Korean Spicy Beef Intestine Stir-fry
Quick answer
- Total time
- 40 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Blanched beef intestines (gopchang) go into a dry pan first and give up their own fat, and that fat, not cooking oil, is what the gochujang sauce and vegetables are fried in.
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The chewy gopchang carries a strong hit of chili from both gochujang and chili flakes.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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