Gopchang
소곱창 고곱창 | 대창 daechang 곱창 gopchang
Gopchang refers to either the large intestines of cattle or the small intestines of pigs, or to a grilled dish made of these intestines.
There are many ways to prepare beef intestines, including stewing in a hot pot as gopchang-jeongol, grilling over a barbecue as gopchang-gui, stir-frying as gopchang bokkeum, boiling in soup as gopchang jjigae, or making sausage as sundae with other intestines.
Intestines should be thoroughly cleaned, rubbed with wheat flour and coarse salt, and rinsed several times before cooking.
In order to prepare gopchang gui, the gut is usually marinated in a semisweet and savory sauce. In addition to soy sauce, gochutgaru, a Korean red chili powder, mullyeot, cheongju, a Korean rice wine, and onion juice, apple juice, pear juice, minced garlic, plum extract, scallion juice, and ginger juice, the marinade may contain any or all of these ingredients.
Article by Gil "hannaone"
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Image by hannaone: Gopchang
