Charred Gopchang with Gochujang Glaze
Beef intestines seared until crispy and caramelized, then tossed in a spicy-sweet gochujang glaze with sesame and scallion. Served with pickled radish and rice for dipping.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb beef gopchang (cleaned, cut into 3-inch pieces)
- 3 tbsp gochujang (Korean red chili paste)
- 1.5 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 3 stalks scallions (white and light green parts, sliced thin)
- 1 tsp sesame seeds (white or mix)
Instructions
- 1
Heat 2 tbsp neutral oil in a large skillet over medium-high until it shimmers.
- 2
Working in batches if needed, sear gopchang without stirring until edges blacken, ~4 minutes.
- 3
Flip and sear the other side another 3 minutes until charred and the inside feels tender.
- 4
Whisk gochujang, honey, sesame oil, and soy sauce together in a small bowl until smooth.
- 5
Pour the glaze over the gopchang, toss to coat, and cook 1 minute until glossy and clinging.
- 6
Slide onto a plate, garnish with scallions and sesame seeds, and serve with rice.
Tools you’ll need
- 12-inch skillet or larger
- small mixing bowl
- whisk
- tongs
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