Gopchang [2] (Korean : 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. [1] [2] The latter is also called gopchang-gui (곱창구이;"grilled intestines"). The tube-shaped offal is chewy with rich elastic fibers. [3]
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 ). [4]
In the past,gopchang was a popular,nutritious,and cheap dish for the general public. [5] Rich in iron and vitamins,it was served as 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 regular meat of the same weight. [5] It is a popular anju (food served and eaten with soju). [6]
The intestines are cleaned thoroughly,rubbed with wheat flour and coarse salt,and rinsed several times. [3] The fat is trimmed off,and the cleaned gopchang is soaked in water to remove any traces of blood. [1] 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. [1] [3]
Ingredients for gopchang-gui marinade are juiced,rather than minced,so that they don't burn during the grilling process. [7] 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. [7]
The gopchang is first marinated in the seasonings and spices,then grilled on a lightly greased pan or griddle. [7] Onions and bell peppers are often grilled together with gopchang. [7] Grilled gopchang is often served dipped in salt and sesame oil. [7] After that,usually Bokkumbab (볶음밥;"fried rice") is cooked with Gopchang oil.
Gopchang of pork big intestines is usually called dwaeji-gopchang (돼지곱창;"pig gopchang").
In Korean cuisine,food similar to gopchang prepared with beef blanket tripe is called 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"). [8]
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. [9]
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle,pigs and sheep.
Satay,or sate in Indonesian,is a Javanese dish of seasoned,skewered and grilled meat,served with a sauce. The earliest preparations of satay originated in Java,Indonesia. but has spread to almost anywhere in Indonesia,where it has become a national dish. Indonesian satay is often served with peanut sauce and kecap manis –a sweet soy sauce,and is often accompanied with ketupat or lontong,a type of rice cake,though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei,Malaysia,Philippines,Singapore and Thailand. It also recognized and popular in Suriname and the Netherlands. In Sri Lanka,it has become a staple of the local diet as a result of the influences from the local Malay community.
Offal,also called variety meats,pluck or organ meats,is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs,and these lists of organs vary with culture and region,but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains,such as corn or wheat.
Bulgogi is a gui made of thin,marinated slices of meat,most commonly beef,grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea,where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Galbi (Korean: 갈비),kalbi,galbi-gui (갈비구이),or grilled ribs is a type of gui in Korean cuisine. "Galbi" is the Korean word for "rib",and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead,the dish is named accordingly. Galbi is served raw,then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce,garlic,and sugar. Both non-marinated and marinated galbi are often featured in Korean barbecue. In Japan,this and many other dishes in Korean barbecue influenced yakiniku,a fusion cuisine that often makes use of galbi.
Samgyeopsal,samgyeopsal-gui,or grilled pork belly is a type of gui in Korean cuisine.
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty,which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup,with most dishes served in bangjja (bronzeware).
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population,including the Inca,and cuisines brought by immigrants from Europe,Asia,and Africa. Without the familiar ingredients from their home countries,immigrants modified their traditional cuisines by using ingredients available in Peru.
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken,mutton,or beef.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia,Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used,such as rice noodles,wheat noodles and egg noodles.
Sopa de mondongo is a soup made from diced tripe slow-cooked with vegetables such as bell peppers,onions,carrots,cabbage,celery,tomatoes,cilantro,garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America,Caribbean,and in the Philippines.
Makchang or so-makchang is a Korean dish of either the abomasum of cattle or the gui made of beef abomasum. The latter is also called makchang-gui or so-makchang-gui. Dwaeji-makchang means either the rectum of pig or the gui made of pork rectum,and the grilled dish is also referred to as dwaeji-makchang-gui.
Gui refers to grilled dishes in Korean cuisine. Gui most commonly has meat or fish as the primary ingredient,but may,in some cases also have grilled vegetables or other vegetarian ingredients. The term derives from the verb gupda,which literally means "grill". At traditional restaurants,meats are cooked at the center of the table over a charcoal grill,surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves,rice,thinly sliced garlic,ssamjang,and other seasonings. The suffix gui is often omitted in the names of meat-based gui such as galbi,originally named galbi gui.
Korean barbecue is a popular method in Korean cuisine of grilling meat,typically beef,pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively,a chef uses a centrally displayed grill to prepare dishes that are made to order.
Gopchang-jeongol (곱창전골) or beef tripe hot pot is a spicy Korean stew or casserole made by boiling beef tripe,vegetables,and seasonings in beef broth. Gopchang refers to beef small intestines,while jeongol refers to a category of stew or casserole in Korean cuisine. Although the dish is mainly based on beef gopchang,other parts of beef innards are also used to give the dish a richer flavor and chewy texture.
Gomguk (Korean: 곰국),gomtang (곰탕),or beef bone soup refers to a soup in Korean cuisine made with various beef parts such as ribs,oxtail,brisket,ox's head or ox bones by slow simmering on a low flame. The broth tends to have a milky color with a rich and hearty taste.
Tteok-galbi (Korean: 떡갈비) or grilled short rib patties is a Korean beef dish made with minced beef short ribs. Originally a royal dish,tteok-galbi is now a local specialty of Gyeonggi Province in the central-west region and South Jeolla Province in the south-west region of the Korean Peninsula.