Ilmi Gopchang (Specialty Beef Tripe)

A platter menu where you can enjoy various beef internal organs at once. It includes beef tripe, large intestine, small intestine, and heart, offering diverse textures and savory flavors. It is grilled on a griddle and served with vegetables like chives.

The small intestine of a cow, characterized by its chewy texture and the rich, savory 'gop' (filling) inside. The flavor intensifies with chewing, making it a popular grilled dish.

The large intestine of a cow, known for its rich, fatty, and savory flavor. It has a chewy exterior and a soft, melt-in-your-mouth interior.

The fourth stomach (hongchang) of a cow, characterized by its firm and chewy texture. It is lean, light, and has a good chew.

The heart of a cow, it is lean and muscular, similar to the texture of meat. It is light and tender, best enjoyed lightly cooked without overcooking.

Fresh raw beef liver and honeycomb tripe (third stomach). The raw liver is soft and creamy, while the honeycomb tripe has a unique chewy texture. It is usually dipped in sesame oil with salt and eaten raw.

A spicy and savory soup made with solidified cow's blood (seonji). It is rich in iron and includes vegetables like bean sprouts and napa cabbage for a refreshing taste.

A dish that reinterprets Korean steamed eggs in an Italian frittata style. It is rich in cheese, offering a savory and soft taste.

A spicy and refreshing ramen. It's good as a palate cleanser or hangover cure after eating greasy beef tripe.

A cheese topping that can be added to main dishes or fried rice to enhance the savory flavor.

A warm cream pasta served in a Korean earthenware pot (ttukbaegi). You can enjoy the rich cream sauce and noodles warm for a long time.

A dish made by stir-frying rice, kimchi, seaweed flakes, etc., in the remaining sauce and oil after eating beef tripe. The crispy, browned rice crust is a special treat.

A savory soup made by boiling the browned rice (nurungji) stuck to the bottom of a pot with water. It's a warm dish to comfort your stomach.

Soju, a representative Korean distilled spirit. It is clear and clean with an alcohol content of about 16-17%. It pairs well with greasy beef tripe dishes.

A crisp and refreshing Korean beer. It is characterized by its light finish and is often mixed with soju to make 'somaek'.

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

A clear rice wine made by low-temperature fermentation and filtering of rice. It is smoother and cleaner than soju.