
聖水洞不只是快閃店聖地,更是首爾最認真的韓國烤肉區。從米其林必比登到1+等級韓牛,精選8家必訪烤肉店。
Seongsu-dong (성수동) isn't just Seoul's trendiest neighborhood for popup stores and design cafes — it's quietly become one of the city's most serious Korean BBQ (K-BBQ) destinations. Within a 15-minute walk of Seongsu Station (Line 2), you'll find everything from Michelin Bib Gourmand-listed pork belly to 1+ grade Hanwoo beef served in restored warehouse spaces.
What makes the Seongsu K-BBQ scene special is the concentration of concept-driven meat restaurants. Chefs here obsess over aging techniques, charcoal sources, salt quality, and knife cuts. Many restaurants belong to the "staff grills for you" category (직원구이), meaning a trained server cooks your meat to perfect doneness — ideal for first-time K-BBQ visitors who don't want to second-guess timing.
This guide organizes the 8 best Korean BBQ restaurants in Seongsu into three tiers: premium hanwoo and aged-meat spots, classic samgyeopsal standouts, and unique concepts you won't find anywhere else in Seoul. Most are walking distance from each other, so you can build a whole dinner-and-drinks itinerary without ever hailing a cab.
Seongsu's high-end meat scene is compact but stacked. Expect per-person spends of ₩80,000–150,000+ — these are celebration dinners, anniversary meals, and serious foodie pilgrimages.
If you're doing one splurge K-BBQ dinner in Seongsu, make it here. Seouloin specializes in 1+ grade Korean Hanwoo beef aged in-house, served at a quiet restaurant overlooking Seoul Forest. The standout order is the Special Tasting Set — a curated selection of cuts (chadolbaegi brisket, galbi, tenderloin) that lets you taste the full range of Hanwoo marbling. Staff grill everything tableside, explaining each cut's flavor profile.
The ambience leans refined and date-night appropriate; reservations are strongly recommended, especially for weekend dinner slots. Expect ₩100,000–160,000 per person with drinks. From Ttukseom Station (Line 2) Exit 8, 7-minute walk toward Seoul Forest. Pro tip: Request the garden-view seats if available.

Seouloin 是一家高級韓國韓牛(韓國本土牛肉)餐廳,位於首爾森林站附近的 Galleria Foré 綜合大樓二樓,可欣賞公園景觀。 專門提供 1++ 級陳年牛腰肉、手工精選的肋眼牛排和精緻的首爾牛肉烤肉,全部由細心的工作人員在桌邊烤製。 寬敞的木質色調內裝為特殊場合營造出高檔而輕鬆的氛圍。 被推薦為聖水市提供優質韓國韓屋和精緻用餐體驗的最佳地點。
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Ilmirack occupies a restored red-brick warehouse and serves koji-fermented aged pork that pushes the boundaries of what pork belly can taste like. The aging process concentrates umami and tenderizes the meat into something closer to prosciutto than standard samgyeopsal. Order the aged samgyeopsal tasting and let the staff grill it over binchotan charcoal.
The warehouse interior is Instagram famous and a magnet for Korean celebrities — you may spot a K-pop idol on a date night. Reservations essential (book 1–2 weeks ahead via Catch Table or Naver). Expect ₩80,000–110,000 per person. From Seongsu Station Exit 2, 6-minute walk. Pro tip: Try the truffle cold noodles (truffle mul-naengmyeon) as a palate cleanser between cuts.

Ilmirack 是一家高級豬肉燒烤餐廳,位於聖水倉庫改建而成,以其十多年來開發的曲發酵陳釀專利工藝而聞名。 招牌發酵豬頸肉和豬肩肉具有無與倫比的濃鬱風味。 工作人員為您烤所有的肉。 富有創意的倉庫內裝吸引了聖水的時尚人群。 NCT 127 首爾演唱會結束後在這裡用餐。 因其真正獨特的曲發酵燒烤體驗而推薦,這是您在其他地方找不到的。
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A Michelin Bib Gourmand entry that earned its reputation through absurd attention to detail — each table has a dedicated grill-master, binchotan charcoal is imported, and the signature moksal (pork neck) is served with a small spoonful of caviar. The truffle noodles and aged samgyeopsal round out the greatest-hits menu.
The space is intimate (maybe 20 seats total), which makes booking competitive. Expect ₩70,000–90,000 per person. From Seongsu Station Exit 4, 5-minute walk. Pro tip: Go early — they often open at 5 PM and tables fill by 6:30. No walk-ins on weekends.

Ggupdang 是一家米其林必比登推廣豬肉燒烤餐廳,這裡的厚切豬頸肉 (moksal) 經過 15 天的醃製,並在優質備長炭上燒烤。 招牌體驗包括用米飯、海藻、Amour 魚子醬和芥末包裹烤豬肉,這是經典韓式燒烤的升級版。 松露 jjapagetti 和黑米米飯等富有創意的配菜讓每道菜都令人難忘。 因其米其林認可和該地區其他燒烤餐廳所提供的獨特魚子醬和豬肉搭配而受到推薦。
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The heart of K-BBQ culture: unpretentious, gas-grilled, crack-a-soju dinners at fair prices. Per-person spends here usually land at ₩25,000–45,000. These are the spots where locals actually eat on a Tuesday night.
The foreigner-friendly pick. Hanam Pig House is a well-established chain with a consistent, approachable samgyeopsal experience and an English menu available at the Seongsu location. Staff grill the pork belly for you, flip it at the right moment, and cut it into bite-size pieces — perfect if you're nervous about grilling for the first time.
Order the Deluxe Pork Belly Set and add the kimchi stew (kimchi jjigae) to share. Expect ₩25,000–35,000 per person with soju. From Seongsu Station Exit 2, 4-minute walk. Pro tip: Avoid peak dinner (7–9 PM) on weekends — the wait can hit 45 minutes.

