Busan’s super-popular stone pot spicy Korean beef intestines stir-fry—bold flavors that pair perfectly with rice!

Text and photos byLittle Dot Paine

I really have to recommend this place near Nampo-dong in Busan. I’m not sure how to translate the name properly, so let’s just call it the Pohang Stone Pot Beef Intestine Grill. It’s seriously delicious, and the restaurant uses domestically produced Korean beef (I’m not sure about the grade, but they do indicate where the intestines come from), and it’s really tasty—I personally love it. That fiery-looking red and spicy stone pot beef intestine stir-fry at the ???? Grill was insanely satisfying and super rice-friendly. If you’re drinking, you’ll probably love it even more. I found this place through photos shared online by other travelers before my trip, and I tracked it down based on those pictures. I call it a “food gem” because it really hit the spot for me—I still get drool-worthy cravings just looking at the photos now!

From Jagalchi Station (Exit 110), turn right and walk straight about 400 meters (past a few intersections), and you’ll find this place on your left—it’s very easy to spot.

There are plenty of seats out front, and it gets packed in the evenings!

They only use Korean beef intestines here!

There were four of us, and we ordered two small pots. I’d recommend one small pot per two people—that’s about the right portion.
The stir-fried version—I can’t read the Japanese name for the stone-grilled dish, so let’s just call it the stone pot spicy beef intestine stir-fry.
The hotpot version—Korean beef intestine hotpot.

They start you off with a bunch of side dishes.

The menu came, and I’m not quite sure how to explain it, but there’s a stir-fried version and a soup hotpot version. We also added a thousand-won order of udon noodles and Korean glass noodles.

The table was full—there’s a free serving of doenjang jjigae (soybean paste stew) in the middle too. The side dishes are all refillable, and I recommend pairing them with some lettuce salad to cut the richness and add fiber.

The stir-fried version, small size, 30,000 KRW—that’s what I’d been looking forward to today!! Those spicy sauce beef intestines (drooling)

The stone pot is super hot, with the flame underneath keeping it going. There’s a lot of onion, king oyster mushrooms, and some beef innards (like liver) inside. The ajumma (auntie) will come over to tell you when it’s ready to dig in (laughs).

Let’s eat!! (droooooooooool………………)

I don’t know if you guys are into beef intestines, but the key to good beef intestines is that rich, fatty, tender texture—they’re best when they’re nice and marbled. The fatty parts even have a slightly sweet taste, and then there’s that spice (fire breathing…), but honestly, it’s so good you’ll just power through the heat.

Super rice-friendly, insanely rice-friendly, absolutely delicious!! Can I get a takeout bag of that sauce to go?"<~~~~~~~~~~~~

And lastly, you HAVE to try adding udon noodles—the huge portion is only 1,000 KRW. By this point the bottom of the pot is all beef intestine oil, haha, but who cares about the calories when it tastes this good…

Soooo good (I’m out of adjectives, sorry!!!!!!!!!!!)

The other option is the beef intestine hotpot—it’s also in a stone pot, but it’s deeper. It has more veggies, and not as much sauce. It comes with glass noodles included, so you don’t need to add more Korean ones. I’d say the first stone pot stir-fry with udon is the way to go. This one looks less greasy, but flavor-wise it’s still pretty bold!

There are rice cakes, mushrooms, green onions, glass noodles, and, of course, beef intestines.

This one is drinkable—looks super red but isn’t actually that spicy. I think a few sips are okay.

The flavor of this pot is noticeably lighter and less greasy compared to the previous one, but I feel like the beef intestines aren’t as rich and tender. Also, the sauce from the first one is just amazing—it’s way more flavorful than this one.

Here comes the added Korean glass noodles (not recommended unless you really want more—they give you a lot, and you already have some).

Let it simmer a bit more, and once the noodles soak up the flavors, they’re ready to eat~

Verdict: I absolutely love the first stone pot spicy beef intestine stir-fry—the sauce is so rich and flavorful, and it’s insanely rice-friendly. Those tender, juicy, marbled Korean beef intestines are just divine!!

Little Dot Sees the World ★ Rolling Through Fun in Korea
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