Gopchang — Intestine Grilling and Cleaning (곱창)

Gopchang as a food reflects Korea's nose-to-tail culinary tradition; organ meats have been part of Korean diet throughout recorded history, with specific grilling preparations documented from the Joseon period

Gopchang (곱창) refers to small intestine of beef (소 곱창, so-gopchang) or pork (돼지 곱창, dwaeji-gopchang), grilled directly on a charcoal or gas grill until the exterior chars and crisps while the interior remains rich, fatty, and tender. The cleaning technique is the foundational challenge: intestines contain residual digestive matter and carry a strong gamey odour that must be removed through a multi-step process of turning, salting, flour-rubbing, and multiple rinses before the grilling reveals the interior fat's rich, clean character. Properly cleaned and grilled gopchang has an intensely savoury, slightly chewy exterior with a molten interior — improperly cleaned gopchang is simply offensive.

• Parallels French andouillette (offal sausage), Italian trippa (tripe), and Japanese horumon-yaki (ホルモン焼き, grilled intestine) — all global traditions of using organ meats that require similar cleaning and high-heat cooking

Gopchang's rich, fatty interior and charred exterior creates a flavour experience unlike any other Korean BBQ — the intensity is prized by those who appreciate it and challenging for the unfamiliar. The traditional pairing with soju is inseparable from the gopchang-eating experience.