Gomiso Gopchang

About

Lively Cheongnyangni restaurant serving domestic beef and Hanwoo gopchang alongside complimentary liver, omasum, and hearty side soups.

Just a short walk from Cheongnyangni Station Exit 4, across from the Miju Arcade, Gomiso Gopchang anchors Wangsan-ro with straightforward, reliable grilled beef tripe. The dining room is unpretentious and roomy, set with wide rectangular tables that comfortably accommodate neighborhood families, after-work gatherings, and casual daytime drinkers who stop in when the doors open at 11:00 AM. Run with the relaxed warmth of a family operation, the restaurant keeps diners coming back through consistent prep rather than trend-chasing theatrics. The menu highlights domestic Hanwoo and dairy cattle cuts, served without any gaminess. First-timers typically opt for the mixed platter (*modeum-gui*), which combines gopchang (small intestines), daechang (large intestines), and makchang (abomasum) alongside mushrooms, garlic, and scallions. Solo portions of different cuts can also be combined freely on the grill. Staff handle the clipping and turning at the table, allowing the fat to render until the exterior crisps and the interior turns tender. The signature gopchang remains densely packed with rich, savory *gop*, needing little more than a turn through the hot pan juices. An array of traditional accompaniments keeps the palate balanced. Complimentary raw liver and omasum (*cheonyeop*) arrive alongside deep, hearty bowls of haejang-guk and steamed egg. Piles of seasoned chives (*buchu-muchim*) and punchy scallion kimchi (*daepa-kimchi*) go directly onto the iron plate, searing in the rendered beef fat to cut through the richness. Sliced potatoes crisp into golden discs along the perimeter. Before the grill cools, finish with the flying fish roe fried rice (*nalchial-bokkeumbap*). Cooked directly on the plate, the rice is edged with an egg ring and tossed with plenty of roasted seaweed, creating a textured, savory crust that rounds out the meal.