Eating intestines

Dongtan has more restaurants specializing in intestines than I have ever seen. No other place in Korea is this obsessed with organ meat. In this blog post you will learn how to identify which restaurants will serve you intestines. You can then avoid them, or try it. I recommend avoiding it.

Tl;dr: If you see a restaurant that says it specialize in 곱창, do not eat there. Unless you want intestines.

곱창 = intestines

But here's the tricky bit: 양, while technically meaning sheep, pretty much also means intestines. My husband and I love mutton. I recognized the word 양 and I told him we could have mutton. The restaurant was full of happy Koreans. We tend to think a full restaurant is a good restaurant. Spoiler alert: We were wrong.

So I order some 양 and they bring us this side dish:

Tripe and liver. Served cold and disgusting.

We had no idea. I mean, I figured the red bloody stuff was liver. I tried it. I didn't gag or anything, but I only had one. We didn't know what the grey stuff on the left was. I guessed shark's skin. It's actually tripe. Basically, the second or third stomach of a cow or sheep. It's one of the parts they probably grind up for that $1.99 ground beef manager's special. I didn't eat the tripe. It felt like it would take a lot of chewing.

They also served us 번데기, silkworm larvae. The Mr. ate almost the whole bowl, so it must have been good. Korean children like to eat them as an after-school snack. I ate one. I thought the taste was musty, like eating a cobweb.


So we weren't happy with the side dishes, but, we thought, no one can screw up mutton. Then they brought out the mutton.

It's mutton, but it's not the right part.

I couldn't even understand what part of the sheep it was. It certainly wasn't the delicious part the Irish put in stews, or the soft beefy part the Brazilians roast. We ate it, even though what looked like fat was exploding out of the pieces of meat on the grill.

So a piece of 양곱창 is complicated. I didn't know it, but it's the intestines cut into bite-sized pieces. Cholesterol spills out of in white puffs. After it cooks for a REALLY long time (you do NOT want to eat undercooked poop tubes), you dip it into some of the sauces on the table. To be honest, the cholesterol is delectable. But it dissolves on your tongue quickly, and you're left with the organ itself. It's chewy, and if they didn't clean it thoroughly enough, EEEWWW UGH I don't even want to think about it. 

The Mr. didn't like the 곱창 as much as I did, and I could only sort of tolerate it. We paid, were unhappy with our meal, and vowed to never eat at that restaurant again. Additionally, we agreed not to order 양 in Korea. I still didn't know what I should have known ...

 A few days later we were trying to find a restaurant. Because the Mr. works so late, our choices of restaurants are somewhat limited. We found an open restaurant. I did NOT order 양. I would never. I mean, tripe, people. We were tired and hungry. I just ordered their specialty.

And OH MY GOD THEY BROUGHT US INTESTINES.

I had not ordered 양. In fact, there were pictures of cows all over the restaurant. I had stupidly ordered  소곱창,  cow intestines. 

So the moral of the story is:  곱창 means intestines. Don't order that.

Obviously I'm too squeamish to get into 곱창, but a number of bloggers and several of my adult students tell me they love it. Other people say that because it is expensive, people eat it just to be extravagant. Apparently having the smell of 곱창 on your clothes is a sign of affluence. If you are adventurous, go ahead, try it. But don't say I didn't warn you.


All restaurants in Dongtan serving 곱창: No stars. For shame.