- Gopchang:
- Gopchang is a Korean dish made from the intestines of cattle, primarily using the small intestines. After cleaning and boiling the intestines, they are sliced and cooked.
- It’s typically stir-fried or grilled with spicy seasoning, offering a unique chewy texture and savory flavor.
- Gopchang is a popular dish often enjoyed as a side dish with alcohol in Korea and can commonly be found in bars or pochas (Korean-style pubs).
- Odolbap:
- Odolbap is a dish made from pig’s trotters, primarily using the feet bones.
- After removing the surrounding meat from the bones, they are marinated in special seasoning and then grilled.
- It’s usually cooked with spicy seasoning, and the meat around the bones becomes tender and flavorful when cooked.
- Odolbap is a popular dish enjoyed by both adults and children in Korea.
These two dishes are traditional Korean snacks commonly enjoyed with alcohol, and gopchang, in particular, is highly favored among Koreans.
On the day I had arranged to meet a friend at Changdong Station, I pondered over what to eat and decided on a gopchang (intestines) menu.
I opted for Baek Gopchang (white intestines) instead of the typical gopchang because I’m not fond of regular gopchang. Baek Gopchang was a unique choice, as I hadn’t seen it as a standalone menu item before, so out of curiosity, I ordered it.
The taste turned out to be truly distinctive. The slightly fried gopchang eliminated the typical strong smell and offered a chewy, slightly crispy flavor, giving it a unique sensation.
Located near Exit 2 of Changdong Station, in a small food alley, just 50 meters away, is a place called “Changdong Gopchang Pocha.”
It’s a small alley, yet it has outdoor seating, making it a lively spot where customers gather, especially during the summer months.
Even though it wasn’t summer, many customers were seated outdoors, enjoying drinks and conversations.
After closing time, the place was packed with customers, indicating its popularity. Be cautious as seating may be limited if you arrive too late.
The menu at Changdong Gopchang Pocha includes gopchang stir-fry, Baek gopchang stir-fry, and odolbap (boneless spicy pig feet).
I was intrigued by the Baek gopchang, which had a strong presence on the menu, and the reviews of it were quite positive.
Additional menu items such as flying fish roe rice balls and ramen toppings are available, but only if you order a main dish.
All meat except chicken is domestically sourced, as indicated on the menu.
A quick look at the menu reveals that the prices are quite reasonable overall.
The bean sprout soup was clean and refreshing, not overly heavy.
When the Baek gopchang arrived, it had a slightly fried texture, giving it a crispy sensation.
The basic side dishes included acorn jelly and onions.
Before the odolbap stir-fry arrived, I took a snapshot. The portion seemed fair for the price, neither too little nor too much.
The Baek sundae (white blood sausage) stir-fry might divide opinions; if you like a chewy texture, it’s a win, but if you prefer a softer texture, it might not be for you. Personally, I’d rate it 85 out of 100.
With the arrival of the odolbap stir-fry, the meal was complete. Excluding soju, the total cost was 22,000 won.
The odolbap, in particular, owes its flavor to the seasoning. It’s spicy but still enjoyable even for those with a low spice tolerance. Pair it with soju for a perfect combination.
The bones of the odolbap were tender, making it easy to eat without feeling overwhelmed.
The Baek sundae stir-fry, served with perilla leaves on the side, was a delightful combination of savory flavors and fragrances.
Today, it was one order of gopchang and one glass of soju. If I had more, I’d probably be drunk by now.
To summarize, it’s a small pocha-like pub located in a food alley to the left of Exit 2 of Changdong Station.
[My Honest Review]
✔️ It’s a place that offers both good value for money and captivating flavors.
✔️ I recommend trying the unique menu items like Baek gopchang, and the odolbap was enjoyable as well.
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