Korean Grilled Beef Intestines (Gopchang)
Tender grilled beef intestines marinated in a savory-sweet soy and sesame sauce. A beloved Korean BBQ delicacy with smoky, umami-rich flavor and chewy texture.
- Total time
- 30 min
- Servings
- 2
- Calories
- 380
- Protein
- 35g
Ingredients
- 500 g beef intestines (gopchang), cleaned and blanched
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1.5 tbsp brown sugar or honey
- 3 cloves minced garlic
- ½ tsp gochugaru (Korean red chili flakes)
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds
- 2 stalks green onions, sliced
- 1 tbsp sesame seeds, toasted
Instructions
- 1
If using frozen gopchang, thaw completely. Blanch cleaned intestines in boiling salted water for 5-7 minutes until tender but still chewy. Drain and pat dry.
- 2
In a bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, gochugaru, rice vinegar, and sesame seeds.
- 3
Add blanched gopchang to marinade and toss to coat evenly. Let sit for 10-15 minutes.
- 4
Heat a charcoal grill, gas grill, or cast iron griddle to high heat (450°F/230°C).
- 5
Arrange gopchang on grill or griddle in a single layer. Grill for 2-3 minutes per side until edges are lightly charred and exterior is crispy.
- 6
Transfer to serving platter and drizzle with remaining marinade from the bowl.
- 7
Garnish with sliced green onions and toasted sesame seeds. Serve immediately with rice, lettuce leaves for wrapping, and Korean dipping sauces like ssamjang.
Tools you’ll need
- large pot for blanching
- mixing bowl
- whisk
- charcoal grill or gas grill or 14-inch cast iron griddle
- tongs
- kitchen scissors (for cutting if needed)
- serving platter
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