Gopchang hot pot with basic sides and broth refills: Kim Taeju Seonsan

On a day when I was craving something spicy and hot enough to hit the spot, I went hunting for the famous gopchang (beef tripe) hot pot spot in Yongbong-dong. This time I headed to Kim Taeju Seonsan Gopchang, Yongbong Branch, tucked into the Jeobul-ro food alley in Buk-gu, Gwangju.

The atmosphere and what we ordered

You can spot the red sign from far away, and once inside, the place was clean and tidy with none of the greasy stickiness or gamey smell you sometimes get at meat restaurants. There were both table and floor seating options, so you could pick whichever suited you — love that!

It's closed every Wednesday. Make a note before you go so you don't make a wasted trip.

We went with two servings of gopchang hot pot, two bowls of daejeopbap (rice topped with a generous heap of savory seaweed flakes), one ramen noodle add-on, and drinks. Even with a combo hearty enough to stuff two people, the total came out cheap enough to make me smile.

Basic sides: dumplings and pink sausage egg fritters

As soon as we ordered, the basic side dishes arrived, steam still rising from them.

I dipped a soft, steamed dumpling into a bit of tangy soy sauce and popped it in — the mild broth quietly spread out from inside the tender wrapper. Then came the golden-brown pink sausage egg fritters, which were an absolute treat. The fritters, fresh off the pan and coated in a thick layer of egg, gave off a savory oil smell that made it impossible to put my chopsticks down.

Honestly, the fritters that came as a basic side were so good I wanted to order another plate before the hot pot even started boiling. That nostalgic childhood flavor, softened further by the egg, kept pulling my chopsticks back.

House-made kimchi, cut right into the pot

Finally, the heavy hot pot went onto the gas burner. A sign on the kitchen wall said the kimchi is house-made and simmered thoroughly, which only built my anticipation for the flavor.

The owner came over personally and kindly explained that cutting whole kimchi into large pieces and simmering it separately with the pot is this region's unique secret.

They first cooked and cut the gopchang over high heat, then lifted the geotjeori-style whole kimchi with tongs and snipped it right into the pot with scissors. The moment that tangy, spicy kimchi aroma seeped into the broth and hit my nose, I understood exactly why so many people call this the best gopchang hot pot spot in Yongbong-dong.

Cooking steps — and the first spoonful I couldn't resist

On the wall was a detailed, step-by-step guide to enjoying the hot pot properly. It said to cut in vegetables, gopchang, then kimchi as it starts bubbling, boil on high heat for 10 minutes, and add more broth once the liquid reduces.

The owner also explained repeatedly that gopchang hot pot needs to simmer patiently on the burner for a good while so the meat gets even more tender and the broth turns rich. But with that fiery, fragrant smell rolling off the pot right in front of me, there was no way I could hold out for the full 10 minutes.

In the end I couldn't resist and scooped up a ladleful of gopchang and kimchi for an early taste. Contrary to what the owner said, even before it had reduced down properly, the chewy texture of the gopchang and the refreshing savoriness of the kimchi came together brilliantly. The broth was clean, with zero gamey smell, just a satisfying spicy kick — so my impatient spoon had absolutely nothing to regret.

Broth refills, daejeopbap, and the ramen add-on

After eating our fill of the solid ingredients, we followed the owner's advice, poured in plenty of broth from the kettle, turned the heat down low, and started properly reducing it. Simmering slowly over time thickened the broth, and the deep tang of the kimchi balanced beautifully with the savory fattiness of the gopchang.

Piling the reduced broth, gopchang, and softened kimchi onto the daejeopbap and mixing it all together made a bowl of rice disappear like magic.

On top of that, adding the springy ramen noodles let the rich seasoning soak into every strand, and we cleared it down to the very last noodle. The flavor kept deepening the more we ate, and I felt like I'd truly found a great gopchang hot pot spot in Yongbong-dong!

We already had daejeopbap, but honestly you should still save room for the fried rice course separately :)

Things worth knowing before you go

Looking back on the meal, here are a few small things worth remembering before your visit. The most important thing is that to enjoy this place's true, deep flavor 200%, you need to wait through those roughly 10 minutes of reducing over high heat. Eating early like impatient me is fine too, but if you want that thick, luxurious signature broth, you'll need to wait it out.

Also, tables fill up fast during the evening peak hours, so if you want a relaxed meal, I'd recommend going earlier. Lastly, there's no parking lot, so you'll need to park beside the store or in the alley, which was a bit of a downside.

Who I'd recommend this to

• Anyone looking for a spicy, rich side dish to go with a drink
• Anyone who prefers a refreshing, tangy kick from kimchi over a purely greasy gopchang hot pot
• Anyone who wants a filling, affordable meal mixed into daejeopbap

If you want to experience the charm of a rich hot pot that gets better the longer it simmers, why not try Kim Taeju Seonsan Gopchang, Yongbong Branch, considered one of the best gopchang hot pot spots in Yongbong-dong?