Gopchang-jeongol facts for kids

Quick facts for kids
Gopchang-jeongol

Alternative names	Beef tripe hot pot
Type	Jeongol
Place of origin	Korea
Main ingredients	Gopchang (beef small intestines)
Ingredients generally used	Vegetables, seasonings, beef broth

Gopchang-jeongol (Hangul: 곱창전골), also known as beef tripe hot pot, is a yummy and spicy Korean stew. It's made by cooking beef tripe, fresh vegetables, and special seasonings in a rich beef broth.

The word Gopchang refers to beef small intestines. Jeongol means a type of stew or casserole in Korean cuisine. While gopchang is the main ingredient, other parts of beef innards are also used. This makes the dish even richer and gives it a fun, chewy texture.

To make sure the dish tastes its best, the intestines are cleaned very carefully. Any extra fat or strong smells are removed by rubbing them with wheat flour and salt. Then, they are washed many times. Because it takes special cooking skills and very fresh ingredients, gopchang-jeongol is often eaten at restaurants. These places specialize in beef innards dishes.

This hot pot is seasoned with a hot and spicy red chili sauce. It's usually served as a main meal with a bowl of steamed rice. People often share it from a pot placed in the middle of the table. It's also a popular anju, which means a dish often enjoyed when hanging out with friends.

What's in Gopchang-jeongol?

Koreans divide beef innards into different types. These include yang, beoljibyang, cheonyeop, makchang, gopchang, and daechang. Each part adds a unique flavor and texture to the dish.

Yang: The First Stomach Chamber

The first part of a beef stomach is called yang. It's full of protein. Long ago, people believed that drinking broth made from yang could help someone who was feeling weak. The outside of this part can be tough and lumpy. It has black membranes and other bits that need to be cleaned very well before cooking.

Gopchang: The Small Intestines

Gopchang refers to the small intestines of cattle. It gets its name from its curvy shape. This part is rich in iron and vitamins. It's also quite affordable. Gopchang has a special flavor and a chewy, yet pleasant, texture. This makes it popular in many Korean dishes. You can find it in grilled dishes called gui or stir-fried dishes called bokkeum.

Daechang: The Large Intestines

Daechang simply means "large intestines." Like gopchang, it adds to the unique taste and texture of the hot pot.

How Gopchang-jeongol is Made

Making gopchang-jeongol involves several careful steps. The broth is very important for the dish's flavor.

Making the Broth

The broth can be a mix of two different broths. One is made from beef gopchang, and the other from brisket. Sometimes, a rich soup called gomtang is used instead. If using two broths, the gopchang and brisket are boiled separately. This is because gopchang has a strong flavor that could affect the brisket broth.

To make the gopchang broth, cleaned beef gopchang, onions, scallions, garlic, and ginger are boiled in a large pot. The brisket broth is made the same way. These extra ingredients help remove any unwanted smells. After cooking, both broths are cooled. Any fat floating on top is carefully removed.

Preparing the Meat and Vegetables

The cooked brisket is cut into small, bite-sized pieces. The yang and gopchang are cut into long, diagonal strips. All these meats are then mixed with special seasonings and kneaded for a long time. This helps the flavors soak in.

Oyster mushrooms are quickly boiled in salted water. They are then squeezed to remove water and torn into pieces. Dried shiitake mushrooms are soaked in warm water. Adding a little sugar helps them rehydrate faster. The mushroom stems are removed, and the caps are shredded and seasoned.

Green chili peppers are deseeded and chopped. Onions and carrots are chopped into similar-sized pieces. Scallions are cut into long, diagonal strips.

Cooking the Hot Pot

To cook, the chopped vegetables are placed at the bottom of a pan. The seasoned beef gopchang and brisket are arranged on top in a circle. The shredded mushrooms and sliced vegetables are placed between the meat and gopchang.

Finally, the prepared broths are mixed and seasoned with salt. This broth is slowly poured into the pan. As the dish cooks, any foam that floats to the top is skimmed off. Once it's ready, the delicious gopchang-jeongol is served hot!

See also

In Spanish: Gopchang jeongol para niños