|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
|Main ingredients||Small intestines of cattle, pig, or lamb|
|145 kcal (607 kJ)|
Gopchang (곱창) can refer to the small intestines of cattle (or pig) or to a gui (grilled dish) made of the small intestines. 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 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).
In the past, gopchang was a popular, nutritious, and cheap dish for the general public. Rich in iron and vitamins, it was served as a health supplement for improving a weak constitution, recovering patients, and postpartum depression. Today, gopchang is also regarded as a delicacy and is more expensive than the regular meat of the same weight. It is a popular anju (food served and eaten with soju), 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 to remove any traces of blood. 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.
Ingredients for gopchang-gui marinade are 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.
The gopchang is first marinated in the seasonings and spices, then grilled on a lightly greased pan or griddle. Onions and bell peppers are often grilled together with gopchang. Grilled gopchang is often served 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").
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.
- 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.