Daebu Gopchang (affordable gopchang specialist)
A no-frills Gongju joint offering good value and straightforward, well-prepared grilled offal — the Modeum-gui is a convenient way to sample several cuts with traditional banchan.
ChungnamKorean Food > Gopchang/Yang/Daechang/Makchang (grilled offal)
A value-minded (grilled intestines) specialist in Gongju. The signature Modeum-gui is served after a first sear and comes with banchan such as saeng-gan (fresh liver), (omasum), seonji-guk (blood-curd soup), yukhoe-muchim (seasoned raw beef) and seasoned chives. The menu also includes daechang (large intestine), yeomtong (heart), yang (tripe) grills and comforting sides like bokkeumbap and yeolmu-guksu.
Local Tips
- •Signature Hanwoo Gopchang Modeum-gui arrives semi-grilled with complementary banchan: saeng-gan, cheonyeop, seonji-guk and yukhoe-muchim
- •Lively, casual spot good for groups and evening dining (open daily 17:00–23:00)
- •Finish the meal with bokkeumbap (fried rice) or yeolmu-guksu to soak up the grill juices
Menu
Gan / (gan / — beef liver & omasum)10,000 KRW
Jeongol (small) (beef intestine hotpot)38,000 KRW
Modeum-gui (assorted grilled offal)21,000 KRW
Bokkeumbap (fried rice)3,000 KRW
So-daechang-gui (grilled beef large intestine)21,000 KRW
So-makchang-gui (grilled beef abomasum)22,000 KRW
Yeolmu-guksu / (young radish noodles / scorched rice)4,000 KRW
-gui (grilled premium intestine)23,000 KRW
Practical Information
- Category
- Korean Food > Gopchang/Yang/Daechang/Makchang (grilled offal)
- Address
- 54-21, Beonyeong 2-ro, Gongju, Chungcheongnam-do
- Operating Hours
- Daily 17:00–23:00
- Phone
- 041-881-6489
- Facilities
- Casual, no-frills interior,Good for groups and shared plates,Evening-only hours (dinner-focused)
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Glossary
- Cheonyeop
- Beef omasum (a type of tripe) — thin, layered stomach often served sliced
- Gopchang
- Beef small intestines; chewy, fatty and commonly grilled or stewed in Korea
- Hanwoo
- Korea's native premium beef, valued for its marbling and flavor
- Nurungji
- Scorched rice from the bottom of the pot, served crispy or made into a soothing broth
