Seoul Gopchang 서울곱창

Open since 1960 and now in its second generation, this small gopchang shop sits on a lane between Gwangju Songjeong Station and the 1913 Songjeong Station Market. The pork gopchang is cooked over high heat in the kitchen and arrives with a sweet-salty soy glaze caramelized onto the outside, still soft within. Amppong sundae, the Jeolla-style sausage stuffed into large-intestine casing, has a firmer bite and stronger organ flavor than everyday glass-noodle sundae because the casing is thick. Saekkibo (pork uterus) and a clear gukbap are also on the menu.