Oktapbang
irwagoospuc · 2026-07-16 · Source naver
Oktapbang is a rooftop-sentiment Korean BBQ restaurant located in Yeokchon-dong, Eunpyeong-gu, Seoul, specializing in minari samgyeopsal (water dropwort pork belly) and Iberico black pork.
See the full business overview →![[은평구갈매기살맛집] 추천 리뷰, 옥탑방 옥상감성·불멍까지 한 번에](https://blogthumb.pstatic.net/MjAyNjA3MTZfMTA2/MDAxNzg0MTk5ODAxNTAz.NCfXImXd2MtCe8pcw8xlNjFExB3pM7diD0a4Z2cbYXAg.p15w95U5c3yxl1L9SnyKQ7_2R-9LwWv48a-0r9n79_kg.JPEG/18215477971391901851.jpg?type=w2)
| Source | irwagoospuc · blog.naver.com/irwagoospuc |
|---|---|
| Published | 2026-07-16 |
| Original | View original → |
Key information
| Address | Seoul Eunpyeong-gu Seooreung-ro 115 1F |
|---|---|
| Location | Gusanyeok Dobo 3 Bun |
| Main menu | Minari Samgyeopsal, Iberico Black Pork |
| characteristics of meat | Iberico black pork: 100% purebred, acorn-fed (one of the world's four great delicacies), free-range for over 10 months, raised for over 14 months, feed supplemented with olive oil |
| cooking method | First seared over charcoal, then straw-fire aroma added; 300 precise incisions; seared at 500°C over charcoal |
| characteristics of water parsley | 100% domestic, from a direct-trade farm in Cheongdo County |
What sets it apart
일반 삼겹살집보다 고기 경험의 차별성이 강하다 — 짚불향·미나리 언급 후기 다수
Note: 웨이팅 가능성이 높아 즉흥 방문 고객에게는 불리하다
Frequently asked questions
Q. What is the location and transportation for Oktapbang in Eunpyeong-gu?
Oktapbang is located at 1F, 115 Seooreung-ro, Eunpyeong-gu, Seoul, a 3-minute walk from Gusanyeok.
Q. What are the signature dishes of Oktapbang?
Oktapbang's signature dishes are minari samgyeopsal (pork belly with Cheongdo water dropwort) and Iberico black pork.
Q. What are the features of Oktapbang's Iberico black pork?
Oktapbang's Iberico black pork is 100% purebred and acorn-fed, one of the world's four great delicacies; the pigs are free-range for over 10 months, raised for over 14 months, and fed premium feed supplemented with olive oil.
Q. How does Oktapbang cook the meat?
Oktapbang first sears the meat over charcoal, then adds straw-fire aroma. The meat undergoes 300 precise incisions and is seared at 500°C over charcoal.