Korean Spicy Beef Intestine Stir-fry
Quick answer
Gopchang-bokkeum is a Korean stir-fry of cleaned beef intestines tossed over high heat with onion, cabbage, scallion, gochujang, and gochugaru.
What makes this special
- Cleaned beef intestines release natural fat that blends into a spicy gochujang vegetable mix.
- 5-minute blanch removes impurities and renders excess intestine fat
- Fat rendered from intestines during cooking absorbs into the spicy sauce
Key ingredients
Core cooking flow
- 1 Blanch 400 g cleaned beef intestines in boiling water for 5 minutes.
- 2 Cut 100 g onion, 120 g cabbage, and 60 g scallion into chunky pieces.
- 3 Mix 1.5 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauc...
Gopchang-bokkeum is a Korean stir-fry of cleaned beef intestines tossed over high heat with onion, cabbage, scallion, gochujang, and gochugaru. The intestines develop a springy chew while releasing their natural fat, which melds with the spicy seasoning to create an intensely savory sauce. Vegetables stay crisp and soak up the bold flavors as the dish cooks quickly. It is one of the most popular late-night dishes in Korea, often served sizzling on a hot plate alongside rice and soju. Adding seasoning in stages makes it easier to adjust saltiness, sweetness, and heat without covering the base ingredients.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Blanch 400 g cleaned beef intestines in boiling water for 5 minutes.
Drain them well, discard the cloudy foam, and let excess moisture run off so the pan does not steam later.
- 2Control
Cut 100 g onion, 120 g cabbage, and 60 g scallion into chunky pieces.
Keep the pieces thick enough to stay crisp, because thin slices soften too quickly over high heat.
- 3Season
Mix 1.5 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, and 1 tablespoon minced garlic until smooth.
Break up the gochujang first so the seasoning coats the intestines evenly.
- 4Control
Heat a pan over medium-high heat, then stir-fry the intestines alone for about 3 minutes.
They are ready for seasoning when the edges lightly brown and enough fat begins to render.
- 5Season
Add the seasoning paste and stir-fry for about 1 minute.
Keep scraping the bottom of the pan as you toss, because gochujang can scorch if it sits over strong heat.
- 6Finish
Add the vegetables and stir-fry over high heat for about 2 minutes.
Finish as soon as the cabbage just wilts and the scallion smells fragrant, then serve hot with rice.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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