Gilpost · Seongdong-gu, Seongsu-dong 1-ga

Anmok

안목 수비드목살구이 Anmok Sous-vide Moksal-gui Anmok puns on two readings: it is the neck cut (mok) of pork, and anmok also means an eye for something — one writer jokes that this is a place with an eye for meat. Instagram: @anmok_sousvide.

Korean · Seongdong-gu, Seongsu-dong 1-ga

Data as of 2026-09-24 · Published 2026-09-27 · Compiled by Gilpost

Anmok Sous-vide Moksal-gui is a pork grill on the ground floor of the Seoul Forest A-One Centre, five to seven minutes' walk from exits 3 and 4 of Ttukseom station. The pork neck is cooked sous-vide and then grilled for you, at your table, by a member of staff — twenty of the twenty-one posts we read say so. The cooked meat is moved to a fresh plate, and the staff talk you through the cuts as numbers one to three. Steamed egg, stir-fried beansprouts and grilled white kimchi come free. In the evening it is a grill restaurant; at lunch it is a rice place. It opened in 2024, runs 11am to 10pm on weekdays, and closes on Sundays — sixteen posts agree on that. We read twenty-one posts from June 2025 to September 2026, and every one of them describes a meal here.

The basics

12 posts say it is walkable from the station.

When it opens

Of 17 posts: 11 wrote Saturday 17:00–22:00, 10 wrote Weekdays 11:00–22:00, 3 wrote 11:00–22:00.

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 signature sous-vide moksal (시그니처 수비드 목살) — 20 of 21 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

• 시그니처 수비드 목살20 ate it
  signature sous-vide moksal₩15,000 · ₩17,000 · ₩34,000

  **Cooked sous-vide, then finished on the burner by a member of staff.** It is sold only in two-portion units. Four writers describe being walked through the cuts as numbers one to three — one the fattier end, three mostly lean

  Four writers say **it does not look like pork neck at all** — more like boiled belly, like a steak, like a thick Japanese tonkatsu. Three say they normally avoid neck as dry meat and did not find it so here. Two were told that the pink at the centre means it is cooked, not raw. Two were advised to try the first piece with nothing but salt; three note the house soy-based sauce is mild enough to dip deep. **The price went from ₩15,000 for 160g to ₩17,000 for 180g**, and four posts give a two-portion price of ₩34,000

• 한돈 숙성 삼겹살13 ate it
  handon suksong samgyeopsal₩15,000 · ₩17,000

  **Unlike the neck, this is fresh belly — not sous-vide.** It usually comes as the other half of the two-person set

  The staff grill this too, and four writers note **they time it to arrive as the neck runs out** — grill it all at once and it goes cold, or the surface dries out. Three praise the fat-to-lean ratio. **Three say it does not match the neck**: not the same revelation; belly as you already know it; next time they would order only the neck. But **two preferred the belly**

• 안목 반 접시9 ate it
  anmok ban jeopsi₩43,000 · ₩49,000

  The two-person set. **Its make-up differs by post** — 320g neck plus 160g belly; 320g neck plus 160g rib; 360g neck plus 180g belly. Two writers note it costs less than ordering the same cuts singly

  **The rise can be dated.** Five posts from July 2025 to 2 February 2026 give 480g at ₩43,000 (one photographs a menu showing ₩45,000 struck through to ₩43,000); **from 22 February 2026 it is 540g at ₩49,000** — 60g more meat for ₩6,000 more. One writer swapped the belly for **Iberico rib.** Two receipts are on record: ₩61,000 for two with the set and a rice-in-stew, and ₩52,000 for the set plus pork crackling

• 안목 구수 된장찌개6 ate it
  anmok gusu doenjang jjigae₩6,000

  **Add ₩1,000 and it comes as sulbap, with the rice already stirred in** — four of the six who ordered it did so

  Three describe it as the old-fashioned kind — thick with solids and heavy on the paste rather than watery. Two say it is not salty. **Two writers record that when the rice soaked up the broth, the staff added more stock and brought it back to the boil** — and both name that as the moment the service landed

