Gilpost · Seongdong-gu, Seongsu-dong 1-ga
Ttukseom Dongjuk Kalguksu
뚝섬동죽칼국수 Ttukseom Dongjuk Kalguksu The name is the place plus the dish: Ttukseom is the old name for this part of Seongsu, dongjuk is the surf clam the broth is made from, and kalguksu are wheat noodles cut by knife. Several other shops nearby sell a dish of the same name, so the sign and the street number matter.
Other · Seongdong-gu, Seongsu-dong 1-ga
Updated · Published
Ttukseom Dongjuk Kalguksu is a one-bowl shop for clam knife-cut noodles, on the ground floor of a building down an alley three to five minutes from exit 5 of Ttukseom station (beside the Saebon rehabilitation clinic; a macaron studio occupies the third floor of the same building). It opened at the end of May 2026 — all five posts we read call it new, and one names the restaurant that was there before (Seohu Wagyu). It sells one thing: *dongjuk* (surf clam) knife-cut noodles, ₩10,000 a portion, a clear cooling broth, noodles made in house, and a heap of crown daisy on top. There is also *jjaguri* (a thick pork braise) and tofu *duruchigi*, neither with a recorded price, and two kinds of kimchi come with the bowl. You order at a kiosk on the table. Portions are large: one writer thought her two servings were a mistake, another fed three people on two. Open 11:00 to 22:00 daily, last order 20:00, no afternoon break — recorded by one writer only, so it is not in our table. Eating alone works: one visitor at three in the afternoon had the room to herself. One thing to know: we read only five posts. Four months of a new shop is all there is, so the counts on this page are smaller than on our others.
The basics
| Address | 서울특별시 성동구 상원2길 5-11, 1층 (성수동1가) 5-11 Sangwon 2-gil, Seongdong-gu, Seoul |
|---|---|
| Typical spend | ₩10,000 |
| Floor area | 47 m² |
| Status | In business |
2 posts say it is walkable from the station.
What sets it apart
- You order at a kiosk on your own table — the shop is new and was built that way. A June 2026 writer notes how easy ordering has become. For a visitor without Korean this is the good case: nothing has to be said out loud, and with three dishes there is little to get lost in. But two things only come if you ask: the chilli paste (*dadaegi*) and more kimchi. Where a kiosk does the ordering, the one moment you must speak is that one — if you want heat, say "dadaegi" to the staff once your bowl arrives.
- The portions are generous, and two writers were caught out by it. In June 2026: "this is *two* servings — at first I thought they'd made a mistake," with an apology for failing to photograph the scale. In August, a party ordered two servings and fed three: "the broth looked like so much of it that I wondered if the noodles would be short — they weren't." Both say the same thing about the broth making it look small: it is a wide bowl with a lot of liquid, and it misleads at first glance. Two people do well on two servings; for three, one writer's actual experience was two servings and a bowl of rice. At ₩10,000 a portion, both also comment on the value — "this much, this good, at this price" is the note one leaves for the next rainy day.
What 4 bloggers said
We read all 4 in full. The most common claims are “Large portions” (2) and “Roomy” (1).
What they liked
What they struggled with
Things you can check on site
| Reachable by transit | 2 of 4 posts |
|---|---|
| Self-order screen | 1 of 4 posts |
These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.
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
Who came, and with whom
| Group visit | 1 of 4 posts |
|---|---|
| Solo visit | 1 of 4 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
Nobody wrote about step-free access. Not one of the five looked at a threshold, a ramp or a doorway. The licence record puts the shop on the ground floor, but that is copied from a government register, not something a visitor reported. Whether you can roll in, we do not know.
No one mentioned: Second floor · In a basement · 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 themselves2 of 4 posts
- Posts saying nothing either way2 of 4 posts
When the posts appeared
Month by month
| Month | Posts |
|---|---|
| 2026-05 | 1 |
| 2026-06 | 2 |
| 2026-08 | 1 |
What we do not know
- This page is built from five posts — thinner than our others. The shop opened at the end of May 2026, and what exists is four months of writing: five posts between 29 May and 8 September 2026. All five are different people and none is sponsored (three say they paid). Still, one writer is a fifth of the evidence, so we cannot offer you the confidence that comes from many people saying the same thing. One thing already splits: the size of the room. "Bigger and tidier than I expected, fine for eating alone" (June) against "a snug interior" (May) — one writer each. Both may be right: the first had the place to herself at three in the afternoon, the second walked in around lunch. And there is nothing yet on seasons — we have summer and early autumn only.
