Grilled Gopchang with Onions & Scallions

Ingredients

• 1 lb beef gopchang (cleaned intestines)
• 1 medium, sliced thin yellow onion
• 4 stalks, cut into 2-inch pieces scallions
• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp honey

Instructions

1. 1

   Pat gopchang dry with paper towels. In a small bowl, whisk gochujang, 1 tbsp sesame oil, soy sauce, and honey until smooth.

2. 2

   Heat 1 tbsp sesame oil in a large skillet over medium-high until shimmering. Add sliced onion and cook, stirring occasionally, until edges caramelize and soften, 6–8 minutes.

3. 3

   Push onions to the side of the pan. Add gopchang in a single layer and cook without moving 3–4 minutes until the bottom chars slightly and edges curl.

4. 4

   Flip gopchang and cook 2–3 minutes on the other side until both sides are crispy and slightly charred.

5. 5

   Drizzle the gochujang glaze over gopchang and onions, tossing gently to coat, about 1 minute until sticky and glossy.

6. 6

   Scatter scallions over the top and serve immediately with rice or wrapped in lettuce leaves.

Tools you’ll need

• large skillet or flat griddle
• small mixing bowl
• paper towels
• whisk or fork
• tongs or metal spatula

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