대명소곱창

A dish of grilled fresh, unfrozen Korean beef small intestines. The chewy texture and the savory flavor of the rich contents that seep out as you chew are excellent. It's good to grill with chives and dip in the special sauce.

A platter menu where you can enjoy various beef internal organs such as small intestines, large intestines, abomasum, and heart all at once. Recommended when you want to taste the different textures and flavors of each part evenly.

Grilled rumen, the first stomach of cattle. It is characterized by its unique crunchy and chewy texture and a clean taste with less fat.

A meal menu where rice, seaweed flakes, vegetables, etc. are added to the remaining oil and seasoning after eating meat and stir-fried on the grill. It is characterized by the savory taste of the crispy, pressed rice.

Grilled abomasum, the fourth stomach of cattle. The texture is firm and very chewy, and as you chew, you can feel a deep umami and savory flavor.

Korea's representative distilled spirit, characterized by its clear and clean taste. Its moderate alcohol content pairs very well with greasy 곱창 (gopchang) dishes.

A dish where the large intestine of cattle is turned inside out and the fatty part is grilled. It is characterized by a soft, rich, and fatty taste that melts in your mouth.

A refreshing lager beer full of crispness. Its rich carbonation cleanly washes away the greasy taste of the meat.

Grilled heart, the heart of cattle. It is low in fat and muscular, giving it a chewy and clean taste like meat.

Carbonated drinks like cola or cider. The sweet and tangy taste adds refreshment to the meal.