Korean Grilled Intestines (Gopchang) 韓式烤腸（곱창）

Gopchang refers to grilled beef or pork small intestines, a popular Korean delicacy known for its chewy texture and rich, savory flavor. It's often enjoyed with a spicy dipping sauce and grilled vegetables, making for a hearty and social meal.

Nutrition (per serving)

Ingredients

• 500g beef small intestines (Gopchang)
• 3 tbsp wheat flour
• 2 tbsp coarse salt
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sesame oil
• 2 cloves minced garlic
• 1 tsp minced ginger
• 1 tsp sugar
• 0.5 tsp black pepper
• 1 tbsp gochujang (Korean chili paste, optional)
• 1 medium onion, sliced
• 2 king oyster mushrooms, sliced
• 6-8 whole garlic cloves
• 2 stalks green onions, cut into 5cm pieces
• 1 tbsp cooking oil
• 2 tbsp soy sauce (for dipping sauce)
• 1 tbsp rice vinegar
• 0.5 tsp gochugaru (Korean chili flakes, optional)
• 1 tsp sesame oil (for dipping sauce)
• 1 clove minced garlic (for dipping sauce)
• 1 tbsp chopped green onion (for dipping sauce)
• 1 tsp toasted sesame seeds

Steps

1. Thoroughly clean the Gopchang: Wash the beef small intestines under cold running water. Rub them vigorously with wheat flour and coarse salt to remove impurities and odor. Rinse repeatedly until the water runs clear and no strong smell remains. Drain well and pat dry with paper towels.
2. Marinate the Gopchang: In a mixing bowl, combine soy sauce, mirin, sesame oil, minced garlic, minced ginger, sugar, black pepper, and gochujang (if using). Add the cleaned gopchang and mix well to ensure all pieces are coated. Marinate in the refrigerator for at least 30 minutes, or preferably 1 to 2 hours, for best flavor.
3. Prepare the Dipping Sauce: In a small bowl, whisk together soy sauce (for dipping sauce), rice vinegar, gochugaru (if using), sesame oil (for dipping sauce), minced garlic (for dipping sauce), chopped green onion (for dipping sauce), and toasted sesame seeds. Set aside.
4. Prepare the Vegetables: Slice the onion and king oyster mushrooms. Cut the green onions into 5cm pieces. Have the whole garlic cloves ready.
5. Grill Gopchang and Vegetables: Heat a grill pan or heavy-bottomed skillet over medium-high heat. Add cooking oil. Once hot, place the marinated gopchang on the pan. Grill for 8-10 minutes, turning occasionally, until it's golden brown and slightly crispy. Add the sliced onion, king oyster mushrooms, whole garlic cloves, and green onions to the pan alongside the gopchang. Continue grilling for another 5-7 minutes, turning vegetables occasionally, until the gopchang is fully cooked through and the vegetables are tender-crisp. Use kitchen shears to cut the gopchang into bite-sized pieces directly on the pan, if desired.
6. Serve: Serve the hot grilled gopchang and vegetables immediately with the prepared dipping sauce.

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