Essentials
Money in Korea
Best exchange rates, ATMs & how to pay
Read guide →Korean cuisine (hansik) is built around balance — fermented sides (banchan), a steaming bowl of rice, and a main dish that changes with the season. Meals are served all at once rather than in courses, and sharing dishes at the table is the norm. The depth of flavor comes from slow-fermented pastes like doenjang (soybean) and gochujang (chili), which form the backbone of soups, stews, and marinades across the country.
Yeongdeungpo-gu's Times Square mall and Yeouido financial district generate a diverse food scene of department store restaurants, business lunch spots, and the Han River cycling culture that has made outdoor food and coffee culture a fixture of the waterfront.
visited this place about 5 years ago and it was super good! I loved eating their daechang, gopchang, and makchang and in the end they cooked them to a fried rice using the same pan grill and with the leftover oil 🫶🏻🫶🏻
The tripe didn't smell at all, and the pork intestines were nice and chewy! The beef brisket on top was delicious too. They had the shop doors wide open, so it was nice that the ventilation was good.
I ordered the gopchang to go, and there's a minimum order of two portions. Food was prepared fairly quickly, and they were generous with the side of chives as well! Personally felt that it was slightly pricier, but I really enjoyed that I could get a mix of 3 types of intestines to try. They're grilled well, fatty and chewy in the best way. Worth a try!
