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Gopchang Gui
Grilled Beef Small Intestines
Gopchang Gui is a popular Korean grilled dish featuring beef small intestines, known for their chewy texture and rich, savory flavor. Often marinated and grilled over an open flame, it's a beloved anju (food to accompany alcohol) and a delicacy enjoyed by many Koreans.
🧂 Ingredienti
- 500 g Beef small intestines
- 1 tbsp (for cleaning) Salt
- 1 tbsp (for cleaning) Baking soda
- 1 cup (for cleaning) Milk
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Gochugaru (Korean chili flakes)
- 2 tbsp Soy sauce
- 1 tbsp Garlic, minced
- 1 tsp Ginger, minced
- 1 tbsp Sesame oil
- 1 tbsp Mirin or rice wine
- 1/2 tsp Black pepper
- 1/2 medium Onion, sliced
- 2 Green onions, chopped
- a few Perilla leaves (optional)
👨🍳 Istruzioni
- 1
Clean the beef small intestines thoroughly. Rinse them under cold water, then rub with salt and baking soda. Let them sit for about 10 minutes, then rinse again. Soak in milk for about 20-30 minutes to remove any gamey odor, then rinse thoroughly with cold water.
💡 Consigli Professionali: Thorough cleaning is crucial for a pleasant taste and texture. Don't skip the milk soak. - 2
Prepare the marinade by combining gochujang, gochugaru, soy sauce, minced garlic, minced ginger, sesame oil, mirin, and black pepper in a bowl. Mix well.
💡 Consigli Professionali: Adjust the spice level by increasing or decreasing the gochugaru. - 3
Marinate the cleaned intestines in the prepared sauce for at least 30 minutes, or preferably longer in the refrigerator.
💡 Consigli Professionali: Marinating allows the flavors to penetrate the intestines. - 4
Preheat your grill or grill pan to medium-high heat. If using a grill pan, lightly oil it.
💡 Consigli Professionali: Ensure the grill is hot before placing the intestines to get a good sear. - 5
Grill the marinated intestines, turning occasionally, until they are cooked through and nicely charred. This usually takes about 15-20 minutes. Grill the sliced onion alongside the intestines.
💡 Consigli Professionali: Be careful not to overcook, as they can become tough. They should be chewy and tender. - 6
Once cooked, transfer the gopchang gui to a serving platter. Garnish with chopped green onions and serve immediately.
💡 Consigli Professionali: Serve with ssamjang (dipping sauce), fresh garlic slices, and perilla or lettuce leaves for wrapping.
💡 Consigli Professionali
- ✓The quality of the intestines is key. Purchase from a reputable butcher.
- ✓If you don't have a grill, you can also pan-fry them in a well-oiled skillet.
- ✓Serve with a variety of dipping sauces like ssamjang, sesame oil with salt and pepper, or a spicy soy-based sauce.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add thinly sliced Korean radish (mu) or mushrooms to grill with the intestines.
- For a spicier version, add more gochugaru or a pinch of cayenne pepper to the marinade.