Mapo Gopchang

This is the small intestine of a cow. It is characterized by its chewy, rich, and fatty taste. It is mainly eaten grilled and pairs well with soju.

This is the fourth stomach of a cow. It is characterized by its chewy texture and clean taste. It is often enjoyed seasoned or grilled with salt.

This is the large intestine of a cow. It is characterized by its fatty and tender texture. The more you chew, the richer the savory flavor spreads in your mouth.

This is the second stomach of a cow (honeycomb tripe). It has a pleasantly chewy yet tender texture. Its unique flavor is excellent even without special seasoning.

This is the heart of a cow. It is characterized by its chewy yet tender texture. It is lean and can be enjoyed in a clean-tasting way.

A platter dish where you can taste various beef internal organs such as small intestine, large intestine, honeycomb tripe, and heart all at once. You can experience the diverse flavors and textures of different parts.

This is a grilled dish of the thickest part of the cow's stomach, the abomasum. It has a chewy and tender texture with a uniquely savory flavor.

This is the heart of a cow, of the highest grade domestic Hanwoo 1++ grade. It boasts a tender yet chewy texture and a deep, rich meat flavor. It is a precious cut that offers a special taste.