Gopchang

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Template:Short description Script error: No such module "Infobox".Template:Template otherScript error: No such module "check for unknown parameters".Template:Italic titleTemplate:Infobox Korean name/auto Gopchang[1] (KoreanScript error: No such module "Lang".Template:Category handler) is a dish in Korean cuisine. It can refer to either the small intestines of cattle, the large intestines of pigs, or a gui (grilled dish) made of the small intestines.[2][1] The latter is also called gopchang-gui (Script error: No such module "Lang".Template:Category handler; "grilled intestines"). The tube-shaped offal is chewy with rich elastic fibers.[3]

It can be stewed in a hot pot (gopchang-jeongol, 곱창전골), grilled over a barbecue (gopchang-gui), boiled in soup with other intestines (naejang-tang), or made into a sausage (sundae).[4]

In the past, gopchang was a popular, nutritious, and cheap dish for the general public.[5] Rich in iron and vitamins, it was served as a health supplement for improving a weak constitution, recovering patients, and postpartum depression.[5] Today, gopchang is also regarded as a delicacy and is more expensive than regular meat of the same weight.[5] It is a popular anju (food served and eaten with soju).[6]

Preparation

The intestines are cleaned thoroughly, rubbed with wheat flour and coarse salt, and rinsed several times.[3] The fat is trimmed off, and the cleaned gopchang is soaked in water to remove any traces of blood.[2] Garlic, ginger, onion, cooking wine, black pepper, and Korean pepper are common marinating ingredients, mainly used for eliminating any unpleasant odors and tenderizing the meat of gopchang.[2][3]

Ingredients for gopchang-gui marinade are juiced, rather than minced, so that they don't burn during the grilling process.[7] Common ingredients include soy sauce, gochutgaru (chili powder), mullyeot (rice syrup), cheongju (rice wine), onion juice, apple juice, garlic juice, scallion juice, and ginger juice.[7]

The gopchang is first marinated in the seasonings and spices, then grilled on a lightly greased pan or griddle.[7] Onions and bell peppers are often grilled together with gopchang.[7] Grilled gopchang is often served dipped in salt and sesame oil.[7] After that, usually Bokkumbab (Script error: No such module "Lang".Template:Category handler; "fried rice") is cooked with Gopchang oil.

Varieties and similar dishes

Gopchang of pork big intestines is usually called dwaeji-gopchang (Script error: No such module "Lang".Template:Category handler; "pig gopchang").

In Korean cuisine, food similar to gopchang prepared with beef blanket tripe is called yang-gopchang (Script error: No such module "Lang".Template:Category handler; "rumen gopchang"),[5] while the one prepared with beef reed tripe is called makchang (Script error: No such module "Lang".Template:Category handler; "last tripe"),[5] and the one with beef large intestines is called daechang (Script error: No such module "Lang".Template:Category handler; "big innards").[8]

Internationally, gopchang could be compared to chitterlings (pork's small intestines) or Latin American chunchullo (beef, pork, or lamb's small intestines). The Spanish/Portuguese term tripas or the English tripe also occasionally referred to as small beef's intestines, attesting to the practice of consuming animal intestines as a truly worldwide phenomenon.

Some foods have tripe in their dishes, such as stir-fried tripe and gopchang jeongol.

Nakgopsae (Script error: No such module "Lang".Template:Category handler) is a spicy soup with octopus, tripe, and shrimp, and is also loved as a side dish that is sometimes good to eat with alcohol. It is said that this food was first developed in Busan, South Korea.[9]

Gallery

References

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