Grilled Beef Intestines (Gopchang-gui)
Chewy beef small intestines, scrubbed clean and lightly seasoned, grilled over hot charcoal until the outside turns crisp and smoky while the inside stays juicy. A beloved Korean offal delicacy, best eaten wrapped in lettuce with a sharp scallion salad and a soju in hand.
Servings
Ingredients
Nutrition
Per serving
Steps
Scrub the intestines clean
Put the in a large bowl, sprinkle with the flour and coarse salt, and massage it with your hands for a few minutes, turning the pieces inside out if needed to scrape off the slimy inner lining. Rinse under cold running water, repeating the flour-and-salt massage and rinse two or three times.
- 800 g beef small intestine
- 3 tbsp flour
- 2 tbsp coarse salt
✅ Done when: the rinsing water runs clear and the intestines no longer smell strong
Final rinse and cut
Give the cleaned intestines one last rinse, this time with the soju or rice wine, to carry off any last trace of odor. Pat them dry with paper towels and cut into pieces about 5 cm (2 in) long.
- 2 tbsp soju or rice wine
Season lightly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the sauces
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Grill until crisp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Wrap and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Scrub the intestines clean
Put the in a large bowl, sprinkle with the flour and coarse salt, and massage it with your hands for a few minutes, turning the pieces inside out if needed to scrape off the slimy inner lining. Rinse under cold running water, repeating the flour-and-salt massage and rinse two or three times.
- 800 g beef small intestine
- 3 tbsp flour
- 2 tbsp coarse salt
✅ Done when: the rinsing water runs clear and the intestines no longer smell strong
Final rinse and cut
Give the cleaned intestines one last rinse, this time with the soju or rice wine, to carry off any last trace of odor. Pat them dry with paper towels and cut into pieces about 5 cm (2 in) long.
- 2 tbsp soju or rice wine
Season lightly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the sauces
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Grill until crisp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Wrap and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Beef intestine was once an inexpensive cut, cooked up by workers and families who could not afford the more prized parts of the cow. Over time, gopchang-gui grew into its own specialty, with dedicated grill houses built around the smoky, chewy pleasure of well-cleaned, well-grilled intestine.
⭐ Why It's Famous
It's loved for the contrast of a crisp, charred surface against a tender, chewy bite, and for how well it pairs with soju and a sharp, spicy scallion salad.
💡 Fun Fact
Properly cleaning gopchang takes real skill, which is why many Koreans prefer to eat it at specialist restaurants rather than cook it at home.
Korea
37.57°N, 126.98°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!