• 눈꽃 김치 냉국수5 ate it
  nunkkot kimchi naeng-guksu₩6,000

  It arrives under a cap of ice crystals. One writer relays being told that **the kimchi in it is the house white kimchi, not red**

  **Of all the sides here, this is the one pushed hardest.** One writer tells you to order it without question and says they would have regretted missing it — and that they were still thinking about it days later. Three say it cuts the fat of the meat; three say the portion is large, one warning outright that it is bigger than it looks. One describes the noodles as springy, like corn noodles

• 안목 얼큰 김치찌개4 ate it
  anmok eolkeun kimchi jjigae₩6,000

  The other half of the stew choice. The menu offers half a packet of ramyeon noodles for ₩1,000

  **One writer also calls it jjaggeuli**, the thicker, stew-like version. Two note how much pork is in it and how soft that pork is; three call the broth sharp and dense. One writer read it as long-simmered and ordered rice on the spot

• 이베리코 갈비살3 ate it
  iberico galbisal₩15,000 · ₩18,000

  **Posts name this one menu line three different ways** — Iberico jowl (130g), Iberico rib (150g), Iberico skirt (130g). It was 130g at ₩15,000 in 2025 and 150g at ₩18,000 by September 2026

  All three who ate it say the Iberico tastes of something other pork does not. One was told by the staff that **the longer it cooks the richer and chewier it gets** — and that same writer adds that **the rib divides people**, and recommends it only to those who like a chewy cut

• 와플 껍데기3 ate it
  waffle kkeopdegi₩9,000

  **The menu says it takes fifteen minutes.** One writer notes it too arrives grilled, needing only to be warmed through on the burner

  All three who ate it were pleased — one compares it favourably to the soggy delivery version, another calls it chewy outside and soft within. One writer wanted **to take the crackling home for a midnight snack**

• 감칠 비빔국수3 ate it
  gamchil bibim guksu₩6,000

  The other cold-noodle option. At lunch, ₩1,500 more makes it a large

  **Two writers say it is not the usual gochujang dressing** — closer to soy, sharp and sweet, on good noodles. One ordered it without expectations and reached for it most; one says the portion is enormous. Another's verdict: **this is a noodle restaurant that happens to grill pork**

• 풍미 깍두기볶음밥3 ate it
  pungmi kkakdugi bokkeumbap₩4,000

  One writer notes that **ordered with the meat it comes on a plate; ordered at the end it is fried on the burner in front of you.** A fried egg and seaweed flakes go on top

  Two single out the big pieces of radish kimchi; one the slightly scorched rice at the bottom. One writer finished what was left of the soju with it and went home

• 맥주3 ate it
  maekju₩4,000 · ₩5,000

  Bottled beer ₩5,000, and a **350cc creamy draught at ₩4,000.** Soju is also ₩5,000

  For a place with this many work dinners, only five posts mention drink at all. Highballs run ₩6,000 for the house one and ₩6,500 for the fruit versions, and one writer notes that **most grill restaurants now charge ₩8,000** — without ordering one. What is actually on record is draught, bottled beer and soju

• 통 가브리살1 ate it
  tong gabrisal₩15,000 · ₩18,000

  On the menu. 130g at ₩15,000 in 2025, 150g at ₩18,000 by September 2026

  One record only, and it came as part of the four-person set: the writer says just that **it too was grilled soft and well.** Nobody ordered it on its own

• 안목 한 접시1 ate it
  anmok han jeopsi₩73,000 · ₩83,000

  The three-to-four-person set. **In 2025 it was 740g at ₩73,000** (neck, rib, jowl, gabri) and **by September 2026 it was 840g at ₩83,000** (neck, belly, gabri, rib)

  Only one party of four records eating it. They note **a discount of up to ₩4,000**, describe the neck being grilled first and the belly, gabri and rib following in turn, and mention that **for a table of four the grilling normally happens elsewhere — the staff did it at their table because they were photographing it.** They were told the rib is the most popular cut

• 수비드 목살 덮밥1 ate it
  sous-vide moksal deopbap₩12,000

  **Lunch only.** In the evening this is a grill restaurant; at lunch it is a rice place — rice bowls, stir-fried pork, stew, soup. Onion and a soft-boiled egg go on the rice

