gopchang
{{Short description|Korean intestine dish}}
{{Infobox food
| name = Gopchang
| image = Gopchang 2.jpg
| caption = Gopchang-gui (grilled beef small intestines)
| alternate_name = Gopchang-gui
| country = Korea
| region =
| national_cuisine = Korean cuisine
| creator =
| year =
| mintime =
| maxtime =
| type = Gui
| course =
| served =
| main_ingredient = Beef small intestine or pork big intestines
| minor_ingredient =
| variations =
| serving_size = 100 g
| calories = 145
| calories_ref = {{Cite book|url=http://terms.naver.com/entry.nhn?docId=1711620&cid=48180&categoryId=48246|title=Gogi sucheop|last1=주|first1=선태|last2=김|first2=갑돈|publisher=Woodumji|year=2012|isbn=978-89-6754-000-5|location=Seoul|pages=106–107|language=ko|script-title=ko:고기 수첩|via=Naver}}
| protein =
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| carbohydrate =
| glycemic_index =
| similar_dish = Chunchullo
| other =
}}{{Italic title}}{{Infobox Korean name
| title = Korean name
| hangul = 곱창
| rr = gopchang
| mr = kopch'ang
| koreanipa = {{IPA|ko|kop̚.tɕʰaŋ|}}
}}
Gopchang ({{Korean|hangul=곱창}}) is a dish in Korean cuisine. It can refer to either the small intestines of cattle, the large intestines of pigs, or a gui (grilled dish) made of the small intestines.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=28619|title=gopchang|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:곱창|access-date=9 May 2017|archive-date=7 August 2017|archive-url=https://web.archive.org/web/20170807152030/http://stdweb2.korean.go.kr/search/View.jsp?idx=28619|url-status=dead}} The latter is also called gopchang-gui ({{Korean|hangul=곱창구이|labels=no}}; "grilled intestines"). The tube-shaped offal is chewy with rich elastic fibers.{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000942307|title=gopchang|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:곱창|access-date=9 May 2017}}
It can be stewed in a hot pot (gopchang-jeongol, 곱창전골), grilled over a barbecue (gopchang-gui), boiled in soup with other intestines (naejang-tang), or made into a sausage (sundae).{{Cite news|url=https://www.10mag.com/the-10-most-bizarre-korean-foods-to-try-out/|title=The 10 Most Bizarre Korean Foods To Try Out|last=Montgomery|first=Charles|date=15 May 2014|work=10 Magazine|access-date=9 May 2017}}
In the past, gopchang was a popular, nutritious, and cheap dish for the general public.{{Cite web|url=http://www.hansik.org/en/board.do?cmd=view&bbs_id=211&menu=PEN3020000&lang=en&art_id=37073|title=gopchang gui|website=Korean Food Foundation|trans-title=Grilled Beef Tripe|access-date=27 April 2017|archive-date=7 August 2017|archive-url=https://web.archive.org/web/20170807192006/http://www.hansik.org/en/board.do?cmd=view&bbs_id=211&menu=PEN3020000&lang=en&art_id=37073|url-status=dead}} Rich in iron and vitamins, it was served as a health supplement for improving a weak constitution, recovering patients, and postpartum depression. Today, gopchang is also regarded as a delicacy and is more expensive than regular meat of the same weight. It is a popular anju (food served and eaten with soju).{{Cite web|url=http://koreajoongangdaily.joins.com/news/article/article.aspx?aid=3027573|title=Bottomless eats, endless headache|last=Yoon|first=So-yeon|date=19 December 2016|website=Korea JoongAng Daily|access-date=9 May 2017}}
Preparation
The intestines are cleaned thoroughly, rubbed with wheat flour and coarse salt, and rinsed several times. The fat is trimmed off, and the cleaned gopchang is soaked in water to remove any traces of blood. Garlic, ginger, onion, cooking wine, black pepper, and Korean pepper are common marinating ingredients, mainly used for eliminating any unpleasant odors and tenderizing the meat of gopchang.
Ingredients for gopchang-gui marinade are juiced, rather than minced, so that they don't burn during the grilling process.{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000934809|title=gopchang-gui|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:곱창구이|access-date=9 May 2017}} Common ingredients include soy sauce, gochutgaru (chili powder), mullyeot (rice syrup), cheongju (rice wine), onion juice, apple juice, garlic juice, scallion juice, and ginger juice.
The gopchang is first marinated in the seasonings and spices, then grilled on a lightly greased pan or griddle. Onions and bell peppers are often grilled together with gopchang. Grilled gopchang is often served dipped in salt and sesame oil. After that, usually Bokkumbab ({{Korean|hangul=볶음밥|labels=no}}; "fried rice") is cooked with Gopchang oil.
Varieties and similar dishes
Gopchang of pork big intestines is usually called dwaeji-gopchang ({{Korean|hangul=돼지곱창|labels=no}}; "pig gopchang").
In Korean cuisine, food similar to gopchang prepared with beef blanket tripe is called yang-gopchang ({{Korean|hangul=양곱창|labels=no}}; "rumen gopchang"), while the one prepared with beef reed tripe is called makchang ({{Korean|hangul=막창|labels=no}}; "last tripe"), and the one with beef large intestines is called daechang ({{Korean|hangul=대창|labels=no}}; "big innards").{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=412678|title=daechang|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:대창|access-date=9 May 2017}}
Internationally, gopchang could be compared to chitterlings (pork's small intestines) or Latin American chunchullo (beef, pork, or lamb's small intestines). The Spanish/Portuguese term tripas or the English tripe also occasionally referred to as small beef's intestines, attesting to the practice of consuming animal intestines as a truly worldwide phenomenon.
Some foods have tripe in their dishes, such as stir-fried tripe and gopchang jeongol.
'Nak-Gop-Sae(낙곱새)' is a spicy soup with octopus, tripe, and shrimp, and is also loved as a side dish that is sometimes good to eat with alcohol. It is said that this food was first developed in Busan, South Korea.{{Cite web|last=송|first=창범 |date=2019-06-29|title=[백년 맛집] ⑮개미집…'낙곱새' 전국 최초개발 원조집|url=https://www.ajunews.com/view/20190629102608334|access-date=2021-04-10|website=Aju Business Daily|language=ko}}
Gallery
Gopchang 3.jpg|Uncooked gopchang prepared to cook on grill
양념곱창.JPG|Yangnyeom-gopchang (marinated gopchang)
Korean.food-Gobchang.bokkem-01.jpg|Gopchang-bokkeum (stir-fried gopchang)
Korean cuisine-Gobchang jeongol-01.jpg|Gopchang-jeongol (gopchang hot pot)