Songpa Korean BBQ restaurant with scallion kimchi: Jinseong

Whenever I want to enjoy proper Korean beef gopchang (small intestine) around Songpa-gu to my heart’s content at a reasonable price, there is one place that comes to mind first.

It is Jinseong Hanwoo Gopchang Bangi Direct Branch, a Bangi-dong favorite with countless regulars. Famous for generously serving premium Korean beef offal cuts at sensible prices, I visited with a friend who loves beef intestines.

A restaurant atmosphere made for after-work gatherings

The restaurant has a relaxed yet lively atmosphere that is just right for sharing a bottle of soju after work.

The space is arranged efficiently, so plenty of people came for small gatherings as well as company dinners. The savory scent of grilling hit from the entrance, and my anticipation shot up before I had even taken a seat.

The complimentary spread that cuts through rich gopchang

The unsung hero here is unquestionably the complimentary spread. In particular, the three house-made kimchis—pa-kimchi (scallion kimchi), gat-kimchi (mustard-leaf kimchi), and kkakdugi (cubed radish kimchi)—do a brilliant job of cutting through the richness of gopchang.

They were nicely fermented, with a funky yet deeply savory flavor that clung to the palate, so I kept reaching for them before the meat was even ready. A special soy-based dipping sauce loaded with punchy minced garlic, Cheongyang chili peppers, and fragrant minari (water celery) was also set out, and everything was ready for even more delicious gopchang.

They also provide a plump, pudding-like steamed egg. It was so good that I scraped the bowl clean with my spoon.

A staff-grilled meal of Korean beef gopchang and daechang

The main dishes we ordered that day were Korean beef gopchang and Korean beef daechang (large intestine).

The grill arrived already lightly seared over a stone plate for a smoky flavor, and the visual alone was impressive.

Around the edge of the grill came generous portions of large-cut napa cabbage kimchi, seasoned chives, bean sprouts, potatoes, and rice cakes. A staff member carefully cut the meat into easy-to-eat pieces and checked how it was cooking, so all we had to do was wait comfortably.

The Korean beef gopchang we tried first was wonderful, with its rich, nutty filling bursting out more deeply with every chew. There was no off smell at all: crisp outside and moist inside, exactly as it should be. Adding a little Cheongyang chili and minari from the special soy sauce brought together a sharp kick and fresh fragrance, so it never became tiring.

Next, the golden-brown Korean beef daechang spread its springy texture and the soft, savory flavor of its fat throughout my mouth the moment I took a bite.

Pa-kimchi and chives grilled in the rich fat on the barbecue took away any heaviness and left only deep savory flavor. It was the kind of combination you could keep eating endlessly.

Finishing with kkakdugi pickled-garlic tripe rice and anchovy noodles

After enjoying the meat for a while, we added the essential side dish: kkakdugi pickled-garlic tripe rice.

A pretty sunny-side-up egg sat on top of red fried rice in a cast-iron pan, neatly arranged with minced garlic, seaweed flakes, finely diced kkakdugi, and dried shredded radish.

Once I broke the yolk and mixed it through, the combination of chewy tripe, crisp kkakdugi, and nutty garlic aroma was absolutely explosive. Scraping up the nurungji (crispy scorched rice) stuck to the bottom was so satisfying, too.

With plentiful, good-value servings of fresh, high-quality Korean beef gopchang, it fully lived up to its reputation as a place that serves generously.

If you are looking for a good Bangi-dong restaurant or a proper beef intestine specialist in Bangi-dong, I recommend visiting Jinseong Hanwoo Gopchang at least once.

We rounded out the meal with anchovy noodles, whose warm, rich broth was excellent.

The warm anchovy broth, generously filled with fried tofu, seaweed flakes, and egg strips, felt clean and refreshing, as if it washed away the lingering richness after the gopchang. With a piece of well-fermented kimchi on the springy, perfectly cooked thin noodles, it warmed me right through and made for a perfect finish.