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

Nogyejeong Seongsu

노계정 성수 Nogyejeong — 老鷄亭, roughly 'the pavilion of the old hen', which is exactly what it sells.

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

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

Nogyejeong is a Korean old-hen house four or five minutes' walk from Ttukseom station, up a side street. A hen too old for laying is simmered down to a broth; add hand-cut noodles and it is nogye guksu, serve it with rice and it is nogye tang, and both cost ₩11,500. A whole chicken leg sits in the brass bowl. Besides the chicken there is an ox-neck soup, buckwheat noodles, an old-fashioned pork cutlet and a cold soybean noodle in summer. A large painted hen in traditional dress hangs over the door, and when the ground floor fills you are sent downstairs. There is no afternoon break. It is a lunch place for people who work nearby, so noon to one is the crush. Our twenty-four posts run from December 2025 to September 2026.

The basics

4 posts say it is walkable from the station.

When it opens

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 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

• 노계국수12 ate it
  nogye guksu₩11,500

  **The house bowl, ordered by twelve of the twenty-four.** Chicken broth and kalguksu noodles in a brass bowl with **a whole chicken leg** laid on top — eight writers remark on the size, one saying the bone sticks out over the rim. Egg ribbons and spring onion are heaped over it. **The noodles are hand-cut, not thin somyeon**, which three point out. **The portion is the thing**: ten call it generous, one so much so that she barely touched the rice. One writer thought the opposite — the noodles ran out while the meat kept going. Six praise **the mustard-spiked dipping sauce** that comes with it.

  ₩11,500, unchanged across the ten months we read.

• 노계탕9 ate it
  nogye tang₩11,500

  **The same broth with rice instead of noodles.** Nine ordered it, and three note it arrives still bubbling in its earthenware pot. One finds the broth thinner without the noodles; one prefers it precisely because the pot stays hotter. What is in it varies by account: everyone mentions the egg and spring onion, one adds beansprouts, ginseng and glass noodles, one just ginseng, one found two pieces of chicken rather than a leg. **Two writers press the same advice about the minced garlic**: taste the broth plain first, then stir it in partway and notice the change. A third says you can simply ask for it.

  ₩11,500, the same as the noodle version.

• 찐만두 (리뷰 이벤트)6 ate it
  jjin mandu₩6,000

  **Write a receipt review and it lands on your table — and it is not a token side.** Six received it; one was startled by how much came, another counted five substantial dumplings and called it a main course in its own right. Two note the shredded spring onion served with it cuts the richness. One, eating alone, had the rest boxed up. **It is not always the same thing**: five got steamed dumplings, one got five fried chicken wings. One post specifies once per table. One writer was unmoved — nothing special, she says.

  ₩6,000 on the menu; free with a review.

• 닭날개튀김2 ate it
  dak nalgae twigim₩10,000

  **Two people have had it and both say it arrives straight out of the fryer.** One got five pieces free with a review; the other ordered it and describes it as the salty, crisp counterweight to all the broth — and a good thing to drink beer with.

  ₩10,000; one writer got it free with a review.

• 튀김교자2 ate it
  twigim gyoja₩7,000

  **Two ordered it.** Both describe the same thing — crisp outside, moist inside — and one singles out the tangy dressing served alongside, the sort you get with cold spicy noodles. Both recommend it as the side to go with the broth.

  ₩7,000.

• 들기름메밀1 ate it
  deulgireum memil₩10,000

  **The bowl for people who do not want broth.** Six saw it on the board and one ate it, finding the buckwheat's bitterness and the perilla oil's scent a clean match. It is also the cheapest thing here. A cold soybean noodle runs alongside it in summer, and **one writer had the black-soybean version** and found it rich without being heavy.

  ₩10,000. Bibim memil ₩11,000; the soybean noodle ₩12,000, summer only.

• 노계백숙1 ate it
  nogye baeksuk₩35,000

  **The most expensive thing here, and the clearest taste of the old bird.** One person has eaten it and wrote it up properly: not the rice-porridge sort of baeksuk she expected; **the meat is lean and firm rather than falling off in soft mouthfuls**; and **the skin is the point** — she strips the skin off a normal samgyetang, but this was chewy and nutty enough to eat plenty of. The broth, she says, is the kind you only get from long hours.

  ₩35,000.

