달밭소곱창

This is the first stomach of a cow, also called 'Yanggitmeori'. It is low in fat, rich in protein, and has a unique crunchy and chewy texture, making it a premium cut.

This is the small intestine of a cow. It contains digestive fluid called 'gop' inside the chewy skin, which becomes rich and savory when grilled.

This is the large intestine part of a cow. It is rich in fat, so when grilled, it melts in your mouth with a soft texture and a rich, savory flavor.

This is the fourth stomach of a cow, also called 'Hongchang'. It has a strong chewy texture and becomes more savory the more you chew it.

An assortment menu where you can taste various beef internal organs such as small intestine, large intestine, tripe, and heart all at once. Great for groups to enjoy diverse textures.

A set menu where you can enjoy both savory beef small intestine and the crunchy texture of beef abomasum together.

A set menu to enjoy the harmony of tender beef small intestine and chewy beef tripe.

A set menu combining beef small intestine and large intestine for those who prefer a rich and savory flavor.

This is the heart part of a cow. It is lean with very little fat and is muscular, offering a plain yet chewy texture similar to meat.

Rice stir-fried with kimchi, seaweed flakes, and flying fish roe in the leftover oil after eating grilled dishes. Features the popping texture of flying fish roe.

Ramen noodles to add to hot pot or stir-fry dishes.