Dish
Gopchang-gui
Grilled small intestines
The intestines are first cleaned and marinated in a mixture of soy sauce, garlic, and sesame oil. They are then grilled over an open flame until crispy on the outside and tender on the inside. The dish is typically served with a side of kimchi and rice.
Origins and history
Gopchang-gui has been a traditional Korean dish for centuries, dating back to the Joseon Dynasty. It was originally a way to use all parts of the animal and was considered a delicacy. Today, it is still a popular dish in Korea and is often served at festivals and special occasions.
Dietary considerations
Not suitable for vegetarians or vegans. Contains meat and animal products.
Variations
There are no significant variations of Gopchang-gui.
Presentation and garnishing
Gopchang-gui is typically served on a platter with the grilled intestines arranged in a spiral. The dish is garnished with fresh herbs and sesame seeds.
Tips & Tricks
To make the dish more flavorful, add additional spices such as ginger or chili flakes to the marinade.
Side-dishes
Kimchi and rice are the traditional side dishes served with Gopchang-gui.
Drink pairings
Soju or makgeolli are the traditional drink pairings for Gopchang-gui.
Delicious Gopchang-gui recipes
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