Gilpost · Jung-gu, Sindang-dong

Geumdwaeji Sikdang

Name: Geumdwaeji Sikdang
Address: 서울특별시 중구 다산로 149, 1,2,3층 (신당동), 중구, 서울특별시, 04607, KR
Telephone: 0507-1307-8750

금돼지식당 A three-floor pork grill house between Yaksu and Cheonggu stations where a server cooks every piece at your table, known for bone-in belly, basil wraps and a queue that can run past three hours.

Beer and fried chicken · Jung-gu, Sindang-dong

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

Gold Pig is a pork grill house on Dasan-ro between Yaksu and Cheonggu stations, filling all three floors of its building. A cast-iron plate over a charcoal briquette, and a server stands at your table and grills every piece from start to finish — you wait and eat. Three cuts: bone-in belly, 'snowflake' collar and loin-side collar, 19,000 to 24,000 won for a 150g portion. Almost everyone adds the whole-pork kimchi stew, and what marks the place out is the basil served instead of perilla for wrapping. In the Michelin Bib Gourmand since 2019, and very full of visitors from abroad. A handful of Catch Table slots open each month; everyone else queues on the day. The posts we read run from 25 August to 27 September 2026.

The basics

Address	서울특별시 중구 다산로 149, 1,2,3층 (신당동) 149 Dasan-ro, Jung-gu, Seoul
Phone	0507-1307-8750
Typical spend	₩5,000 – ₩36,000
Floor area	323 m²
Status	In business

2 posts say it is walkable from the station.

When it opens

Of 12 posts: 9 wrote Daily 11:30–23:00, 2 wrote 11:30–23:00.

Open	Daily	11:30–23:00 9 of 12 posts last seen 2026-09
Open		11:30–23:00 2 of 12 posts last seen 2026-09
Closed		없음 2 of 2 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 server grills the whole meal for you. Seventeen posts say so, and they describe the same moves: a scrap of fat rubbed over the plate first, the cuts taken in order from lean collar toward fatty belly, the first piece pressed on you with nothing but Maldon salt, finished pieces pushed to the cooler rim. When the bone-in belly is done they strip the last chewy meat off the bone and hand it over, and they open the foil parcel of king oyster mushroom and cut it up. Four posts say this mattered most for people who cannot grill and for tables of several — at a work dinner, one notes, the same person usually ends up cooking all night.
The queue is this restaurant's second dish. Eight posts time their wait, and the range is enormous: twenty-five minutes on a weekday at 2:45pm; five parties ahead at 3:30pm; forty minutes on a Friday afternoon; forty to fifty minutes at one on a weekday; an hour after taking number 17 at 10:20 on a Saturday; two hours forty-two minutes from a 5:15pm weekday sign-up; three hours after finding sixty-five parties ahead at 4:20pm; three and a half hours after taking number 30 just before four on a Friday. The list itself closes on busy days — four posts saw it closed, one of them getting in anyway by luck. One was told by staff that your slot disappears five minutes after your number is called. There is nowhere to sit and wait, so people wait in the coffee shop next door or at the local library.
What divides people here is not the meat but whether they would come back. Eight say they would not queue again — and not because the pork disappointed. 'It is good, worth going once.' 'Satisfied with the one visit.' 'I am not sure it is good enough for three hours.' 'There are plenty of good grill houses closer to home.' These are verdicts reached after weighing the line against the meal. Four say they would return, and three write as repeat customers. One of those came twice and finished by saying she has not got another queue in her, and is content to have gone the two times.
Booking exists but barely opens. One post explains the mechanism: the next month's slots go live on Catch Table at 5pm on the 25th, and only for the 11:30 sitting, a handful a day. One got in on the third attempt; one was wiped out instantly and joined the walk-in line. Bookers are sent upstairs to the second floor, walk-ins stay on the first. Two posts state flatly that the restaurant takes no reservations, but both say it in a copied block of listing data, so we did not count it — six posts booked and walked in. A work party got a table because a vice-president is a regular, and even then could only hold two tables, so they had to cut the guest list.
The room is full of visitors from abroad. Eight posts saw it for themselves: foreigners photographing the sign after eating, one writer deciding the place has become a fixed stop on the Korea itinerary, another baffled by how many Chinese guests there were, a third asking how foreigners get in when Koreans cannot book. The basil traces back to this — one writer was told by a server that it began as a substitute for perilla, which foreign guests found strange, and stayed on the menu because they liked it.
Each floor is a different room, and the posts do not even agree how many there are. Seven say all three floors are in use; two say only the first and second. You do not choose — you are sent. The first floor is ordinary grill-house tables (about ten, by one count). The second is a bar counter, only twelve seats, which is where bookers are sent; two writers compare it to an omakase counter. The third has four-tops and a window wall. Three posts say the upper floors beat the first. The third floor is reached by a separate door beside the entrance.
The walls are papered in awards and autographs. The tiled front carries a Michelin Bib Gourmand and Blue Ribbon emblem for each year — four posts date the run from 2019, though one says seven years running and another eight, so the count itself varies. Three posts describe celebrity signatures inside: one photographed Jisoo's and Lisa's on a mirror in the second-floor photo corner, another took the wall of sticky notes around them for something the fans put up. One writer found a small shrine to the Michelin listings on the way back down.
One writer found the service uneven from table to table. Four praise it: told which cut to eat when, shown how to fold the basil, warned not to break the stew's pork with a ladle, minded by a server who barely left the table. One table was given a free plate of loin collar after a server dropped some meat. But a writer who came twice noticed that the server on her side was attending to the foreign guests and not the Korean ones, and that some explain how to eat while others only grill — and she closed by saying the inconsistency was what let the place down.

