Magoknaru gopchang platter with extra daechang: Pujim Gopchang

Today I want to introduce the best gopchang (grilled beef intestine) place I've eaten at in a while. I asked my younger siblings what they wanted to eat, and they said gopchang!! I honestly hadn't expected that from them — they don't seem like the type who'd love gopchang, haha, so it was a nice surprise. I heard there was a place near Magoknaru Station that serves gopchang stew, so I went to check it out.

Hours 16:00–23:00 / Last order 22:30

Where is Pujim Gopchang Magoknaru Branch, and what is the restaurant like?

Pujim Gopchang Magoknaru Branch is about 5 minutes from Exit 2 of Magoknaru Station. It's easy to get to, so it's a good pick for company dinners, dates, or gatherings with people living or working nearby. When I visited, there were actually a lot of groups clearly having a work dinner. The front of the shop opens up wide, and they had it fully open, with tables set up outside too — it looked great for enjoying an outdoor-style meal.

What comes in the 79,000-won Full Platter at Pujim Gopchang

Pujim Gopchang only uses domestic Korean beef and cattle intestine, and they say it's slaughtered and prepped the same day, which gave me confidence. I prefer eating gopchang as an assortment, so I ordered the Full Platter. They also have chadolbaegi (thinly sliced beef brisket) and various side menus like ramyeon and cold noodles, so there was plenty to mix and match.

• Full Platter ₩79,000 [gopchang + deep-fried tripe + makchang + daechang + heart + mini gopchang stew]
• Gopchang 200g ₩22,000
• Fried rice ₩5,000
• Bibim noodles ₩6,000
• Drinks ₩2,000 × 2

Side dishes and the mini gopchang stew

The basic side dishes were green onion kimchi, pickled onions, perilla leaves, chives, beef omasum, raw liver, and various sauces. Among the oil sauce, spicy sauce, and cheongyang chili soy sauce, the soy sauce personally went best with the gopchang. The mini stew had glass noodles inside, and there was more gopchang in it than I expected — I was surprised. I love glass noodles in broth, so I slurped it right up, haha. I hadn't even gotten to the grilled gopchang yet, but I had to hold myself back from ordering a bowl of rice on the spot.

How to grill gopchang, daechang and heart

The staff cut and prep the gopchang for you, so just wait a bit! It seemed to come pre-cooked slightly, and you just grill it over high heat until it gets a nice color. They said daechang (large intestine) in particular needs a bit longer than the other cuts. Heart gets tough if overcooked, so like beef, once the color of blood is gone, dip it straight into the salt-oil sauce and eat.

Ahh... just look at the noble, elegant look of this gopchang. I got there first and sent my siblings a photo, and they called it 'Jang Wonyoung gopchang,' lol. Apparently the opposite of 'meme-y' is 'Jang Wonyoung' these days? I'd heard of Jang Wonyoung-soft and Jang Wonyoung-slim before, but 'Jang Wonyoung gopchang' was a first for me and it cracked me up. But honestly, looking at it again, this really might be Jang Wonyoung gopchang... it looks that good.

How does the gopchang taste? Plus the cheese tteok

Honestly, no exaggeration, this was the best gopchang I've had in the Magok area... Maybe because it's Korean beef, there was no gamey smell, the fat was thick, and it was fresh and nutty. I'm planning to come back again soon, haha. Most places just serve plain tteok (rice cake), but here it was cheese tteok, which I loved. All the other cuts were delicious too, each with its own texture and flavor, which made the meal feel varied and fun.

Bibim noodles and an extra 200g of gopchang

Bibim noodles (spicy mixed noodles) are the perfect dish for summer. Eating the tangy, sweet noodles alongside the rich, oily gopchang cut through the greasiness perfectly — the combination was amazing. It seemed simple, but it really sharpened the appetite. Try wrapping it with a piece of daechang!

Look at how plump this daechang is, seriously. Round, plump, packed with fat — pure deliciousness... I'm not usually the type to order seconds while eating gopchang, but it was so good I added another portion. They also gave us heart, onion, and mushroom as a complimentary side. I ate it right away and then ordered the fried rice.

Ending the meal with egg-topped fried rice

The fried rice had seaweed flakes and kimchi in it, with a base flavor that was slightly gochujang-forward. What was unusual was that they poured beaten egg over it in a half-moon shape. Not many places bother to add egg, so I appreciated that. Filling up on soft, fluffy egg and carbs to finish. You know it's basically illegal not to eat the finishing fried rice, so make sure you order it.

• A must-visit gopchang restaurant in Magoknaru
• Recommended if you want gopchang stew near Magoknaru Station — Pujim Gopchang Magoknaru Branch