First in Korea!! It was revealed that the best flavor is achieved when the offal is fried in offal oil at the most delicious temperature of 300*C. 60 years of tradition Sinchon Ox Gopchang Gangnam Station Branch cooks in the old traditional way of grilling beef offal. Fresh raw offal made with natural fruits immediately ordered In the kitchen, fry on a 300*C hot cast iron plate with aroma. The grilled iron plate comes out as it is, and the offal is cut directly in the hole and grilled in oil from the offal itself to give the best taste. < makes a Maillard >. The grilling master frys it in the oil that comes out of the offal itself to make a < Maillard >, draining the oil, and the customer only needs to eat the offal, makchang, large intestine, honeycomb, lamb's head, and heart with chopsticks. Now, the 60-year-old Sinchon Ox Gopchang Gangnam Station branch will become the standard for Korean bull offal. I will become the national representative of Korea's bull offal. I appreciate it.