Sinchon Hwangso Gopchang Jongno Branch
Restaurants · Seoul
Staff expertly grill and drain the sizzling beef intestines, dusting them with a signature savory seasoning before pressing kimchi fried rice into the rich pan drippings for a crispy, scorched finish.
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Good to know
The Tabletop Grilling Ritual
- The kitchen serves generous platters cooked over heavy tabletop pans. Staff members look after your grill, slicing each piece into bite-sized morsels and deliberately tilting and draining away excess grease so the meat crisps cleanly rather than feeling overly oily.Naver Blog+4
- As the cuts brown, servers dust the entire grill generously with the brand's signature savory secret powder, which cuts through the richness and enhances the naturally nutty flavor of the meat.Naver Blog+2
What to Order
- If it is your first time, the Saeng Modeum (assorted platter) is the best starting choice, offering a balanced mix of small intestines (gopchang), large intestines (daechang), abomasum (makchang), honeycomb tripe (beoljip), and beef heart (yeomtong).Naver Blog+2
- Tender yeomtong cooks first and should be eaten immediately to keep it soft, while plump daechang crisps up nicely after sitting on the grill a bit longer alongside heaps of sliced mushrooms, potatoes, and garlic chives.Naver Blog+2
Sides and the Fried Rice Finish
- Tables are stocked with fresh vegetable sticks, spicy dipping sauces, and a zesty bean sprout soup that warms your palate between bites. Depending on prep, complimentary raw beef liver and omasum (fresh raw tripe) also arrive for those curious to sample traditional offal cuts.Naver Blog+3
- No visit is complete without ordering the signature bokkeumbap. The staff stirs white rice, kimchi, and seasoned seaweed flakes right into the savory pan drippings, pressing it flat until the bottom turns into an irresistible crispy crust.Naver Blog
