# Yetnal Omakjip, Daesin-dong: the tripe and intestine were great again

> My favorite beef tripe restaurant in Busan, with a friend visiting from another city. The meat was as good as ever, but service suffered on a busy night.

- Canonical: https://jaemyeong.com/en/blog/daesin-yetnal-omakjip-20260502/
- Published: 2026.10.05
- Category: 식기(食記)
- Tags: #Busan, #Daesin, #gopchang, #barbecue

Of the beef tripe restaurants in Busan, this is the one I like best. But I find it expensive, so I do not go often. That day a friend was visiting from another city and we were having dinner together, so we went at about 7 on a Saturday evening.

It is a beef tripe specialist near Dongdaesin Station. I am told it has been featured on a TV food program. Many of the customers looked like they were there for family occasions or business dinners.

We ordered the premium tripe and the large intestine.

![Seasoned beef tripe and large intestine cooking on a round wire grill](../../../assets/posts/daesin-yetnal-omakjip-20260502/01.jpg "The tripe and large intestine on the grill.")

Here the staff usually grill the meat for you. That day, though, it was crowded, the staff were going back and forth between many tables, and I saw meat burning at a few of them. The service was a letdown. Even so, the tripe and the intestine tasted just as good as on my earlier visits.

I thought it would be better to come on a quiet weekday. It is the place I recommend when you want beef tripe on a special day.

It is open from noon to 9:30 p.m., with last orders at 8:30 p.m. It closes on the second Monday of each month. Valet parking is available.

To finish, we ordered both the udon and the fried rice. I wanted my friend to be able to taste a little of each.

![Udon in red broth in a black pot](../../../assets/posts/daesin-yetnal-omakjip-20260502/02.jpg "The udon we finished with.")

![Fried rice in a black stone pot with a wooden paddle](../../../assets/posts/daesin-yetnal-omakjip-20260502/03.jpg "The fried rice we ordered with it.")

Both were good. Which one to pick is a matter of taste. I usually finish with the udon.