Grilled Beef Tripe (Gopchang)

Ingredients

• 1.5 lb beef tripe (gopchang), cleaned and cut into 3-inch pieces
• 4 tablespoons soy sauce
• 1.5 tablespoons gochugaru (Korean red chili flakes)
• 2 tablespoons sesame oil
• 1 tablespoon mirin or honey
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 3 whole scallions, cut into 2-inch pieces
• 1 tablespoon sesame seeds, toasted
• 2 tablespoons vegetable oil for grilling

Instructions

1. 1

   Begin by blanching the 1.5 lb of beef tripe pieces. Bring a large pot of water to a rolling boil over high heat. Add the tripe and boil for 5-7 minutes until the water turns cloudy and the pieces lose their raw appearance — you'll see them lighten in color and smell a slightly meaty aroma. This removes excess fat and impurities. Drain in a fine-mesh strainer and rinse under cold running water until the water runs clear. Pat the tripe completely dry with paper towels — removing surface moisture is essential for a good char on the grill.

2. 2

   While the tripe cooks, make the glaze. In a small bowl, whisk together 4 tablespoons of soy sauce, 1.5 tablespoons of gochugaru, 2 tablespoons of sesame oil, 1 tablespoon of mirin, 4 minced garlic cloves, 1 tablespoon of grated fresh ginger, and 1 tablespoon of rice vinegar. Stir until the gochugaru is fully incorporated and the mixture forms a slightly thick paste. Taste and adjust seasoning if needed — it should taste bold and spicy-sweet.

3. 3

   Set a grill pan or charcoal grill to medium-high heat. If using a grill pan on the stovetop, let it preheat for 3-4 minutes until a drop of water immediately sizzles and evaporates. Lightly brush the surface with 2 tablespoons of vegetable oil — you want just enough to prevent sticking without creating excessive smoke.

4. 4

   Working in batches to avoid overcrowding, lay the blanched tripe pieces on the hot grill in a single layer. You should hear an immediate, steady sizzle — if the sound is loud and aggressive, the heat is too high; lower it to medium. Grill without moving for 2-3 minutes until the surface develops deep golden-brown char marks. The tripe will firm up and develop a slightly crispy exterior.

5. 5

   Flip each piece and grill the second side for another 2-3 minutes until evenly charred. The tripe should look textured and dark brown on both sides. You'll notice the interior stay tender and slightly chewy while the outside crisps.

6. 6

   Transfer the grilled tripe to a large bowl or back to the grill pan off the heat. Immediately pour the glaze over the hot tripe and toss gently but thoroughly — the heat will cause the glaze to coat and slightly caramelize. Toss for about 30 seconds until every piece is evenly coated and the glaze smells fragrant.

7. 7

   Transfer the glazed gopchang to a serving platter. Scatter 3 scallions (cut into 2-inch pieces) and 1 tablespoon of toasted sesame seeds over the top. Serve immediately while the tripe is still hot and slightly steaming — the chewy texture and caramelized exterior will be at their best.

8. 8

   Serve with steamed white rice and kimchi on the side. Wrap pieces in fresh lettuce leaves if desired, or enjoy directly with a squeeze of lime. Gopchang is traditionally eaten fresh off the grill with friends, so eat with confidence and let the smoky, spicy flavors shine.

Tools you’ll need

• large pot
• fine-mesh strainer
• paper towels
• small mixing bowl
• whisk
• grill pan or charcoal grill
• tongs
• large serving bowl or platter

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