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

Nunkkotdwaeji

Name: Nunkkotdwaeji
Address: 서울특별시 성동구 왕십리로8길 17-4, 지상1층 (성수동1가), 성동구, 서울특별시, KR
Telephone: 02-464-2072

눈꽃돼지 Snowflake Pig — the name is about the meat, which one writer said melts the way shaved ice does.

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

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

Nunkkot Doaeji is an aged-pork grill two or three minutes' walk from exit 7 at Ttukseom, in a side street off Wangsimni-ro 8-gil. Korean belly and neck are cut three centimetres thick and a member of staff grills them for you from start to finish — twenty-nine of the thirty posts say so. A sign explains that the Korean pork is aged five hundred hours, alternating wet and dry, and the ageing cabinet is by the door as you come in. Jeju skin-on belly and Spanish Iberico are also sold. You cannot order the grill at lunchtime: weekdays from eleven to three are stews and stir-fried pork only, and the meat starts at five. Order meat and a soft-tofu stew arrives with it, free. Four posts say the shop has been in this spot for nine years. Our thirty posts run from 31 July to 23 September 2026.

The basics

Address	서울특별시 성동구 왕십리로8길 17-4, 지상1층 (성수동1가) 17-4 Wangsimni-ro 8-gil, Seongdong-gu, Seoul
Phone	02-464-2072
Floor area	94 m²
Status	In business

25 posts say it is walkable from the station.

When it opens

Open	Weekdays	11:00–22:00 20 of 26 posts last seen 2026-09
Open	Saturday	16:00–22:00 20 of 26 posts last seen 2026-09
Open	Mon–Sat	11:00–22:00 4 of 26 posts last seen 2026-09
Break	Weekdays	15:00–17:00 24 of 26 posts last seen 2026-09
Closed		일요일 24 of 24 posts last seen 2026-09

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

A member of staff grills the meat — twenty-nine of the thirty posts say so. It is the most repeated fact about this place, ahead of anything anyone writes about flavour. What they do overlaps: turning by eye (fourteen), cutting it into pieces (twelve), moving the finished pieces to a rack at the side so nothing burns (six), and talking you through the order to eat it in (eleven; the sequence — kosher salt, then wasabi leaf, then the fermented anchovy — is also posted on the wall). Nine were told to try the first piece with salt and nothing else. The reason given is always the same: at three centimetres a customer will char the outside and leave the middle raw. One writer put it that thick pork gets hard the moment you pick up the tongs. Eight say it means you can hold a conversation. A parent records the staff cutting her child's pieces smaller and cooking them through.
You walk from Ttukseom station — twenty-five posts describe the route. Twenty-two name exit 7, two exit 6, one exit 5. The estimates run from two minutes to five and cluster tightly: two minutes in four posts, three in eight, four or five in six, and five posts give 182 metres. Two walked from Seoul Forest station instead, and one puts Seongsu station at twelve minutes. It is up a side street — variously the alley with all the fashionable places, the Seongsu restaurant strip, the eating alley — and nobody reports trouble finding it. Four say that with the front folded open you can see the grills from the street.
Five hundred hours of ageing is the shop's banner, and it does not cover everything on the menu. Twenty-three posts print the figure and six repeat the explanation of alternating wet and dry ageing; three stop to work out that it is about twenty-one days. Nine describe the ageing cabinet you pass on the way in. But one writer asked, and was told that the five hundred hours applies to the Korean belly and neck, and that the Spanish Iberico is not aged anywhere near that long. The other twenty-two roll it all together. Two things are credited to the ageing: thick meat that is not dry — twenty-two mention the thickness, twenty-five the juices — and the absence of the cured, hammy note that puts some people off aged pork. One writer says exactly that: other places have been too much for her, and this was not.
Eighteen posts talk about the staff, and what they did overlaps closely: explaining the cuts while grilling (seven), walking you through the order to eat in (eleven), refilling the side dishes before being asked (three), bringing more bean sprouts, onion or wasabi leaf on request (three). Four were given something extra — a taster of the thin-cut neck in two cases, a first piece of the shoulder edge in another, a slice of belly handed over with instructions to try it with salt alone. Nobody writes badly about them. That said, only three of the thirty posts contain a criticism of anything at all, which is worth reading alongside the note about sponsorship above: the butter rice that never came together, the price in two posts, and one writer's view that 180 grams is a small portion.
It is roomy — nine posts say so and none calls it cramped. One describes square tables for four, round tables and a group room; another a low partition down the middle of the long table so you are not in your neighbour's dinner; two mention the spacing. The whole front is a folding glass wall, opened right up in good weather — eight posts, five of which call it a beer-garden feeling, and three say the outside air reaches the window seats. The chairs open up for your bags, according to one writer. Three note that cutlery and napkins come from a drawer in the table or a shelf beside it rather than from a waiter. Three came for a work dinner; five brought a child.

