{ "id": 3834, "date": "2026-06-04T20:50:08", "date_gmt": "2026-06-04T11:50:08", "guid": { "rendered": "https:\/\/drunkencapybara.com\/?p=3834" }, "modified": "2026-06-05T00:39:14", "modified_gmt": "2026-06-04T15:39:14", "slug": "seouldae-ipgu-jungsooksung", "status": "publish", "type": "post", "link": "https:\/\/www.drunkencapybara.com\/en\/seouldae-ipgu-jungsooksung\/", "title": { "rendered": "[\uc11c\uc6b8\/\uc11c\uc6b8\ub300\uc785\uad6c] \uc815\uc219\uc131 \uc0e4\ub85c\uc218\uae38\uc810 – \ub3c8\ub300\uac08\ube44 3\ucc28 \uad50\ucc28 \uc219\uc131 \ub3fc\uc9c0\uace0\uae30" }, "content": { "rendered": "
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Jeongsukseong Sharosu-gil branch<\/strong>
4-minute walk from Seoul National University Station, specialty restaurant for triple cross-aged pork (wet, dry, and kelp).<\/em><\/p>\n

Address: 1F, 31 Nambu-sunhwan-ro 226-gil, Gwanak-gu, Seoul<\/p>\n

Opening Hours: Daily 11:30 \u2013 22:00 (Last order 21:15)
Break time 15:00 \u2013 17:00 (weekdays)
No regular days off<\/p>\n

Phone number: 0507-1370-6668
Catchtable reservations available<\/a><\/p>\n

Reservations available \/ Group use available \/ Wi-Fi \/ Separate men's and women's restrooms<\/p>\n<\/div>\n\n\n

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EP. Jeongsookseong Sharosu-gil Branch<\/span> Pork ribs and pork belly<\/span>2026.05.24<\/span><\/h2><\/summary>\n

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Quite famous in Sharosu-gilQuietness<\/span>.
It has been around for quite a while, but this is my first time visiting.<\/p>\n\n\n\n

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A 4-minute walk from Exit 1 of Seoul National University Station.
In front of the entrance, there is a sign advertising the special stir-fried pork set for one person for 9,500 won and a banner for a highball event.
\u2018True to its name 'Jeongsookseong', it boasts wet aging, dry aging, and three-stage cross-aging with natural kelp.<\/p>\n\n\n\n

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I didn't take a picture of the menu..
Pork Tomahawk (400g, 2 servings 31,000 won), Pork Ribs (600g, 3 servings 45,000 won),
Pork belly, pork neck, and pork jowl (180g each, 16,000 won).
Boneless raw ribs and pork jowl are available for 15,000 won each, and there are also Korean beef tartare and pork skin.<\/p>\n\n\n\n

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The sides are also well-stocked.
Cold noodles that would be a shame to miss at a meat restaurant, such as herring roe bibim naengmyeon (7,500 won) and crushed ice mul naengmyeon (7,000 won).,
If you order meat, kimchi stew is served as a complimentary side dish.
You can add a large size of spicy kimchi stew or beef brisket soybean paste stew for 5,000 won each.<\/p>\n\n\n\n

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They are also holding a happy hour event, selling items at half price, which is quite cheap.
If you visit between 11:30 and 15:00 on weekdays or between 11:30 and 17:00 on weekends and holidays, you will receive a 501 TP3T discount on Soju, Beer, and Highball.
Soju and beer are 2,500 won each, and highballs range from 3,500 won to 12,500 won with a lineup of Suntory, Jim Beam, and Yamazaki.
A welcome event for drinkers.<\/p>\n\n\n\n

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[Image: Jeongsukseong brass grill plate and basic side dish setting]<\/p>\n\n\n\n

When you sit down, the grill plate is the first thing to catch your eye.
There are also various side dishes.
Seasoning sauce containing wasabi, salt, and herring roe,
It is not a hassle because you can easily get food from the self-service bar.<\/p>\n\n\n\n

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The meat I ordered came out.
A robot does the initial cooking at this place... I didn't take a picture of the kitchen.
I am someone who hasn't quite internalized the blogger's mindset yet...
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The meat is served on a plate after being pre-grilled, and the customer simply needs to finish cooking it on the grill.
It was convenient because it required less effort and I didn't have to worry about timing.<\/p>\n\n\n\n

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What we ordered that day was pork shoulder ribs, pork neck, pork belly, pork jowl, and cold noodles.
To start with the conclusion pork neck<\/strong>This was the best.
It was the part where the effects of aging were most noticeable, and it finished quite moist.
The pork belly and pork jowl were also decent.<\/p>\n\n\n\n

On the other hand, the pork ribs were not very impressive.
Menu items with unique names and impactful visuals, like the Pork Tomahawk and Pork Ribs, actually didn't suit my taste.
It would have been nice if I knew exactly which part it was.<\/p>\n\n\n\n

The aging method felt more pronounced in the regular pork neck than in the special cuts.
It is not the style where the meat itself is seasoned.
You can eat it with the provided salt, wasabi, and herring roe side dish,
In particular, herring roe paired surprisingly well with meat.<\/p>\n\n\n\n

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The medium-sized kimchi stew served as a complimentary side dish when you order meat is quite generous.
I forgot to take a picture again, so I took it after I finished eating lol.
The broth is rich and spicy, making it great to spoon up in between bites of meat.<\/p>\n\n\n\n

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Overall, rather than something particularly unique, it is a neat and well-equipped house.<\/p>", "protected": false }, "excerpt": { "rendered": "

Jeongsookseong Sharosu-gil Branch, 4-minute walk from Seoul National University Station, specialty restaurant for triple cross-aged pork using wet, dry, and kelp...<\/p>", "protected": false }, "author": 1, "featured_media": 3840, "comment_status": "open", "ping_status": "0", "sticky": false, "template": "", "format": "standard", "meta": { "_kadence_starter_templates_imported_post": false, "_kad_post_transparent": "", "_kad_post_title": "", "_kad_post_layout": "", "_kad_post_sidebar_id": "", "_kad_post_content_style": "", "_kad_post_vertical_padding": "", "_kad_post_feature": "", "_kad_post_feature_position": "", "_kad_post_header": false, "_kad_post_footer": false, "_kad_post_classname": "", "footnotes": "" }, "categories": [ 76 ], "tags": [], "dc_series": [], "class_list": [ "post-3834", "post", "type-post", "status-publish", "format-standard", "has-post-thumbnail", "hentry", "category-gourmet" ], "_links": { "self": [ { "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/3834", "targetHints": { "allow": [ "GET" ] } } ], "collection": [ { "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts" } ], "about": [ { "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post" } ], "author": [ { "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1" } ], "replies": [ { "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=3834" } ], "version-history": [ { "count": 5, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/3834\/revisions" } ], "predecessor-version": [ { "id": 3887, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/3834\/revisions\/3887" } ], "wp:featuredmedia": [ { "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/media\/3840" } ], "wp:attachment": [ { "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=3834" } ], "wp:term": [ { "taxonomy": "category", "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=3834" }, { "taxonomy": "post_tag", "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=3834" }, { "taxonomy": "dc_series", "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/dc_series?post=3834" } ], "curies": [ { "name": "wp", "href": "https:\/\/api.w.org\/{rel}", "templated": true } ] } }