Monday, June 26, 2017

Korean gopchang


Gopchang refers to the small intestines from pork or cattle, which, chopped into rounded sections, can be cooked into soups, stir-fried or grilled. In Korean, it's stewed in hot pot, grilled over a barbecue, boiled in soup with other intestines or made into sausage.

Gopchang is chewy without being rubbery, it's regarded as a delicacy and more expensive than equivalent weight of regular meat. Wrapping it with ssam is one of the popular ways to eat gopchang. Popular dipping sauce for this dish is a mixture of sesame oil, salt and gochujang.