김평냉(406 reviews)Dinner・Visited 2026/10(1 visits)3.5012A signature spot in Suncheon's Gopchang AlleyInside Suncheon's Gopchang Alley, you'll find the famous Solbat Sikdang (솔밭식당). It's well-known among most Suncheon locals and is already quite popular with tourists. When I visited, there was indeed a wait. However, the turnover is fast, so I didn't have to wait long before being seated. Once seated, the side dishes are set up first, followed shortly by the gopchang-jeongol (spicy beef tripe hot pot). The first impression is quite striking. A bright red broth is packed with gopchang and various offal cuts, and as soon as it starts boiling, the first thing to do is scoop out the glass noodles. The broth tastes pretty good. It's neither too sweet nor too salty, with a spicy kick at the center; it's not just aggressively seasoned but has a very well-balanced flavor profile. If the Gumi Seonsang Gopchang I had in the past was on the sweeter side, Solbat Sikdang is definitely more on the spicy side. Personally, this style is more to my taste, and I think it's a flavor that anyone would enjoy without much issue. Inside, there's a generous amount of gopchang and offal. What was unique was that it even includes liver. Between the chewiness of the gopchang and the varied textures of the offal, the savory and dense flavor of the liver adds a lot of fun to the eating experience. Most of all, I liked that the meat wasn't tough. Gopchang and offal can easily become tough if cooked even slightly wrong, but everything was soft to chew, and I didn't notice any strong gamey odors. And personally, the highlight of this place was the fried rice. After eating some of the hot pot, you fry rice in the remaining sauce; the savory aroma of sesame oil and the spicy hot pot sauce pair incredibly well together. Even though I was already pretty full, I kept reaching for more. The gopchang-jeongol itself was definitely delicious, but after finishing with the fried rice, I understood why it has been a famous spot in Suncheon's Gopchang Alley for so long.
커피마시고싶다(171 reviews)Dinner・Visited 2026/09(1 visits)3.506Soul foodSolbat Sikdang (솔밭식당) is a pork offal hot pot restaurant located in the old town of Suncheon. I make sure to visit this offal hot pot place whenever I go to Suncheon. Both gukbap (soup and rice) and offal hot pot are my soul food. It’s a pork offal hot pot that’s hard to find in Seoul. In an alleyway of the old town where locals constantly flow, there is a legendary culinary street that has been loved for decades: the offal hot pot alley. The alley has been around since the 1970s; there used to be about 20 shops, but now only 4 remain. Suncheon still holds its traditional 5-day markets, Utjang and Araetjang, and I feel that eating offal hot pot here goes beyond just a meal; it is connected to the long-standing local life and culture of Suncheon. Unlike gukbap, the flavors in the hot pot are created as the offal, vegetables, and broth boil together in one pot. As the broth reduces, the nutty flavor of the offal and the sweetness of the vegetables naturally infuse into it. It tastes different from gukbap and also distinct from beef offal hot pot. It’s likely a flavor you’ll experience for the first time. With plenty of glass noodles and spinach or chives, the broth isn't heavy at all; thanks to the sweetness drawn out from the vegetables, it tastes clean and refreshing. Once the broth starts to boil, you first scoop out and enjoy the glass noodles, spinach, and chives that have fully absorbed the seasoning. They do a great job of acting as an appetizer that stimulates the appetite. A unique feature is that you eat the glass noodles and vegetables first, and they offer a free refill once you finish. While the spinach and glass noodle combo is the gold standard, the price of spinach has gone up, so they serve it with chives these days. After that, you let the broth reduce down until it's thick, then eat the offal and tripe, which burst with nuttiness the more you chew, paired with soju—it makes for the ultimate drinking snack. The highlight is the fried rice made in the rich offal hot pot broth; it's the perfect finale. I felt really great because I got to eat this soul food that I only get to have once or twice a year.