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Gopchang

Gopchang is a Korean delicacy made from the grilled small intestines of cattle or pig. In Korea, this dish—high in iron and vitamins—is a favorite paired with soju alcohol. Once a meal for commoners, gopchang has become a luxury item in Korea, more expensive than other cuts of meat. Proper preparation of the intestines includes careful cleaning, sometimes using wheat flour and salt, and several rounds of washing to remove any odor and fat remaining in the intestines. Gopchang remains relatively rare in the United States.

Recipe Servings: 4

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Seasoning Sauce:
Gopchang:
  • ¼ lb gopchang, cleaned
  • ½ cup glass noodles
  • ¼ cabbage, chopped
  • ½ onion, chopped
  • 2 hot chilies, chopped
  • 5 perilla leaves
  • 1 green onion, chopped
  • Oil, as needed for frying

Directions

    For Seasoning Sauce:
  1. Whisk together all the ingredients for the seasoning sauce in a medium bowl until well combined. 
  2. For Gopchang:
  3. Soak the glass noodles in cold water in a medium bowl.
  4. Heat water to boiling In a saucepan, add the gopchang, and cook for about 5 minutes. Remove from water and set aside.
  5. Heat oil in a large frying pan set over medium high heat.
  6. Add the cabbage, onion, and hot chili pepper, and stir fry until tender, about 5 minutes.
  7. Add the gopchang, the seasoning sauce, and water as needed.
  8. Add the perilla leaf and green onion.
  9. Bring the mixture to a boil, then add the soaked glass noodles, and mix well to combine.
  10. Garnish the finished dish with sesame powder and sesame seeds.

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