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

Gogong Seongsu-bonjeom

고공 성수본점 “Gogong” is how the two syllables read; as an ordinary Korean word it means high in the sky, though the shop nowhere says why it chose it — and one blogger misread it as gogung, an old palace. Seongsu is the neighbourhood and bonjeom means the original branch: several posts note that there are others now, including one in Jayang. The shop writes itself gogong on Instagram.

Beer and fried chicken · Seongdong-gu, Seongsu-dong 1-ga

Updated 2026-09-24 · Published 2026-09-26

Gogong is a pork grill in a lane between Ttukseom and Seoul Forest stations. The staff come to your table and cook the meat — twenty-five of the twenty-eight posts we read say so. In a tray beside the grill sit dried corn kernels, which eighteen posts identify as the fuel, in place of charcoal or gas. Order meat and the meal ends with guksigi, a kimchi and bean-sprout soup thickened with rice and rice cake, free, one bowl a head. Three salts arrive, four house-made sauces and three side dishes, with a card on the table telling you which goes with which cut. It is on the ground floor, and every table has a locker for your coat. The posts we read run from 3 June to 21 September 2026.

The basics

18 posts say it is walkable from the station.

When it opens

The values differ, but the periods they were written in do not overlap. This looks like a change over time rather than a disagreement, and the top row is the most recently reported. We did not confirm it with the restaurant.

What people order

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

• 특목살 (180g)24 ate it
  teuk-moksal — thick pork neck₩19,000

  The cut the shop puts its name to — a thick slab of pork neck, in the sets and also on its own. **Eleven writers remark on how thick it is**, and several describe it being seared whole, cut, then finished

  One writer says it is the first time in a long while she has preferred neck to belly; another finds it lean but bursting. Only one post calls it chewy — everyone else says tender. One August menu transcription lists it at ₩1,000, which every other post (and that post's own text) contradicts: a slipped digit

• 국시기 (후식, 무료)24 ate it
  guksigi₩0 · ₩3,000

  **Order meat and a bowl of this comes free, one per person** — twenty-four posts mention it, more than anything except the grilling. Kimchi and bean sprouts boiled into a soup with rice and rice cakes in it. Three give its other names; four had never eaten it before

  **Ask for it** — five writers describe telling the staff as the meat runs down, and one warns it takes a while, so ask early. One, too full for two bowls, asked for a single and got it. An extra bowl is ₩3,000 by one menu transcription. Writers split on whether it reads as hot-spicy or clean and cooling

• 기본 반찬과 소스 (소금 3종 포함)24 ate it
  the side table

  **Three salts** — sun-dried, Himalayan pink, and a house blend; twenty-four posts mention them. The sauces are salted shrimp with garlic (seventeen posts), a peanut paste served with breadcrumbs (nineteen), a yuzu-and-chilli relish (seventeen), plus wasabi and ssamjang. The dishes are a radish salad served with ice still in it (eighteen), beet-pink white kimchi, and soy-pickled spring onion. Four mention a pot of fermented anchovy bubbling on the grill

  **A laminated card on the table says which sauce goes with which cut**, say four writers, and six were told by staff to take the first piece with the shrimp-and-garlic. Only one post records asking for a refill (of the radish salad) — whether refills are free, nobody else says

• 미삼겹 (180g)21 ate it
  mi-samgyeop — skin-on pork belly₩19,000

  Pork belly with the skin left on. Two writers say they had never seen the word before coming here; several describe the chew the skin adds on top of the usual fat and meat

  Dip it in the peanut sauce and roll it in breadcrumbs and it eats like a cutlet — close to ten posts describe doing exactly this, the most repeated piece of advice here

• 등심덧살 (150g)16 ate it
  deungsim-deotsal — pork collar₩19,000

  A small muscle lying over the loin — the cut Koreans call gabeurisal. It comes in the sets, so few order it separately

  One writer likens the texture to jowl; another says it was the cut that kept the meal from turning heavy. One promises to order extra next time

• 돼지세트15 ate it
  dwaeji set — the pork set₩34,000 set · ₩49,000 set · ₩55,000 set

  The order that comes up most often here: thick-cut neck, skin-on belly and a strip off the loin, with grilled mushroom, all on one tray. **Two sizes** — 380g and 540g — and several couples split the larger one between two

