Gilpost · Seongdong-gu, Seongsu-dong 2-ga

Ottugi Sikpum

Name: Ottugi Sikpum
Address: 서울특별시 성동구 아차산로11길 27, 윈스타워 1층 105호 (성수동2가), 성동구, 서울특별시, 04796, KR
Telephone: 02-465-5957

오뚜기식품 A 1994 corner grocery in Seongsu that became a tavern: pork belly by the slab, soju out of the fridge

Korean · Seongdong-gu, Seongsu-dong 2-ga

Data as of 2026-09-27 · Published 2026-09-29 · Compiled by Gilpost

Ottugi Sikpum is a shop-turned-tavern in a lane off Achasan-ro, five to eight minutes' walk from exit 2 at Seongsu, on the ground floor of the Winstower. It opened in 1994 as a corner grocery and has run for over thirty years; when a supermarket arrived nearby the owner started cooking as well, and that is what it became. The snacks, instant noodles and soft drinks are still on the shelf, and you fetch your own drinks and water from the fridge. The mainstay is fresh pork belly sold by the 600g slab, alongside kimchi stew, stir-fried pork, chicken stew, hagfish and baby octopus. Her own kimchi is what every post comes back to. It opens at half past seven in the morning, shuts for a couple of hours from two, and closes at night. The posts we read run from October 2024 to September 2026.

The basics

Address	서울특별시 성동구 아차산로11길 27, 윈스타워 1층 105호 (성수동2가) 27 Achasan-ro 11-gil, Seongdong-gu, Seoul
Phone	02-465-5957
Typical spend	₩4,000 – ₩48,000
Floor area	30 m²
Status	In business

4 posts say it is walkable from the station.

When it opens

Of 17 posts: 8 wrote Weekdays 07:30–22:00, 8 wrote Weekends 07:30–21:30, 4 wrote 07:30–22:00.

Open		07:30–22:00 4 of 17 posts last seen 2026-09
Open		07:30–21:30 2 of 17 posts last seen 2026-09
Open	Daily	07:30–22:00 3 of 17 posts last seen 2026-05
Open	Weekdays	07:30–22:00 8 of 17 posts last seen 2026-05
Open	Weekends	07:30–21:30 8 of 17 posts last seen 2026-05
Break		14:00–16:00 8 of 15 posts last seen 2026-09
Break	Weekdays	14:00–16:00 6 of 15 posts last seen 2026-07
Break	Weekends	14:00–15:00 5 of 15 posts last seen 2026-07

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 sets it apart

The meat is sold only by the 600g slab. There is no such thing as a single portion, so two people order the whole thing. One writer asked for a half and was told of course not; two others confirm you can order a second slab after finishing the first. The stews and the stir-fried pork also start at two portions, so a solo bowl of broth is not on offer — one writer says as much with regret. The hagfish and the baby octopus can be had half and half.
The pork is seared in a pan in the kitchen before it reaches you. The owner walks over with the pan and tips it onto your grill, and you only finish it at the table — two writers note how little waiting that means. Nearly every post describes laying kimchi and bean sprouts around the edge to cook in the fat, and several say that kimchi, not the pork, is the thing they remember.
The pavement tables are why many people come, and they are not always there. Two writers report that neighbours complained about noise and the owner had become reluctant; one was told she was only putting them out because it was a Sunday. Another found them going up only once the room inside had filled. A third phoned ahead and was told simply to come. One says you set them up yourself. Three or four tables is the limit, and there is an awning, so light rain is fine. Ring first if that is what you are going for.
How the owner treats you is what these posts disagree about most. On one side: she packed up the leftover egg roll for them to take home; she wrapped up the sauce rather than see it thrown out; she was delighted to be asked if the kimchi could be photographed; she had a table ready before they arrived; even her brusqueness reads as warmth. On the other: she came over to say the meat was already cooked and why weren't they eating it; asked whether a fried egg was possible, one writer got "what do you think"; two tell sensitive people to go elsewhere. She cooks and serves alone, which three writers note makes her slow to respond when it is busy — the advice is to put in your whole order at once.
Drinks cost different amounts in cash and on a card. Four writers record ₩3,000 for soju and ₩4,000 for beer in cash, with ₩1,000 added on a card; one notes a bank transfer also works. The refrain in almost every post is that ₩3,000 soju is not a Seongsu price any more. One post records ₩5,000 without saying how they paid. Bring cash.
You can book by telephone, and here that matters. There are not many tables and the bookings go first: one writer advises reserving for a Friday night, another had to eat fast because fifteen people were booked in at half six, a third lost the outdoor tables to a reservation and ate inside. Two simply say to ring before setting off. One adds that the opening hours shift a little with the owner's own schedule, which is another reason to call.
Cheap is the baseline in these posts — and the prices have still gone up. A slab of belly was ₩39,000 in March 2025, ₩42,000 in two June 2025 posts, and ₩48,000 from May 2026. The egg roll went ₩10,000, ₩12,000, ₩15,000. Seven writers still call it cheap for Seongsu: one says you can eat freely on a work night without it showing in the accounts, another that a whole pot of chicken stew undercuts half a bird at an ordinary bar. Against that, one writer finds ₩13,000 for the Spam steep.
It is a grocery with tables put into it, so the room is tight — about seven tables, and three writers mention how close together they sit. Crisps, instant noodles and tinned goods are still on the shelf beside you. One writer waited for the seat by the kitchen to come free; another waited for the single indoor table once the pavement filled. One notes that when it rains, inside is the comfortable place to be.
Signed photographs hang on the wall. Twelve posts mention them, and two name the comedians. It has been on television too: in June 2025 an MBC evening segment featured it as a neighbourhood grocery that feeds people, and it was there that the owner's story came out — she gave up farming in Namwon, in North Jeolla, and had been running this place for thirty-one years. The chilli powder and garlic, she says, come from her brother, who still farms down there.

