Cheongeoram MangwonBeef Tripe Hot Pot at a Fair Price, with a Clean Vegetable Broth

What the dish is

Think of it as beef small intestine simmered in a shallow pot with all sorts of vegetables.

Those curled pieces in the middle of the photo are the gopchang. Underneath sit cabbage, spring onion, onion, mushroom and zucchini. The longer it bubbles, the more the two sides of the flavour merge.

What it looks like

A silver jeongol pot is full of boiling red broth, with gopchang piled like a mountain in the center. Seasoning is spread over the gopchang, with green onion, zucchini, green chili, napa cabbage and mushrooms arranged around it. A tongs-shaped ladle rests across the left side, and a small soy dish and a stainless cup are visible at the top. The pot is heated from below, so oil and chili flakes float on the broth's surface.

Menu words

• Gopchang-jeongol is a hot pot of beef small intestine and vegetables simmered in broth
• Gopchang is beef small intestine, known for its chewy texture
• Jeongol is a dish where broth and ingredients go into a pot and are cooked at the table

Two things that set this place apart

1. It is comparatively cheap. In Korea, beef small-intestine hot pot is normally an expensive dish — the cut itself is costly. Here it starts at 30,000 KRW for the two-person size.

2. The broth is clean. This matters more.

It looks red and fierce in the photo, but the flavour is drawn out of the vegetables. Gopchang hot pot easily turns greasy and heavy; this one does not cross that line. Spring onion, onion, mushroom and cabbage hold the broth up.

It may take some getting used to

Worth saying plainly. Gopchang is beef small intestine.

Places like Taiwan eat intestine noodle soup, so it may not be strange across Asia — but for visitors from Europe or the Americas it can be unfamiliar.

One way to place it: France has andouille, Scotland has haggis, Italy has trippa. Offal is eaten everywhere. This is the Korean way of doing it.

Timing, in short

1. Closed on Sundays
2. There is a break from 2:00 to 4:00 PM on weekdays. Arriving for a late lunch is an easy way to waste the trip

Saturdays open at 4:00 PM. Last order is 8:30 PM.

If it's your first time

Gopchang jeongol is a shared pot of beef intestine and vegetables simmered in a mildly spicy broth.

• Gopchang is beef small intestine. Chewy and rich, and with proper cleaning there is no off smell. This kitchen handles it well
• Moderately spicy. Red as in the photo, but not sharp heat. If you truly cannot take chili it may still be too much
• It is beef, not pork. Suitable if you avoid pork
• It cooks at your table. Wait until it is properly bubbling; staff will tell you when
• The smallest size serves two. Too much for one person
• You can ask for more broth if it reduces too far
• Finishing with fried rice or extra noodles is the Korean way. Check the menu
• Mind the Sunday closure and the 2–4 PM weekday break

Good fit, or not

• ✅ You want to try gopchang hot pot without paying a lot
• ✅ You prefer a clean broth to a greasy one
• ✅ You are looking for something to drink alongside
• ✅ You avoid pork — this is beef
• ✅ You have a Mangwon or Hapjeong plan
• ✅ You'd like to walk off the hot pot with a coffee after — Fritz Coffee Dohwa is within walking distance
• ⚠️ Offal may be unfamiliar if it is your first time
• ⚠️ Closed Sundays · weekday break 2–4 PM
• ⚠️ Too spicy if you cannot take chili at all
• ⚠️ The smallest size is for two