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|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
|Main ingredients||Small intestines of cattle, pig, or lamb|
|145 kcal (607 kJ)|
|Cookbook: Gopchang Media: Gopchang|
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. The latter is also called gopchang-gui (곱창구이; "grilled beef small intestines"). The tube-shaped offal is chewy with rich elastic fibers. 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).
In the past, gopchang was a popular nutritious and cheap dish for the commoners. Rich in iron and vitamins, it was served as health supplement food for improving a weak constitution, for recovering patients and postpartum birth-givers. Nowadays, it is also regarded as a delicacy and more expensive than equivalent weight of regular meat. It is a popular anju (food served and eaten with alcoholic beverages), as it helps break down alcohol.
The small intestines are cleaned thoroughly, rubbed with wheat flour and coarse salt and rinsed several times. The fat is trimmed off, and the cleaned gopchang is soaked in water for the removal of any traces of blood. 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.
Ingredients for gopchang-gui seasonings should be juiced, rather than minced, so that they don't burn during the grilling process. 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. Gopchang is marinated in the seasonings, and grilled on a lightly greased pan or griddle. Onions and bell peppers are often grilled together with gopchang. Grilled gopchang is eaten dipped in salt and sesame oil.
Varieties and similar dishes
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"), while the one prepared with beef reed tripe is called makchang (막창; "last tripe"), and the one with beef big intestines is called daechang (대창; "big innards"). 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.
- 주, 선태; 김, 갑돈 (2012). Gogi sucheop 고기 수첩 (in Korean). Seoul: Woodumji. pp. 106–107. ISBN 978-89-6754-000-5 – via Naver.
- "gopchang" 곱창. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 9 May 2017.
- "gopchang" 곱창. Doopedia (in Korean). Doosan Corporation. Retrieved 9 May 2017.
- Montgomery, Charles (15 May 2014). "The 10 Most Bizarre Korean Foods To Try Out". 10 Magazine. Retrieved 9 May 2017.
- "gopchang gui" [Grilled Beef Tripe]. Korean Food Foundation. Retrieved 27 April 2017.
- Yoon, So-yeon (19 December 2016). "Bottomless eats, endless headache". Korea JoongAng Daily. Retrieved 9 May 2017.
- "gopchang-gui" 곱창구이. Doopedia (in Korean). Doosan Corporation. Retrieved 9 May 2017.
- "daechang" 대창. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 9 May 2017.
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