토평소곱창1호점 본점

Grilled beef small intestine. It is characterized by its savory and chewy texture due to the presence of 'gop' (digestive fluid). It tastes even better with seasoned chives or sauce.

Grilled beef large intestine, known for its rich, savory, and fatty flavor. It has a crispy exterior and a soft, melt-in-your-mouth interior.

Grilled fourth stomach of a cow. Compared to other entrails, it has less fat, is chewy, and becomes more flavorful with chewing.

Grilled beef heart. It is low in fat, mild, and has a texture similar to lean beef. Be careful not to overcook it, as it can become tough. Enjoy it lightly cooked.

A premium dish of grilled thick cuts from the first stomach of a cow. Characterized by its unique crispy and crunchy texture and mild flavor.

A platter menu where you can enjoy various beef entrails such as abomasum, large intestine, maw, and heart all at once. Good for comparing different textures and flavors.

A hearty stew made with Korean beef abomasum and vegetables, seasoned spicy. Characterized by its deep and rich broth, it is good as both a side dish for drinks and a meal.

Chewy sujebi dough added to the hot pot.

An option to add main ingredients (like abomasum) to the hot pot for a more substantial meal.

Add chewy dangmyeon noodles that absorb the hot pot broth.

Rice stir-fried with finely chopped special tripe. Enjoy the harmony of chewy tripe and savory fried rice.

Ramen noodles to be cooked in the hot pot.

A Korean-style dessert made by stir-frying rice with seaweed flakes and vegetables in the leftover sauce after eating grilled dishes or hot pot.

Enjoy chewy udon noodles added to the hot pot.

A bowl of white rice.

A soft and fluffy steamed egg dish. Its warm and delicate texture pairs well with spicy or greasy foods.

Korea's representative distilled spirit, characterized by its clear and clean taste. The alcohol content is about 16-17%, and it pairs perfectly with greasy grilled dishes.

A crisp and refreshing lager beer. It cleanses the palate when eating greasy food.

A clear Korean liquor (cheongju) made by fermenting rice. It has a lower alcohol content than soju, a clean taste, and a smooth finish.

A sweet fruit wine with a subtle plum aroma. Even those who dislike the bitterness of alcohol can enjoy it lightly.

A sparkling cheongju blended with white wine and carbonation. It is refreshing and sweet, making it easy to drink.

A traditional Korean rice wine made by fermenting rice or wheat. It has a milky color, slight carbonation, and a savory and sweet taste.

A traditional medicinal liquor made from hawthorn berries. Characterized by its sweet and sour taste and fragrant fruity aroma.

A traditional Korean liquor brewed with various medicinal herbs. It is a healthy drink with a subtle ginseng aroma and herbal flavor.

A fruit wine made from bokbunja (Korean black raspberries). It has a deep purple color and a sweet, rich fruit flavor.

A clear, crisp, and fizzy carbonated drink with a lemon-lime flavor.

A sweet and refreshing carbonated beverage.

A carbonated drink with a fruity flavor (mainly orange).