What 24 bloggers said

We read all 24 in full. The most common claims are “Would return” (10) and “Not expensive” (7).

What they liked

Would return10 of 24 posts

Not expensive7 of 24 posts

Large portions5 of 24 posts

Not spicy3 of 24 posts

No gamey smell2 of 24 posts

Thick cut2 of 24 posts

Food comes quickly2 of 24 posts

Returning customer2 of 24 posts

What they struggled with

Not clean3 of 24 posts

Cramped3 of 24 posts

Where they disagree

Friendly staff	yes 10 · no 3
Had to wait	yes 3 · no 3

Things you can check on site

Outdoor terrace seating	12 of 24 posts
Signed celebrity photos	12 of 24 posts
Meat is pre-grilled before it reaches the table	10 of 24 posts
A minimum number of portions on the first order	9 of 24 posts
Takes reservations	8 of 24 posts
Toilet outside	4 of 24 posts
Discount offered	4 of 24 posts
Reachable by transit	4 of 24 posts
Relocated	2 of 24 posts
Free refills	2 of 24 posts

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

The most ordered dish is saeng samgyeopsal (생삼겹살) — 15 of 24 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

생삼겹살15 ate it
saeng samgyeopsal₩39,000 · ₩42,000 · ₩48,000
What most people come for. **It is sold only by the geun — 600g in one slab**, with no such thing as a single portion, so even two people order the whole thing. One writer asked for a half and was told flatly that of course not. The kitchen **sears it in a pan first** and brings it out, so you only need to finish it at your table. Two writers note it is fresh, never frozen, with the rind left on
**The price has risen twice**: ₩39,000 in a March 2025 post, ₩42,000 in two June 2025 posts, and ₩48,000 from May 2026 through September 2026. Many writers describe laying kimchi and bean sprouts along the edge of the pan to cook in the pork fat. One ordered a second slab after finishing the first; another says additions come in 150g steps
계란말이9 ate it
gyeranmari₩10,000 · ₩12,000 · ₩15,000
The dish people add once the meat is gone. One writer points out the board spells it wrong. It is said to take ten eggs. One warns there is a lot of vegetable — carrot especially — inside, and to ask for it left out if you would rather not
**The price keeps climbing**: ₩10,000 in October 2024 and January 2025, ₩12,000 in June 2025, ₩15,000 in May 2026. The 2026 writer calls it dear but large and good. One says the owner packed up what they left for them to take home
소주8 ate it
soju₩3,000 · ₩5,000
**You fetch it from the fridge yourself**, glasses too. ₩3,000 is the number that comes up more than any other in these posts; several writers say you will not find it at that price in Seongsu
**₩3,000 in cash.** Four writers say card adds ₩1,000. One post records ₩5,000 without saying how they paid. One notes a bank transfer also works
김치찌개5 ate it
kimchi-jjigae₩9,000 · ₩18,000
**Two portions minimum.** Aged house kimchi with a lot of pork and tofu. It is what people add when they want broth partway through the meat
₩18,000 for two (October 2025, April 2026). One post gives ₩9,000 for a single serving, but that post's other figures are also out of step. **Four writers call it generous**, and two ended up ordering rice because of the broth. One regrets that there is no one-person version for a light meal
양념쭈꾸미4 ate it
yangnyeom jjukkumi₩13,000 · ₩26,000
Baby octopus in a sweet-hot sauce with plenty of onion. Two writers say you can have it split half-and-half with the hagfish. A review on the listing claims the owner's son, who runs a restaurant in Gangnam, sources it
₩13,000 for one (December 2025, April 2026), ₩26,000 for two (January 2025). Rice is extra. Two writers find it tender and not over-seasoned, but one who ordered it alongside the hagfish says the hagfish's smell got into the shared sauce and put her off
라면4 ate it
ramyeon₩4,000 · ₩5,000
