Korean Grilled Beef Intestine
Crackling-crisp on the outside, bouncy and rich on the inside - gopchang-gui is the Korean grilled beef intestine dish that keeps barbecue lovers coming back for more. The offal is scrubbed with coarse salt and flour, blanched for five minutes to remove any raw organ smell, then seasoned with garlic, salt, pepper, and sesame oil before hitting a hot pan. As the intestine sears, its internal fat renders out, crisping the exterior into a crackling shell while the interior stays springy and chewy. Blotting away rendered fat with paper towels as it accumulates in the pan prevents the gopchang from frying in its own grease and keeps the texture cleanly crisp. Served immediately while still sizzling with a pile of fresh garlic chives on the side, the pungent green bite of the chives cuts through the richness.
Adjust Servings
Instructions
- 1
Rub intestines with coarse salt and flour, then rinse thoroughly.
- 2
Blanch for 5 minutes and drain well.
- 3
Season with garlic, salt, pepper, and sesame oil.
- 4
Grill over medium-high heat, rendering excess fat.
- 5
Flip and continue grilling until crisp and golden.
- 6
Serve hot with garlic chives on the side.
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Nutrition (per serving)
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