5 Gopchang Jeongol Spots That Make You Reach for Soju
A spicy, shareable hot pot of chewy gopchang and glass noodles that Koreans often eat with soju — here are five local favorites to try when you want something hearty and social.
Key Highlights
- •Bold, slightly spicy broth with well-cleaned, chewy gopchang plus vegetables and dangmyeon (glass noodles)
- •A social, late-night-friendly dish — many spots stay open late and are popular for group drinking
- •Tip: finish the meal by adding rice or extra noodles to the leftover broth, and sip chilled soju between bites to tame the heat
Overview
A short guide to five notable gopchang jeongol (intestine hot pot) restaurants around Seoul, highlighting what makes each spot special — from thick, comforting broths and generous noodle portions to unique twists like Hanwoo beef and mala seasoning. Each entry includes location, hours, prices, and a snippet of a local’s review.
The spicy, rich broth and the pleasantly chewy texture of (intestines) make a truly addictive dish — one of those meals that tastes even better when the weather turns cold. Pile in vegetables and (glass noodles) for a generous pot, then finish by mixing the leftover sauce with seaweed flakes and rice to make a nutty, savory (fried rice) — a must. As you eat the deep, comforting broth it’s hard not to think of a glass of ; here are five local favorites for .
1. A deep broth and satisfyingly chewy — Seoul, Sanggye-dong: UriJip (main branch)
Image credit: ggin_chelin (Instagram)
Tip
▲ Location: 11 Deokneung-ro 123-gil, Nowon District, Seoul
▲ Hours: Weekdays 16:00–22:30, Weekends 14:30–22:30
▲ Price: Pork ₩9,000; Spicy stir-fried chicken feet (dakbal bokkeum) ₩9,000
▲ Review (user: 식신 세줄무늬): The is really chewy and so good. Slurping and in the thick broth somehow melts the fatigue away. The (radish kimchi) they serve as a side is amazing — after finishing the stew they make fried rice with the and it’s unbelievably good.
2. The classic savory pork — Seoul, Jeonnong-dong: Eunha
Image credit: daaeng (Instagram); sssssun_ryuly (Instagram)
Tip
▲ Location: 22 Jeonnong-ro 15-gil, Dongdaemun District, Seoul
▲ Hours: Weekdays 10:00–22:30; Saturday 10:00–21:00; break 12:30–14:30; closed Sundays; may close early when ingredients run out
▲ Price: Pork (medium) ₩25,000; Janchi guksu (simple noodle soup) ₩4,000
▲ Review (user: 식신 콩나물비빔밥): I’m the type who devours , and they give a generous, generous portion here — love that. Their fried rice is really tasty; the crown daisy (ssukgat) aroma is addictive.
3. Served with fresh beef — Seoul, Dohwa-dong: Hongcheon
Image credit: hammnya (Instagram); sae_____0 (Instagram)
Tip
▲ Location: 4 Saechang-ro 6-gil, Mapo District, Seoul
▲ Hours: Daily 17:00–23:00
▲ Price: (medium) ₩32,000; Grilled beef ₩24,000
▲ Review (user: 식신 츄러스사랑해): Because they use only , the tastes very fresh — no off-flavors, only a toasty richness. We ate grilled first then the jeongol, and the jeongol exceeded our expectations.
4. Generous portions and old-school charm — Seoul, Donui-dong: Lee Kyung-moon Sundae
Image credit: hyo___bob (Instagram); _agarifighter_ (Instagram)
Tip
▲ Location: 5 Donhwamun-ro 11na-gil, Jongno District, Seoul
▲ Hours: Daily 11:30–22:30; closed Sundays
▲ Price: Sundae (medium) ₩30,000; Ox bone sundae soup ₩7,000
▲ Review (user: 식신 긴생머리그녀): It feels like a classic long-standing place. Big slices of sundae (Korean blood sausage) and a generous mound of simmered together make the kind of soup that goes down dangerously well with drinks. The broth is so good you find yourself craving it again days later.
5. An unexpected match — mala and — Seoul, Songpa-dong: Jin Ji A
Image credit: 식신 content team
Tip
▲ Location: 12-9 Baekjegobun-ro 41-gil, Songpa District, Seoul
▲ Hours: Daily 11:30–21:50; break 15:00–17:30; closed on the 2nd and 4th Monday of the month
▲ Price: Mala (small) ₩28,000; Mango cream shrimp ₩16,000
▲ Review (user: 식신 초코파이ㅋ): Adding mala to my favorite is unexpectedly brilliant. The soup isn’t overwhelming at first, so it’s easy to eat; add mala sauce from the table to suit your taste. The cream shrimp comes drenched in sauce but somehow stays crisp until the end — a first for me. This pairing is fantastic.
Summary
- •Focus on the balance of chewy gopchang, rich broth, and dangmyeon — finish with bokkeumbap made from the leftover sauce
- •Practical details for each restaurant: address (district, Seoul), opening hours, typical prices and popular side dishes
- •Options range from affordable pork gopchang classics to Hanwoo beef versions and a novel mala-flavored jeongol
Glossary
- bokkeumbap
- Korean-style fried rice prepared by stir-frying rice with the remaining stew sauce and ingredients
- Dangmyeon
- Glass noodles made from sweet potato starch, commonly added to stews and stir-fries
- gopchang
- Korean term for small intestines, commonly pork or beef; prized for a chewy texture and savory flavor
- Gopchang
- Beef or pork small intestines, prized for their chewy texture and rich flavor when cleaned and cooked well
- gopchang jeongol
- A Korean hot pot made with gopchang (small intestines), vegetables and noodles simmered in a rich, often spicy broth
- Gopchang Jeongol
- A hot-pot style stew featuring gopchang (small intestines) cooked in a spicy, savory broth with vegetables and noodles
- Hanwoo
- Korea’s native beef, valued for its rich flavor and quality
- kkakdugi
- Cubed radish kimchi often served as a side; its crunchy, tangy flavor is commonly used to make fried rice after a stew
- Soju
- Korea's clear distilled spirit, a common accompaniment to hearty, shared dishes