  **The price went up.** Three posts from early June and July put the 540g tray at ₩49,000; five from August onward put it at ₩55,000. Two August posts give ₩34,000 for the 380g. Two writers found the larger tray right for two people; one suggests ordering more if you eat a lot

• 버섯구이13 ate it
  grilled mushrooms₩3,000 · ₩4,000

  Part of the sets, grilled alongside the meat. One writer points out that they are cut lengthwise and whole rather than sliced thin, which keeps the juice in. Three ate them with salt

  The à la carte price differs between transcriptions: one post has two mushrooms for ₩3,000, another lists a vegetable plate at ₩4,000

• 쫄냉면 · 물쫄면6 ate it
  jjol-naengmyeon — chewy cold noodles₩7,000 · ₩8,000

  Cold noodles made with the springy jjolmyeon noodle instead of the usual buckwheat. **Everyone calls it something slightly different**, and they disagree on whether it arrives in broth or barely sauced

  **The price went up** — ₩7,000 in a July post, ₩8,000 in three from late August on. Two ate it after the meat, four alongside it

• 공깃밥6 ate it
  bowl of rice₩1,000 · ₩2,000

  A thousand won. Two tipped it into the stew, one into the free soup at the end, one ate it with the radish salad

  One writer says the free soup already has rice in it so you need not bother; another ordered a bowl because the soup did not have enough

• 된장찌개5 ate it
  doenjang-jjigae₩6,000 · ₩7,000

  Three writers call it thick with solids and not over-salted. Two ordered rice to tip into it

  **The price went up** — ₩6,000 in early July, ₩7,000 in four posts from August. **It is slow** — one writer clocked it at twenty minutes after the meat arrived

• 술 (전통주·하우스와인·하이볼)5 ate it
  drinks

  Beyond soju and beer, four posts note a range of Korean traditional liquors, two a house wine, two highballs. One writer is delighted to find Neurin Maeul makgeolli on the list. **Not one post gives a price for any of it**

  What people actually drank: a bottle of soju, beer and beer-with-soju, a glass of house wine, a glass of makgeolli. **Four posts say you may bring your own bottle, and all four state different terms** — "allowed", "allowed for a fee", "first bottle free", and a detailed schedule of ₩10,000 a wine bottle and ₩15,000 a whisky bottle past the first. All four look copied from the shop's own notice, and nobody describes actually carrying a bottle in. Ring and ask

• 양념껍데기4 ate it
  yangnyeom-kkeopdegi — seasoned pork skin₩9,000

  Pork skin in a sweet marinade, grilled. Four ordered it as an extra, and all four dipped it in roasted soybean powder

  **Who grills it varies** — two say the staff did it and cut it up, two did it themselves. Those who did it themselves note the pan was at the right heat, so it did not spit. One recommends it as the thing to keep a long drink going

• 김치찌개2 ate it
  kimchi-jjigae₩7,000

  One writer found it deep, with plenty of pork and tofu in it; another liked that it was mild enough to alternate with the meat

  Only two people ate it; the other four posts are reading the menu. It is ordered far less often than the soybean-paste stew

• 소세트 · 소고기 단품 (토시살·본갈비)1 ate it
  beef set₩23,000 · ₩25,000 · ₩39,000 set · ₩69,000 set

  Several posts note that you can eat pork and beef in the same place, but **only one of them actually ate the beef** — a family of three, who took the ₩69,000 tray. The rest are transcribing the menu board. Singles run ₩23,000 for skirt, ₩25,000 for short rib

  That one writer says it fed two adults comfortably and suggests adding more if you eat a lot. What the beef tasted like, nobody records

• 고공세트 (840g)named in 6
  Gogong set₩99,000 set

  The big tray: three pork cuts, two beef, and mushrooms. **Six posts copy it off the menu; not one orders it.** It is sized for four or five, and almost everyone we read came as a pair

  On paper: thick neck, skin-on belly, collar, skirt, short rib, mushrooms. Since nobody we read ate it, we cannot say how it arrives or how far it goes

• 평일 점심 제육보리밥named in 5
  weekday lunch — pork with barley rice₩10,000 lunch

  **One post says the weekday lunch is this and nothing else** — no grill orders at that hour. Another saw it advertised outside as "ten thousand won of happiness". **Nobody we read has eaten it**: all twenty-eight visits are evenings or weekend afternoons