What 19 bloggers said

We read all 19 in full. The most common claims are “Had to wait” (15) and “Juicy” (8).

What they liked

Juicy8 of 19 posts

Thick cut6 of 19 posts

Friendly staff4 of 19 posts

Returning customer3 of 19 posts

Roomy2 of 19 posts

What they struggled with

Had to wait15 of 19 posts

Unremarkable3 of 19 posts

Heavy / greasy2 of 19 posts

Expensive1 of 19 posts

Where they disagree

Would not return	yes 8 · no 4

Things you can check on site

Staff cook it at your table	17 of 19 posts
Second floor	15 of 19 posts
Foreign customers in the room	8 of 19 posts
Takes reservations	6 of 19 posts
Signed celebrity photos	3 of 19 posts
Reachable by transit	2 of 19 posts
Beer served	2 of 19 posts
Bag storage	1 of 19 posts
Time limit on the table	1 of 19 posts
Toilet inside	1 of 19 posts
Origin labelling posted	1 of 19 posts

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

The most ordered dish is tongdwaeji kimchi-jjigae (통돼지 김치찌개) — 17 of 19 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

통돼지 김치찌개17 ate it
tongdwaeji kimchi-jjigae₩8,000 · ₩16,000
Kimchi stew with whole blocks of pork that a server said are simmered about two hours. Two posts say you can ask for it finished as a rice porridge instead
8,000 won small, 16,000 large. **Seventeen of the nineteen visiting posts ordered it.** Two describe the pork shredding like tuna; one was told not to break it with a ladle or it collapses. On the kimchi itself they split: two found the broth sharp and sour, one says it is ripened rather than sour. Four mention a server tending the pot and ladling it out for them
본삼겹16 ate it
bon-samgyeop₩19,000
The house signature: pork belly cut from around the rib, served thick and bone-in, 150g to a portion. When the meat is done the server strips the last chewy bits off the bone for you
**A single portion comes boneless.** Six posts say you need two portions or more for the rib-on cut; one was told three that day, and two were told it had sold out. Seven posts mention being told to dip the first piece in Maldon salt and nothing else. Every post that gives a price says 19,000 won for 150g
향긋한 바질쌈15 ate it
hyanggeutan basil ssam₩5,000
A plate of outsized fresh basil leaves. You wilt them on the grill for a moment, then wrap the pork — the shop's answer to perilla, and the thing people come talking about
5,000 won. **Fifteen of the nineteen ordered it and nine tell you to.** One writer was told by staff that the leaves started as a substitute for perilla for foreign guests who found perilla strange, and stayed. Not everyone agrees: one calls it skippable, one reports the next table saying the same, and two warn the basil is strong enough to divide people
눈꽃목살12 ate it
nunkkot moksal₩19,000 · ₩23,000
Pork collar, 150g, marbled so finely the shop calls it 'snowflake'. Most people order it alongside the bone-in belly to compare the two
**Prices disagree** — four posts say 23,000 won, one (19 Sept 2026) says 19,000. So do the verdicts: three call it leaner and cleaner than the belly, one found it dull for the same reason, one called it the fattier of the two collars. Two posts say only 'pork collar' without saying which, so they are not counted as orders
등목살11 ate it
deung moksal₩23,000 · ₩24,000
The loin-side cut of the collar, 150g. The priciest of the three meats, and two posts were told it is limited to what the kitchen has that day
