Gopchang

Gopchang refers to the small intestines of livestock, most commonly beef or pork, which are a popular dish in Korean cuisine. It is often grilled or stir-fried and seasoned with various spices and sauces. The texture of gopchang is typically chewy and slightly rubbery, with a rich, savory flavor.

The preparation of gopchang involves thoroughly cleaning the intestines to remove any impurities. They are then typically marinated in a mixture of gochujang (Korean chili paste), soy sauce, garlic, ginger, and other seasonings. Once marinated, the gopchang is either grilled over an open flame, often at the table in a restaurant setting, or stir-fried in a pan. Common accompaniments include grilled vegetables like onions, mushrooms, and bell peppers, as well as rice cakes or noodles.

Gopchang is frequently served as an anju, a Korean term for food consumed with alcoholic beverages, making it a popular choice in pubs and restaurants. It is also enjoyed as a main dish, often with rice. The dish is known for its unique taste and texture, and while it may be an acquired taste for some, it is widely loved by many in Korea and beyond. Variations exist, with different marinades and cooking methods resulting in slightly different flavor profiles.