  If you are thinking of going at midday, this single post is all we have. Read it against the posts that give a mid-afternoon break — and note that they do not agree with each other either

• 한우육회named in 3
  beef tartare₩24,000

  It appears in three transcriptions of the menu board and nowhere else. **Nobody we read ordered it**

  Three posts agree on ₩24,000. Beyond the price, we know nothing about it

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

No post says whether a wheelchair or a pushchair can get in. None mentions a threshold, a step or a ramp. All we can say for certain is that the dining room is on the ground floor: one writer says the seating is all on one level, and the registered address says ground floor. Two posts place the toilet inside the restaurant, and both stop at calling it clean — whether it is split by sex, nobody writes. One post notes an extractor hood over each grill.

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

• Posts disclosing payment3 / 273 of 27 posts
• Posts saying nothing either way24 / 2724 of 27 posts

When the posts appeared

What we do not know

• Nobody agrees on when it opens. Fifteen posts put the weekday opening at eleven, two at four in the afternoon, one at three. At weekends fifteen say three to ten, two say three to eleven. Fourteen give the afternoon break as 14:30 to 16:00, and two say plainly that there is no break at weekends. Last orders: ten at night on weekdays (nine posts), nine at weekends (eight). The eleven and the four may not contradict each other — one writer explains that lunchtime runs a single rice-and-pork dish and you cannot order grilled meat then. If you are going for the meat, the hour the door opens and the hour the grill opens may not be the same, and the phone is the safe way to check: six posts give a number and all six give the same one. Two timetables we left out of the count entirely — one gives a station that belongs to the company's Jayang branch, the other an address one street over and hours that match no other post.
• Three posts declare a sponsorship — 15, 19 and 25 August. In all three the body of the post says nothing; the disclosure is a single `#협찬` hashtag on the writer's own video card pasted at the very bottom. Read only the article and you miss all three. Not one post says they paid for it themselves, and the other twenty-five say nothing either way. One writer describes being given the chance to "try" a shop she had already visited a few times, which we did not count as sponsorship because she does not call it that. Free things were handed out separately: everyone who orders meat gets the closing soup, one bowl a head (twenty-four posts), and five posts describe a guaranteed-prize draw for writing a review, with meal vouchers, drinks and side dishes among the prizes. The line between a paid visit and an unpaid one is not clean here.
• Nobody we read actually queued. But plenty watched the room fill: one walked in at six on a Saturday and saw a line form by half past; one arrived just before six and left with the place nearly full; one found two free tables at half seven and none by the time she left; one found it full on a weekday. Five others walked straight in — a weekday seven o'clock, a weekend afternoon, a Thursday evening. The pattern, such as it is: after about half past six you may wait. Five mention joining the queue through the CatchTable app, twelve say you can book — but two of those add that bookings start at four people, so a couple may not be able to.
• They disagree on whether it is roomy. Five say it is: wide gaps between tables, wood and glass, a run of four-tops, seating for anything from two to ten. Two say the opposite — one writes that the room is not large but the lockers help, the other that the lockers exist *because* the room is a little tight. Both reached for the lockers in the same breath as the word small. Only one post gives a seat count, thirty-six, and gives it secondhand; another gives a private room for six and a group table for thirty-six. Both look lifted from the shop's own notice.
• Two of the thirty posts we collected were not about this restaurant, and we removed them. One was a pasted news story about Seoul apartment prices "soaring" — the word for soaring is written with the same two syllables as the restaurant's name, and the post is hundreds of housing-estate hashtags deep with no mention of food. The other was a month's worth of somebody's diary in which the name appears once, as a typo. So the denominator here is twenty-eight, not thirty. Those twenty-eight posts are twenty-eight different people — no blog appears twice. Two of them had been before: one works nearby, one passes it on her walks.
• Eighteen posts mention the corn fuel, and they mention it in almost identical words — burning corn instead of charcoal, which is said to keep the smell of the pork down and the juice in. That sentence recurs close to verbatim, which makes it the shop's line rather than eighteen independent observations, and we cannot confirm it. What people did see for themselves is separate: yellow kernels sitting in a tray beside the grill (six posts), the level of them dropping over the meal (two), a smell of toasting rather than smoke as the pan heated (one), and asking a server whether it turns into popcorn, and being told no (two). A claim of fifteen days' ageing, wet and dry alternated, also recurs in the same phrasing in three posts, copied off the menu.

