Pungmisutbulgui

Korean name (show to taxi drivers) 풍미숯불구이

Pungmisutbulgui in 고산. Naver rating 4.4 from 246 visitor reviews. Signature: 숙성 통갈매기살 (aged, whole pork skirt) ₩9,250. Hours, address, photos and nearest station.

Naver rating: ★ 4.4 · 246 visitor reviews · 96 blog posts
Address: 경기 광주시 오포로909번길 15 풍미숯불구이 · Gyeonggi-do Gwangju
Hours: Mon Closed / Tue, Wed, Thu, Fri, Sat, Sun 11:30-22:00
Phone: 031-768-5353

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Menu and prices

한우육회 (Hanwoo yukhoe (beef tartare)) ₩27,000
한우 육사시미 (Hanwoo (Korean beef), raw beef sashimi) ₩31,000
숙성 통갈매기살 (aged, whole pork skirt) ₩9,250
숙성 오겹살 (aged, pork belly with skin (ogyeopsal)) ₩9,250
숙성 모듬구이 (aged, assorted grill) ₩9,800
숙성 등심덧살 (aged, sirloin cap) ₩12,250
숙성 껍데기항정살 (aged, pork jowl (hangjeongsal), pork skin) ₩9,800
돈막창 (makchang (pork/beef large intestine)) ₩11,000
한우 숙성 소갈비살 (Hanwoo (Korean beef), aged, boneless beef short rib) ₩21,000
수제 양념 소갈비살 (house-made, marinated, boneless beef short rib) ₩21,000
(점심특선)뚝배기 김치찌개 (lunch special, earthen pot, kimchi stew) ₩9,000
(점심특선)된장찌개 (lunch special, doenjang stew) ₩9,000

What visitors say

The food is delicious 137
High-quality meat 63
Friendly staff 55
Spacious 43
Fresh ingredients 25
Has unique dishes 24
Good for group gatherings 23
Clean restaurant 21

Facilities

Mobile paymentSeparate men's/women's restroomsGroups welcomeWi-FiHigh chairsParking

Included in these rankings

FAQ

What are the opening hours of Pungmisutbulgui?

Mon Closed / Tue, Wed, Thu, Fri, Sat, Sun 11:30-22:00 (Oct 9, 2026)

Where is Pungmisutbulgui and how do I get there?

경기 광주시 오포로909번길 15 풍미숯불구이 (Gyeonggi-do Gwangju)

What is on the menu at Pungmisutbulgui and how much is it?

한우육회 (Hanwoo yukhoe (beef tartare)) ₩27,000, 한우 육사시미 (Hanwoo (Korean beef), raw beef sashimi) ₩31,000, 숙성 통갈매기살 (aged, whole pork skirt) ₩9,250, 숙성 오겹살 (aged, pork belly with skin (ogyeopsal)) ₩9,250

Data as of Oct 9, 2026. Ratings, reviews and hours change, so please check before you go. Menu names are shown in Korean as written at the restaurant, with translations in brackets.