Gilpost · Donghae-si, Cheongok-dong
Oneul Gopchang
오늘곱창 Korean-beef offal grilled through in the kitchen and carried out on a hot stone plate, in Donghae
Charcoal-grilled meat · Donghae-si, Cheongok-dong
Data as of · Published ·
Oneul Gopchang grills Korean-beef offal on the first floor up (unit 201) of a building on the eating street in Cheongok-dong, Donghae. The centre of it is the modeum — small intestine, large intestine, abomasum, heart and thin brisket together on one hot stone plate — which eleven of the thirteen writers ordered. What they write about most is not the taste but the method: you do not grill it yourself. It is cooked through in the open kitchen and carried out on the plate, so there is a wait at the table but nothing to tend. Four in the afternoon until midnight, last orders at eleven. The posts we read run from 7 July to 28 August 2026.
The basics
| Address | 강원특별자치도 동해시 동굴로 125, 2층 201호 (천곡동) 125 Donggul-ro, Donghae-si, Gangwon-do |
|---|---|
| Phone | 033-534-2224 |
| Typical spend | ₩1,500 – ₩43,000 |
| Floor area | 83 m² |
| Status | In business |
When it opens
Of 9 posts: 4 wrote 16:00–24:00, 4 wrote Daily 16:00–24:00.
| Open | 16:00–24:00 4 of 9 posts last seen 2026-08 | |
|---|---|---|
| Open | Daily | 16:00–24:00 4 of 9 posts last seen 2026-08 |
| Last order | 23:00 6 of 6 posts last seen 2026-08 |
Counted from what bloggers wrote in their posts; we did not confirm it with the restaurant. Where the values differ, it may be a change over time rather than a disagreement, so we show when each one was written.
What sets it apart
- Twelve of thirteen posts say the food arrives cooked. Eight go further than 'seared' — it is done, and all you do is let the mushroom and rice cake catch up. Read in July and August, they all give the same reason: nobody has to sit over a hot plate in summer. The cost is the wait (two say so), and one writer has made a habit of ringing ahead and ordering before she arrives. Two note what happens when you order more: it does not get tipped onto the old plate but comes on a fresh one, and one describes the staff laying down new bean sprouts and spring onion and lifting the first plate's meat on top.
- All thirteen posts record a stew that comes free with the table, in a clay pot, before anything else. Four say it is what fills the wait. Two say you can ask for a refill, and one did. One notes there are two burners at the table, so it keeps simmering through the meal. Four think it too good to be free, two of them wishing it were sold at lunch. But twelve call it a soft-tofu stew and one calls it a chilli-paste stew — whether that is the same pot under another name or a different pot that night, we could not tell.
- Ten say there is a lot of food; nobody says there is too little. What they mean, though, is mostly the sides rather than the offal. Four are startled by the cold noodles — one puts the bowl at two and a half portions, another says her big-eating husband left some. Two ordered one portion of fried rice and got what looked like three. Three say the ₩3,000 rice balls come to more than two bowls of rice. On the grill itself, two make the case by weight: 250g to a portion.
- Seven say there is no off-smell to the offal; nobody says there was. Four put it emphatically, and one offers a theory of his own — the ceiling is high enough that nothing hangs. One more says it is not heavy. Only one writer touches on whether the smell gets into your clothes, and only in passing: since it comes already cooked, there is less of it. What actually happened to her clothes she does not say.
- Ten call it roomy; nobody calls it cramped. One writer counts the tables — thirteen to fifteen. Four mention the gaps between them, two the height of the ceiling, two the glass wall and the light. One noticed that the seats open up to take a coat or a bag. Six in the evening seems to be the hinge: three separate writers mark the same hour — quiet at six and filling fast, half past five with the room nearly full by six, a little after six and already busy.
- Nobody calls it expensive. All four who discuss price say the opposite, and they all reach for the same figure: 250g to a portion at ₩21,000. Two compare it with the 200g they are used to elsewhere. But we read only two months of posts, so we cannot say whether the price has moved — the three that give ₩21,000 are all from August 2026 and they agree. The sides muddy the arithmetic further, being cheap: ₩3,000 for rice balls or fried rice, ₩5,000 for the cold noodles, ₩5,000 for a bottle of soju or beer. From the one menu board copied out, the grilled cuts run from ₩12,000 to ₩24,000.
- Seven describe an open kitchen, the grill turned towards the room, and five of the seven take it straight to hygiene in almost the same words: you can see it, so you trust it. Four call the place clean; three praise the staff. Four followed a notice on the wall that tells you how to eat the food, and all four pick out the same line from it — wrap the large intestine in seaweed with fresh wasabi.