Sources (27)

Every number above was counted from the posts below.

1. 성수동 고기집 고공 성수본점, 직접 구워주는 귀한 고깃집. 성수 주.... 2026-09-21 · 같이 알아볼까?
2. [성수 고공] 뚝섬역맛집 돼지세트 목살, 삼겹살 솔직후기 (+웨이팅, .... 2026-09-20 · 어서오세요
3. 뚝섬역맛집 고공 성수본점 직원이 직접 구워주는 성수동고기집 2026-09-20 · 푸드마케터의 솔직리뷰 다이어리
4. 뚝섬역 맛집 성수동 고기집 추천 고공 성수본점 2026-09-16 · 평온하게, 맛있게
5. 성수동고기집 고공 성수본점 고기 구워주는 콜키지 가능 뚝섬역맛.... 2026-09-16 · 일기를 쓰는 시간
6. 성수동고기집 :: 다양한 수제소스에 구워주는 고기 먹는 고공 리얼.... 2026-09-11 · ur beliefs become ur thoughts
7. [성수 엄선 맛집] 친환경 옥수수로 구워내는 인생 돼지고기 맛집! '.... 2026-09-09 · 제리의 탐험기
8. [뚝섬역_고공] 뚝섬역인근 맛집_고공 성수 본점 탐방기 2026-09-07 · 언니 난 인스타말고 블로그로
9. 뚝섬역 맛집, 육즙이 풍부한 고공 성수 본점 2026-09-06 · 여니로그(Yeoni Log) · via Daum
10. 뚝섬역맛집 고공 성수본점 미삼겹 존맛 구워주는 성수동고기집 2026-08-27 · Yoonlife
11. [성수동고기집] 옥수수로 구워 육즙 폭발하는 웨이팅 맛집 '고공 성.... 2026-08-25 · I Like me Better
12. 성수동 목살 맛집은? 모임하기 좋은 고기집 고공 성수본점 2026-08-19 · 오트 바이브 Oat's vibe
13. [서울숲 맛집] 고공 성수점 | 직접 구워주는 돼지고기 맛집 | 돼지세.... 2026-08-17 · 퇴근 후 뚝섬댁
14. [뚝섬역맛집] 3가지 소금과 옥수수로 즐기는 특목살·등심덧살! 고공.... 2026-08-15 · 오늘도 ♡♥︎
15. 성수 고깃집 '고공 성수점', 구워주는 미삼겹·특목살 성수맛집에서 .... 2026-08-14 · 우리 나이가 어때서 - 40대 50대 따뜻한 커뮤니티
16. 성수동고기집 세가지 소금과 다양한 소스로 취향껏 먹는 고공 성수.... 2026-08-14 · 블로거송이양
17. [맛집] 뚝섬역/성수동고기집// 고공 성수본점 2026-08-08 · 동글's놀이터
18. [성수동고기집 추천] 고공 성수본점 2026-08-07 · 소히블로그
19. 성수동고기집 고공 성수본점 회식장소 추천! 예약부터 메뉴까지 총.... 2026-08-04 · 글월.문(文)
20. 뚝섬역맛집 고공 성수본점 구워주는 성수동고기집 2026-08-03 · bbu_log
21. 성수 맛집 고공 성수점 2026-08-01 · 집에 가는 이유
22. [서울/뚝섬] 고공 성수본점 삼겹살 목살 찐맛집 직접 구워주는 고기.... 2026-07-09 · 수수일기
23. [성수] 뚝섬역맛집 고공 성수본점 다녀온 후기 2026-07-05 · Happiness⁺⁹⁹⁹
24. [뚝섬역 고기-고공] 옥수수 연료로 구워 더 고소한 숙성 고기 맛집, '.... 2026-07-02 · 프로먹잘알 러뷰
25. 서울숲 고기집 고공 성수점 2026-06-17 · 먹고 노는 주디의 일상
26. 고공 성수점 서울숲 뚝섬 성수 고기맛집 2026-06-11 · 오늘도 퐁당
27. [성수 맛집] 고공 성수본점 - 서울숲 고기 구워주는 집 • 회식장소 .... 2026-06-03 · 쿼카네 기록실

Of 338 candidate posts we opened 90 and kept 27 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