  One party only, and it was their colleague's order: the sous-vide neck was soft enough not to need chewing, **but they wished it had been cut thicker.** Only one post covers lunch here; the other six read it off the menu and end with a promise to come back at lunchtime

• 뚝배기 제육1 ate it
  ttukbaegi jeyuk₩10,000

  A lunch dish, served bubbling in an earthenware pot. The kimchi stew and the beef-and-doenjang rice soup are the same price

  The one writer who ate it calls it **the sort of thing that empties a rice bowl** — sweet and sharp enough to cling to the rice, the pork not dry, and the pot keeping it hot to the end. One post notes that **lunch sides can only be added if each person orders a main**

• 숙주볶음named in 18
  sukju bokkeum₩2,000

  **Also free.** Five writers note it is seasoned enough to eat on its own, or with the meat. A second helping is ₩2,000

  **Four writers treat it as a drinking snack** — enough on its own for a beer; they wonder whether the owner once ran a bar; one table emptied a bottle of soju on this alone. Three taste char on it, one a hit of pepper, and two find it Japanese in flavour. One writer says **the ₩2,000 for more is not money you will regret**

• 폭탄 계란찜named in 18
  pokt'an gyeranjjim₩3,000

  **It comes free with the meat**, with sesame oil poured over the top. A second one costs ₩3,000

  **After the meat, this is the thing our writers talk about most.** Five are startled that it is free — is this really the complimentary one; should the place not be named after it. Four single out the sesame oil, two that it is not over-seasoned. Two describe it arriving steaming like a small volcano. One advises eating it straight away, while it is hot

• 구운 백김치named in 12
  gu-un baekkimchi

  **It arrives with the meat but is not for eating yet** — the staff put it on the burner alongside the pork. One writer relays being told **the restaurant makes it themselves**

  Four writers call the grilled white kimchi the making of the meal. One puts it this way: badly made white kimchi tastes of nothing, and this one tastes as though something has been rubbed into it. **Two expected it to be sharp and found it mild.** Three name the neck-and-beansprout-and-kimchi wrap as the combination to go for. One relays that the kitchen uses white kimchi in place of red on purpose

• 왈왈 백합탕named in 4
  walwal baekhaptang₩6,000

  A clam broth. Three posts remark on the ₩6,000 price

  **No record of anyone eating it.** The posts say only that it looks worth ordering — a bargain for a soju drinker, an easy top-up when the snacks run out. The same goes for the beansprout hangover ramyeon at ₩4,500: on the menu, eaten by nobody

Parking

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

That you can park is one of the reasons people come. Nine writers say so, and several open with how hard parking is in Seongsu. The car park is under the Seoul Forest A-One Centre; two say it is free and two say three hours free. One notes that being in a light-industrial building means the spaces are wide. Nobody records paying.

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

Two posts state there is wheelchair seating, and we did not count it. Both list it among "groups, booking, wheelchair seating, high chair, corkage" — Naver's facilities blurb. Not one writer looked and said whether there is a step at the door, whether the aisles take a wheelchair, or whether the toilet can be used. And the toilet is out of the restaurant, inside the building, behind a code — we do not know what that route is like either. What we counted is that it is at street level with a high ceiling, and that the four to six tables are well spaced.

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

• Posts disclosing payment1 / 211 of 21 posts
• Posts saying they paid themselves2 / 212 of 21 posts
• Posts saying nothing either way18 / 2118 of 21 posts

