Gopchang - Beef  or Pork Tripe

gopchang | 곱창

Gopchang (곱창) - Beef or Pork Tripe

Definition:

Gopchang refers to the small intestines of beef or the large intestines of pork.

Description:

These intestines are thoroughly cleaned and parboiled before being used in various Korean dishes. Gopchang is known for its chewy texture and rich, elastic fibers.

Flavor Profile:

Gopchang has a buttery and savory taste with a hint of bitterness.

Uses:

• Gopchang-gui (곱창구이): Seasoned and grilled intestines, often enjoyed as a barbecue dish.
• Gopchang Bokkeum (곱창볶음): Stir-fried intestines with vegetables, typically served with a spicy sauce.
• Gopchang Jeongol (곱창전골): A hotpot dish featuring gopchang and vegetables simmered in beef stock.

Regional Variations:

• Seoul: In Seoul, gopchang is often grilled and served with a variety of dipping sauces. Popular areas like Wangsimni are known for their high-quality gopchang restaurants.
• Daegu: Daegu is famous for its Makchang (막창), which is similar to gopchang but made from the last part of the cow’s stomach. It is typically grilled and enjoyed with a special dipping sauce.
• Busan: In Busan, gopchang is often included in spicy stews and hotpots, reflecting the city’s love for bold and spicy flavors.

Other Information: 

Gopchang is a popular anju (food served with alcohol) in Korea and is often enjoyed with soju. It is also rich in iron and vitamins, making it a nutritious choice