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

Seongsu Ilmirak

성수일미락 Seongsu Ilmirak Ilmirak is 一味樂 — roughly 'the pleasure of one good taste'. Seongsu is the neighbourhood: the company began in Mok-dong in 2013 and this is a later branch, with another in Sangam.

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

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

Seongsu Ilmirak is a pork restaurant that takes up a whole red-brick building, a converted print works, three to five minutes from Ttukseom station. Seventeen posts say it holds a patent on ageing pork with rice koji — that is what the fermented neck and gabrisal are. Staff grill the meat for you. There are private rooms, which is why so much of the custom is work dinners and family parties, with a larger room and a waiting area upstairs. It opens at 11:30 and closes at 11pm with no afternoon break. The company started in Mok-dong in 2013; Seongsu came later. We read twenty-nine posts, December 2025 to September 2026.

The basics

4 posts say it is walkable from the station.

When it opens

Of 17 posts: 9 wrote Daily 11:30–23:00, 5 wrote Mon–Sat 11:30–23:00, 4 wrote Sunday 11:30–22:00.

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 balhyo moksal ((소금누룩) 발효목살) — 13 of 28 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

• (소금누룩) 발효목살13 ate it
  balhyo moksal₩21,000 · ₩22,000

  **The dish the place is known for**: neck aged with rice koji, cut thick. **Order it and three salts and truffle oil come with it** — they do not come otherwise

  Four posts open by saying that neck is usually dry or tough, and that this was not. Six describe the flavour building as you chew. **Against that, one writer could not really taste the difference and one preferred the plain thick belly.** ₩21,000 in April 2026, ₩22,000 by August

• 된장술밥13 ate it
  doenjang sulbap₩10,000

  A soybean stew built on clam stock with rice cooked into it. **The most-ordered of the finishing dishes**

  Five say it is a must. One notes the courgette and potato keeping the broth from getting heavy. One calls it not the end of the drinking but the start of it. Against that, one writer preferred the cold noodles

• 오징어불고기 볶음밥11 ate it
  ojingeo bulgogi bokkeumbap₩18,000

  Fried at the end on the hot plate with whatever pork is left. **Cheese goes on and a blowtorch finishes it** — three posts describe the moment

  Six say you must order it. **Cheese is ₩2,000 more, seaweed flakes ₩1,000.** One writer says it was developed with Seunghan Restaurant, known for squid-and-pork. Another: the evening began with meat, but the biggest moment came from the fried rice

• 칼비빔면11 ate it
  kal bibimmyeon₩8,000 · ₩10,000

  **A cold spicy noodle made with knife-cut noodles** rather than thin ones — three posts single out the thickness and chew

  One writer says it was off the menu for a while and came back at customers' asking. Four say it cuts the fat after the pork. **It went from ₩8,000 in April 2026 to ₩10,000 in August**

• 물막국수10 ate it
  mul makguksu₩10,000

  Buckwheat noodles in cold broth. **Three writers ordered it as an afterthought and were surprised**

  One calls it the cheat code of the menu; another was on their second bowl before they remembered to photograph it. One says the portion is a meal rather than a side. One notes the broth is not generous but suspects they would top it up if asked

• (소금누룩) 발효가브리살9 ate it
  balhyo gabrisal₩24,000

  The same ageing on **gabrisal**, the strip between neck and loin — leaner and chewier than the neck, with fat running through it

  Three say it is fatty without cloying. Of the writers who ate both, **three preferred the neck and two the gabrisal.** **One arrived at 6:30pm and found it sold out.**

• 일미생모둠구이9 ate it
  ilmi saeng modum gui₩69,000

  Belly, jowl and gabrisal on one board, 500g, all raw. **Two posts say this is the one you grill yourself** — unlike everything else here

  The menu says the jowl and gabrisal are limited when supply is short. One writer found a lot of bone in the belly. Two put the jowl first; one says everyone at the table chose a different cut. One post gives ₩69,000 for the 500g board and another ₩60,000

• 통삼겹살6 ate it
  tong samgyeopsal₩19,000 · ₩20,000

  The plain, un-aged side of the menu. **Thickness is the point** — one writer says it arrives whole rather than sliced

  One writer preferred it to the fermented cuts. Three describe it as crisp outside and wet within. ₩19,000 in April 2026, ₩20,000 by August

• (직화) 더덕구이5 ate it
  deodeok gui₩14,000

  Grilled deodeok root, 140g, in a sweet-spicy glaze. **Two writers wondered why anyone would order it and then changed their minds**

  One praises the bite and the glaze, adding that the foreign friend they brought liked it too, having never had it. Two say the bitterness sets off the pork. One would have liked the glaze stronger

• (직화) 고추장삼겹살4 ate it
  gochujang samgyeopsal₩22,000

  The marinated option, 200g, grilled over charcoal for the smoke

  Two call it a rice-thief. One found it unremarkable and **advises sticking to the unmarinated cuts.** One notes it arrives already grilled

