Kim Taejoo Seonsan Gopchang Gumi Bonjeom 김태주선산곱창 구미본점

The kimchi, made in house and aged two days, comes to the table as a whole head of cabbage, and you cut it with scissors straight into the gopchang jeongol, a hot pot of pork intestines and other offal. The broth is beef bone stock simmered for 12 hours, and with cuts such as small intestine, heart, windpipe and cartilage in the pot, it needs at least 30 minutes on the burner, until the kimchi and onions go soft. If it reduces too far and turns salty, staff will add more stock. Spoon it over a bowl of rice dressed with laver flakes and sesame oil, then finish with fried rice in the pot: staff lift out the remaining offal and add the rice, and the stirring is up to you. Gopchang jeongol is the only dish.