What 30 bloggers said

We read all 30 in full. The most common claims are “Juicy” (25) and “Thick cut” (22).

What they liked

Juicy25 of 30 posts

Thick cut22 of 30 posts

Friendly staff18 of 30 posts

Roomy9 of 30 posts

Clean5 of 30 posts

No wait3 of 30 posts

Returning customer1 of 30 posts

What they struggled with

Expensive2 of 30 posts

Things you can check on site

Staff grill the meat for you	29 of 30 posts
Reachable by transit	25 of 30 posts
Large windows	8 of 30 posts
Takes reservations	7 of 30 posts
Waiting area	5 of 30 posts
Beer served	3 of 30 posts
Open kitchen	3 of 30 posts
Free refills	3 of 30 posts
High chairs	2 of 30 posts — saying it is not
Origin labelling posted	1 of 30 posts
Time limit on the table	1 of 30 posts
Bag storage	1 of 30 posts
Certified Korean pork	1 of 30 posts

These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.

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

3cm 눈꽃 삼겹24 ate it
3cm nunkkot samgyeop₩19,000
**The house cut, ordered by twenty-four of the thirty.** 180g sliced **three centimetres thick** — the thickness is the single most repeated fact about this place, in twenty-two posts. Even the writer who warned that thick pork is usually tough and smells came away saying it was tender. Crisp outside and still wet inside is the phrase that recurs; four note that the fat renders rather than sitting there in a lump. One mentions the scoring. The first order must be **two portions of the same cut**, so the common pattern is two of these plus one of something else (six posts).
₩19,000. One post records two portions, 360g, at ₩38,000.
순두부찌개 (서비스)22 ate it
sundubu jjigae₩0
**It arrives with the meat, unasked.** Twenty-two writers were given it, and after the grilling service it is the most discussed thing here. Three were told it is made on a vegetable stock on purpose, so as not to double up on the fat from the meat, with the chilli paste made in house. Eight call it mild rather than sharp; four ate a bowl of rice with it alone. **One ordered a stew before realising, and regretted it** — worth knowing before you order.
Free with the meat. One post records ₩4,000 if you order another.
3cm 눈꽃 목살15 ate it
3cm nunkkot moksal₩18,000 · ₩19,000
**One writer was told this is the cut the owner is proudest of, and those who ordered it mostly agree.** Fifteen had it and six say they preferred it to the belly — one who does not normally like neck, one who compared it to tenderloin, one who called it among the best she has eaten. Eight say it was not dry. Two note that it comes cut into its different parts, the chewier fatty edge separate from the lean; two more were given a thin-sliced taster, one of them told the owner had started doing it after grilling it that way on a camping trip.
₩19,000; one post records ₩18,000.
이베리코 갈비살 베요타10 ate it
ibeliko galbisal beyota₩22,000
**Ten ordered it, and they reach for the same comparison** — pork that eats like beef, or beef texture with pork flavour. Where the belly gives rendered fat, five say this gives a deeper meatiness that builds as you chew. **One important qualification**: a writer who asked was told that the five-hundred-hour ageing applies to the Korean pork, the belly and the neck, and that the Iberico is not aged nearly that long. Every other post rolls it all together. Three advise salt or wasabi and nothing else.
₩22,000 for 180g.
냉면 (물/비빔)9 ate it
naengmyeon₩8,000
**Nine finished with it.** Mostly the cold-broth version; one writer singles out the finely ground sesame over the top. One says the portion is bigger than the token bowl you expect after meat, and three saved a slice to eat on the noodles.
₩8,000.
제주 오겹살6 ate it
jeju ogyeopsal₩20,000