• 갱시기칼국수3 ate it
  gaengsigi kalguksu₩8,000

  A sharp, sour noodle soup with aged kimchi and bean sprouts. **The cheapest of the finishing dishes**

  One writer calls ₩8,000 a kind price. The sourness of the kimchi, the snap of the sprouts and the noodles holding their bite in the broth are what the posts praise

• 맑은 돼지곰탕1 ate it
  malgeun dwaeji gomtang₩9,000

  **Only until four in the afternoon** — one post says so

  One writer found the broth clean enough to drink before the grilled pork rather than after. Rice is ₩1,000, pot rice ₩2,000

• 통돼지 두루치기 정식1 ate it
  tongdwaeji duruchigi jeongsik₩14,000

  **Lunch only**, noon to four. Extra pork ₩7,000, tofu ₩3,000, instant noodles ₩1,000

  One post, from four students on a college trip who could only get a table for three and **ate three portions between four.** They say nothing about the taste

Parking

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

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

Nobody writes about a step at the door. In twenty-nine posts the words for threshold, ramp, wheelchair and pushchair do not appear. Several note that it is on the ground floor of a building the restaurant occupies entirely, and that there are rooms upstairs — but the only way up anyone describes is the stairs. Two writers brought 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. 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 / 281 of 28 posts
• Posts saying they paid themselves5 / 285 of 28 posts
• Posts saying nothing either way22 / 2822 of 28 posts

When the posts appeared

What we do not know

• The koji ageing is the shop's own story, and people differ on whether they taste it. Seventeen posts mention the patent; two date it to 2021 and one to 2022. On the eating, opinion splits — six say it is much softer and deeper than ordinary neck, while one writes plainly that they could not really tell the difference, and another preferred the plain thick belly to the fermented neck. One writer says the smell coming off the grill was like bread just out of the oven.
• The queue depends on when you come — and one writer waited an hour. Four describe waiting, four walking straight in. One drew ticket sixteen, waited an hour, and watched the people behind them be turned away as they went in. One found the place full at a weekday lunch. Against that, three separate writers walked in at 3pm on a Wednesday, 6pm on a weekday and on a Friday without booking. Three say you can join the queue in advance through Catch Table, and two mention the waiting area upstairs.
• The jowl and the gabrisal are limited each day. Two posts copy the menu's wording: limited when supply is short. And one writer arrived at 6:30pm with a booking to find the mixed platter and the fermented gabrisal already sold out. A table booked is not meat reserved.
• There is one record of the service breaking down. Twelve posts praise the staff. Against that, one writer found that with no server assigned to a table, they drifted between tables; that refills and extra orders were slow; and that when the meat caught slightly, the explanation came before the apology. Another had a dish dropped from the order on a busy night. Both were evenings thick with work parties. In a place whose selling point is that someone else grills for you, that is the part that gives way first.
• Prices have gone up. An April 2026 post gives thick belly at ₩19,000, fermented neck at ₩21,000 and the knife-cut cold noodles at ₩8,000. By August those are ₩20,000, ₩22,000 and ₩10,000 — the noodles rose 25% in two months. One writer calls it a little dear for pork, at around ₩20,000 a portion.
• There is no car park. Twelve posts send you to a paid lot nearby, most often the Seoulsup IT Valley building. Two quote a price and they differ slightly: ₩3,000 for the first half-hour then ₩1,500 per half-hour, against ₩3,000 an hour. One gives the district welfare centre at ₩500 per ten minutes. Two state that the restaurant does not validate.
• Several things come to dip in, and the writers do not agree on what they are. Order the fermented cuts and you get three salts and truffle oil. Two posts call the salts rock, shrimp and pepper; one says Himalayan, lime and shrimp; one says grain mustard, lime and pink salt. Others mention wholegrain mustard and olive oil. Whether the tray changed or the writers named the same things differently, we cannot tell — but seven agree that there are several salts and that truffle oil comes with them.
• The hours disagree. Fourteen posts give 11:30am–11pm with last orders at 10. Three differ: one says noon to 10:30, one 1:30pm to 11, one noon to 11. Sundays disagree too — five say it closes at 10pm on Sunday, one says 8. Two note there is no afternoon break, so you can drink through it. Two say the lunch menu — pork stir-fry and clear pork soup — runs noon to four.
• Leaves for wrapping cost extra. One writer calls it the shop's weak point and gives ₩3,000 for a seasonal plate. Only one post says this. Others describe dressed lettuce and spring onion coming as standard, and two refilled the lettuce for free. Read together it looks as though the dressed salad is included and plain wrapping leaves are not — but one person said so, once.
• The drinks list is long. Four posts mention draught poured to order; three name Guinness, Paulaner and Heineken. One post that copies the whole list has eight wines, ten whiskies and thirteen Korean spirits on it. Two say a sommelier works there, and one took a recommendation and drank pinot noir with the pork. One gives corkage at ₩20,000 for wine and ₩40,000 for whisky.
• The dining floor is at street level; some of the rooms are upstairs. The licence gives the ground floor too. Four posts mention a larger room and a waiting area on the floor above, and one shows the staircase up to it. No post describes any other way up — nobody mentions a lift. Downstairs you will not meet a step, but if you are booking a room upstairs it is worth asking.

