Gopchang jeongol
Encyclopedia
Gopchang jeongol is a spicy Korean stew
or casserole
made by boiling beef tripe
, vegetables, and seasonings in beef broth
. Gopchang refers to small intestine
s of cattle
or chitterlings
, while jeongol
refers to a category of stew
or casserole
in Korean cuisine. Although the dish is mainly based on beef gopchang, other parts of beef tripe are also used to give the dish a richer flavor and chewy texture.
In order to remove any odor and excessive fat in the dish, any white fat adhering to the intestines should be meticulously cleaned out by rubbing them with wheat flour
and salt and washing them several times. Since cooking the dish requires not only specialized cooking techniques and a great deal of labor to prepare, but also very fresh ingredients, gopchang jeongol is generally eaten at restaurants specializing in tripe dishes. The dish, which is seasoned with a hot and spicy red chili
-based sauce, is served as a main entrée
, accompanied with a bowl of steamed rice. It is often shared between several diners on the center of the table, and is also a popular anju when drinking alcoholic beverages such as soju
in South Korea
.
into subcategories, which include yang (양), beoljipui (벌집위), cheonyeop (천엽), makchang (막창), gopchang (곱창, also called sochang 소창), and daechang (대창).
The first chamber of a cow's stomach is called yang and is high in protein
. It has been recommended for a person in weak health to drink the broth of yang since ancient times. The outer portion of the intestines is hard and lumpy, with a lot of black membrane
s and unclean materials attached between the projections, so those should be thoroughly rake
d out before cooking. Gopchang (small intestines of cattle) is commonly referred to as such because of its curvy shape rather than as sochang, which literally means "small intestines." It is the counterpart of daechang, meaning "large intestines." Compared to other cuts of meat, gopchang is high in iron
and vitamin
s. It is relatively inexpensive and has a characteristic flavor and a chewy yet palatable texture, so it is used in many Korean dishes such as gui
(grilled dishes) or bokkeum
(stir-fried
dishes).
respectively, or gomtang, a thin soup with a rich flavor that is made by simmering ox
bones for a long time. If choosing the first type, the beef tripe and brisket have to be boiled separately because beef tripe has strong flavor that can affect the brisket broth and the meat. To make the beef tripe broth, cleaned beef tripe, onions, scallion
s, garlic, and ginger are placed in a large pot with a large amount of water and boiled until thoroughly cooked. Likewise, the brisket broth is prepared using the same method, using the same secondary ingredients to remove any bad odors that might persist. After that, both broths are chilled, and any fat floating on the surface is skimmed off. The cooked brisket is cut into bite-sized pieces, while the yang and gopchang are cut into long diagonal strips. The boiled beef tripe and brisket are marinated with seasonings and kneaded for a long time.
Oyster mushroom
s are parboil
ed in salted boiling water, slightly pressed to squeeze water, torn by their grain
, and seasoned. Dried shiitake
mushrooms are soaked in lukewarm
water, and if a small amount of sugar is added to the water, that helps the mushrooms to rehydrate more quickly. The stipe
s of the mushroom are taken out, and the caps are shredded and seasoned. Green chili peppers are seeded and chopped and onions and carrots are chopped into pieces the same size as the peppers. Scallions are cut into long diagonal strips.
In a pan, the remaining vegetables are placed on the bottom, and the marinated beef tripe and brisket are placed over them in a circular fashion. The shredded mushrooms and sliced vegetables are arranged between the tripe and meat. The prepared broths are mixed together, seasoned with salt, and poured little by little into the pan. When the dish is cooked, any floating foam is skimmed off and the gopchang jeongol is served.
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
or casserole
Casserole
A casserole, from the French for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan...
made by boiling beef tripe
Tripe
Tripe is a type of edible offal from the stomachs of various farm animals.-Beef tripe:...
, vegetables, and seasonings in beef broth
Broth
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...
