Jungbune Gopchang

An assorted menu where you can taste various beef offal parts such as intestines, abomasum, rumen, and heart at once. It is characterized by the chewy texture and savory fat flavor of each part. It is grilled on a griddle and is popular as a side dish for drinks.

This is the small intestine of a cow, and its savory 'gop' (digestive fluid) that seeps out with chewing is excellent. The chewy skin and soft interior combine for an outstanding umami flavor. It is grilled until golden brown and eaten with chives.

This menu allows you to order additional beef heart. It is low in fat and muscular, giving it a chewy and savory taste like meat. It can become tough if overcooked, so it is best eaten slightly cooked.

This is the large intestine of a cow, filled with white fat inside, giving it a very rich and savory flavor. When grilled, the fat melts, creating a texture that spreads softly in the mouth.

This refers to the thick muscular part of the rumen, the first stomach of a cow. It is low in fat and savory, and is a premium cut with a distinct crunchy and chewy texture.

A hot pot dish made by boiling beef intestines and various vegetables and mushrooms in a spicy seasoned broth. The rich broth, infused with the flavor of the intestines, is excellent, and it's good as both a meal and a side dish for drinks.

Ramen noodles to be added to hot pot dishes. The rich broth seeps into the noodles, allowing you to enjoy chewy and delicious noodles.

A dish made by stir-frying beef intestines with various vegetables. The crunchy texture of the vegetables and the savory flavor of the intestines blend with the seasoning to create a rich taste.

Pork abomasum coated in a sweet and spicy sauce and grilled over charcoal. It has a subtle smoky flavor and a harmonious blend of chewy texture and savory sauce.

Pork abomasum seasoned only with salt and grilled plainly. It is savory without any gamey smell, and you can enjoy the chewy taste of the abomasum itself. It is dipped in ssamjang or salt.

A dish made by stir-frying pork intestines with 당면 (glass noodles), cabbage, perilla leaves, and other vegetables in a spicy sauce on a hot plate. It is a popular Korean bar food, characterized by its spicy and salty taste.

A dish of fresh beef liver and tripe (third stomach) eaten raw without cooking. The liver is soft and rich like pudding, and the tripe has a distinct chewy texture. It is dipped in a sesame oil and salt mixture.

A spicy Korean instant ramen with a hearty broth. It's good for cleansing your palate after eating greasy meat, and it tastes even better with kimchi.

A soft dish made by steaming beaten eggs in an earthenware pot. Its warm and fluffy texture makes it a good accompaniment to spicy food.

A meal menu where rice, seaweed flakes, kimchi, etc. are stir-fried on the hot plate after eating the main dish. The savory scorched rice stuck to the hot plate is a delicacy.

Basic meal menu consisting of white rice served in a bowl. It can be eaten as a hearty meal with stew or grilled dishes.

This menu adds soft sundubu, which is added to stews. You can enjoy the soft and savory taste of tofu even more.

This is a representative Korean distilled soju. It is clear, clean, and has a high alcohol content, making it a great pairing with greasy intestine dishes.

A refreshing lager beer. The cool carbonation cleanses the palate, making it a good accompaniment to grilled dishes.

A clear liquor (cheongju) made by fermenting rice. It has a lower alcohol content than soju, a clean and smooth taste, and is easy to swallow.

A sweet fruit wine with a subtle plum aroma. The alcohol taste is not strong and it is fragrant, making it good for a light enjoyment.

A traditional Korean medicinal liquor made from the fruit of the hawthorn tree. It is characterized by its sweet and sour taste and fragrant fruity aroma.

A traditional Korean liquor made with various medicinal herbs. It has a subtle ginseng aroma and the flavor of medicinal herbs, and is known as a health-conscious drink.

A fruit wine made by fermenting black raspberries. It has a deep purple color and a sweet, rich berry flavor.

Carbonated drinks like cola or cider. They add a refreshing sensation to your meal.

A traditional Korean unfiltered rice wine (takju). It is milky white like milk, slightly carbonated, and has a sweet and savory taste.