Hanam Pig House 是韓國最著名的五花肉連鎖餐廳之一,這家位於聖水的分店提供招牌厚切五花肉燒烤體驗。 它以豐盛的份量和由工作人員管理燒烤的系統化服務風格而聞名,是輕鬆享用韓國燒烤餐的可靠選擇。 被推薦為韓式燒烤初學者最安全的切入點——一家知名連鎖店,品質始終如一,燒烤由員工管理,並擁有良好的業績記錄。
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Hyojadong specializes in thick-cut pork belly grilled over real charcoal — a rarity in central Seoul, where gas grills dominate. The signature cut is hyojadong-style samgyeopsal, sliced about 1.5x thicker than standard, which gives it a dramatic bite and a juicier center. The charcoal smoke adds a depth you simply cannot get from a gas burner.
Sides are minimal but well-executed: crisp cabbage kimchi, raw garlic, and salted sesame oil for dipping. Expect ₩28,000–40,000 per person. From Seongsu Station Exit 3, 6-minute walk. Pro tip: The ssamjang here is house-made — ask for extra.

Hyojadong Mokgogi 是一家五花肉(厚切五花肉)專家,獲得了 4.9 星的完美評價。 該餐廳以其優質的炭烤厚切五花肉而聞名,其煙燻風味是薄切五花肉無法比擬的。 這個名字來自Hyojadong,一個以這種燒烤風格而聞名的街區。 推薦給您終極厚切五花肉體驗 - 炭烤優質五花肉,外皮酥脆,內裡多汁。
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Seokam takes a pure-ingredient approach: unseasoned samgyeopsal grilled on heated stone plates with just a sprinkle of sea salt. No marinade, no sauce — just the pork's natural flavor amplified by salt and stone heat. It's a minimalist cut that rewards good-quality pork, and Seokam's sourcing is reliably excellent.
The jjapagetti kit (Chapagetti instant ramen turned tableside with grilled pork scraps) is a must-add — the black bean noodles soak up the pork fat and become something magic. Expect ₩26,000–38,000 per person. From Seongsu Station Exit 3, 8-minute walk. Pro tip: Great for groups — the stone plates can handle large portions quickly.

Seokam 專注於在已獲得專利的石板上烤製新鮮的國產豬肉,該石板經過精心設計,溫度適宜。 明星切的是用粗海鹽調味的五花肉(五花肉,16,000韓元)。 最受推崇的最後一道菜餚是石板 jjapagetti(6,500 韓元)——在熱石上炸脆的泡麵。 石板法將簡單的五花肉提升為非凡的東西。
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The experimental tier. These are restaurants whose signature techniques push K-BBQ into unfamiliar territory — frozen pork belly shaved to paper thinness, or samgyeopsal grilled with the bone still attached. Per-person ₩30,000–55,000.
Ppyeotanjip ("bone-grilled-house") serves bone-in pork belly — a cut that's almost impossible to find elsewhere in Seoul. The bone is left in during aging and grilling, which adds collagen, marrow richness, and a primal, visual dramatic presentation when it hits the grill. The aged version (숙성뼈삼겹) is the order to place.
Staff grill the whole bone-in piece, then carve it tableside once it's properly rendered. Expect ₩30,000–45,000 per person. From Seongsu Station Exit 4, 3-minute walk. Pro tip: Pair with a dry soju like Hwayo 17 — the extra funk from the bone matches well with a cleaner spirit.

Ppyeotanjip 的意思是“骨炭屋”,專門提供由訓練有素的工作人員在您的餐桌上烤製的陳年帶骨五花肉。 他們的理念——「肉和骨頭在一起味道最好」——驅動著每道菜,從招牌帶骨五花肉(20,000 韓元)到豬頸肉和肋眼牛排。 非常適合想要完全煮熟的陳年豬肉而無需自己管理燒烤的初次嘗試者。
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Jamsugyo-jip is where Seongsu goes after midnight. The specialty is naengsam (냉삼) — frozen pork belly shaved to paper-thin slices that cook in about 15 seconds on the grill. The technique delivers an unusual texture: crisp edges, melting fat, and an almost carpaccio-like tenderness.
They're one of the few K-BBQ spots open until 3 AM, and the cheonggukjang stew (pungent fermented soybean) is a cult favorite post-midnight. Expect ₩28,000–40,000 per person. From Seongsu Station Exit 1, 5-minute walk. Pro tip: The house rice pairs unusually well with naengsam — order extra.

Jamsugyo-jip 因普及 naengsam(切成薄片、速凍的五花肉在桌邊烤至完美酥脆)而聞名。 冷凍產生了與新鮮五花肉不同的獨特嫩滑口感。 搭配生蛋和蔥蘸醬(類似日本壽喜燒風格)和餐廳出色的清國醬(超濃發酵大豆燉菜)。 營業至凌晨 5 點。 推薦作為聖水市唯一嘗試冷參的地方,晚上外出後的深夜時間是理想的選擇。
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