- Name: 석암생소금구이 성수점 (Seokam Saengsogeum-gui, Seongsu branch)
- Address: 97 Achasan-ro, Seongdong-gu, Seoul, 1F (서울 성동구 아차산로 97, 1층) · Google Maps
- Nearest station: Seongsu Station (Line 2), Exit 1, about 45 m away
- Hours: daily 12:00 to 24:00, last order 23:00 (DiningCode listing)
- Visited: Tuesday evening, March 24, 2026, four of us from work
- What we ordered: pork for the stone grill, mul naengmyeon, stone-plate Chapagetti, draft beer, plus tteok-ssam from the receipt-review offer
- Wait: about 20 minutes in line
- My rating: 4.5 / 5
- Info checked: September 23, 2026
There was a line outside Seokam when three coworkers and I got there on a Tuesday evening in March, and we waited about 20 minutes for a table. The pork was fantastic, and I give the meal 4.5 out of 5. Seokam is a stone-grill pork BBQ restaurant a few steps from Seongsu Station. You grill the meat yourself on a slab of black stone with kimchi and garlic, and when you are done, the staff bring Chapagetti and spread it over the same stone.
What the name means
The full name is 석암생소금구이, Seokam Saengsogeum-gui. Seokam (석암, 石巖) means “a large, broad rock”, according to the brand’s official site. Saengsogeum-gui (생소금구이) breaks down as saeng-sogeum (생소금, raw salt) and gui (구이, grilled), so the name says what the place does: meat grilled with salt. The official site says the salt is raw sea salt from Jeungdo (증도), an island off Korea’s southwest coast. The brand comes from Sekwang Green Food (세광그린푸드), which launched it in October 2024. The branch name after it, 성수점, means “Seongsu branch”. Seokam has several branches around Seoul, which I cover near the end of this post, so check the branch name when you search for it on a map.
Ordering and the table before the meat
We ordered everything on a tablet at the table, from the pork to the drinks and the Chapagetti at the end. We ordered the mul naengmyeon at the start with the meat, and it was already on the table in my first photo at 5:46 p.m.
By the time the meat came, the table was already full. There were two big metal bowls of pa-chae (파채, shredded green onion and bean sprouts in a chili dressing), potato salad, a small dish of wasabi, an orange chili paste with sliced garlic, and a dark red dipping sauce with sliced green chili. There was also a small bowl of dipping sauce with black pepper on top.
A small wooden box on the table had a card on it that said, in Korean, that if you write a Naver receipt review, they will give you a taster of tteok-ssam and grilled cheese on the house. There was a QR code for it on the card. That offer is how the tteok-ssam further down ended up on our table.
Grilling the pork ourselves on the stone
The grill in the middle of the table is a heavy black plate that the restaurant calls a stone plate (돌판). According to the official site, it is a grill plate the head office developed and makes for its own restaurants, with its thickness and temperature worked out for grilling the meat. I call it “the stone” in the rest of this post, the same way the menu does. Before any meat went on, it already had a pile of kimchi at one end, a row of whole garlic cloves and a small metal bowl of sauce sitting right on the stone. Then the pork came, and we grilled it ourselves on the upper half of the stone.
The slices were thick and already cut into bite-size pieces. From the photos you can see two different cuts, one with the usual stripes of fat and meat and a leaner, paler one. The kimchi and garlic cooked on the stone right next to them.
And the pork was fantastic. It was moist, the meat looked like good quality, and it went well with the kimchi grilled next to it on the stone.
Tteok-ssam and mul naengmyeon
Tteok-ssam from the receipt-review offer
The tteok-ssam (떡쌈) came out on a round metal plate: pieces of grilled meat on a bed of pa-chae and greens, each one covered with a thin, translucent sheet of rice cake. On the menu it is 4,000 won, and ours came from the receipt-review offer on the table card.
Mul naengmyeon
The mul naengmyeon (물냉면) is cold noodles in a chilled broth. Ours came in a wide metal bowl with cucumber and a heap of crumbled seasoned seaweed on top.
Chapagetti served on the stone
Chapagetti (짜파게티) is a Korean instant black bean noodle, and here it is a menu item called 돌판짜파게티, stone-plate Chapagetti. Once we were done with the meat, we ordered it on the tablet. It came out already cooked: a staff member in black gloves brought it over in a bowl, tipped it onto our stone and spread it out with a long metal spatula until it covered the whole surface.
