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
Revised Romanization gopchang
McCune–Reischauer kopch'ang
IPA [kop̚.tɕʰaŋ]

Gopchang[2] (곱창) can refer to the small intestines of cattle (or pig) or to a gui (grilled dish) made of the small intestines.[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 a hot pot (gopchang-jeongol), grilled over a barbecue (gopchang-gui), boiled in soup with other intestines (naejang-tang), or made into a sausage (sundae).[4]

In the past, gopchang was a popular, nutritious, and cheap dish for the general public.[5] Rich in iron and vitamins, it was served as a health supplement for improving a weak constitution, recovering patients, and postpartum depression.[5] Today, gopchang is also regarded as a delicacy and is more expensive than the regular meat of the same weight.[5] It is a popular anju (food served and eaten with soju), 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 to remove any traces of blood.[1] Garlic, ginger, onion, cooking wine, black pepper, and Korean pepper are commonly employed marinating ingredients, mainly used for eliminating any unpleasant odors and tenderizing the meat of gopchang.[1][3]

Ingredients for gopchang-gui marinade are 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]

The gopchang is first marinated in the seasonings and spices, then grilled on a lightly greased pan or griddle.[7] Onions and bell peppers are often grilled together with gopchang.[7] Grilled gopchang is often served dipped in salt and sesame oil.[7]

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"),[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]

Internationally, gopchang could be compared to chitterlings (pork's small intestines) or Latin American chunchullo (beef, pork, or lamb's small intestines). The Spanish/Portuguese term tripas or the English tripe also occasionally referred to as small beef's intestines, attesting to the practice of consuming animal intestines as a truly worldwide phenomenon.


  1. 1 2 3 4 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. 1 2 "gopchang" 곱창. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 9 May 2017.
  3. 1 2 3 "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. 1 2 3 4 5 "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. 1 2 3 4 5 "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.
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