**The skin-on version, and it eats differently.** Six ordered it; three describe the skin being crisped deliberately — crackling on top, the fat beneath still soft. One rates it as good as what she has eaten on Jeju itself; another suggests ordering belly and skin-on side by side. One notes that this cut goes hard if overdone and that it did not.
₩20,000 for 180g.
매콤 버터 볶음밥5 ate it
maekom beoteo bokkeumbap₩5,000
**A whole block of butter in the middle**, melted into the rice on a hot plate. Five ordered it. One calls ₩5,000 a bargain; another puts a slice of pork belly on top and calls it the best combination of the night. **One found the butter and the rice never came together** — the only dish anyone here writes badly about.
₩5,000.
플루마 골드4 ate it
peulluma goldeu₩25,000
**Limited each day, and one writer arrived to find it sold out.** Four had it. One was told it is the cut between neck and loin; another that it is feather-shaped and, like beef, is best left slightly under. All four liked it, one wishing she could have had three portions of nothing else. At ₩25,000 for 150g it is the dearest thing here.
₩25,000 for 150g — thirty grams less than the other cuts.
차돌 된장밥4 ate it
chadol doenjangbap₩12,000
**Soybean stew with brisket and rice already in it.** Four ordered it. One watched the rice drink the broth until it thickened; two say the brisket is generous rather than token; one reckons it feeds two comfortably and three at a push. One finds it sharp with green chilli.
₩12,000; one post lists the same thing as a stew rather than a rice dish.
점심 제육볶음1 ate it
jeomsim jeyukbokkeum₩10,000 · ₩12,000
**You cannot order the grilled meat at lunchtime; there is a separate lunch menu.** Eight posts say weekday lunch runs 11 to 3 and the meat starts at 5. Only one writer actually ate lunch here: she had the stir-fried pork, found the portion generous and the meat substantial, and noted that the side dishes were refilled before she could ask. Kimchi, army, brisket-soybean and seafood tofu stews are also listed. **The prices do not agree between posts** — the pork is ₩12,000 in one and ₩10,000 in another, the stews ₩10,000 or ₩11,000.
₩10,000–12,000. Two posts' lunch price lists differ by a thousand won throughout.

Parking

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

Posts saying you cannot	9 of 30 posts

You can drive here, but the shop has no car park. Nine posts say so, and seven of those actually parked nearby and walked. They used three different places: the Seongsu cultural centre (two minutes; free for the first thirty minutes, then ₩1,000, then ₩500 per ten — one writer paid ₩3,000 for an hour and forty), the Seongsu Art Hall (one to three minutes; ₩1,500 for an hour and twenty in one account), and the district sports centre (five minutes). The quoted rates disagree with each other — one post gives the sports centre at ₩700 per ten minutes and ₩4,200 an hour, another says the first half hour is free. The two writers who actually paid are the better guide: both came out between ₩1,500 and ₩3,000. The street itself has nowhere to stop.

Who came, and with whom

Came by car	7 of 30 posts
Came with children	5 of 30 posts
Group visit	2 of 30 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	yes 0 · no 1

Not one post says whether a wheelchair or a pushchair can get in. The words for wheelchair, pushchair, ramp and threshold do not appear once in thirty posts. All we know from the address is that it is at street level. Two things are recorded clearly, though. The first is that the toilet is not inside: one writer, from her own visit, says you go round to the right of the shop and use the building's. (Another post has a line about a toilet in the building, but that comes from a copied listing block and is not counted.) What the route to it is like, and whether there are stairs, nobody writes. The second is that there is no high chair — two parents say so independently, one of them wryly, having been pleased about the grilling service. Worth knowing before you bring a child.