**Not on the board.** The owner will make it when she is not busy. Two writers report the secret is a packet of Shin Ramyun
₩4,000 (August 2025), ₩5,000 (August 2026). One writer will not say it twice: order it. **It may not be available when the kitchen is busy**
맥주3 ate it
maekju₩4,000
From the fridge, like the soju. One writer points out that **the bottled beer lives in a different fridge**
₩4,000 in cash; ₩1,000 more on a card
닭볶음탕3 ate it
dak-bokkeum-tang₩28,000 · ₩30,000
A brothy chicken stew with big chunks of potato, made for mixing rice into. More warming than hot. Television featured it as the house's signature
₩28,000 (March 2025). One post says ₩30,000 for a large, but that post's other figures are out of step too. One writer compares it favourably with bars charging over ₩25,000 for half a bird. The broth is described as rich with chicken fat, sweet-salty and hard to stop spooning
양념꼼장어2 ate it
yangnyeom kkomjangeo₩13,000 · ₩26,000
One of the dishes the shop names as its own. It can be split with the baby octopus
₩13,000 for one, ₩26,000 for two. **Reviews split.** One writer found it strongly fishy (her friends said hagfish is like that and this was about par); another found the pieces small and few and preferred the octopus. **One party ordered it and was simply told there wasn't any**, and switched to pork belly
제육볶음2 ate it
jeyuk-bokkeum
**Two portions minimum.** One writer notes it is made not with thin belly but with thicker rind-on cuts. It is one of the dishes the shop names as its own, and it doubles as a lunch
**No first-hand post gives a price** — the listing table that circulated with the TV segment says ₩9,000, but that same table's pork-belly figure is out of date. Writers call it chewy rather than dry, and a good second-stop dish
스팸구이2 ate it
spam gui₩12,000 · ₩13,000
Tinned ham, **dipped in egg with vegetable and griddled**. Two writers think the whole tin goes in
₩12,000 (March 2025), ₩13,000 (October 2025). **Writers disagree about the value**: one calls ₩13,000 for Spam steep, another is delighted they egg-batter it. Even the second admits plain grilled ham at that price would have been a different story
막걸리1 ate it
makgeolli
One writer notes makgeolli in the fridge too
**No post gives a price.** One writer finished every side dish and had a glass on the way out
볶음밥1 ate it
bokkeumbap
Save a few pieces of meat and fry rice on the pan with what is left of the kimchi and bean sprouts. Only one post describes it
**No post gives a price.** On television it was shown made in the chicken-stew pot, finished with sesame oil
계란후라이 (추가)1 ate it
gyeran hurai₩5,000
Not on the board; one writer asked for it and got it
₩5,000 for two. **The writer only found out at the till** — more than a bottle of soju, and she could not tell whether it was the price or a mood. Worth asking first
두부김치named in 4
dubu-kimchi₩18,000
On the board. Two writers reason that with kimchi this good it must be worth ordering
₩18,000, from the one May 2026 post whose figures are out of step. **Nobody reports eating it** — all four posts end with an intention to try it next time
생목살named in 3
saeng moksal₩39,000
Pork neck, sold by the same 600g slab as the belly. Leaner and plainer
₩39,000, from a single May 2026 post. **No writer says they ate it** — one considered adding it after the belly, but the owner said the belly was better, so he ordered a second slab of that instead
동태찌개named in 2
dongtae-jjigae₩9,000
On the board, two portions minimum
₩9,000, from the one post whose figures are out of step. **No writer reports eating it**
한우 등심 (1+등급, 200g)named in 1
hanu deungsim₩35,000
One post reports Korean beef sirloin on the board
₩35,000 for 200g. **Only one post gives this, and that post's other figures are out of step** — it puts the pork belly at ₩42,000 when its contemporaries say ₩48,000. Nobody reports eating it

