I visited Korea so many times yet I never had the opportunity to try grilled gopchang. In the past gopchang was consider as a cheap and nutritious food, as the time passes by gopchang is now consider as a delicacy where local Korean enjoy pairing it with alcohol. Gopchang is the intestine of either a cow or a pig.

In Singapore, I get to enjoy both the big and small pork intestine that were braised with soy sauce and herbs to mask the gamy smell. We either pair it with a steaming hot bowl of Kway Chap served in herbal broth or with Bak Kut Teh a pork rib soup which is either peppery or herbal. We also pair the pork intestine together with other organ meats with porridge. Braised pork intestine can easily be found at our food court, hawker centers or even restaurants.

While there are many variations out in the markets I am attracted to the Korean Gopchang after watching so many Korean mukbang or varieties shows! I tried once in Singapore the grilled beef intestine at a Korean restaurant however that experience was such a lacklustre. The intestine was so rubbery, hard to chew and it was not exactly cheap for such a small serving.

Therefore, I was excited and looking forward to trying Gopchang this trip. We visited the restaurant around dinner time and had to wait for a while before we were seated.

Upon stepping into the restaurant, the sizzling sound of the pans, the chatting of the patrons and the aroma of the barbecue meat floating in the air greeted me. It smells so good and my stomach starts to rumble!

We opted for the Korean native beef intestine with assorted vegetables and kimchi. We didn’t have to wait too long after we placed our order. Visually, it looks mouthwatering and I could not wait! The waitress assisted us in grilling the Gopchang and we were treated with a flame show.

Needless to say, I had to try the gopchang before anything else. The anticipation was building while watching it being grilled in front of me. I was not at all disappointed, it was tender and had a good chew on its own. The gopchang was thoroughly clean and there wasn’t any bitter aftertaste. Dipping the gopchang with some salt and curry powder tasted good. Still, personally I prefer enjoying it without any dip.

The grease mixed with the gopchang along with the sweet potatoes, mushrooms, kimchi and chives. This combination makes this meal so sinfully delicious. The king oyster mushrooms tasted just like scallops. I still recall how good it was while writing this and will not forget this experience.

If you had not tried gopchang before I would highly recommend trying this version of gopchang. Where there is a mix of vegetables and meats to go along with it. At least it would not be too overwhelming. There are also other Korean restaurant which focus just on grilled gopchang if that is what you prefer.

I thoroughly enjoy this meal. Now we are done with part 1 of our dinner, off we go for part 2 of our dinner. Stay tuned!

XOXO