In Korea, you can often spot gopchang restaurants and alleys that are famous for the dish in every region. With the packaged products that allow you to cook them at home, gopchang is becoming more and more popular. Always beloved year-round, gopchang is usually eaten as a night snack. Are you ready to fall for this enticing dish?
Gopchang refers to the small intestines of pigs and cattle, with a chewy texture and a tube-like shape. In Korean cuisine, we have many different kinds of gopchang dishes, including gopchang jeongol (hot pot), gopchang gui (grilled), and makchang (abomasum). Gopchang jeongol, also as popular as gopchang gui, is a spicy stew with gopchang and many different kinds of vegetables. Gopchang is rich in iron and vitamins and is also effective for reducing body toxins, disinfection, and skin care. Koreans usually pair it with some alcohol. Gopchang gui tastes quite good with some chives and sauce.
You can't leave out makchang when discussing gopchang. Typically grilled, makchang is widely loved for the chewy texture. It's rich in calcium, which is excellent for preventing osteoporosis. Because it has a distinct smell, it's very important to clean it carefully. Here's a tip: make sure to buy fresh makchang without much fat. Makchang is either grilled with salt or sauce, and there's a separate dipping sauce as well. It can be wrapped in lettuce ssam (wraps) like samgyeopsal (pork belly).
Preference for gopchang may vary because it is made of beef or pork intestines. But if you want to try different Korean dishes, we highly recommend that you try it.
Pyeongtaek is home to an array of gopchang restaurants. Pork gopchang and beef gopchang have slightly different appeals. Pork gopchang is stir-fried with spicy sauce, vegetables, and glass noodles, whereas beef gopchang is delicately grilled. Would you like to try it sometime?
Daehan Gopchang
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