Gul Sarang
굴사랑
About
Lively tavern near Yeongdeungpo Station serving generous winter steamed oysters, fresh oyster dishes, and rich blue crab soup in off-season months.
Between Singil and Yeongdeungpo stations, Gulsarang is an unpretentious seafood haunt that shifts its identity with the calendar. From November through March, the kitchen revolves entirely around winter oysters, drawing boisterous crowds that fill the room shoulder to shoulder. During peak season, dinner service moves at a frantic, lively pace, complete with backless stools, steaming tabletops, and the clamor of after-work drinking sessions. Tables typically start with complimentary house banchan like tofu kimchi or tender parboiled squid before the shellfish arrives. The signature oyster feast centers on massive platters of guljjim (steamed in-shell oysters), sometimes paired with sweet steamed scallops and boiled eggs. Armed with cotton work gloves, plastic liners, and small oyster knives, diners pry open shells at their own tempo, dabbing the warm meat in chojang. For raw preparations, the kitchen tosses saeng-gulhoe in a punchy, rustic red seasoning that cuts cleanly through the richness of the oysters. The menu also caters to comfort-seeking late-night drinkers with plates of golden, pan-fried al-al-i guljeon and bubbling pots of oyster-laden ramyeon. The staff watches the floor attentively, often holding back hot orders until every guest returns to their seat so nothing cools prematurely. Once oyster season wraps in the spring, the focus pivots smoothly to kkotgetang. Packed with three plump blue crabs in a medium order, the stew bubbles directly on tabletop burners. The broth is deep, peppery, and intensely savory, enriched by fresh vegetables and house-made seasonings that echo classic Korean home cooking. Whether you visit in subzero weather to shuck steamed bivalves beside green bottles of soju or stop by in the off-season for crackling crab shells and simmering stew, Gulsarang delivers the straightforward, salt-of-the-earth satisfaction of a seasoned Yeongdeungpo neighborhood pocha.
Menu
- Steamed Oysters₩69,000
- 조개찜 (대)₩85,000
- 굴찜+홍가리비찜₩69,000
- Raw Oysters₩39,000
- 조개+굴찜₩89,000
- 퓨전 생굴회₩33,000
- Clam Soup₩45,000
- Mussel Soup₩20,000
Local tips
- Expect 30-60 minute waits during peak dinner hours in winter oyster season.
- Oyster dishes dominate from November to March, while crab stew takes over during off-season months.
- Walkable from either Singil Station Exit 3 or Yeongdeungpo Station Exit 3.
- Steamed oysters are served with protective gloves and a small shucking knife.
Details
- Singil Station
Opening hours
- Sunday
- 12:30–23:00
- Monday
- 12:30–23:00
- Tuesday
- 12:30–23:00
- Wednesday
- 12:30–23:00
- Thursday
- 12:30–23:00
- Friday
- 12:30–23:00
- Saturday
- 12:30–23:00