. Gopchang refers to small intestine
Small intestine
The small intestine is the part of the gastrointestinal tract following the stomach and followed by the large intestine, and is where much of the digestion and absorption of food takes place. In invertebrates such as worms, the terms "gastrointestinal tract" and "large intestine" are often used to...
s of cattle
Cattle
Cattle are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos primigenius...
or chitterlings
Chitterlings
Chitterlings are the intestines of a pig, although cattle and other animals' intestines are similarly used, that have been prepared as food. In various countries across the world, such food is prepared and eaten either as part of a daily diet, or at special events, holidays or religious...
, while jeongol
Jeongol
Jeongol is a category of elaborate stews or casseroles in Korean cuisine. It is similar to the category of Korean stews called jjigae, with the main difference being that jjigae are generally made with only a single main ingredient, and named after that ingredient , while jeongol usually contain a...
refers to a category of stew
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
or casserole
Casserole
A casserole, from the French for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan...
in Korean cuisine. Although the dish is mainly based on beef gopchang, other parts of beef tripe are also used to give the dish a richer flavor and chewy texture.
In order to remove any odor and excessive fat in the dish, any white fat adhering to the intestines should be meticulously cleaned out by rubbing them with wheat flour
Wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low...
and salt and washing them several times. Since cooking the dish requires not only specialized cooking techniques and a great deal of labor to prepare, but also very fresh ingredients, gopchang jeongol is generally eaten at restaurants specializing in tripe dishes. The dish, which is seasoned with a hot and spicy red chili
Chili pepper
Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
-based sauce, is served as a main entrée
Entrée
An entrée is a dish served before the main course, or between two principal courses of a meal.The disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal in the English-speaking world has led to the term being used to describe the main...
, accompanied with a bowl of steamed rice. It is often shared between several diners on the center of the table, and is also a popular anju when drinking alcoholic beverages such as soju
Soju
Soju is a distilled beverage native to Korea. Its taste is comparable to vodka, though often slightly sweeter due to sugars added in the manufacturing process, and more commonly consumed neat.Most brands of soju are made in South Korea...
in South Korea
South Korea
The Republic of Korea , , is a sovereign state in East Asia, located on the southern portion of the Korean Peninsula. It is neighbored by the People's Republic of China to the west, Japan to the east, North Korea to the north, and the East China Sea and Republic of China to the south...
.
Ingredients
Koreans classify beef tripeTripe
Tripe is a type of edible offal from the stomachs of various farm animals.-Beef tripe:...
into subcategories, which include yang (양), beoljipui (벌집위), cheonyeop (천엽), makchang (막창), gopchang (곱창, also called sochang 소창), and daechang (대창).
The first chamber of a cow's stomach is called yang and is high in protein
Protein
Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...
. It has been recommended for a person in weak health to drink the broth of yang since ancient times. The outer portion of the intestines is hard and lumpy, with a lot of black membrane
Biological membrane
A biological membrane or biomembrane is an enclosing or separatingmembrane that acts as a selective barrier, within or around a cell. It consists of a lipid bilayer with embedded proteins that may constitute close to 50% of membrane content...
s and unclean materials attached between the projections, so those should be thoroughly rake
Rake
Rake may refer to:* Rake , a horticultural implement, a long-handled tool with tines* Rake or hay rake, a farm implement* Rake or castor angle – various fork offset angles in bicycle and motorcycle geometry...
d out before cooking. Gopchang (small intestines of cattle) is commonly referred to as such because of its curvy shape rather than as sochang, which literally means "small intestines." It is the counterpart of daechang, meaning "large intestines." Compared to other cuts of meat, gopchang is high in iron
Iron
Iron is a chemical element with the symbol Fe and atomic number 26. It is a metal in the first transition series. It is the most common element forming the planet Earth as a whole, forming much of Earth's outer and inner core. It is the fourth most common element in the Earth's crust...
and vitamin
Vitamin
A vitamin is an organic compound required as a nutrient in tiny amounts by an organism. In other words, an organic chemical compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Thus, the term is conditional both on...
s. It is relatively inexpensive and has a characteristic flavor and a chewy yet palatable texture, so it is used in many Korean dishes such as gui
Gui
Gui or guee is a generic term to refer to grilled dishes in Korean cuisine. These most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetarian ingredients. The term derives from the verb, "gupda" in Korean, which literally...
