Oktapbang
abhtourism13 · 2026-07-28 · Source naver
Oktapbang is a rooftop-themed Korean BBQ / grilled-meat restaurant specializing in minari samgyeopsal (water dropwort pork belly) and Iberico black pork, located at 1F, 115 Seooreung-ro, Eunpyeong-gu, Seoul.
See the full business overview →
| Source | abhtourism13 · blog.naver.com/abhtourism13 |
|---|---|
| Published | 2026-07-28 |
| Original | View original → |
Key information
| Address | Seoul Eunpyeong-gu Seooreung-ro 115 1F |
|---|---|
| Main menu | Minari samgyeopsal (water dropwort pork belly), Iberico black pork |
| Origin of water parsley | 100% domestic, directly sourced from a farm in Cheongdo-gun, a clean region |
| Characteristics of pork | 100% purebred Iberico black pork raised on acorns (top 1%) |
| Cooking method | Pre-seared over 500-degree charcoal, then infused with straw smoke |
| Hours | 5 PM - 9 PM (first come, first served) |
| How to use | Reservation possible via Catch Table; parking space is not spacious |
What sets it apart
누룽지 김밥쌈·어리굴젓·김절임·미나리 등 곁들임 조합이 다양해 일반 고깃집보다 메뉴 경험의 폭이 넓음 — 누룽지·굴젓 등 다양한 곁들임 후기
Note: 대기와 예약 필요성이 반복적으로 언급되어 즉흥 방문 고객에게 불편할 수 있음
Frequently asked questions
Q. Where is a good minari samgyeopsal restaurant in Eunpyeong-gu?
Oktapbang is a place specializing in minari samgyeopsal and Iberico black pork located at 1F, 115 Seooreung-ro, Eunpyeong-gu, Seoul, where you can enjoy meat with straw smoke in a rooftop ambiance.
Q. How do I make a reservation at Oktapbang?
Oktapbang operates on a first-come, first-served basis from 5 PM to 9 PM; you can manage the wait more smoothly by writing your name or using Catch Table reservations.
Q. Where does the minari at Oktapbang come from?
Oktapbang is said to use only fresh Cheongdo minari supplied directly from a farm in Cheongdo-gun, a 100% domestic clean region.
Q. Is parking available at Oktapbang?
Oktapbang is known to have limited parking; when using public transportation, it is within walking distance from Gusan Station.
Q. What are the characteristics of the meat at Oktapbang?
The pork at Oktapbang is 100% purebred Iberico black pork (top 1%) raised on acorns, pre-seared over 500-degree charcoal, then infused with straw smoke.