This place was truly a must-visit in the neighborhood. Compared to most famous gopchang restaurants, it's in no way inferior in taste, quantity, or value. I think I'll be frequenting it whenever I crave gopchang.
Nine times out of ten, I order an assorted grilled dish at a gopchang restaurant, so the two of us ordered a whole plate. Gopchang, makchang, tripe, and yeottong are all standard cuts, and honeycomb is also included.
The side dishes are simple—seasoned chives, raw radish, and pickled crown daikon—but the seasoning reveals the owner's exceptional culinary skills. The raw radish, with its strong salted seafood flavor and shaved ice, is particularly exquisite.
The gopchang, drenched in oil, is grilled and sliced by the owner himself. Freshness and texture are the hallmarks of a good gopchang, and the gopchang is so fresh that the texture is naturally delicious.
There weren't any bad cuts, but the honeycomb was by far the best. The overwhelmingly chewy texture, soaked in the fat from the tripe, burst with a burst of savory flavor that burst through my mouth with every bite.
The assorted grilled dish was so generous that I couldn't avoid overindulging that day. The owner's special fruit sauce, made by hand, cut through the greasiness like soju, allowing me to enjoy it without a break.
After finishing the assorted grilled dish, I decided to pour another bottle of soju, so I switched from fried rice to gopchang jeongol (tripe hot pot). The gopchang jeongol was served in a pot, not on the grill, and had a rich beef bone-based broth.
The beef bone-based flavor was a factor, but the seasoning sauce dissolved in the broth was spicy yet smooth, which was both unique and satisfying. The generous portions also brought out the savory flavor.
When the soup seemed to have reduced, I threw in some udon noodles and, to appease my hungry stomach, I ate my noodles frantically. It's been a long time since I've felt so full and happy that I didn't even think about going for a second round.
