Spicy Korean Beef Intestines (Gopchang)
Tender beef intestines tossed in a fiery gochujang-garlic glaze with sesame and scallion. Authentic Korean street food made quick enough for a weeknight, served sizzling straight from the pan.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 1 lb beef intestines (gopchang), cleaned and cut into 2-inch pieces
- 3 tbsp gochujang (Korean red chili paste)
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 stalks scallions, chopped (white and green parts separated)
Instructions
- 1
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Add beef intestines and cook, stirring often, until edges are browned and no liquid remains, ~8 minutes.
- 3
Add minced garlic and white scallion parts; cook for 30 seconds until fragrant.
- 4
Stir in gochujang, soy sauce, and sesame oil; toss to coat evenly, ~1 minute.
- 5
Add 1/4 cup water and simmer until sauce is glossy and clings to the meat, ~2 minutes.
- 6
Garnish with green scallion parts and sesame seeds if desired. Serve hot with rice.
Tools you’ll need
- 12-inch skillet
- wooden spoon or spatula
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