• 소목뼈탕named in 9
  somokppyeo tang₩16,000

  **A beef dish in a chicken house.** Nine writers saw it on the board and **not one ordered it** — it comes up only as the thing you can have if you do not want chicken, or if your party cannot agree. **The braised version has been eaten once**: a family ordered the neck-bone jjim (₩18,000 a head, minimum two) and found it lightly spicy and falling apart, the sauce good enough to mix into rice.

  ₩16,000 for the soup; ₩18,000 a head for the braise, minimum two.

Parking

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

There is somewhere to leave a car outside — unusual around here. There is room for two. Two writers describe it from their own eyes: one saw space for about one car, the other says there are exactly two spaces and they are likely taken at lunchtime — she ended up parking further off and walking. A line reading 'two spaces out front' appears in several posts, but that is the shop's own notice and is not counted. One writer noticed residents-only bays nearby, so if you drive, have a second plan for when the two are full.

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

We know almost nothing about getting in. The words for wheelchair, ramp, threshold and step do not appear once in twenty-four posts. The one related word that does appear — pushchair — is a guess rather than an experience: an August 2026 writer says "the seats are close together, so if you're bringing a pushchair it's easier at a quiet hour." The same post says the high chair is "listed as available", marking its own line as copied. The ground floor fills and people are sent downstairs, and nobody says whether you go down stairs, how many, or whether there is another way. That is an absence of reports, not an absence of access; ring ahead if it matters.

No one mentioned: Second floor · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Toilet inside · 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 saying they paid themselves10 / 2010 of 20 posts
• Posts saying nothing either way10 / 2010 of 20 posts

When the posts appeared

What we do not know

• The shop is named for the old hen, and you have to ask for it. Five writers say so independently. The earliest, in December 2025, copies the shop's own notice: supply is short, so the leg in the noodles and the soup is being replaced with ordinary chicken, while the broth is still made from the old bird. The same thing recurs: a February 2026 post reports the table menu saying the old-hen leg is limited and to ask if you want it; another that month says to say so when ordering because the quantity is capped; a May post puts it flatly — the dish is called nogye guksu but what arrives is not nogye unless you request it; and in July a writer was told that customers put off by the stronger flavour are simply given ordinary chicken. So the disagreement about the texture is not a matter of taste. Within the same twenty-four posts you will find the meat falling off the bone at a touch, and skin noticeably thicker and chewier than usual, and flesh too lean to pull away softly — these people were eating different birds. If you have come for the old hen, say so when you order, and come early, because there is only so much of it.
• This address was a different restaurant before. Three writers record that a pork-bone noodle shop became Nogyejeong in November 2025 — one gives the date as the fifteenth, one calls it a renovation, one had already reviewed the old place. The same business changed its name and its menu; it did not move. Two of them ate here under the old name and both note what carried over: the side dishes are the same, and the broth is not much different. The shop's own text says it began as a pork-bone noodle house in the winter of 2019 and spent six years at it. That is why our posts start in December 2025 — under this name there are only ten months, and anything older belongs to a different restaurant.
• The restaurant uses two floors, and two writers actually went down to the lower one. The licence gives the address as "Sangwon 10-gil 10, basement and ground floor", while the address line pasted into posts says only "1F" — so the ground floor is the address talking. The basement is different. A March 2026 writer: "I came at weekday lunch, the ground floor was full and they sent me downstairs" — she found the room below "nice and roomy." A January 2026 writer, whose group had booked: "we ate in the basement. When the ground floor fills up they send you down. There are plenty of seats down there too", with a few old paintings on the wall and nothing else done to it. So at lunch you may well end up downstairs. What nobody describes is how you get down — in twenty-four posts the words for stairs and lift never appear once, and the two mentions of an upstairs belong to other shops' check-in cards.
• Not one writer describes the toilet from having used it. The word turns up three times and all three are header info lines, not the body: "🚻 toilet inside the shop (men's and women's separate)" — sitting between the opening hours and the phone number; "🚻 the toilets are separate for men and women" — in a section the writer introduces by saying she had gathered the parking and high-chair details; and "facilities: group bookings, takeaway, wi-fi, separate men's and women's toilets, high chair, mobile payment, parking" — Naver's facilities list copied whole. None of the three says they used it. So we do not count it: "it says so in the post" and "that person saw it" are different things. It is probably inside, but that is the shop's own registration, not something we have confirmed — and since a full ground floor sends you to the basement, where the toilet is from down there is further still unknown.
• One thing to hold in mind while reading anything written about this place. Write a receipt review and a side dish arrives at the table — six writers took it, five getting a plate of steamed dumplings and one five fried wings. One notes it is once per table. Not one of the twenty-four declares a sponsorship and ten state they paid their own way — but the reviews are not written for nothing, and the recipients all remark on how much food it is. Two others record something the owner threw in: a portion of the fresh kimchi fetched from somewhere when it had run out, and a cup of vending-machine coffee at the end of the meal.
• The kimchi is the quiet star. Two kinds arrive — diced radish and a fresh-cut cabbage kimchi, swapped for young radish greens in summer — and nine posts praise them. Five of the nine fasten on the garlic: garlic that comes up hard and suits a broth, garlic heat that plays against the chicken stock, garlic so strong it becomes a habit. One writer was told it is made with hot garlic and hot chilli powder. Two came because of reviews of the kimchi alone, and one rates it above the dish it accompanies. The other side is worth recording: three found it too salty, startlingly hot, or a little sharp. Worth knowing if you do not take heat well.

