Set B gopchang and pork neck combo near Kyungsung Univ, Busan

I was looking for somewhere to have dinner near Kyungsung University and ended up at Ami Yanggopchang in Daeyeon-dong. Search for restaurants near Kyungsung University and plenty of grilled meat places come up, but this one isn't your average samgyeopsal (pork belly) joint — it's centered on gopchang (grilled beef offal) with beef, ox tongue and wagyu all on the same menu.

Location and hours

• Address: 84-2 Yongso-ro 13beon-gil, Nam-gu, Busan, South Korea
• Hours: 16:00–24:00
• Amenities: Groups ⭕️ Takeout ⭕️ Reservations ⭕️

Menu and prices

• Daechang (large intestine) 150g ₩20,000
• Teukyang (premium tripe) 150g ₩25,000
• Hanwoo gopchang 200g ₩25,000
• Yakiniku galbisal 500g ₩60,000
• [Premium] Hanwoo ox tongue 100g ₩26,000
• Kobe beef ₩26,000
• Assorted gopchang, per person 150g ₩20,000
• Yakiniku galbisal, extra 200g ₩26,000
• Hanwoo ox tongue 100g ₩21,000
• Iberico pork neck 130g ₩15,000
• Iberico pluma 130g ₩21,000
• Set A (Kobe beef for two + assorted gopchang for three) ₩109,000
• Set B (pork neck for two + assorted gopchang for three) ₩87,000
• Set C (galbisal 200g + assorted gopchang for three) ₩83,000
• Gopchang jeongol (hot pot), large ₩45,000

The assorted gopchang and pork neck we ordered as a set

This time I went with a set menu so I could eat assorted gopchang and pork neck together. Since it was my first visit, ordering a mix of cuts rather than just one type seemed like the better call. The assorted gopchang comes out with several different parts, and each had a slightly different texture, so it was fun picking through them. Overall the smell wasn't strong, and you could really taste that nutty, savory gopchang flavor.

How was the daechang texture?

The daechang (large intestine) in particular, once the outside was cooked through, had a lightly charred exterior with fat still inside, which made it nutty and rich. Biting into it, I felt a chewy, bouncy texture before any toughness, and as the fat rendered out from inside, the flavor got stronger.

Was there any offal smell?

When choosing a gopchang restaurant near Kyungsung University, the smell is probably the biggest worry, but the assorted gopchang I had that day wasn't distracting in that regard.

Cooking each part just the right amount made the texture differences really clear, so personally I preferred ordering the assorted plate over just one type.

Pairing gopchang with pork neck

The pork neck that came with it went well too, in an easy, unfussy way. Eating only gopchang can start to feel greasy toward the end, but having pork neck in between cut that down a bit. The pork neck wasn't too dry and had some thickness to it, so there was something to chew on. The rich, nutty gopchang and the plainer pork neck were different enough to make alternating between them enjoyable. If you want to eat gopchang and regular meat together at a Kyungsung University restaurant, the set menu setup works well.

The special sauce and hand-roasted salt

Ami Yanggopchang apparently puts a lot of care into its sauce too. They say the special sauce is made using a method learned directly in Japan, simmered for over 10 hours, and the taste was clearly different eating the meat plain versus dipped in the sauce. The salt isn't a store-bought product either — they roast it themselves. It had a slightly clean taste that went well with fattier cuts like daechang. Looking at the whole menu, it had a bit of a Japanese-style yakiniku restaurant feel, where you order a little of many different cuts.

The owner has apparently worked with meat for about 30 years and even ran an Iberico specialty shop in Busan. Maybe that's why it didn't feel like just another Daeyeon-dong spot selling a couple of gopchang varieties, but more like a place handling many kinds of meat and cuts together.

Atmosphere and when to go

The atmosphere was also a bit different from the noisy gopchang places you'd usually picture. It's a good option for dinner or drinks with meat near Kyungsung University, and worth choosing when you want something a little different from usual. It's probably better suited to people who care about meat grade and variety of cuts than to those simply hunting for the cheapest restaurant near Kyungsung University. The restaurant itself says it prioritizes using good-grade meat from the start over aging it.

This time I had assorted gopchang and pork neck as a set, and the combination was better than expected. Alternating between the rich, nutty gopchang and the pork neck meant I didn't get sick of it by the end, and getting to try several different cuts in one sitting was a plus.

If you're looking for restaurants near Kyungsung University or in Daeyeon-dong and want gopchang and meat together, this place is worth a visit. It's also a solid choice when you want to try something a bit different from the usual samgyeopsal or pork neck, like ox tongue or wagyu.