How to Prepare Beef Intestines for Kbbq
 Gopchang-gui (grilled beef minor intestines) | |
| Alternative names | Gopchang-gui |
|---|---|
| Type | Gui |
| Identify of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Master ingredients | Beef small-scale intestine or pork big intestines |
| Food energy | 145 kcal (607 kJ)[ane] |
| Similar dishes | Chunchullo |
| |
Cookbook: Gopchang 
Media: Gopchang | Korean name | |
| Hangul | 곱창 |
|---|---|
| Revised Romanization | gopchang |
| McCune–Reischauer | kopch'ang |
| IPA | [kop̚.tɕʰaŋ] |
Gopchang [2] (Hangul: 곱창 ) can refer to the modest intestines of cattle (or big intestines of pig) or to a gui (grilled dish) fabricated of the small intestines.[1] [two] The latter is also called gopchang-gui ( 곱창구이 ; "grilled intestines"). The tube-shaped offal is chewy with rich elastic fibers.[3] In Korean cuisine, it is stewed in a hot pot (gopchang-jeongol, 곱창전골), grilled over a charcoal-broil (gopchang-gui), boiled in soup with other intestines (naejang-tang), or made into a sausage (sundae).[iv]
In the past, gopchang was a popular, nutritious, and cheap dish for the general public.[v] Rich in iron and vitamins, it was served every bit a health supplement for improving a weak constitution, recovering patients, and postpartum depression.[5] Today, gopchang is also regarded as a delicacy and is more expensive than the regular meat of the same weight.[5] It is a popular anju (food served and eaten with soju), as it helps break downward alcohol.[6] Gopchang is an exotic nutrient for foreigners, only it is too one of the most popular foods to try in Korea.[7]
Preparation [edit]
The intestines are cleaned thoroughly, rubbed with wheat flour and coarse salt, and rinsed several times.[three] The fat is trimmed off, and the cleaned gopchang is soaked in h2o to remove whatever traces of blood.[ane] Garlic, ginger, onion, cooking wine, black pepper, and Korean pepper are common marinating ingredients, mainly used for eliminating whatever unpleasant odors and tenderizing the meat of gopchang.[1] [3]
Ingredients for gopchang-gui marinade are juiced, rather than minced, and so that they don't burn during the grilling process.[8] Mutual ingredients include soy sauce, gochutgaru (chili pulverisation), mullyeot (rice syrup), cheongju (rice wine), onion juice, apple juice, garlic juice, scallion juice, and ginger juice.[8]
The gopchang is outset marinated in the seasonings and spices, then grilled on a lightly greased pan or griddle.[8] Onions and bong peppers are ofttimes grilled together with gopchang.[8] Grilled gopchang is often served dipped in salt and sesame oil.[8] After that, unremarkably Bokkumbab (Hangul: 볶음밥; "fried rice") is cooked with Gopchang oil.
Varieties and similar dishes [edit]
Gopchang of pork large intestines is usually called dwaeji-gopchang ( 돼지곱창 ; "grunter gopchang").
In Korean cuisine, food similar to gopchang prepared with beef blanket tripe is chosen yang-gopchang ( 양곱창 ; "rumen gopchang"),[5] while the one prepared with beef reed tripe is called makchang ( 막창 ; "last tripe"),[5] and the one with beef large intestines is called daechang ( 대창 ; "big innards").[9]
Internationally, gopchang could exist 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'southward intestines, attesting to the practice of consuming beast intestines as a truly worldwide phenomenon.
Some foods take tripe in their dishes, such every bit stir-fried tripe and gopchang jeongol.
'Nak-Gop-Sae(낙곱새)' is a spicy soup with octopus, tripe, and shrimp, and is too loved every bit a side dish that is sometimes good to eat with alcohol. It is said that this food was first developed in Busan, Republic of korea.[ten]
Gallery [edit]
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Uncooked gopchang prepared to cook on grill
-
Yangnyeom-gopchang (marinated gopchang)
-
Gopchang-bokkeum (stir-fried gopchang)
References [edit]
- ^ a b c d 주, 선태; 김, 갑돈 (2012). Gogi sucheop 고기 수첩 (in Korean). Seoul: Woodumji. pp. 106–107. ISBN978-89-6754-000-5 – via Naver.
- ^ a b "gopchang" 곱창. Standard Korean Language Lexicon (in Korean). National Institute of Korean Language. Retrieved nine May 2017.
- ^ a b c "gopchang" 곱창. Doopedia (in Korean). Doosan Corporation. Retrieved 9 May 2017.
- ^ Montgomery, Charles (fifteen May 2014). "The x Most Bizarre Korean Foods To Try Out". 10 Magazine . Retrieved 9 May 2017.
- ^ a b c d e "gopchang gui" [Grilled Beef Tripe]. Korean Food Foundation . Retrieved 27 April 2017.
- ^ Yoon, So-yeon (19 December 2016). "Bottomless eats, countless headache". Korea JoongAng Daily . Retrieved 9 May 2017.
- ^ Herald, The Korea (2010-10-04). "Top seven exotic Korean dishes for foreigners". world wide web.koreaherald.com . Retrieved 2019-03-24 .
- ^ a b c d e "gopchang-gui" 곱창구이. Doopedia (in Korean). Doosan Corporation. Retrieved nine May 2017.
- ^ "daechang" 대창. Standard Korean Language Dictionary (in Korean). National Institute of Korean Linguistic communication. Retrieved 9 May 2017.
- ^ 송, 창범 기자 (2019-06-29). "[백년 맛집] ⑮개미집…'낙곱새' 전국 최초개발 원조집". 아주경제 (in Korean). Retrieved 2021-04-ten .
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Source: https://en.wikipedia.org/wiki/Gopchang
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