Sources (28)

Every number above was counted from the posts below.

1. 성수 일미락 웨이팅 없이 자유부인 즐긴 후기 2026-09-18 · - · via Daum
2. 성수 일미락 후기 | 뚝섬역에서 찾은 누룩 숙성 고기집 2026-09-17 · 와인끌로의 페어링 여행기 · via Daum
3. 성수 일미락ㅣ뚝섬 돼지고기 제대로 즐길 수 있는 곳 2026-09-08 · 참새로운 삶 · via Daum
4. 성수 고기집 일미락 | 모모 단독룸 모임과 소금누룩 발효목살 2026-09-02 · EDITOR.J STUDIO · via Daum
5. 서울숲 고기집 소금누룩 숙성 돼지고기 성수일미락 솔직후기(주차정보) 2026-09-02 · 꽁냥꽁냥한 일상♥ · via Daum
6. [성수 맛집] 프리미엄 돼지고기와 와인의 완벽한 마리아주, 성수일.... 2026-08-30 · yyds_dailylife
7. 뚝섬역 맛집 일미락, 평일 점심에도 사람 가득한 이유 2026-08-24 · 모든 기억 담아두기 · via Daum
8. [성수] 5번도 넘게 간 성수에서 제일 맛있는 고기 맛집 ‘일미락’🌟 2026-08-19 · 소비러 ‘짱아’의 리뷰 공간 · via Daum
9. 성수동 구워주는 삼겹살집, 통삼겹 일미락 2026-08-17 · Wake me up! · via Daum
10. [서울 성수동] 성수일미락 “뚝섬역 인근 돼지고기집 100% 솔직후기.... 2026-08-06 · ෆ SOSO한 ෆ
11. 성수 회식 고기집 추천! 늦게까지 하는 룸 고기집 일미락 다녀온 후기 2026-08-05 · 해오니의 일상 · via Daum
12. 뚝섬*성수 고기 맛집 성수일미락 2026-07-03 · 하하호호
13. 성수 일미락 후기 숙성돼지고기와 양하골드 한 잔, 성수동 고기 맛.... 2026-06-20 · 사슴이오빠의 Golf & Food
14. [성수맛집] 성수 주민이 N번째 방문하는 돼지고기 맛집 성수일미락 2026-06-11 · 더할 나위 없이,
15. 성수 맛집 성수 일미락 데이트 모임에 최적화된 발효숙성고기 1티어 2026-05-21 · 기차 첫칸에 앉아
16. 성수맛집 성수 일미락｜발효목살 생고기모둠구이 제대로인 성수동.... 2026-05-19 · 수정별의 맛있는 일상
17. 성수동 맛집 nct 회식 장소 프라이빗룸 일미락 2026-05-07 · 거기가'봄'
18. [성동구/뚝섬역] 성수일미락 - 생고기마저 완벽한 언제나 맛있는 뚝.... 2026-05-07 · 먹스노트의 맛집탐방
19. 성수동 고기 맛집 추천, 회식·모임하기 좋은 핫플: 성수일미락 2026-04-29 · Happy Koki Food Travel Story♡
20. 성수역 뚝섬역 고기 맛집 성수동 회식 장소 성수일미락 찐후기 2026-04-27 · 행여행삶
21. 성수 일미락 | 깔끔하고 맛있는 돼지고기 맛집(성수동 가족모임ㆍ단.... 2026-04-27 · The Slow Glow.
22. 성수 | 단체 모임, 회식하기 좋은 삼겹살 맛집 <일미락>, 구워주는 집 2026-04-21 · 오늘은 어디갈가룡*•.¸¸♪
23. 성수 고기집 일미락 후기｜회식, 가족모임 하기 좋은 넓은 성수동 .... 2026-04-15 · 꿀벌지니
24. 성수동 돼지고기 삼겹살 맛집 [성수 일미락] 2026-04-04 · Day With
25. 성수 일미락 돼지고기 맛집｜룸 완비로 단체모임하기 좋은 곳 2026-01-31 · 보드레한 하루
26. [서울/성동구] 서울숲 회식 모임, 성수 고깃집 추천 "성수 일미락" 솔.... 2026-01-26 · Do what you wanna do,
27. 성수동 저녁 구워주는 고기맛집 일미락 2026-01-17 · 다미
28. 뚝섬역 성수맛집,성수핫플,성수일미락 연말 저녁모임 맛집추천 2025-12-06 · 골프치며 여행하는 나드리

Of 307 candidate posts we opened 59 and kept 28 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.

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