Mapo Gopchang Town 마포곱창타운

Beef gopchang, daechang and vegetables share a round griddle in a small room near Hongik University Station. As the gopchang browns and firms, the marrow inside stays soft; daechang is thicker and releases more fat. The vegetables on the griddle soak up that fat and the grilled aroma. Yachae gopchang takes a different route, stir-frying pork intestine with cabbage and onion in red sauce. With several cuts on the pan, the small gopchang pieces cook first, while the thick daechang stays on longer to render its fat. The owner and staff watch the pan and explain cuts and doneness to newcomers, switching to simple English or Chinese for visitors from Hong Kong, Taiwan and mainland China. Tables sit close together.