Photograph of the finished Gopchang gui

Korea · Lòng bò nướng kiểu Hàn

Gopchang gui

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef tripe Beef tripe 1.8 lb
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Soju Soju ¼ cup
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Korean soybean paste (doenjang) Korean soybean paste (doenjang) 1.7 oz
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 1.1 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Lettuce Lettuce 5.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Wash the beef intestines with coarse salt and flour, knead thoroughly, then rinse several times with water to remove all the slime.
  2. 2 Blanch the pork intestines with ginger slices and soju for 5 minutes to remove the odor, then remove and cut into 4 cm pieces.
  3. 3 Marinate the pig's intestines with salt, pepper, minced garlic, and sesame oil for 15 minutes.
  4. 4 Mix doenjang (fermented soybean paste) with gochujang (chili paste) and a little sesame oil to make a dipping sauce.
  5. 5 Grill the intestines in a cast iron skillet over medium heat for 12 minutes, stirring occasionally to render the fat and achieve a crispy, golden-brown crust.
  6. 6 Sprinkle with chopped scallions and serve hot with lettuce and the prepared soy sauce.

With an appliance

  • Oven 47 min

    Replace step 5: Spread the pan on the center rack with the grease tray, bake in the oven at 230 degrees for 14 minutes, then rotate the tray for 7 minutes; the fat will drain neatly, the surface will be evenly crispy but without the smoky flavor of a cast iron pan.

Start cooking