Three posts say 24,000 won, one (19 Sept 2026) says 23,000. **Four posts picked it as the best of the three** — chewier than the belly, fattier than the snowflake collar, and unusually tender for a cut people expect to be dry. One found it cloying after a while. One writer got a portion free after a server dropped some meat
껍데기6 ate it
kkeopdegi₩12,000 · ₩16,000
Pork skin, grilled until it blisters and eaten with roasted soybean flour and a sweet house sauce
**Two prices, 16,000 and 12,000 won**, both from September 2026 posts. The sauce divides people too: two loved the sweet sauce with soybean flour, one found it off-putting and guessed strawberry jam was in it. Two say it still goes down easily after a full meal of belly and collar; one rates it chewier and less greasy than pork skin elsewhere
공깃밥5 ate it
gonggibap₩2,000
A bowl of white rice, usually spooned into the kimchi stew
2,000 won. One post is surprised to find it heaped, which grill houses rarely do
라면사리4 ate it
ramyeon sari₩3,000
Instant noodles for the kimchi stew. Two posts say the kitchen tops the pot up with extra broth when you add them
3,000 won. Four added them, one talked themselves out of it on grounds of fullness, one chose plain rice instead. **One writer prefers the broth after the top-up to the stew as it first arrives**
생맥주·하이볼3 ate it
saengmaekju / highball₩9,000 · ₩10,000
Stella on tap and highballs (Suntory, Jim Beam). Two posts remark on how long the drinks list is for a grill house
**The draught Stella is priced at 10,000 in one September 2026 post and 9,000 in another.** No post gives a highball price. Two stuck to one glass because it was lunch; one recommends the midday beer on a hot day
탄산음료2 ate it
tansan-eumryo₩2,000
Zero cola and Sprite
2,000 won, from the single post that lists it
기본 상차림named in 18
bansang
What arrives without being asked for: Maldon salt, fermented anchovy dip, **a minced scallion-and-soy sauce**, ssamjang, lettuce, pickled chilli and onion. Garlic, whole scallions and foil-wrapped king oyster mushrooms go on the grill alongside the meat
**Four posts single out the scallion-soy sauce** as the thing that makes the meal — sweet and clean rather than the sharp spiced scallion salad most grill houses serve. The mushrooms come out of their foil near the end: one calls them the best king oysters they have had, another wishes they had arrived while there was still meat to eat them with. One writer notes the free lettuce and perilla make the paid basil optional
한우 육회named in 1
hanu yukhoe₩36,000
A beef dish on the menu board. **Not one of the nineteen visiting posts ordered it**
One post that photographed the board lists it at 36,000 won, alongside beef skirt at 65,000 that nobody ordered either. **Nothing we read tells us how either one tastes**

Parking

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

Posts saying you cannot	1 of 19 posts

There is no car park. We did not count it, though. More than ten posts say 'no parking', and nearly all of them say it inside a copied block of listing data — the same line, the same three municipal car parks named in the same order, lifted from the map listing. Exactly one writer actually parked (a work party who used a lot nearby). One quotes a tariff — 2,400 won an hour at the Munhwa municipal lot — and came by subway anyway. One found every lot around full over the Chuseok holiday, but he gave up on the restaurant and went elsewhere.

