Yangkopchang

The honeycomb-textured fourth stomach of the cow grilled until crisp outside and tender within, a prized offal cut in Korean grill culture.

Yangkopchang refers to the fourth stomach (abomasum) of the cow, distinguished by its unmistakable honeycomb interior texture that crisps beautifully during grilling while retaining a tender, chewy bite within each cell of the honeycomb. It is one of the most visually distinctive items on the Korean offal grill menu, and experienced diners specifically request it by name alongside the regular small intestine at gopchang restaurants. The preparation begins with meticulous cleaning under running water, often for several hours, followed by a blanching step that removes any residual odour without destroying the prized texture. Korean offal restaurants regard yangkopchang as the pinnacle of their repertoire — the item that separates a serious establishment from a mediocre one, because the cleaning and cooking require skill that is difficult to fake. The Mapo and Yeongdeungpo districts of Seoul are historically associated with the gopchang and yangkopchang restaurant culture, where the establishments have been run by the same families for three or four generations. Dipped in sesame oil and eaten with a forkful of the diced green onion salad that is a standard accompaniment, yangkopchang delivers an intensity of beefy flavour that diners consistently describe as more satisfying than the loin or sirloin cuts that cost three times as much.