📝 About This Recipe
A beloved staple of Seoul’s vibrant nightlife, Gopchang-gui is a decadent Korean delicacy prized for its rich, fatty interior and irresistibly chewy texture. When grilled over high heat, the exterior becomes golden and crisp while the 'gob' (the creamy filling) melts into a savory explosion of flavor. This recipe brings the authentic 'Gopchang House' experience to your kitchen, featuring a traditional soy-garlic marinade and a tangy dipping sauce that cuts through the richness beautifully.
🥗 Ingredients
The Star Ingredient
- 2 lbs Beef small intestines (Gopchang) (cleaned and pre-processed if possible)
- 1/2 cup Flour (for cleaning)
- 2 tablespoons Coarse sea salt (for cleaning)
Poaching Liquid (The Aromatics)
- 2 inch piece Ginger (sliced)
- 5-6 pieces Garlic cloves (smashed)
- 1 teaspoon Whole black peppercorns
- 1/2 cup Soju or Rice wine (to remove gamey scent)
- 1 tablespoon Doenjang (Korean soybean paste)
The Marinade
- 2 tablespoons Soy sauce
- 3 tablespoons Asian pear juice (tenderizes the meat)
- 1 tablespoon Minced garlic
- 1 tablespoon Sesame oil
- 1/2 teaspoon Black pepper
Grill Accompaniments
- 1 large Yellow onion (sliced into thick rings)
- 2 pieces King oyster mushrooms (sliced lengthwise)
- 1 medium Potato (peeled and sliced into 1/4 inch rounds)
- 1 bunch Garlic chives (Buchu) (cut into 3-inch lengths)
👨🍳 Instructions
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1
Thoroughly clean the intestines by placing them in a large bowl with flour and sea salt. Massage vigorously for 5 minutes to remove impurities and odor, then rinse under cold running water until the water runs clear. Do not remove the white fat on the outside; that is where the flavor lives!
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2
In a large pot, combine the poaching liquid ingredients: ginger, smashed garlic, peppercorns, soju, and doenjang. Add enough water to submerge the intestines.
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3
Bring the pot to a boil, then add the cleaned intestines. Simmer on medium-low heat for 45-60 minutes until they are tender but still have a firm snap. This pre-cooking ensures they aren't rubbery when grilled.
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4
Drain the intestines and let them cool slightly. Pat them very dry with paper towels to ensure a good sear later.
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5
In a medium bowl, whisk together the soy sauce, Asian pear juice, minced garlic, sesame oil, and black pepper. Toss the cooled intestines in this marinade and let sit for 20 minutes.
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6
Prepare your grill pan (preferably a heavy cast iron or a specialized Korean BBQ dome pan) over medium-high heat. Lightly grease with a tiny bit of oil.
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7
Place the potato slices and onion rings around the edges of the pan. These will fry in the rendered beef fat, becoming incredibly flavorful.
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8
Place the whole marinated gopchang in the center of the pan. Let them sizzle undisturbed for 3-4 minutes until the bottom is deep golden brown.
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9
Flip the intestines and cook for another 3-4 minutes. Use kitchen shears to cut them into bite-sized pieces (about 1-2 inches long) once they have firmed up.
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10
Continue stir-frying the pieces and the vegetables together for another 5 minutes, ensuring all sides of the beef are crispy and the vegetables are tender.
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11
In the final minute of cooking, toss the garlic chives on top of the meat. They only need 30-60 seconds to wilt and absorb the aromas.
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12
Serve immediately while sizzling hot, directly from the pan if possible.
💡 Chef's Tips
Always use flour and salt to clean fresh intestines; it’s the only way to ensure a clean, non-gamey taste. Don't skip the Asian pear in the marinade; the enzymes are essential for breaking down the tough fibers of the beef. If you don't have a grill pan, a heavy cast-iron skillet is the best substitute to achieve that 'crunch'. Be careful not to over-boil in the poaching stage, or the 'gob' (creamy filling) might leak out entirely. Save the leftover fat in the pan to make 'Gopchang Bokkeumbap' (fried rice) at the very end of your meal!
🍽️ Serving Suggestions
Serve with a side of 'Gireum-jang' (sesame oil mixed with salt and pepper) for dipping. Pair with chilled Soju or a crisp Korean lager to balance the richness of the fat. Provide a side of spicy pickled onions (Yangpa-jangajji) to cleanse the palate between bites. Wrap the crispy pieces in perilla leaves with a dollop of Ssamjang for an earthy, fresh contrast. Always end the meal by stir-frying rice, seaweed, and kimchi in the remaining pan drippings.