Gopchang Recipe

Gopchang is a beloved Korean barbecue speciality: beef small intestines grilled until the outside crisps and the inside stays rich and juicy. With perilla leaves, garlic and ssamjang, it is a smoky, communal feast best shared around a hot grill.

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Servings

4 servings

Calories

560

Ingredients

• 800 g beef small intestines, cleaned
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 3 garlic cloves, minced
• 1 teaspoon black pepper
• 1 onion, sliced
• Perilla leaves
• Lettuce leaves
• Ssamjang, to serve
• Sliced garlic and chillies, to serve
• Steamed rice, to serve

Instructions

1. Clean the intestines thoroughly, rinsing several times, then cut into bite-sized pieces.
2. Marinate with soy sauce, sesame oil, sugar, garlic and black pepper for 30 minutes.
3. Heat a grill pan or barbecue to high heat.
4. Grill the intestines in batches for 8 to 10 minutes, turning often, until crisp and golden at the edges.
5. Add the onion to the pan in the last few minutes and grill until softened.
6. Serve sizzling on a platter with perilla and lettuce leaves.
7. Wrap pieces in leaves with garlic, chilli and ssamjang, and eat with rice.

Pro tips

• Thorough cleaning is essential; rinse until the water runs clear.
• Grill in batches so the pieces crisp rather than steam.
• Ventilate well, as grilling gopchang produces plenty of smoke.
• A cold beer or soju is the classic companion, if you drink alcohol.

Frequently asked questions