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:
- 4 Tbsp red pepper paste
- 3 Tbsp red pepper powder
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp plum extract
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 2 Tbsp sesame powder
- 1 Tbsp sesame seeds
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
- Whisk together all the ingredients for the seasoning sauce in a medium bowl until well combined.
- Soak the glass noodles in cold water in a medium bowl.
- Heat water to boiling In a saucepan, add the gopchang, and cook for about 5 minutes. Remove from water and set aside.
- Heat oil in a large frying pan set over medium high heat.
- Add the cabbage, onion, and hot chili pepper, and stir fry until tender, about 5 minutes.
- Add the gopchang, the seasoning sauce, and water as needed.
- Add the perilla leaf and green onion.
- Bring the mixture to a boil, then add the soaked glass noodles, and mix well to combine.
- Garnish the finished dish with sesame powder and sesame seeds.
For Seasoning Sauce:
For Gopchang:
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.