What 13 bloggers said
We read all 13 in full. The most common claims are “Large portions” (10) and “Roomy” (10).
What they liked
What they struggled with
Things you can check on site
| Complimentary starter | 13 of 13 posts |
|---|---|
| Meat is pre-grilled before it reaches the table | 12 of 13 posts |
| Open kitchen | 7 of 13 posts |
| Beer served | 4 of 13 posts |
| Takes reservations | 3 of 13 posts |
| Large windows | 2 of 13 posts |
| Free refills | 2 of 13 posts |
| High chairs | 2 of 13 posts |
| High ceiling | 2 of 13 posts |
| Air conditioned | 1 of 13 posts |
| Lift to the floor | 1 of 13 posts |
| Parking capacity | 1 of 13 posts |
| Local currency accepted | 1 of 13 posts |
| Review event | 1 of 13 posts |
| Bag storage | 1 of 13 posts |
| A minimum number of portions on the first order | 1 of 13 posts |
These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.
What people order
The most ordered dish is sundubu jjigae (기본 찌개 (순두부찌개)) — 13 of 13 posts.
The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place
Parking
2 posts say you can park. None say you cannot.
| Posts saying you can park | 2 of 13 posts |
|---|
The posts disagree about parking, and only two of them count. Two describe what they saw: one counts the building's spaces — three or four below, two or three at ground level, and calls it tight; the other says there is no lot of its own but plenty of room nearby and it was no trouble. The other three sit in a header block beside the phone number and the hours — park near the building; the lane behind the shops; and 'no parking, source: Naver', which the writer marks as copied. Not one post follows a car all the way to a space. This is the middle of a busy eating street and the room fills in the evening, so if you are driving, ring and ask.
Who came, and with whom
| Came with children | 3 of 13 posts |
|---|---|
| Date | 3 of 13 posts |
| Family visit | 2 of 13 posts |
Getting there
Naver Map has a full English mode — Settings → Language → English. In Korea it gives better walking and transit directions than Google Maps.
Getting inside
| Lift to the floor | 1 of 13 posts |
|---|
Not one post mentions a wheelchair, a pushchair, a step at the door or a ramp. We searched all thirteen by machine and read them again by hand; the words never appear — which means nobody wrote about them, not that the door is shut. Whether there is a lip at the entrance, how wide the door is, whether a chair can pass between the tables, we do not know. Children fare better: two writers saw the high chairs themselves, one of them child cutlery too, and three brought children. But a high chair inside is not the same as a pushchair getting in. If you are coming in a wheelchair, you will have to ring and ask.
No one mentioned: Second floor · In a basement · Ramp at the door · Step at the entrance · Step-free access · Toilet inside · Accessible toilet · Separate restrooms. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.
How to read these posts
- Posts disclosing payment1 of 13 posts
- Posts saying they paid themselves2 of 13 posts
- Posts saying nothing either way10 of 13 posts
Posts that followed a TV spot
Of the 14 posts we gathered, 1 went up on a single day right after a TV spot and show no sign of a visit. They retell the broadcast, so we left them out of the counts.
We do not discard them. That a TV spot produced a burst of posts is itself something worth knowing about a place, and a star rating will not show it.
When the posts appeared
Month by month
| Month | Posts |
|---|---|
| 2026-07 | 5 |
| 2026-08 | 8 |
What we do not know
- It is up a floor, and not one post says so. The registered address is unit 201 — one flight up — but the words 'second floor' and 'stairs' appear nowhere in the thirteen; only the unit number, printed by the check-in widget. One thing can be salvaged: a post about parking says 'go out at the first floor by the building's lift', which tells us the building has one. Whether that lift opens near the door, and how many steps there are if you walk, nobody writes.
- Not one post mentions the toilets. The word does not appear in any of the thirteen. Whether they are inside the restaurant or out in the corridor, whether they are separate for men and women, we do not know. Five of the writers were drinking and this is a place people settle into for an evening, and still nobody wrote it — reviews of an offal restaurant tend to end at the meat, the price and the quantity. It means nobody wrote about them, not that there are none.
- Not one post explains how to get there by bus or train. Across the thirteen there is no station name, no bus number, no 'ten minutes on foot'. They place it within the neighbourhood instead — the eating street in Cheongok-dong, the main run of shops, near the cinema — which reads like somewhere locals drive or walk to. One writer does think about visitors: there are hotels all over Cheongok-dong, she says, and at weekends the room feels more tourist than local. If you are arriving by train, our page cannot answer you.
