📝 About This Recipe
A cornerstone of Korean nightlife and 'Anju' culture, Gopchang-gui is a decadent delicacy prized for its rich, fatty interior and delightfully chewy exterior. This recipe transforms beef small intestines through a meticulous cleaning process and a savory soy-garlic marinade into a smoky, melt-in-your-mouth experience. When grilled over high heat, the outer casing becomes golden-crisp while the 'gop' (the creamy interior) creates a flavor profile that is uniquely savory and deeply satisfying.
🥗 Ingredients
The Main Offal
- 2 lbs Beef small intestines (Gopchang) (cleaned and pre-processed if possible)
- 1/2 cup Flour (for cleaning and removing impurities)
- 2 tablespoons Coarse sea salt (for scrubbing)
Aromatic Parboiling Liquid
- 2 inch piece Ginger (sliced)
- 5 pieces Garlic cloves (smashed)
- 1 teaspoon Whole black peppercorns
- 1/2 cup Soju or Rice wine (to remove gamey odors)
- 1 tablespoon Doenjang (Fermented soybean paste)
The Marinade
- 3 tablespoons Soy sauce
- 4 tablespoons Grated Korean pear (tenderizes the meat)
- 2 tablespoons Minced garlic
- 1 tablespoon Sesame oil (toasted)
- 1 tablespoon Honey or Sugar
- 1/2 teaspoon Black pepper (freshly ground)
Dipping Sauce and Sides
- 1 large Potato (sliced into 1/4 inch rounds)
- 1 medium Onion (thickly sliced)
- 2 cups Garlic chives (Buchu) (cut into 2-inch lengths)
👨🍳 Instructions
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1
Thoroughly clean the tripe by placing it in a large bowl with flour and sea salt. Massage and scrub vigorously for 5-10 minutes to remove any slime and odor, then rinse under cold running water until the water runs clear.
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2
In a large pot, combine the parboiling liquid ingredients: ginger, smashed garlic, peppercorns, soju, doenjang, and enough water to submerge the tripe.
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3
Bring the pot to a boil, then add the cleaned tripe. Simmer over medium heat for 40-50 minutes until the tripe is tender but still retains a firm bite.
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4
While the tripe simmers, prepare the marinade by whisking together the soy sauce, grated pear, minced garlic, sesame oil, honey, and black pepper in a small bowl.
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5
Remove the parboiled tripe from the pot and plunge it into an ice bath to stop the cooking process and firm up the texture. Drain and pat dry with paper towels.
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6
Cut the tripe into manageable 6-8 inch lengths. Place them in a bowl and coat thoroughly with the prepared marinade. Let sit for at least 30 minutes.
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7
Preheat your grill (charcoal is preferred for flavor) or a heavy cast-iron skillet over medium-high heat.
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8
Lightly oil the grill surface. Place the marinated tripe, potato slices, and onion slices onto the heat.
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9
Grill the tripe for 10-15 minutes, turning frequently. You want the exterior to become deeply charred and crispy while the fat inside renders.
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10
As the tripe cooks, use kitchen shears to cut it into bite-sized pieces (about 1 inch long) directly on the grill or pan.
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11
Add the garlic chives to the pan or grill during the last 2 minutes of cooking. Let them wilt slightly in the rendered fat from the tripe.
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12
Once the tripe is golden-brown and the potatoes are tender, transfer everything to a serving platter and serve immediately while sizzling.
💡 Chef's Tips
Don't skip the flour and salt scrub; it is essential for removing the 'offal' scent and ensuring a clean taste. Using grated Korean pear is a secret chef's tip—it contains enzymes that break down tough fibers in the tripe. If grilling indoors, ensure you have excellent ventilation as the rendering fat can create a lot of smoke. Be careful not to over-boil in step 3, or the tripe will lose its signature 'snap' and become mushy. Save the leftover fat in the pan to make 'Gopchang Bokkeumbap' (fried rice) at the end of the meal.
🍽️ Serving Suggestions
Serve with a simple dipping sauce of sesame oil, salt, and cracked black pepper. Pair with chilled Soju or a crisp Korean lager to cut through the richness of the fat. Include a side of spicy pickled perilla leaves or radish wraps (Ssam-mu) for acidity. Serve alongside a bubbling pot of Kimchi Jjigae to balance the savory grilled flavors. A side of spicy seasoned chives (Buchu-muchim) is the traditional and best accompaniment.