Yeongjane Gopchang, Hwigyeong Branch: Pork Intestines Since 1999

About the Restaurant

Today I’m covering Yeongjane Gopchang, Hwigyeong Branch, in Hwigyeong-dong, Dongdaemun-gu, Seoul. Founded in 1999, this is a griddle-style pork intestine (gopchang) and pork tripe (makchang) chain restaurant. It’s not a big place, and it’s run almost single-handedly by the owner, but it’s still always packed with local regulars — the kind of place that’s genuinely, quietly famous.

The Atmosphere

The interior has a checkered floor and old-school red plastic chairs. It’s unpretentious in the best way — genuinely feels like a neighborhood diner. Since the owner runs the whole place herself, service can take a bit longer during busy hours, but that just adds to the warmth of the place.

The Menu

Here’s a rundown of the menu:

• Vegetable gopchang: 12,000 won
• Salt-grilled makchang: 13,000 won
• Charcoal-grilled makchang: 13,000 won
• Sundae-gopchang (based on 2 servings): 24,000 won
• Cheese vegetable gopchang (based on 2 servings): 28,000 won
• Soju/Beer: 5,000 won each

This time, we ordered sundae-gopchang (sweet-and-spicy stir-fried intestines with glass noodles) and salt-grilled makchang.

What Exactly Is Pork Gopchang? How Does It Differ From Beef?

A bit of background for anyone unfamiliar with Korea’s gopchang culture. In Korean, “gopchang” refers to small intestine, while “makchang” refers to parts closer to the stomach and rectum. These terms apply to both beef and pork, but the two are quite different in character.

Beef gopchang has thick, rich fat and delivers deep umami with every chew — it’s often treated as a premium ingredient in Korea and priced accordingly higher than pork. Pork gopchang, on the other hand, has thinner fat, making it lighter overall, and it pairs excellently with garlic and chili sauce. The griddle-fried style you see at places like Yeongjane Gopchang is exactly the kind of preparation that plays to pork gopchang’s strengths.

The upside of pork gopchang is that it’s affordable, and as long as it’s properly cleaned beforehand, it has minimal gaminess — easy to eat even for first-timers. The downside is that cleaning quality varies from restaurant to restaurant, so the distinctive smell can sometimes be an issue. That said, this place had almost none of that — if anything, the aroma was genuinely appetizing.

Starters and Side Dishes

Once seated, lettuce, a potato-and-egg soup, corn, raw green chili peppers with garlic, and two types of dipping sauce (sweet-spicy and spicy) all arrive first. The small dish that resembled corn butter in particular was a perfect palate break between bites of the rich intestines.

The Sauces

There are two dipping sauces on offer. The one on the left is a slightly sweet gochujang-based sauce, and the one on the right is a spicier chili sauce. Eating the grilled intestines with either sauce, or wrapped in lettuce, lets you switch things up as you go.

The Role of the White Bread on the Griddle

Notice the slice of white bread placed at the edge of the griddle? That’s not a free snack — it’s a clever trick to absorb the excess fat rendered from the pork intestines. Since gopchang dishes tend to release a lot of oil, placing bread on the griddle soaks it up while also helping prevent burning. By the time it’s toasted, the bread has picked up a nice garlicky aroma and is genuinely delicious on its own — a true two-birds-one-stone situation.

Digging Into Sundae-Gopchang and Salt-Grilled Makchang

The main griddle arrived at the table. On the left, salt-grilled makchang with a nice char; on the right, sundae-gopchang stir-fried in a spicy gochujang-based sauce. The makchang had a satisfying, chewy texture that got more fragrant with every bite. The sundae-gopchang side combined the sweet-spicy sauce, glass noodles, and perilla leaf aroma beautifully — a flavor that works equally well with rice or a drink.

We alternated between soju and beer throughout, and with barely any of the gaminess pork intestines can sometimes have, the whole plate disappeared fast.

The Full Table

A shot from partway through the meal. The table filled with small dishes gives it that lively, distinctly Korean-diner energy — the kind of place that’s fun to share with friends.

Pros & Cons

Pros:

• Almost no gaminess despite being pork intestines — easy for first-timers
• The complimentary garlic toast is better than you’d expect
• Reasonable pricing, great value overall
• Warm, personal service from the owner

Cons:

No parking, so public transit is recommended

Small restaurant with limited seating

Being a popular spot, expect some wait during busy hours

Restaurant Info

Name: Yeongjane Gopchang, Hwigyeong Branch (영자네곱창 휘경점)
Address: 56-1 Hancheon-ro 46-gil, Dongdaemun-gu, Seoul
Phone: 02-3394-8425
Hours: Daily, 3:00 PM–11:30 PM (closed 2nd and 4th Sundays of the month)

If you want to learn more about Korea’s offal culture, the Korea Tourism Organization’s official website is a great resource too.