Sources (20)

Every number above was counted from the posts below.

1. 성수 노계정 노계탕 후기｜다진마늘 꼭 추가해야 하는 든든한 닭곰.... 2026-09-23 · 매일매일 즐겁게 살기!!!❤️
2. 성수 뚝섬역 맛집 - 노계정 2026-09-13 · 맛집 기록 · via Daum
3. 성수 점심 맛집 노계정 노계국수 노계통다리 진한 육수 든든한 직장인 점심 총정리 2026-08-31 · 결혼 준비 / 웨딩 맛집 후기 ✿ · via Daum
4. 성수 맛집 노계정 노계탕 후기, 다진마늘 넣으니 국물 맛이 달라졌다 2026-08-30 · 『너와 나의 연결고리』 · via Daum
5. [성수 노계탕] 노계정 성수 맛집 내돈내산 솔직후기 (+메뉴 가격/주차/유아의자) 2026-08-14 · 찐맛집만 — 솔직후기 · via Daum
6. 성수 맛집 노계정 성수 예약 없이 방문한 노계탕 노계국수 후기 2026-08-09 · EASY_YOUNG · via Daum
7. [성수] 노계정 성수 내돈내산 후기 노계국수 혼밥 2026-07-26 · 밍밍이의 귀여운 블로그 · via Daum
8. [서울] 초복에 찾은 보양식 - 노계정 노계국수 2026-07-24 · y.y's journey :)
9. 성수동 맛집 노계정, 국물 한입 먹고 반한 닭국수 맛집(내돈내산) 2026-06-19 · "림짱의 여행 맛집 기록" · via Daum
10. 뚝섬역 칼국수 노계정 성수 성수동 직장인 보양식 맛집 2026-05-22 · 드롤링유니 맛집탐방
11. 뚝섬역 한식 맛집 🍗 기력 보충하러 간 "노계정" 내돈내산 후기 2026-04-15 · ^______^ · via Daum
12. 북성수 직장인 점심으로 추천! 노계정 성수 2026-03-11 · 누룽지 박박 긁어먹기
13. 성수 뚝섬역 직장인 점심 맛집 노계정 성수 닭칼국수 만족 후기 2026-03-11 · 챈또의 리뷰로그 웨딩기록
14. 뚝섬역 맛집 추천 노계정 성수 내돈내산 2026-02-22 · 자칭타칭 이천의 딸 · via Daum
15. 뚝섬역 직장인 점심 노계정 성수 가성비 맛집 2026-02-17 · 예디의 일기록 · via Daum
16. 뚝섬역 맛집 노계정 성수 점심 후기 추천(웨이팅x, 주차ㅇ) 2026-02-11 · 기꺼이 경계에 서있는 나를
17. [뚝섬역]점심메뉴 고민하다가 제대로 성공한"노계정" 2026-01-20 · 성수와 뚝섬사이 · via Daum
18. 성수동 뚝섬역 직장인 맛집 [노계정] 2026-01-17 · 단디의 단디단 여행 · via Daum
19. 성수동 맛집 뚝섬역 보양식 맛집 <노계정> 내돈내산 방문후기 2026-01-14 · 줄복이와 함께 하는 홈스위트홈
20. 뚝섬역 맛집 노계정 성수 진한 육수의 노계국수 노계탕 가성비 맛집 내돈내산 2025-12-11 · 뽁딴부부의 신혼일기 · via Daum

Of 180 candidate posts we opened 120 and kept 20 as evidence. We have not seen them all yet; another pass would add more.

• Business licence — data.go.kr
• Naver blog search
• Daum blog search