Beef offal barbecue in Gangseo, Seoul: Pujim Gopchang half platter

On a day when I had dinner plans with an acquaintance, I went to Pujim Gopchang Magoknaru Branch because I wanted to try several cuts of beef offal together. The Pujim Half Platter included a mini gopchang hot pot, so we could move from grilled meat to soup.

Is it easy to reach from Magoknaru Station?

The restaurant is at 161-8 Magokjungang-ro, Building C, 1F, Unit 103, Gangseo-gu, Seoul. It was not difficult to walk there from Magoknaru Station, and the large sign made it easy to spot.

Inside, the seating was arranged mainly around round tables. Each table had ventilation equipment, and the space felt generally clean. I thought it would work well for dinner with friends or a work gathering.

What are the price and contents of the Pujim Half Platter?

We could have ordered gopchang, teukyang, makchang, daechang, and yeomtong individually, but we chose the Pujim Half Platter to try several cuts.

The Pujim Half Platter we ordered was 600g for ₩59,000. It included five cuts—gopchang (beef small intestine), teukyang (beef tripe), makchang (beef fourth stomach), daechang (beef large intestine), and yeomtong (beef heart)—as well as a mini gopchang hot pot.

The Pujim Full Platter was listed as 1kg for ₩79,000. You could choose a size depending on your group and appetite.

When the half platter arrived, the five cuts filled the grill. It also came with onions, mushrooms, and garlic, and a nutty aroma developed as everything cooked.

How did the gopchang and other cuts differ?

I started with the well-cooked gopchang.

The gopchang was golden on the outside, chewy and nutty inside. I usually cannot eat much if the distinctive offal smell is strong, but this time I ate it without any unpleasant odor bothering me.

The daechang was tender and nutty, while the teukyang and makchang had a pleasantly firm, springy texture. The yeomtong was comparatively mild and chewy. Each cut had a different flavor and texture, which made alternating between them enjoyable.

Did the chives and kimchi pair well with the grill?

I had the rich gopchang with chives and kimchi.

Lightly cooking them in the gopchang fat on the grill kept the nuttiness while cutting some of the richness. Several sauces were available, and I liked dipping the meat in the nutty sauce.

How was the mini gopchang hot pot?

I ate the mini gopchang hot pot included with the Pujim Half Platter after the grilled meat.

A spoonful of the spicy, rich broth made my mouth feel refreshed. It was good after the nutty grill, and I liked being able to have grilled beef offal and hot pot in one place.

Did the bibim guksu side dish go well with it?

I also ordered bibim guksu (spicy mixed noodles) as a side.

It was dressed in a spicy-tangy sauce with kimchi and roasted seaweed flakes.

I alternated a piece of gopchang with a bite of bibim guksu. The spicy-tangy flavor after the nuttiness reduced the richness, and I was happy with it as the side dish we ordered that day.

What kind of dinner gathering does it suit?

What stayed with me most was being able to try an even mix of cuts and then continue with hot pot.

Adding chives, kimchi, and bibim guksu meant I could vary the combinations throughout the meal.

I thought it would suit dinner with friends, a work gathering, or a day when two people want to have gopchang and a drink. Next time, I would like to try the Pujim Full Platter with bibim guksu.