Moraenae Gopchang 모래내곱창

Locals near Myongji University have been coming here for more than 20 years, and the renovated room is now brighter. Yachae gopchang stir-fries chewy intestines with cabbage in a spicy, salty sauce, the cabbage bringing sweetness and crunch. Adding sundae, Korean blood sausage, gives a softer bite that soaks up the sauce. Hayan algopchang drops most of the red seasoning so the intestines' own clean flavor and springiness come through. Many tables finish by frying rice in the leftover sauce and fat, and the bits pressed against the pan turn toasty. Portions are generous, and extra algopchang often leaves as takeaway after a meal in the room. Texture and aroma vary from one batch to the next.