Gopchang
Gopchang-gui (grilled beef small intestines) | |
| Alternative names | Gopchang-gui |
|---|---|
| Type | Gui |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Beef small intestine or pork big intestines |
| 145 kcal (610 kJ) | |
| Similar dishes | Chunchullo |
| Gopchang | |
| Hangul | 곱창 |
|---|---|
| RR | gopchang |
| MR | kopch'ang |
| IPA | [kop̚.tɕʰaŋ] |
Gopchang (Korean: 곱창) 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. The latter is also called gopchang-gui (곱창구이; "grilled intestines"). The tube-shaped offal is chewy with rich elastic fibers.
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).
In the past, gopchang was a popular, nutritious, and cheap dish for the general public. Rich in iron and vitamins, it was served as a health supplement for improving a weak constitution, recovering patients, and postpartum depression. Today, gopchang is also regarded as a delicacy and is more expensive than regular meat of the same weight. It is a popular anju (food served and eaten with soju).