Who came, and with whom

Date	5 of 19 posts
With a friend	3 of 19 posts
Group visit	1 of 19 posts
Came by car	1 of 19 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

Second floor	15 of 19 posts
Toilet inside	1 of 19 posts

Nobody wrote about getting in with a wheelchair or a pushchair. Across nineteen posts the words for wheelchair, pushchair, ramp, threshold and step do not appear once. All we can say is that the restaurant uses three floors, no post mentions a lift, and several describe climbing stairs — the third floor is reached by a separate stair beside the entrance. You are not asked which floor you would like; you are sent. This is not 'no'. It is 'we do not know'.

No one mentioned: 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

Someone else paid1 of 19 posts
Posts saying they paid themselves7 of 19 posts
Posts saying nothing either way11 of 19 posts

Posts that followed a TV spot

Of the 26 posts we gathered, 7 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.

2026-09-27	2 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

Month by month

Month	Posts
2026-09	19

What we do not know

We read thirty posts; nineteen count. Four were about somewhere else entirely — a hotel breakfast on Jeju, a yakitori bar in Sindang, an izakaya whose only mention of this place is as a landmark on the walk there, and a list of twenty-two old restaurants in two other districts. Seven more were not visits: two write-ups of a TV appearance and a survey, one compilation that sets conflicting published hours side by side, one 'ten best lunches near Yaksu' listicle, one post whose author states in the body that he did not go and assembled it from other people's reviews, one from a blog named 'Naver blog marketing agency' that promises a first-hand review, lists nothing ordered and no price, and ends in a printer-rental ad — and one from a writer who walked up, saw he was sixtieth in line, and went to a different grill house instead. He never got inside, so nothing of his is counted.
One post out of nineteen mentions a toilet at all — two of them on the second floor, one photographed. Whether the first and third floors have their own, whether they are separated by sex, whether they are inside the restaurant or shared with the building: nothing we read says.
One post ran into a time limit. Two people were registering at half past four on a weekday when a server came out and offered them a table straight away if they would finish inside ninety minutes; they took it and were seated on the third floor. Whether this is a standing arrangement or something that happens only in the dead hours, the other eighteen posts do not say.
Only one post calls it expensive — but more of them count the cost in hours. One states plainly that it is dearer than a neighbourhood grill house; the rest say nothing about the money. What they do price is the queue: the three-hour waiters all end on some version of 'not worth queueing that long for again'. Three posts give a two-person total, and at 85,000 and 134,000 won the spread comes down entirely to how many portions went on the grill.
Not one post declares a sponsorship. Of the nineteen visits, seven state they paid their own way (two attaching a Naver receipt), one was a company dinner someone else paid for, and eleven say nothing either way. The commissioned-looking writing sits among the posts we excluded: one author says outright he did not go and carries affiliate links; another blogs under the name of a marketing agency, promises a first-hand review, names nothing ordered and no price, and ends in an ad for printer rental. One post we did keep (18 September) is suspicious in the same way — no price anywhere and prose sanded unusually smooth — but it says what was ordered and how it was eaten, so it stays in.
The people who went agree about the hours; the published listings flatly contradict each other. Twelve of the nineteen give hours, and eleven of those say 11:30 to 23:00 (two without naming the days). One says 11:00, but he arrived on an 11:30 booking and did not watch the doors open. Only two give a last order, and they differ — 22:15 and 22:20. The sharper split is one a compilation post we excluded had already noticed: the restaurant's own website is said to run Monday to Saturday, 11:30 to 22:00, closed Sundays, while Diningcode and Michelin list every day, 11:30 to 23:00, never closed. Exactly one post we read actually went on a Sunday (an 11:30 Catch Table booking), and the two that say 'open year round' both say it inside a copied listing block. If you are planning a Sunday, phone first.
One post prices the meat differently from all the others. Six agree: 19,000 for the bone-in belly, 23,000 for the snowflake collar, 24,000 for the loin-side collar. A post dated 19 September 2026 puts the snowflake collar at 19,000 and the loin-side at 23,000, with the belly unchanged. Pork skin splits 16,000 against 12,000, and the draught Stella 10,000 against 9,000. Nothing we read can settle which is current — or even whether this is disagreement or a price change caught mid-stride. One post reckons the meat has gone up two or three thousand won since 2023, but that one is not a visit and is out of the count.
Nineteen posts, nineteen people — no blog appears twice. Three of them, though, are writing about a second or third visit, so the number of meals behind the nineteen is past twenty. One writer folds two visits into a single post: a Monday evening on 6 July and a Saturday opening run on 18 July.

