Seoul beef intestine grill and egg fried rice: Pujim Gopchang

I drove to Pujim Gopchang Magoknaru Branch (푸짐곱창 마곡나루점) near Magoknaru Station. I started with the Pujim Half Platter, added gopchang, then had noodles and fried rice; the thickness of the gopchang and the tender texture of the beef heart especially stayed with me.

Is it close to Magoknaru Station, and is parking available?

It is close to Magoknaru Station, served by Line 9 and the Airport Railroad. I drove, and parking was convenient; at the time of my visit, two hours of free parking were available. After parking and coming up, I found the restaurant on the first floor.

The address is 161-8 Magokjungang-ro, Gangseo-gu, Seoul, South Korea, Building C, 1F, Unit 103. If you are arriving on foot, enter from the side with a convenience store and claw machine shop, then look farther inside. The original post lists hours as 16:00–23:00, with last orders at 22:30.

What was the evening atmosphere and crowd level like?

When we arrived around 5:30 p.m., there were plenty of open seats. On that day, customers leaving work began arriving from 6:30 p.m. The restaurant felt clean enough that grease did not stand out, and aprons were available.

What comes with the Pujim Half Platter?

The Pujim Half Platter and Pujim Full Platter combine gopchang (beef small intestine), teukyang (beef tripe), makchang, daechang (beef large intestine), and beef heart, along with a mini gopchang hot pot. I ordered the Pujim Half Platter first. Other diners generally had the half platter with sides in groups of two or three, while groups of three or four had the full platter. I thought the full platter could also work for two people with big appetites.

You could add gopchang or makchang, and the menu also had gopchang hot pot and beef tongue besides grilled items. Noodles and fried rice were available as sides.

The basic spread included green-onion kimchi, pickled onions, buchu (garlic chives), pickled perilla leaves, liver, and cheonyeop (raw honeycomb tripe). They said you could let them know in advance if there was anything you could not eat.

There were three sauces: garlic oil sauce, spicy seasoned sauce, and chili soy sauce. The garlic oil sauce suited my taste best, so I had the liver and cheonyeop with it too.

Do you need to grill the gopchang yourself?

The Pujim Half Platter arrived partially cooked. At first, the owner set up the grill, cut the meat, and cooked it for us. We were told that the beef heart could be eaten right away, while the daechang and makchang needed more cooking.

Mushrooms, shishito peppers, onions, and potatoes came with it as well. I grilled the daechang until its outside became crispier.

How was the mini gopchang hot pot?

The mini gopchang hot pot also contained a good amount of gopchang. It came as an accompaniment to the grill, but it tasted good and paired well with the fried rice later.

Still, I wished it had arrived at a more vigorous boil.

Which cut stood out most?

After trying it, I felt the meat quality was good. In particular, beef heart has often been stiff and chewy when I have had it elsewhere, but here it was tender and flavorful. I also liked that it was cut into large pieces.

The gopchang was also good, so I added two servings. I felt the price was not bad compared with other places, though the original post did not record a specific amount.

How were the noodles and cheese rice cakes with the gopchang?

Partway through, we also ordered kimchi bibim-guksu (spicy mixed noodles). Wrapping a piece of gopchang in the noodles made for a good combination.

The gopchang was thick and full inside, which made each bite satisfying. Among the grilled beef intestines I have tried, this was one of the more enjoyable ones.

I ate the cheese rice cakes that came with it once their outside had turned crisp. The cheese stretched inside, making them a nice accompaniment between bites of meat.

How was the finishing fried rice served?

We were starting to get full, but it felt too disappointing to skip fried rice, so we ordered one. Even one portion felt quite substantial. They chopped up the remaining vegetables and meat and fried them with the rice, and I was glad I had saved a few pieces of potato and meat. Gim (roasted seaweed) was added on top.

After frying all the rice, they gathered it to one side and poured in beaten egg.

Once the egg had cooked, we could mix it into the rice or cover the rice with it like omurice. I left the rice pressed against the grill for a while, so nurungji (crispy scorched rice) formed, and I enjoyed it through the end.

From the thick gopchang and tender beef heart to the egg-topped fried rice, it was a satisfying meal. The restaurant was clean and convenient to visit by car, so I would like to return when I am craving gopchang.