Gopchang Gui

Grilled small intestines (gopchang) have been eaten in Korea for centuries, with records from the Joseon dynasty describing intestine preparation as a palace-kitchen art. Today gopchang gui is synonymous with late-night Seoul dining — the intestines sizzle and blister on tabletop grills, releasing a rich, fatty smoke that perfumes the entire alley. The cleaning and seasoning method is everything: without proper care, the offal is pungent; done well, it is revelatory.

Serves: 4

Ingredients

• 600g (1.3 lb) cleaned beef small intestines (gopchang)
• 2 tbsp (30ml) coarse salt
• 2 tbsp (30ml) soju
• 2 tbsp (30ml) flour (for cleaning)

Marinade

• 4 tbsp (60ml) gochujang (Korean chilli paste)
• 2 tbsp (30ml) soy sauce
• 2 tbsp (30ml) sesame oil
• 1 tbsp (15g) brown sugar
• 6 cloves garlic, minced
• 20g (0.7 oz) fresh ginger, grated
• 2 tbsp (30ml) rice wine (cheongju)
• 1 tsp sesame seeds
• 3 spring onions, finely chopped

To serve

• Crisp lettuce leaves (ssam)
• Sliced garlic
• Sliced green chilli
• Ganjang (soy sauce) for dipping

Instructions

1. Clean gopchang thoroughly: rub with coarse salt and flour, rinse well. Repeat twice. Blanch 1 minute in boiling water with soju. Drain and rinse in cold water. Cut into 5cm lengths.
2. Mix all marinade ingredients. Add gopchang, toss to coat evenly. Marinate at least 30 minutes (up to 2 hours refrigerated).
3. Preheat a cast iron pan or grill to high heat. No oil needed — the intestines are naturally fatty.
4. Add gopchang and grill 3-4 minutes without moving, until the undersides are deeply charred and caramelised. Turn and grill 2-3 minutes more.
5. As the fat renders out, the skin will blister and crisp beautifully.
6. Serve immediately on the grill or a hot plate, with lettuce for wrapping, garlic, green chilli, and soy sauce.

Cook's Notes: The double-cleaning step is critical for removing off-flavours. Fresh gopchang from a Korean butcher is preferable; frozen is acceptable but must be fully thawed and re-cleaned. Eat immediately as they cool quickly.