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 payment2 of 30 posts
Posts saying they paid themselves1 of 30 posts
Posts saying nothing either way27 of 30 posts

When the posts appeared

070809

Month by month

Month	Posts
2026-07	1
2026-08	15
2026-09	14

What we do not know

Something to see before reading anything about this place. All thirty posts went up between 31 July and 23 September 2026 — under two months. Two declare a sponsorship, and in both cases it is a single line buried mid-article rather than a hashtag: one says she came on a sponsored visit but means every word, the other that it is not the sponsorship talking. Exactly one post says the writer paid her own way, and she explains why she bothered: most of the recent reviews looked like advertising, so she wanted to put up one that was not. The other twenty-seven say nothing either way. We have not counted anything as sponsored that does not say so — but the dates and that one sentence are worth holding together. The two declared posts are included in the counts below.
People call it a place you queue for, and not one of the thirty says they queued. There are chairs outside (five posts) and a sign-up list by the door, but nobody records waiting on it. Two other things happen instead. Seven booked ahead — you can reserve by phone, and four found the table already laid when they arrived; one who mentioned she was bringing a child was given a bigger table. And four watched the room fill: every seat taken by eight on a weekday evening, full on a Friday, nearly full on a Monday, filling up while they ate. Being busy and being made to wait are not the same thing. Three say they walked straight in, and one records that when there is a queue you get two hours at the table.
Saturday is different, and Sunday is closed. Twenty posts split the week — eleven to ten on weekdays, four to ten on Saturday — while four roll it into one line, Monday to Saturday from eleven. The shorter version looks like a simplification: one of those four still marks the afternoon break as *weekday*, so its author knew Saturday differed and flattened only the opening. Do not read this as a weekend rule — Sunday is a closing day, and anyone arriving at four on a Sunday will find the door shut. The break is three to five on weekdays, and one post records that there is none on Saturday. Twenty-four name Sunday as the regular closing day. One thing matters more than the timetable: eight posts say weekday lunchtime, eleven to three, is stews only, and the grill starts at five. Turn up at midday for pork belly and you cannot order it. All of these figures come from copied listing lines — nobody watched the door; one writer merely notes she stayed until closing.
How long it has been here does not quite agree. Four posts say nine years and one says more than ten. Two of the four attribute it to the owner, and one adds that the regulars kept coming while the shops around it opened and closed. We have not been able to check which is right — but five posts point the same way, and more than one gives the shop's longevity as the reason for going at all. One writer says she is more curious these days about places that have lasted than about new ones; another, a lifelong local, says her friends have recommended it for years. Four mention television appearances — three different programmes — but none of them watched the broadcast: two are describing the framed certificates and posters on the wall.
Not one post writes about floors or stairs. All thirty carry "ground floor" in the address line, but that is copied text — nobody says from their own eyes whether there is a step or a stair at the door. No post mentions an upstairs or a basement.

Sources (30)

Every number above was counted from the posts below.