Sources (19)

Every number above was counted from the posts below.

맛집탐방#9 금돼지식당 (서울 3대 고기집, 약수맛집, 미쉐린가이드 .... 2026-09-27 · Archive routine
약수역 : 금돼지식당 2026-09-27 · 일상기록로그 · via Daum
[서울] 약수역 미쉐린 가이드 맛집 '금돼지식당' 평일 저녁, 토요일 .... 2026-09-23 · Bella
“금돼지식당” 약수역맛집 본삼겹·목살·껍데기 추천 / 회식후기 2026-09-23 · 희희 블로그
[맛집] 청구역 금돼지 식당 웨이팅해서 먹어본 삼겹살 맛집 후기 2026-09-22 · 윤&준&희's Home
금돼지 식당 평일 방문후기 2026-09-21 · 잔상 수집관 · via Daum
[서울/약수] 금돼지식당 - 대한민국 최고의 삼겹살 2026-09-19 · 맛집 기록장 · via Daum
[ 서울 ] 서울3대고기집 금돼지식당 웨이팅후기 : 정말 3대가 맞나? 2026-09-18 · 러닝은 핑계고
[서울] 금돼지식당 | 신당동 고기집 2026-09-18 · cinco
[약수역 맛집] 미쉐린 빕구루망 금돼지식당 본점 웨이팅 & 솔직 후기 2026-09-18 · ひるね · via Daum
[서울 약수 맛집｜내돈내산] 금돼지식당 미쉐린가이드맛집 2026-09-18 · 수수(Su Su)한 기록: 맛과 취향 사이
약수역 맛집:: 금돼지식당 평일웨이팅 후기 미쉐린 가이드 서울 ,2026.... 2026-09-16 · bo blog
신당동 맛집/ 미쉐린 돼지고기 삼겹먹으러 가는 서울3대 고기집, 금.... 2026-09-16 · *눈에 담는 일상 이야기*
약수 맛집️｜금돼지식당 2026-09-14 · Ooone_log
내돈내산 서울 3대 삼겹살 맛집, 금돼지식당 캐치테이블 주말 예약 .... 2026-09-13 · 먹고 노는게 행복한 뉴니 일상
서울맛집/중구맛집/신당동맛집 - 금돼지식당 2026-09-10 · DEAR DIARY
[서울 신당동] 금돼지식당 (3) 2026-09-08 · Beerlingual Life
[약수역맛집] 금돼지식당 내돈내산 | 본삼겹 3인분·김치찌개·돼지.... 2026-09-05 · Iridescent , 무지갯빛의
서울 3대 고기집 금돼지식당 평일 웨이팅 후기 2026-09-01 · 민떠니 블로그

Of 414 candidate posts we opened 62 and kept 19 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.