Who came, and with whom

With a friend	4 of 24 posts
Date	2 of 24 posts
Group visit	1 of 24 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 4

No post says whether you can get in with a wheelchair or a pushchair. Nobody mentions a ramp, a threshold, or an accessible toilet. Several posts do say there is no toilet of its own and that the room is tight with the tables close together, but that is not an answer to the question. We could not establish it.

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 saying they paid themselves8 of 24 posts
Posts saying nothing either way16 of 24 posts

Posts that followed a TV spot

Of the 29 posts we gathered, 5 went up on a single day right after a TV spot and show no sign of a visit. They retell the broadcast, so we left them out of the counts.

2025-06-24	5 posts in one day

We do not discard them. That a TV spot produced a burst of posts is itself something worth knowing about a place, and a star rating will not show it.

When the posts appeared

1001030608101201040506070809

Month by month

Month	Posts
2024-10	1
2025-01	2
2025-03	1
2025-06	2
2025-08	1
2025-10	1
2025-12	2
2026-01	1
2026-04	3
2026-05	4
2026-06	1
2026-07	2
2026-08	1
2026-09	2

What we do not know

There is no toilet in the shop. Four writers say so: you go out and round, or through a corridor like a storeroom to the ground floor of the building next door. One found it close enough not to mind; another says it was genuinely a walk, not the short hop the sign suggests — they disagree about the distance. Two call it clean, and one warns you need to take paper with you. One writer flags it up front as the thing to weigh if you plan to settle in for the evening.
It is a street-level shop you walk straight into — twelve posts describe plastic tables set out on the tarmac in front, so that much is certain. But not one post says whether there is a step or a lip at the door. The outdoor seating is simply tables on the pavement and the toilet is in the next building, and nobody describes what the route between them is like.
Whether you wait depends entirely on the hour. One writer was the first customer at five on a weekday; another had the place to herself on a Sunday evening; a third found the pavement empty at seven. Against that: one arrived at half six and watched the outdoor tables fill in ten minutes; another saw a queue form after seven; two waited, one for the single indoor table and one for the seat by the kitchen. Half six to seven looks like the turn. Several say to go early or book if the pavement is the point.
No post here declares a sponsorship. Eight say outright that they paid; the remaining seventeen say nothing about money, which means they did not write it down, not that they paid. One post does open by disclosing a Coupang affiliate commission, and four product links are threaded through it. That is advertising attached to the post rather than anything the shop gave, and the account of the meal itself is a real one.
Five posts that went up on one day were taken out of the denominator. On 24 June 2025 an MBC evening programme featured the shop; that same day four posts retold the segment and a fifth copied the Naver listing wholesale — hours, prices, the owner's own blurb, seven customer reviews. None of the five records a visit. One signs off by naming the programme as its source; another carries review keywords that belong to a supermarket listing, about discounts and loyalty points. Counted in, they would make it look as though thirty people had been; twenty-five had. The old price table those five reproduce does not match what people actually paid, either.
When it shuts at the weekend is not settled. Eight posts split it — 22:00 Monday to Friday, 21:30 Saturday and Sunday — and five split the afternoon break the same way, two hours on weekdays and one at the weekend. But three write 22:00 flat with no day qualifier, and two give 21:30 as the closing time outright. We cannot tell who checked the weekend and who copied a weekday board, so we left each post as it was written. One adds that the hours are "flexible"; another that they shift with the owner's own schedule and you should ring. Ring before a late weekend visit — one writer turned up around nine on a weekend and had to argue for one more bottle before closing.
Two things we could not settle. The first is the telephone number: seven posts give 02-465-5957 and one gives a mobile number instead. Which one is live we cannot know without calling, and we do not call. The second is where the owner is from: the television segment and two posts say Namwon in North Jeolla, while one writer was told she is from Gwangyang and that the kimchi is made with produce from Gurye. Everyone agrees the kimchi is a Jeolla kimchi, heavy with salted fish — which town it comes from, we could not confirm.