❄️ 성수동 고기집 맛집 눈꽃돼지, 두툼하고 육즙 가득한 성수동 .... 2026-09-23 · 매일의 작은 발견 Log
눈꽃돼지 _ 500시간 숙성한 눈꽃삼겹 눈꽃목살이 제대로였던 뚝섬역 .... 2026-09-23 · 밥먹짱 박뚜뚜의 먹킷리스트
[성수동 맛집] 뚝섬역 삼겹살 맛집 500시간 숙성한 눈꽃돼지 2026-09-22 · 인생은 작은 행복들로 가득하다
성수동 삼겹살 맛집 추천, 이베리코 최고 등급 성수동 고기집 눈꽃.... 2026-09-21 · 언제나 스무살, 엘리스텔라의 뷰티맛집
뚝섬역 고기집 눈꽃돼지, 점심 제육볶음 먹고 온 후기, 고기 구워주.... 2026-09-21 · 무니로그
[뚝섬] 야장 바이브로 즐기는 500시간 숙성고기 뚝섬역 삼겹살 맛집, 눈꽃돼지 2026-09-18 · ovvlog · via Daum
눈꽃돼지 성수동 삼겹살 맛집 500시간 교차 숙성 삼겹살 2026-09-17 · 수주의 방 (SUJU ROOM)
뚝섬역 삼겹살 맛집 눈꽃돼지, 직접 구워주는 숙성 목살과 삼겹살 후기 2026-09-17 · 대식가님의 돼지런한 블로그 · via Daum
성수동 삼겹살 맛집 | 직접 구워주는 부드럽고 육즙 가득한 저온숙.... 2026-09-14 · 일.상.굥.유
성수 뚝섬 맛집 눈꽃돼지 내돈내산 후기 2026-09-12 · 고냠이의 내집
(뚝섬) 500시간 숙성된 삼겹/목살 맛집 뚝섬역 삼겹살 맛집 “눈꽃돼.... 2026-09-09 · 매일이 한 도초과٩(ˊᗜˋ*)و
성수동 고기집 눈꽃돼지에서 삼겹살+갈비살 숙성고기 먹고 온 후기 2026-09-08 · 아홉수 직장인의 인생기록
뚝섬 맛집 │ 눈꽃돼지, 성수동 삼겹살 맛집 500시간 숙성 고기 먹어.... 2026-09-04 · ✦ › 알아두면 쓸모있는 신기한 IT사전
비오는날 더 생각나는 이베리코 고기집 성수동 고기집 ‘눈꽃돼지 .... 2026-09-01 · 이오 취향모음집
[서울시 성동구] 눈꽃돼지 (숙성 목살 맛집 , 서울숲 고기 맛집) 2026-08-30 · 초보 아빠의 일상 · via Daum
성수 뚝섬역 삼겹살 맛집 눈꽃돼지 | 구워주는 두툼한 숙성 삼겹살·.... 2026-08-28 · 도도의 하루
성수동 삼겹살 맛집 눈꽃돼지 현지인 찐맛집으로 추천 2026-08-27 · 우당탕탕 최잉오네
눈꽃돼지 - 뚝섬역 삼겹살 맛집 500시간 숙성 눈꽃삼겹살, 맛은 과연?! 2026-08-26 · 슈니로그 소소한 일상의 행복 · via Daum
뚝섬역 삼겹살 맛집 눈꽃돼지, 숙성 고기 맛있는 성수동 고깃집 2026-08-26 · 천방지축 행복한 또이의 일상
눈꽃돼지 (성수동 삼겹살 맛집, 성수동 고기집, 뚝섬역 삼겹살 맛집) 2026-08-25 · 엔젤베리의 블로그
성수동 삼겹살 맛집 추천 500시간 숙성시킨 돼지고기 전문점 눈꽃돼.... 2026-08-24 · 오늘도 사랑충전
성수동 삼겹살 맛집 눈꽃돼지 500시간 숙성 한돈 먹어본 후기 2026-08-21 · 수깡이네
성수동 삼겹살 맛집 눈꽃돼지, 단골 많은 500시간 숙성고기 먹어보.... 2026-08-21 · 화제의 리빙노트
당일치기 묵호 현상소카페, 성수동 눈꽃돼지 방문~ 2026-08-17 · 터프걸의 신나는 세상
[ 눈꽃돼지 ] 성수동 삼겹살 맛집 이베리코 갈비살 추천 2026-08-10 · 콜미 호미
[성수동 고기집] 너 돼지 아니지..분명 소고기였는데..플루마 골드 .... 2026-08-05 · 아앙?
뚝섬역 성수동 고기집으로 목살, 삼겹살이 맛있는 눈꽃돼지 방문 후.... 2026-08-03 · 하루혜 블로그
성수동 삼겹살 맛집 눈꽃돼지 숙성삼겹살과 이베리코갈비살 2026-08-03 · 순데의 취향로드 : 웨딩로드 중
뚝섬역 성수동 삼겹살 맛집 구워주는 곳 “눈꽃돼지” 방문후기 2026-08-01 · Deep meaning
성수동 삼겹살 맛집 눈꽃돼지, 500시간 숙성으로 완성한 인생 고깃집.... 2026-07-31 · 연집사의 일상

Of 217 candidate posts we opened 57 and kept 30 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.