Gopchang-jeongol
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| Alternative names | Beef tripe hot pot |
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| Type | Jeongol |
| Place of origin | Korea |
| Main ingredients | Beef tripe |
| Ingredients generally used | Vegetables, seasonings, beef broth |
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| Korean name | |
| Hangul | 곱창전골 |
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| Revised Romanization | gopchang-jeongol |
| McCune–Reischauer | kopch'ang-jŏn'gol |
| IPA | [kop̚.tɕʰaŋ.dʑʌn.ɡol] |
Gopchang-jeongol (곱창전골) or beef tripe hot pot is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth.Gopchang refers to tripes, 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.
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.
Koreans classify 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 beef 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 membranes and unclean materials attached between the projections, so those should be thoroughly cleaned 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 vitamins. 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).
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