Gochujang Grilled Gopchang
Beef intestines marinated in a bold gochujang-soy glaze, then seared until crispy and charred. Korean street food heat in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb beef gopchang (intestines), cleaned
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1.5 tbsp sesame oil
- 4 cloves garlic, minced
- 2 whole scallions, sliced thin
Instructions
- 1
Stir gochujang, soy sauce, sesame oil, and minced garlic in a bowl until smooth.
- 2
Pat gopchang dry with paper towels, then toss with the gochujang marinade until fully coated.
- 3
Heat a large skillet or griddle over medium-high heat for 2 minutes until very hot.
- 4
Spread gopchang in a single layer and sear without moving for 4 minutes until edges brown and char.
- 5
Stir, then cook another 3–4 minutes, stirring occasionally, until crispy and cooked through.
- 6
Transfer to a plate and scatter sliced scallions on top. Serve immediately.
Tools you’ll need
- small mixing bowl
- paper towels
- 12-inch skillet or griddle
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