- Check the sign and the floor — several shops in this neighbourhood sell "dongjuk kalguksu", and the building has other businesses in it. In Seongsu, clam knife-cut noodles are a local fashion, not this shop's own name: of the twenty posts we had to read, fifteen were about other places, ten of them about Jojo Kalguksu, a local chain that appeared on television. One of our own five writers says as much — she could not help comparing this place with the famous chain, and concluded: it passes. Haemil Kalguksu by Seongsu station ("dongjuk kalguksu ₩9,000"), Hani Kalguksu and Uri Kalguksu all sell the same-named dish. Check the building too. At Sangwon 2-gil 5-11, we are on the ground floor and a macaron studio occupies the third — its write-up uses us purely as a landmark: "the stairs to the left of the noodle shop, third floor." What to look for is the sign: an August 2026 visitor was walking past with other plans when she saw "KALGUKSU" written very large, and that is how she came in.
- Do not trust the age you find — this address has changed hands often. The licence record says 2018, but that is not this shop. All five writers call it new in 2026; an August 2026 visitor writes that Seohu Wagyu used to be here, and a May visitor remarks that the restaurants at this spot keep changing. The licence appears to have carried over with only the name changed. So this page gives no founding year. If a search tells you "since 2018", that belongs to the shop before. And it is a shop still settling. This page rests on four months of writing, and one customer's request is still outstanding: "if they just put out fresh green chilli it would be exactly my thing — owner, if you're reading this, please." Things may have moved on by the time you go.
- Not one of the five writers mentions queueing. Two passages come close and neither is about waiting in line: one visitor arrived at three in the afternoon and had the room almost to herself, and one, having ordered, watched two tables that came in after him get their noodles first — the owner apologised and comped a soft drink. That second is about the order dishes came out in, not a queue at the door. This is not "there is no wait" but "nobody wrote about waiting": the shop opened at the end of May 2026 and our five posts cover four months, so nobody has yet described what lunchtime is like.
- Not one post mentions the toilet. Whether it is inside the shop or shared with the building, whether it is separate for men and women — none of the five says.
- Nobody wrote about floors or stairs. The "ground floor" we know comes from the licence register; none of the five posts mentions a floor. One thing worth knowing: a macaron studio occupies the third floor of the same address, and its write-up uses us purely as a landmark — "the stairs to the left of the noodle shop, third floor." That post is not about us, so it is out of our count, and we did not count its staircase either — what another shop's writer saw is not our observation.
- We could not put opening hours in the table, and no phone number is known. Only one of the five posts records the hours, and we do not promote one person's note into a table as though several had confirmed it. Here is what that one writer said, on 5 June 2026, the day after the shop opened: "Open daily 11:00–22:00, last order 20:00", adding that there is no afternoon break — "not even the usual one." It is one record, taken in the shop's first week, so do not lean on it. And no phone number appears in any of the five posts or in our register — which means there is currently no way to ring ahead about hours or parking. Nobody wrote about reservations either.
Sources (4)
Every number above was counted from the posts below.
- 뚝섬역 저녁 뚝섬동죽칼국수 2026-08-18 · 몰입의 어필로그 · via Daum
- 뚝섬 신상 맛집 점심 뚝섬동죽칼국수 내돈내산 후기, 깔끔한 국물의 혼밥 칼국수 추천 2026-06-18 · 에르아룸 성수본점 신우쌤 · via Daum
- [성수] 직장인 점심 일기 - 신상 낋여옴 '뚝섬동죽칼국수' 2026-06-05 · RECORD-느긋한 기록들 · via Daum
- 성수동 뚝섬동죽칼국수 2026-05-29 · 참이술의 Eat & Drink
We opened all 158 candidate posts and kept 4 as evidence.