Weekday dinner bossam with hairtail sauce in Dangsan, Seoul: Cheongun
In short
Cheongun Bossam Dangsan Branch is a five-layer pork belly bossam (boiled pork wrap) restaurant a five-minute walk from Exit 13 of Dangsan Station in Yeongdeungpo, Seoul. On a weekday evening, two diners ordered the small five-layer bossam set and chose jaengban makguksu (cold buckwheat noodles on a platter) as the free side dish; the galchisokjeot (fermented hairtail sauce) and salted baby napa cabbage in the middle of the plate matched the chewy-skinned pork. Cheongun Bossam is a good place for a drink with dinner at the red outdoor tables in front of the shop.
Good to know
- Address
- 1st floor, 9 Yangpyeong-ro 12-gil, Yeongdeungpo-gu, Seoul
- Hours
- Mon–Fri 11:00–22:00 (break 15:00–16:00), Sat–Sun 11:00–22:00
- Good to know
- Groups, takeout, delivery and reservations available
- Parking
- No parking
- What we ordered
- Five-layer bossam (small) set + choice of free side dish (chose jaengban makguksu)
- Location
- Within a 5-minute walk of Dangsan Station Exit 13
as written by the visitor on Sep 15, 2026
I visited Cheongun Bossam, a Dangsan Station favorite known for its chewy, tidy five-layer pork belly bossam paired with a sweet-and-tangy makguksu (cold buckwheat noodles).
- 📍9 Yangpyeong-ro 12-gil, Yeongdeungpo-gu, Seoul, 1st floor, South Korea
- ⏰Hours: Mon–Fri 11:00–22:00 (break 15:00–16:00) / Sat, Sun 11:00–22:00
- ✔️Groups, takeout, delivery, and reservations available
- 🅿️No parking
How to walk to Cheongun Bossam from Dangsan Station Exit 13, and the outdoor tables
Cheongun Bossam is barely a 5-minute walk from Exit 13 of Dangsan Station, and out front there were rows of red outdoor tables set up so you could eat while enjoying the cool breeze.
What Cheongun Bossam Dangsan Branch feels like on a weekday evening
Stepping inside, the open floor-to-ceiling windows gave the space a great sense of openness, and the tables were spaced generously, so we could eat comfortably without being bothered by neighboring conversations.
Even on a weekday evening, the place was already buzzing with office workers enjoying dinner and drinks together, which told me I'd found the right spot.
Once seated, the old-fashioned Del Monte-style glass water bottle was so cute haha. Little retro touches like this feel warm and nostalgic at my age, 3n years old,,
Ordering the small five-layer bossam set at Cheongun Bossam, with jaengban makguksu as the free side
Orders go through the tablet installed at each table, and after browsing the menu for a while, we picked the small five-layer pork belly bossam — plenty for two — as a set that lets you choose one free side dish.
When you order bossam, you can choose the free side between jaengban makguksu (cold buckwheat noodles on a tray) or other options, and we went with makguksu, the soulmate of bossam!
There was a note saying they'd happily reheat the meat if it got cold — a thoughtful, considerate touch that stood out👀
On one wall of the restaurant was a clear country-of-origin display board, showing that key ingredients like rice, napa cabbage, radish, and clams were all domestically sourced, which made eating there feel even more reassuring.
Side dishes and jaengban makguksu served with the Cheongun Bossam set
After ordering, it wasn't long before clean, simple side dishes that go well with meat arrived first — crunchy pickled onions, seasoned bean sprouts, and fragrant chamnamul (aster) namul that was especially fantastic.
Here comes the jaengban noodles, piled high with fresh carrots, cabbage, and red leaf lettuce, generously topped with nutty roasted seaweed flakes and sesame seeds — appetizing just to look at!
Mixed it all together and set it aside
I wonder if they add honey to the sauce? There was a honey aroma along with the tanginess, not just plain sour, and I liked that even more.
How big is the small bossam, and how does galchisokjeot taste with it?
Even though we ordered the small size, it arrived generous enough to look like a medium. The fermented seafood in the center — galchisokjeot (fermented hairtail guts), I think — was a great kick that really boosted the umami. The salted napa cabbage that came with it made for an excellent combination.
A generous spread
Since it's sliced from the five-layer pork belly, the skin part was wonderfully chewy, and the ratio of lean meat to fat was perfect, giving it a tender bite I really enjoyed.
A bite together with the fragrant chamnamul namul
Eating the galchisokjeot together with a spicy chili was pure bliss
They gave us more than enough of the springy bossam kimchi to finish
Devoured it in a daze along with the napa cabbage,,
Wrapping it all up neatly with spicy radish kimchi, sharp chili, and garlic dipped in ssamjang, and taking a big bite — the deep flavor filled my mouth,, there's a reason this place is famous as a bossam spot near Dangsan Station.
Why I would go back to Cheongun Bossam Dangsan Branch
The whole restaurant was clean, and the food's flavor wasn't artificially strong but clean and no-frills, which made me think I'd love to come back on a rainy day for the clam kalguksu (knife-cut noodle soup) or seafood pancake☺️
If you're looking for a comfortable restaurant to enjoy hearty meat and a drink at breezy outdoor tables after work, I highly recommend stopping by Cheongun Bossam, a well-known bossam spot near Dangsan Station!👍🏻
Where it is
9 Yangpyeong-ro 12-gil, Yeongdeungpo-gu, Seoul, 1st floor, South Korea서울특별시 영등포구 양평로12길 9 1층
