Busan offal restaurant with stone-pan fried rice: Bupyeong Yang Gopchang

Outdoor-stall vibes in Nampo-dong’s Gukje Market offal alley

When you’re hanging out in Nampo-dong, you have to visit the Gukje Market offal alley, also called Kkangtong Market!! Especially in weather like this, haha. Bupyeong Yang Gopchang is easy to find when you come out of Exit 3 of Jagalchi Station.

This is Bupyeong Yang Gopchang, a beloved Nampo-dong offal spot for 30 years. It’s famous for the outdoor-stall atmosphere that so many people seek out on a Busan trip! Right now is just perfect for eating offal outside here.

Located in Nampo-dong, it draws not only overseas visitors but plenty of celebrities too.

Ordering the small stone-pan seasoned offal and extras

Bupyeong Yang Gopchang’s signature dishes include salt-grilled offal, stone-pan seasoned offal, and tripe and large-intestine hot pot. There are lots of add-on noodle choices too!! I’d tried the hot pot before, but ordered the stone-pan seasoned version this day.

I ordered the small stone-pan seasoned offal (40.0), steamed egg (3.0), udon noodles (2.0), and bunmoja noodles (2.0).

The side dishes are fresh kimchi, soft tofu, salad, and sirak-guk (soybean paste soup with greens).

Stone-pan seasoned large intestine, tripe, and heart

The thick offal comes in a sweet-spicy sauce; just cook it almost like a stir-fry on the grill.

Bupyeong Yang Gopchang’s stone-pan seasoned dish combines large intestine, tripe, and heart with onions, mushrooms, potatoes, and other vegetables, so the pan is piled generously high and looks incredibly appetizing. I just waited impatiently for it to cook!

Heart gets tough if it cooks too long, so I ate it once it was just done. The clean, chewy texture was even tastier with the sauce soaked in! The regular version is a tasty, sweet sauce that isn’t very spicy, but you can order it spicy too. I recommend the spicy version if you love heat. It’s the best drinking snack too 👍

It was delicious with the fluffy, soft steamed egg too.

Adding bunmoja and udon noodles straight away

Time for the bunmoja and udon noodles! Usually people add noodles after eating for a while, but we ordered and added ours right after having a little.

My beloved bunmoja,, 🫶🏻 Bunmoja—thick, chewy starch noodles—goes so well with the stone-pan sauce, doesn’t it!? The udon noodles soaked up every bit of sauce and were seriously so good!! I recommend both the udon and bunmoja noodles~~

This offal was wonderfully chewy, without any off smell, and became nuttier the more I chewed it. Next time, I want to try the salt-grilled version too.

Stone-pan fried rice to finish

You can’t skip fried rice either.. so we ordered it right away. After offal, fried rice is the only proper finale!! A staff member stir-fries it beautifully with such practiced hands. They add rice to the stone pan with a little sauce still left in it and stir it around, and every grain takes on the sweet-spicy, deeply savory flavor of the offal sauce.

It picks up a subtle smoky flavor, and the rice lightly sticks to the bottom, giving it that savory, crisp nurungji (scorched rice) texture. It’s the kind of thing you keep reaching for. It neatly wraps up the rich offal sauce from earlier, so it’s an essential final dish even when you’re full!

For the true dessert finish, they even serve patbingsu (shaved ice with sweet red beans) on the house. Sweet-and-salty stone-pan offal followed by refreshing shaved ice! I ate so well. It’s already a famous outdoor-style offal spot among Busan locals, but I think it would be a great stop for anyone visiting Bupyeong Yang Gopchang in Nampo-dong on a Busan trip too~!