- Sixteen of the thirty posts turned out to be about other restaurants. Most were caught by the first two syllables of the name, which also mean 'today' — 'today I went…', a blog called 'Today, Filled', a daily series titled 'Today's new restaurants', a hashtag for a video challenge. Four came from the same building, which is the dangerous kind: three from the raw-fish bar on the third floor and one from another offal restaurant in the next unit along on the same floor. All four carry our street address, so no address check would have caught them. The rest were two pork-rib restaurants, four other offal restaurants, two scrapes of a government licensing feed, and four travel or week-in-review diaries with a dozen check-ins each. The thirteen we kept are thirteen different people — no blogger wrote twice.
- All thirteen posts fall inside seven weeks, 7 July to 28 August 2026, with three on a single day in August and two on a single day in July. Four of them carry the same five hashtags in the same order. That reads like commissioned writing. We kept them anyway, because the bodies diverge and each records a different meal: different orders (two portions, three portions, an extra plate of abomasum, two plates of small intestine), prices quoted in different places, and details that belong to one writer only — the spring-onion kimchi, the storage inside the seats, the staff swapping in a clean plate mid-meal. One post declares a sponsorship and two declare that they paid; the other ten say nothing. Worth knowing all the same: what we know of this place is seven summer weeks. How it is in winter, and whether the prices have moved since, we do not know.
- Three writers advise booking, and all three for the same reason: the cooking takes time. One rang an hour ahead and ordered as well as reserved, and found a window table already laid when she arrived. Two note that the shop takes bookings through Naver. Only one saw an actual queue — a full room with people waiting, late on a Tuesday — and she had booked, so she did not stand in it. The rest go as far as 'every table was taken' and no further. One post records the rule on portions: two to start, then one at a time.
- Eight posts put the hours at four in the afternoon to midnight; one does not. That one says five o'clock, written out in a sentence rather than copied into a header (9 August 2026). Two of the four-o'clock posts are not copying either: one says she timed her visit to the four o'clock opening, the other that four suits her because of her children's dinner. So four carries more weight, but we leave the hour of difference standing. Six agree on last orders at eleven. On closing days we effectively know nothing — one post says there are none and the other twelve are silent. Nobody mentions a mid-afternoon break.
- There is a review-for-a-drink promotion — but only one post mentions it. Writing on 12 August 2026, she saw the notice in the room: a bottle of soju or beer, or two cans of soft drink, for a review. She adds that the next table was taking it up. She did not, and hers is one of the two posts that state plainly that they paid their own way. Whether it still runs, we do not know. One post, and only one, notes that the local currency card is accepted (14 July 2026).
Sources (13)
Every number above was counted from the posts below.
- 동해 곱창 맛집 오늘곱창 내돈내산 후기 2026-08-28 · 냠냠후루룩
- 동해천곡동맛집 현지인 추천 막창집 오늘곱창 2026-08-13 · 리뷰하는 별이의 즐거운 일상 기록
- 동해 곱창 맛집 내돈내산 후기ㅣ동해 오늘,곱창❤️ 2026-08-12 · about_hanb님의 블로그 · via Daum
- [동해천곡동맛집] 오늘곱창 | 동해 막창 2026-08-12 · 쩨의 블로그 ⋆｡˚✧
- 동해맛집 동해천곡동맛집 소곱창 전문 오늘 곱창 찐 맛집 인정 진짜.... 2026-08-12 · 하루하루 행복하게
- [동해]동해 천곡동 맛집 | 오늘곱창 2026-08-11 · 민콩쓰일상
- 동해맛집 가성비 곱창 맛집 동해 현지인 맛집 천곡동맛집 오늘곱창 2026-08-10 · 왕감자의 우당탕탕 블로그
- 동해천곡동맛집 오늘곱창, 현지인도 찾는 곱창 맛집 후기 2026-08-09 · 쭈니맘의 TMI 일상
- [동해 천곡동 맛집] 다 구워져 나와 쾌적한 인생 소곱창! 동해 오늘.... 2026-07-30 · 연두야놀자
- 동해맛집 푸짐한 인심에 반한 곳 오늘곱창아이와 가족 외식 후기 2026-07-24 · 비글남매맘의 행복한일상
- [동해천곡동맛집] 곱이 꽉 찬 ‘오늘곱창’ 방문 후기! (feat. 동해현.... 2026-07-14 · 바다네 집 Story
- 강원 동해 | 아이랑 가기좋은 동해현지인맛집 [오늘곱창] 2026-07-14 · •안녕,보옴•
- 동해 천곡동 맛집 오늘곱창, 현지인이 찾는 동해 막창 맛집 2026-07-07 · _________꼬둘엄마❤️
Of 311 candidate posts we opened 59 and kept 13 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.