When the posts appeared

What we do not know

• We could barely count the lunch here. Seven posts describe the lunch menu and exactly one records eating it. The other six read it off the board and end with a promise to come back. That one writer had the sous-vide neck rice bowl and the stir-fried pork, and says the meat on the rice bowl was cut too thin. The lunch cut-off is inconsistent too: two posts put last orders at 14:00, three say lunch runs to 14:30, and twelve say the break starts at 14:30. If you are coming at lunch, come before two.
• One line on the menu goes by three different names. The 130–150g Iberico cut is called jowl, rib and skirt in three different posts, and the set is described once as neck-plus-belly and once as neck-plus-rib. Whether the menu changed or the writers misread it we could not settle — the weight and price line up, so we kept it as one entry and recorded all three names. When ordering, go by the weight and the price rather than the name.
• One post declares payment. Post 385 states that the writer received a fee from the restaurant but also paid for part of the meal, and wrote honestly. It is the only one of twenty-one; the other twenty say nothing about money — and saying nothing is not the same as having received nothing. The lopsidedness of the praise here (nineteen on the service, twenty on the grilling) looks to us like a description of what the restaurant actually does rather than a trace of paid posts — but what we know is that one post declared it.

Sources (21)

Every number above was counted from the posts below.

1. 성수동 구워주는 고기집 [안목 수비드목살구이] 2026-09-18 · ♡(˶╹̆ ▿╹̆˵)و✧♡ · via Daum
2. 성수 고기맛집 안목수비드목살구이｜탱탱 쫀득한 수비드 목살에 반.... 2026-09-18 · 망고얌얌
3. 성수동고기집 '안목' | 초벌 수비드로 입에서 녹는 목살 맛집 추천 | 사이드 메뉴까지 완벽갓벽 대만족!! 2026-09-18 · 먹잘알 우츠의 맛집 탐방기 :) · via Daum
4. [안목 수비드목살구이 뚝섬] 재방문 의사 100%! 청결해서 데이트하기 좋은 고기 직접 구워주는 성수고기집 2026-09-17 · ☁️nuuns cloud☁️ · via Daum
5. 뚝섬역 수비드 고기맛집 안목 2026-08-28 · 나란 사람이 · via Daum
6. 뚝섬역고기집 안목 수비드목살구이 고기 맛집 2026-07-11 · 달떵이 · via Daum
7. 부모님이랑 저녁에 고기 먹으러 뚝섬 안목 또 갈거야 2026-07-08 · where i find
8. 직접 구워주는 뚝섬역 고기집 <안목 수비드목살구이> 찐맛집 찾다.. 2026-05-14 · 맛있는 건 먹고 싶지만 살은 찌기 싫어
9. 성수동고깃집 안목 수비드목살구이_구워주는 삼겹살 찐맛집 2026-02-22 · 어서오시게나
10. 성수동고기집 안목 수비드목살구이에서 목살 먹고옴 2026-02-02 · 뭉군 목젖강타
11. [맛집] 목살이 진짜 맛있는 성수동 고기 맛집 '안목 수비드 목살구이.... 2026-01-24 · 맛동산
12. 접객이 너무 좋았던 성수동 찐맛집 [안목 수비드 목살구이] 2025-12-02 · 랑이의 일상
13. 성수동 맛집 '안목 수비드 목살' 직접 구워주는 찐맛집 고기집 추천 2025-10-29 · yummy
14. 성수 직장인 점심 안목 수비드목살구이 뚝배기 제육볶음 2025-09-22 · 매일 다른 이야기
15. [성수동 맛집] 성수 안목 수비드 목살구이 스테이크 뺨 100번 정도 때.... 2025-08-13 · 방글로그
16. 뚝섬맛집 안목 수비드목살구이 구워주는 고깃집 2025-07-13 · 보람쌤의 데이데이
17. 성수동 안목 수비드목살구이 : 뚝섬 고기구워주는 고깃집 회식 장소.... 2025-07-12 · 술쟁이 자취 라이푸
18. 안목 수비드목살구이 / 성수동 주차 가능한 삼겹살 맛집 / 솔직후기 2025-07-08 · 굴 패밀리
19. 안목 수비드목살구이 :: 성수동구워주는고기집 추천 2025-06-15 · Today, 메림
20. 뚝섬,성수 맛집 | 안목 수비드 목살구이, 주차가능 구워주는 고깃집..... 2025-06-12 · 썬써니의 free life ❤️ : 사계노트
21. 뚝섬역 구워주는 고기집 안목 수비드목살구이 2025-06-10 · 여름이 좋아

Of 391 candidate posts we opened 10 and kept 21 as evidence. We have not seen them all yet; another pass would add more.

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