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Gopchang 2.jpg
Gopchang-gui (grilled beef small intestines)
Alternative names Gopchang-gui
Type Gui
Place of origin Korea
Associated national cuisine Korean cuisine
Main ingredients Small intestines of cattle, pig, or lamb
Food energy
(per 100 g serving)
145 kcal (607 kJ)[1]
Similar dishes Chunchullo
Cookbook: Gopchang  Media: Gopchang
Korean name
Hangul 곱창
Hanja n/a
Revised Romanization gopchang
McCune–Reischauer kopch'ang
IPA [kop̚.tɕʰaŋ]

Gopchang (곱창) refers to either the small intestines of cattle (or sometimes other animals such as pigs) or the gui (grilled dish) made of the beef (or pork) innards.[2][1] The latter is also called gopchang-gui (곱창구이; "grilled beef small intestines"). The tube-shaped offal is chewy with rich elastic fibers.[3] In Korean cuisine, it is stewed in hot pot (gopchang-jeongol), grilled over a barbecue (gopchang-gui), boiled in soup with other intestines (naejang-tang), or made into sausage (sundae).[4]

In the past, gopchang was a popular nutritious and cheap dish for the commoners.[5] Rich in iron and vitamins, it was served as health supplement food for improving a weak constitution, for recovering patients and postpartum birth-givers.[5] Nowadays, it is also regarded as a delicacy and more expensive than equivalent weight of regular meat.[5] It is a popular anju (food served and eaten with alcoholic beverages), as it helps break down alcohol.[6]


The small intestines are cleaned thoroughly, rubbed with wheat flour and coarse salt and rinsed several times.[3] The fat is trimmed off, and the cleaned gopchang is soaked in water for the removal of any traces of blood.[1] Garlic, ginger, onion, cooking wine, black pepper, and Korean pepper are some of the marinating ingredients used for eliminating any unpleasant odors and tenderizing the meat of gopchang.[1][3]

Ingredients for gopchang-gui seasonings should be juiced, rather than minced, so that they don't burn during the grilling process.[7] Common ingredients include soy sauce, gochutgaru (chili powder), mullyeot (rice syrup), cheongju (rice wine), onion juice, apple juice, garlic juice, scallion juice, and ginger juice.[7] Gopchang is marinated in the seasonings, and grilled on a lightly greased pan or griddle.[7] Onions and bell peppers are often grilled together with gopchang.[7] Grilled gopchang is eaten dipped in salt and sesame oil.[7]

Varieties and similar dishes[edit]

Pork gopchang is usually called dwaeji-gopchang (돼지곱창; "pig small intestines").

In Korean cuisine, food similar to gopchang prepared with beef blanket tripe is called yang-gopchang (양곱창; "rumen gopchang"),[5] while the one prepared with beef reed tripe is called makchang (막창; "last tripe"),[5] and the one with beef big intestines is called daechang (대창; "big innards").[8] Chitterlings are pork small intestines as food, chunchullo is beef, pork, or lamb small intestines as food in Latin America, and the Spanish/Portuguese term tripas or the English tripe also occasionally refer to beef small intestines.



  1. ^ a b c d 주, 선태; 김, 갑돈 (2012). Gogi sucheop 고기 수첩 (in Korean). Seoul: Woodumji. pp. 106–107. ISBN 978-89-6754-000-5 – via Naver. 
  2. ^ "gopchang" 곱창. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 9 May 2017. 
  3. ^ a b c "gopchang" 곱창. Doopedia (in Korean). Doosan Corporation. Retrieved 9 May 2017. 
  4. ^ Montgomery, Charles (15 May 2014). "The 10 Most Bizarre Korean Foods To Try Out". 10 Magazine. Retrieved 9 May 2017. 
  5. ^ a b c d e "gopchang gui" [Grilled Beef Tripe]. Korean Food Foundation. Retrieved 27 April 2017. 
  6. ^ Yoon, So-yeon (19 December 2016). "Bottomless eats, endless headache". Korea JoongAng Daily. Retrieved 9 May 2017. 
  7. ^ a b c d e "gopchang-gui" 곱창구이. Doopedia (in Korean). Doosan Corporation. Retrieved 9 May 2017. 
  8. ^ "daechang" 대창. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 9 May 2017.