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Intestins de bœuf grillés (Gopchang-gui)

Name: Intestins de bœuf grillés (Gopchang-gui)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: KR
Ingredients: 800 g cleaned beef small intestine (gopchang), excess fat trimmed; 3 tbsp all-purpose flour (for cleaning); 2 tbsp coarse sea salt (for cleaning); 2 tbsp soju or rice wine (to rinse away odor); 1 tbsp sesame oil (for seasoning); 1/2 tsp ground black pepper (for seasoning); 4 cloves garlic, thinly sliced; 1 small onion, sliced; 3 tbsp sesame oil (for dipping sauce); 1/2 tsp salt (for dipping sauce); 1/4 tsp ground black pepper (for dipping sauce); 4 scallions, julienned; 1 tbsp soy sauce; 1 tbsp gochugaru (Korean chili flakes); 1 tsp sugar; 1 tsp rice vinegar; 1 tsp sesame oil (for scallion salad); 1 tsp toasted sesame seeds; to serve lettuce and perilla (kkaennip) leaves, for wrapping; to serve (optional) ssamjang

40m

Prépa

15m

Cuisson

Portions

Moyen

Difficulté

Intestins de bœuf grillés au charbon jusqu'à devenir croustillants et fumés, un abat très apprécié en Corée.

#korean#bbq#offal#beef#grilled#gopchang#charcoal

Portions

4portions

Ingrédients

Nutrition

calories320

protein23g

carbs6g

fat22g

fiber1g

Par portion

Étapes

Scrub the intestines clean

Put the gopchang 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

✅ C'est prêt quand : 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

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Make the sauces

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Grill until crisp

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Wrap and serve

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Scrub the intestines clean

800 g beef small intestine
3 tbsp flour
2 tbsp coarse salt

✅ C'est prêt quand : 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

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Make the sauces

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Grill until crisp

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Wrap and serve

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History & Culture

The Story Behind the Dish

📍 Korea📅 20th century to today🔥 KR

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.