Sources (24)

Every number above was counted from the posts below.

［성수］오뚜기 식품(성수 야장, 성수 가맥집, 야장 가맥집, 야장 삼.... 2026-09-18 · la rouge back, 라루즈백
성수 로컬 맛집 : 오뚜기 식품 / 성수 야장 고깃집 • 성수 가맥 2026-09-14 · 일상을 여행처럼, · via Daum
비오는 날 성수 돌아다니기☔️ 2026-08-30 · 나 오늘 뭐했더라@-@? · via Daum
성수 오뚜기식품에 다녀왔어요~ 2026-07-21 · 추추라이츄
여름 바람이 불어오면 2026-07-16 · 징니의 이것저것 · via Daum
[5월 3주차 일기] 5월이 5래5래되길 2026-06-26 · 대뚱여지도 · via Daum
(구)성수주민 추천 맛집 | 야장 가능 가맥집 오뚜기식품 2026-05-22 · :
성수동 야장 삼겹살 맛집 오뚜기식품 2026-05-14 · 식도락가 일상
[성수동 노포 끝판왕] '오뚜기식품' 찐 메뉴판 해독 & 삼겹살 소주 뿌.... 2026-05-08 · 조용하고 맛있는 일상
성수동 뜨는 노포 삼겹살 - 오뚜기식품 2026-05-03 · 꿀단지의 육아와 취미, 일상
[내돈내산]성수동 주민들이 가는 숨은 노포 삼겹살 집 '오뚜기 식품'.... 2026-04-15 · The record of Rina
[맛집] 서울 성수 | 가맥집 감성의 야장 삼겹살 맛집 <오뚜기식품> 2026-04-08 · 고래람 ❤️
성수 노포 술집 오뚜기식품 맛집 추천 후기 2026-04-05 · 새우순살 맛집과 일상
서울 성수동 30년 전통 가맥집 오뚜기식품 성수 찐 현지인 맛집 삼겹.... 2026-01-10 · seal._.hwan의 일상을 여행처럼
[성동구] 성수동 노포 가맥집 오뚜기식품 2025-12-31 · 김감자 맛집·리뷰·일상 기록 ʕ•ᴥ•ʔ
성수동 데이트 29cm 팝업 언라인 카페 오뚜기식품 도장찍기 하루 코.... 2025-12-02 · 가끔 일상 가끔 여행 가끔 패션
성수동 노포 야장 가맥집 <오뚜기식품> 내돈내산 불친절 솔직후기 2025-10-02 · 안녕! ROOPRETELCHAM ✨
성수동 노포 가맥집 오뚜기식품 솔직후기/성수동 소주 3,000원!?/성수.... 2025-08-28 · s2 Ez의 나들이 s2
성수 노포 술집 성수역 삼겹살 맛집 오뚜기식품 2025-06-25 · I LIKE IT
성수 가맥 야장 삽겹살 맛집 오뚜기식품 내돈내산 방문기 2025-06-16 · 쩨리 log ʕ•ᴥ•ʔ ♡
[솔직리뷰] 성수동 노포 가맥 맛집 ‘오뚜기식품’ 2025-03-27 · 욱's 복지로그
성수동 : 노포 분위기 좋아하는 술쟁이들 모이세요, 오뚜기식품 2025-01-23 · 고냉이 사랑단
성수역 술집 노포 가맥집 , 오뚜기식품 2025-01-20 · 울여니의 blog (و ˃̵ᴗ˂̵)و
성수 노포 가맥집 오뚜기식품 야장 내돈내산 찐후기 2024-10-25 · 조니로그

Of 238 candidate posts we opened 79 and kept 24 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.