한 분위기 일본 선술집, 맛집, 데이트 모임 장소 추천... 2026-08-31 · 롤롤터 · via Daum
- 합정 술집 ｜ 감칠맛 폭발하는 요리주점, 분위기 좋은 이자카야 ‘소금과다시마’ 내돈내산 후기 2026-08-11 · FILL :N · via Daum
- 합정 | 콘부파스타와 에비시이타케, 소금과다시마 2026-08-07 · suuo
- [26년 7월] 방문한 식당 카페 그리고 일상 2026-08-07 · 숭애교 먹고.일하고.울고.웃고 :) · via Daum
- [합정 맛집] 합정동 이자카야 추천 '소금과 다시마' 내돈내산 방문 .... 2026-08-04 · 나나누의 이모저모
- 마포구 합정동::소금과다시마_시오콘부 요리가 가득한 이자카야 2026-07-28 · Today is a good day_쓱로그
- 합정역 술집 소금과다시마 아늑한 분위기 그 자체 2026-07-23 · 모든 기억 담아두기
- 합정 이자카야 소금과 다시마, 아늑한 일본 분위기의 합정역 술집 .... 2026-07-22 · 현이의 블로그
- [술빚는여행자] 서울 마포 | 비 내리는 합정, 감칠맛의 작은 항구_소.... 2026-07-16 · 술빚는 여행자
- 합정 이자카야 소금과다시마 금요일웨이팅후기 / 추천메뉴 2026-07-15 · 슈정이의 데일리로그
- 합정역 소금과 다시마 감성있는 이자카야 메뉴추천 2026-07-11 · ღ C o z y d a y
- [소금과 다시마] 서교동 일본식 주점_쇼츄 하이볼, 차조기 하이볼 2026-07-10 · Zzz
- 합정역 맛집 이자카야추천 소금과다시마 웨이팅 솔직후기 2026-07-09 · 영이의 세상기록
- 합정 가성비 혼술 느좋 이자카야 소금과 다시마 주말 웨이팅 후기 2026-07-08 · 맛있는 하루
- 합정이자카야 '소금과다시마' 낮술 혼술하기 좋은 서교동 이자카야 .... 2026-06-27 · 혼자서도 잘해요
- 하이볼 맛집 인정! 또 갈예정인 합정 술집, 소금과 다시마 2026-06-08 · 응 감 자 레 코 드
- [서교동/소금과다시마] 이 분위기, 가격, 맛.. 해피아워까지 있는 합.... 2026-03-11 · 빙글빙글 띠다
- 소금과 다시마 | 합정 이자카야 2026-02-24 · 먹이저장소
- [소금과 다시마] 합정 나만 알고 싶은 찐 이자카야 소금과 다시마 후.... 2026-02-20 · Long Yenny Log
Of 411 candidate posts we opened 66 and kept 22 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.