It sat on the same stone we had grilled the pork on, and in the video you can see bits of kimchi mixed in. When it was spread out, dark, glossy noodles covered the stone from edge to edge, and we ate them straight off the grill. My photo of the finished Chapagetti was taken at 6:41 p.m., so from the first photo to the last plate the meal took about an hour.
Seokam Seongsu menu in English
There were no photos of the menu board in my folder, so the prices below are the menu listed on DiningCode when I checked it on September 23, 2026. Prices may have changed since then. The Korean names are there so you can find them on the tablet.
| Korean | English | Price (won) |
|---|---|---|
| 모둠 (삼겹+천겹+등심덧살) | Mixed platter: samgyeop (pork belly), cheon-gyeop and deungsim-deotsal (loin cap) | 38,000 |
| 삼겹 | Samgyeop, pork belly | 16,000 |
| 로스삼겹 | Ro-seu samgyeop | 16,000 |
| 천겹 | Cheon-gyeop | 16,000 |
| 고추장 양념구이 | Gochujang-marinated pork for the grill | 17,000 |
| 한우채끝등심 (1++) | Hanwoo striploin, 1++ grade | 36,000 |
| 한우차돌박이 (1++) | Hanwoo brisket, 1++ grade | 25,000 |
| 돌판짜파게티 | Stone-plate Chapagetti | 6,500 |
| 석암볶음밥 | Seokam fried rice | 5,500 |
| 물냉면 | Mul naengmyeon, cold noodles in broth | 6,500 |
| 비빔냉면 | Bibim naengmyeon, cold noodles in spicy sauce | 6,500 |
| 해물된장찌개 | Seafood doenjang (soybean paste) stew | 7,000 |
| 해물순두부찌개 | Seafood soft tofu stew | 7,500 |
| 명란계란탕 | Pollock roe egg soup | 7,000 |
| 치즈된장술밥 | Chijeu doenjang sulbap | 7,500 |
| 치즈구이 | Grilled cheese | 6,000 |
| 떡쌈 | Tteok-ssam, rice cake sheet wraps | 4,000 |
| 생미나리 | Fresh minari (water dropwort) | 5,500 |
| 묵사발 | Muk-sabal | 4,000 |
| 감자와 버터 | Potatoes and butter | 3,500 |
Reading the menu
- Pork: the mixed platter (모둠) combines samgyeop, cheon-gyeop and deungsim-deotsal; 고추장 양념구이 is pork in a gochujang (chili paste) marinade.
- Hanwoo (한우): Korean native beef. 1++ is the top grade in Korea’s beef grading.
- Stews and sides: doenjang (된장) is fermented soybean paste, sundubu (순두부) is soft tofu, and minari (미나리) is an aromatic Korean green.
I don’t remember our exact total, so I’ve left it out. The cuts we had are the two in the photos above; I didn’t keep a record of which menu line they were.
Getting to Seokam in Seongsu
The address is 97 Achasan-ro, Seongdong-gu (서울 성동구 아차산로 97), on the first floor. It is about 45 m from Exit 1 of Seongsu Station on Line 2. Searching “석암생소금구이 성수점” in Naver Map or Kakao Map also works. DiningCode lists the Seongsu branch as open every day from 12:00 to 24:00, with last order at 23:00.
Other Seokam branches in Seoul
Seokam is a chain, so a search for “Seokam BBQ Seoul” turns up more than one location, including Konkuk University (건대점), Yongsan (용산점) and Sinsa (신사점) on DiningCode. The Konkuk branch is on the same road as this one, Achasan-ro, so make sure your map shows 성수점 before you set off. I have only eaten at the Seongsu branch, and hours differ by branch.
Before you go
- We waited about 20 minutes on a Tuesday evening, which is the only wait I can speak to.
- Reservation and waiting policies can change. The Seongsu branch has a page on Catchtable, so check Catchtable or Naver Map before you go.
More pork and late dinners in Seongsu
- Mongttang Saenggogi, another pork BBQ spot in Seongsu
- Dammion, budae jjigae and suyuk gukbap in Seongsu
My rating is 4.5 out of 5. If you go, leave some time for the line and some room for the Chapagetti at the end.
For more places to eat around Seongsu, see our Seongsu restaurant guide, which compares all the places I have reviewed there.