Dujjim Uiseong Garlic Gopdoritang Review [Korean Food]

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Dujjim, a Korean chain known for jjimdak (braised chicken), launched a new chef collaboration at its stores nationwide on August 27 as part of the Eats Chef Collection: the Dujjim Uiseong Garlic Gopdoritang. Co-developed with chef Song Hoon, it’s a gopdoritang, a spicy braised chicken stew with Hanwoo (Korean beef) large intestine, finished with the sharp, deep flavor of Uiseong garlic. The base price is 33,800 won. Beyond being a chef menu, it also uses a regional specialty through a partnership agreement with Uiseong County. I was curious how raw garlic would work here. As it turned out, its pungent aroma cut through the slight richness of gopdoritang, and I really enjoyed it. Let’s take a look.

Table of Contents

📋 At a Glance

Product: Dujjim Uiseong Garlic Gopdoritang
Brand: Dujjim (Giyoung F&B), co-developed with chef Song Hoon
Price: 33,800 won base (my order came to 41,800 won with toppings and a drink)
How to buy: Coupang Eats WOW-exclusive Eats Chef Collection (order only in the Coupang Eats app)
Launch date: August 27
Main components: chicken (boneless Brazilian chicken leg, bone-in available), Hanwoo daechang (about 12 pieces), a heaping spoonful of minced Uiseong garlic, gochujang-based broth + pickled radish, gim, and sesame oil on the side
My extra toppings: 2 fried meat dumplings, 3 cheese sausages, 100 g fuzhu (dried tofu skin), a bowl of rice, a 500 ml Coca-Cola Zero
Portion: a lot for two; best for about three to four people
Verdict: ★4.0 — pungent Uiseong garlic tames the rich daechang; pricey, but a great treat.

Uiseong Garlic Gopdoritang: Price and Highlights

This menu actually comes from Dujjim, the jjimdak brand of Giyoung F&B, the company best known for Giyoungi Sutbul Dumari Chicken (a charcoal-grilled chicken chain). It arrived as the last August menu of the WOW-exclusive Eats Chef Collection. Gopdoritang itself is still a fairly unfamiliar dish, and this version reportedly adds Uiseong garlic to really amp up the pungency. The base menu costs 33,800 won. Since it’s a Coupang promotion, you can only order it through the Coupang Eats app.

Hanwoo daechang and a regional specialty

To the 33,800-won base menu, I added medium spice, two fried meat dumplings (ordered as a “perfect pairing” topping), the boneless option, and a 500 ml Coca-Cola Zero. For toppings, I also added three cheese sausages, 100 g of fuzhu (dried tofu skin), and a bowl of rice. The total came to 41,800 won. As a jjimdak franchise, the price range is quite high. Ha. It also comes with pickled radish, gim (seaweed), and sesame oil by default.

What’s in the Pot

Let’s check what’s inside. Even before opening the lid, I could smell the rich gochujang sauce of dakdoritang. The moment I opened it, the pungent garlic aroma shot up, so the concept clearly comes through. Ha. A generous spoonful of minced Uiseong garlic sits right on top.

Just a reminder that I added dumplings, sausages, and fuzhu to the base menu. Glass noodles are nice too, but I personally prefer fuzhu, so that’s what I chose. Look closely and you’ll see there’s quite a lot of chicken and intestine as well.

Highlighting the flavor of native Uiseong garlic

Hanwoo Daechang Steals the Spotlight Too

The Uiseong garlic is the headline, but the Hanwoo daechang deserves attention too. Gopdoritang, which adds the rich, nutty flavor of daechang to spicy braised chicken, already had its moment as a trend. Even so, the daechang here is packed with fatty filling and looks genuinely delicious.

Overall, the basic gopdoritang base doesn’t seem very different, so the Uiseong garlic is likely the biggest change. I’ve only had gopdoritang once or twice, so it isn’t a familiar dish for me, which made me curious about the difference. Later on, I’d like to try it with rice, gim, and sesame oil too.

Taste Test: How Does the Garlic Change It?

Let’s dig in. I started with a piece of chicken before mixing in the garlic. Even though it’s boneless Brazilian chicken leg, the strong seasoning meant there was no stale, frozen taste. That said, if you’re wary of boneless Brazilian chicken, go for the bone-in version. The boneless option costs extra anyway.

Daechang Packed with Rich Filling

There were about 12 pieces of daechang, and as you can see, they’re generously filled with fatty goodness. With this quality, the high price feels somewhat justified. The daechang itself is rich yet pleasantly chewy, and its nutty flavor isn’t drowned out, so it was very enjoyable.

The Uiseong County partnership agreement

Mixing In the Uiseong Garlic

Next, I stirred the garlic in evenly. As it soaked into the broth, the pungent kick really came through. It cuts right through the slightly greasy richness from the daechang. When I fished out the other ingredients along with the spicy broth, the garlic aroma filled my mouth. Ha. If you love garlic, you’ll probably enjoy this a lot.

Wrapping the toppings and rice in gim seems like a nice idea too. I’d planned to fry some rice in the broth if I had room, but the whole portion was clearly a lot for two people. Three to four servings seems about right.

Fuzhu Topping and a Generous Portion

Adding the fuzhu topping was a pretty good call. It goes really well with the spicy sauce. Glass noodles have great texture and flavor too, but with just two of us eating, they would have felt a bit heavy, so the fuzhu let me eat with a little less guilt (?!).

This is about halfway through. The portion is substantial, definitely a lot for two, so think of it as roughly four servings. If it’s not quite enough, you can fry up some rice from home or instant rice in the leftover broth. The garlic-infused broth is a quiet highlight.

Final Verdict: A Treat Worth Ordering for Garlic Lovers

Personally, had I known the boneless chicken was Brazilian leg meat, I might have just ordered bone-in, but the boneless wasn’t bad either. The dakdoritang-plus-daechang combo of gopdoritang is fairly basic. With a heaping spoonful of Uiseong garlic mixed in, though, the flavor becomes distinctive while still suiting Korean tastes, and I really enjoyed it. I’m sure you’ll enjoy it too. It’s a bit pricey, but it makes a great special treat. For visitors with access to Coupang Eats, it’s also a fun, shareable way to try a Korean delivery favorite with a twist.

Preserving the character of Uiseong garlic

This new menu was co-developed with chef Song Hoon and uses Uiseong garlic through a partnership with Uiseong County. For more, see this (Korean source) Maeil Shinmun report on Uiseong County’s partnership with Giyoung F&B.

Frequently Asked Questions

Q. How much is Dujjim’s Uiseong Garlic Gopdoritang?

The base menu is 33,800 won. With dumplings, cheese sausages, fuzhu, rice, and a drink, my order came to 41,800 won, and it’s only available through the Coupang Eats app.

Q. What is gopdoritang?

It’s dakdoritang, a spicy Korean braised chicken stew, combined with beef intestine for extra richness. This version adds a heaping spoonful of minced Uiseong garlic, which cuts through the fattiness of the Hanwoo daechang.

Q. How many people does one order feed?

It’s clearly a lot for two, so plan on three to four people. The garlic-infused leftover broth is also great for frying rice.

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