Gopchang
| File:Gopchang 2.jpg Gopchang-gui (grilled beef small intestines) | |
| Alternative names | Gopchang-gui |
|---|---|
| Type | Gui |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Beef small intestine or pork big intestines |
| 145 kcal (610 kJ)[1] | |
| Similar dishes | Chunchullo |
| Korean name | |
| Hangul | 곱창 |
| RR | gopchang |
| MR | kopch'ang |
| IPA | [kop̚.tɕʰaŋ] |
| |
Gopchang[2] (Korean: 곱창) is a dish in Korean cuisine. It can refer to either the small intestines of cattle, the large intestines of pigs, or a gui (grilled dish) made of the small intestines.[1][2] The latter is also called gopchang-gui (곱창구이; "grilled intestines"). The tube-shaped offal is chewy with rich elastic fibers.[3]
It can be stewed in a hot pot (gopchang-jeongol, 곱창전골), 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 regular meat of the same weight.[5] It is a popular anju (food served and eaten with soju).[6]
Preparation
[edit | edit source]The 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 common 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] After that, usually Bokkumbab (볶음밥; "fried rice") is cooked with Gopchang oil.
Varieties and similar dishes
[edit | edit source]Gopchang of pork big intestines is usually called dwaeji-gopchang (돼지곱창; "pig gopchang").
In Korean cuisine, food similar to gopchang prepared with beef blanket tripe is called yang-gopchang (양곱창Lua error: not enough memory.; "rumen gopchang"),[5] while the one prepared with beef reed tripe is called makchang (Lua error: not enough memory.Lua error: Internal error: The interpreter exited with status 1.; "last tripe"),[5] and the one with beef large intestines is called daechang (Lua error: Internal error: The interpreter exited with status 1.Lua error: Internal error: The interpreter exited with status 1.; "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.
Some foods have tripe in their dishes, such as stir-fried tripe and gopchang jeongol.
Nakgopsae (Lua error: Internal error: The interpreter exited with status 1.Lua error: Internal error: The interpreter exited with status 1.) is a spicy soup with octopus, tripe, and shrimp, and is also loved as a side dish that is sometimes good to eat with alcohol. It is said that this food was first developed in Busan, South Korea.[9]
Gallery
[edit | edit source]-
Uncooked gopchang prepared to cook on grill
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Yangnyeom-gopchang (marinated gopchang)
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Gopchang-bokkeum (stir-fried gopchang)
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Gopchang-jeongol (gopchang hot pot)
References
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