(grilled dishes) or bokkeum
Bokkeum
Bokkeum is a generic term to refer to a Korean dish made by stir-frying ingredients in a sauce. According to Korean dictionaries, the verb form of bokkeum, "bokkda" means "cooking dried ingredients over heat." However, bokkeum not only refers to dishes made by stir-frying ingredients to a dry...
(stir-fried
Stir frying
Stir frying is an umbrella term used to describe two Chinese cooking techniques for preparing food in a wok: chǎo and bào . The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique...
dishes).
Preparation
The broth for the dish can be either a mixture of two broths, made from beef tripe and brisketBrisket
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the eight beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving...
respectively, or gomtang, a thin soup with a rich flavor that is made by simmering ox
Ox
An ox , also known as a bullock in Australia, New Zealand and India, is a bovine trained as a draft animal. Oxen are commonly castrated adult male cattle; castration makes the animals more tractable...
bones for a long time. If choosing the first type, the beef tripe and brisket have to be boiled separately because beef tripe has strong flavor that can affect the brisket broth and the meat. To make the beef tripe broth, cleaned beef tripe, onions, scallion
Scallion
Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
s, garlic, and ginger are placed in a large pot with a large amount of water and boiled until thoroughly cooked. Likewise, the brisket broth is prepared using the same method, using the same secondary ingredients to remove any bad odors that might persist. After that, both broths are chilled, and any fat floating on the surface is skimmed off. The cooked brisket is cut into bite-sized pieces, while the yang and gopchang are cut into long diagonal strips. The boiled beef tripe and brisket are marinated with seasonings and kneaded for a long time.
Oyster mushroom
Oyster mushroom
Pleurotus ostreatus, the oyster mushroom, is a common edible mushroom. It was first cultivated in Germany as a subsistence measure during World War I and is now grown commercially around the world for food. However, the first documented cultivation was by Kaufert There is some question about the...
s are parboil
Parboil
Parboiling is the partial boiling of food as the first step in the cooking process.The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs...
ed in salted boiling water, slightly pressed to squeeze water, torn by their grain
GRAIN
GRAIN is a small international non-profit organisation that works to support small farmers and social movements in their struggles for community-controlled and biodiversity-based food systems. Our support takes the form of independent research and analysis, networking at local, regional and...
, and seasoned. Dried shiitake
Shiitake
The Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai...
mushrooms are soaked in lukewarm
Lukewarm
Lukewarm or The Lukewarm may refer to:*Lukewarm , a fictional character from the BBC series Porridge*""2 + 2 = 5" , or "The Lukewarm", a song by Radiohead from their album Hail to the Thief...
water, and if a small amount of sugar is added to the water, that helps the mushrooms to rehydrate more quickly. The stipe
Stipe (mycology)
thumb|150px|right|Diagram of a [[basidiomycete]] stipe with an [[annulus |annulus]] and [[volva |volva]]In mycology a stipe refers to the stem or stalk-like feature supporting the cap of a mushroom. Like all tissues of the mushroom other than the hymenium, the stipe is composed of sterile hyphal...
s of the mushroom are taken out, and the caps are shredded and seasoned. Green chili peppers are seeded and chopped and onions and carrots are chopped into pieces the same size as the peppers. Scallions are cut into long diagonal strips.
In a pan, the remaining vegetables are placed on the bottom, and the marinated beef tripe and brisket are placed over them in a circular fashion. The shredded mushrooms and sliced vegetables are arranged between the tripe and meat. The prepared broths are mixed together, seasoned with salt, and poured little by little into the pan. When the dish is cooked, any floating foam is skimmed off and the gopchang jeongol is served.
See also
- TripeTripeTripe is a type of edible offal from the stomachs of various farm animals.-Beef tripe:...
- HaejanggukHaejanggukHaejangguk refers to all kinds of guk eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and also called sulguk in pure Korean...
, soups eaten as a hangover remedy - List of soups
- Korean cuisine
- List of Korean dishes