👨‍🍳 作り方

1. 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.

   💡 プロのコツ: Thorough cleaning is crucial for a pleasant taste and texture. Don't skip the milk soak.
2. 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.

   💡 プロのコツ: Adjust the spice level by increasing or decreasing the gochugaru.
3. 3

   Marinate the cleaned intestines in the prepared sauce for at least 30 minutes, or preferably longer in the refrigerator.

   💡 プロのコツ: Marinating allows the flavors to penetrate the intestines.
4. 4

   Preheat your grill or grill pan to medium-high heat. If using a grill pan, lightly oil it.

   💡 プロのコツ: Ensure the grill is hot before placing the intestines to get a good sear.
5. 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.

   💡 プロのコツ: Be careful not to overcook, as they can become tough. They should be chewy and tender.
6. 6

   Once cooked, transfer the gopchang gui to a serving platter. Garnish with chopped green onions and serve immediately.

   💡 プロのコツ: Serve with ssamjang (dipping sauce), fresh garlic slices, and perilla or lettuce leaves for wrapping.