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곱창gop·chang · Gopchang
Beef or pork intestines grilled at the table, with rice fried in the pan to finish. A night-out food with soju.
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것The deal
곱창 (gop·chang) is intestine, beef or pork, cut into lengths and grilled on the table until the outside crisps. The platter it belongs to is 양곱창 (yang·gop·chang): 양 (yang), the cow's stomach, 대창 (dae·chang), the large intestine, and 염통 (yeom·tong), the heart, sold together.
More about it
The Korean Food Promotion Institute's magazine (13 November 2023) describes the Busan way at 백화양곱창 in Nampo-dong, open since 1959: a 연탄 (yeon·tan) coal-briquette stove at each table, fat dripping onto the embers for the smoke, a garlicky sour dipping sauce, and when about a quarter of the meat is left, rice fried in an iron pot on the grill and wrapped in laver. Regulars sometimes have udon noodles fried instead.
In Seoul, Visit Korea lists 원곱창 at 105 Sajik-ro in Jongno-gu, open 11:00 to 23:00, for grilled beef tripe and pork intestine.
하는 법How to
Order by the portion. The fried rice at the end is the point; order it when the pan is nearly empty.
말Lines
Say this
볶음밥 하나 해 주세요.
Fried rice to finish, please.
You will hear
조금만 더 익혀 드세요.
Let it cook a little longer.
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이어지는 것들Leads to
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