Beef Big Intestine Vs Small Intestine
 Gopchang-gui (grilled beef small intestines) | |
| Alternative names | Gopchang-gui |
|---|---|
| Type | Gui |
| Identify of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Main ingredients | Beef small intestine or pork large intestines |
| Food energy | 145 kcal (607 kJ)[1] |
| Similar dishes | Chunchullo |
| |
Cookbook: Gopchang 
Media: Gopchang | Korean name | |
| Hangul | 곱창 |
|---|---|
| Revised Romanization | gopchang |
| McCune–Reischauer | kopch'ang |
| IPA | [kop̚.tɕʰaŋ] |
Gopchang [2] (Hangul: 곱창 ) tin refer to the small intestines of cattle (or large intestines of pig) or to a gui (grilled dish) made of the minor intestines.[i] [2] The latter is besides called gopchang-gui ( 곱창구이 ; "grilled intestines"). The tube-shaped offal is chewy with rich rubberband fibers.[iii] In Korean cuisine, it is stewed in a hot pot (gopchang-jeongol, 곱창전골), grilled over a barbecue (gopchang-gui), boiled in soup with other intestines (naejang-tang), or made into a sausage (sundae).[iv]
In the past, gopchang was a pop, nutritious, and cheap dish for the general public.[5] Rich in iron and vitamins, it was served every bit a health supplement for improving a weak constitution, recovering patients, and postpartum depression.[5] Today, gopchang is also regarded equally a effeminateness and is more expensive than the regular meat of the same weight.[five] It is a popular anju (nutrient served and eaten with soju), as it helps break downwards alcohol.[6] Gopchang is an exotic food for foreigners, only it is also one of the almost popular foods to try in Korea.[seven]
Grooming [edit]
The intestines are cleaned thoroughly, rubbed with wheat flour and fibroid salt, and rinsed several times.[3] The fat is trimmed off, and the cleaned gopchang is soaked in water to remove any traces of blood.[ane] Garlic, ginger, onion, cooking wine, black pepper, and Korean pepper are common marinating ingredients, mainly used for eliminating whatsoever unpleasant odors and tenderizing the meat of gopchang.[i] [3]
Ingredients for gopchang-gui marinade are juiced, rather than minced, then that they don't burn during the grilling process.[8] Common ingredients include soy sauce, gochutgaru (chili powder), mullyeot (rice syrup), cheongju (rice wine), onion juice, apple juice, garlic juice, scallion juice, and ginger juice.[viii]
The gopchang is offset marinated in the seasonings and spices, then grilled on a lightly greased pan or griddle.[8] Onions and bong peppers are frequently grilled together with gopchang.[8] Grilled gopchang is often served dipped in salt and sesame oil.[8] Later on that, usually Bokkumbab (Hangul: 볶음밥; "fried rice") is cooked with Gopchang oil.
Varieties and like dishes [edit]
Gopchang of pork big intestines is usually called dwaeji-gopchang ( 돼지곱창 ; "pig gopchang").
In Korean cuisine, food like to gopchang prepared with beefiness blanket tripe is called yang-gopchang ( 양곱창 ; "rumen gopchang"),[5] while the i prepared with beef reed tripe is chosen makchang ( 막창 ; "last tripe"),[5] and the one with beef large intestines is called daechang ( 대창 ; "big innards").[9]
Internationally, gopchang could be compared to chitterlings (pork's small intestines) or Latin American chunchullo (beefiness, pork, or lamb'south small intestines). The Spanish/Portuguese term tripas or the English tripe too occasionally referred to as minor beef's intestines, attesting to the practice of consuming brute intestines every bit a truly worldwide phenomenon.
Some foods take tripe in their dishes, such equally stir-fried tripe and gopchang jeongol.
'Nak-Gop-Sae(낙곱새)' is a spicy soup with octopus, tripe, and shrimp, and is too loved as a side dish that is sometimes practiced to eat with alcohol. Information technology is said that this food was commencement developed in Busan, South Korea.[10]
Gallery [edit]
-
Uncooked gopchang prepared to melt on grill
-
Yangnyeom-gopchang (marinated gopchang)
-
Gopchang-bokkeum (stir-fried gopchang)
References [edit]
- ^ a b c d 주, 선태; 김, 갑돈 (2012). Gogi sucheop 고기 수첩 (in Korean). Seoul: Woodumji. pp. 106–107. ISBN978-89-6754-000-5 – via Naver.
- ^ a b "gopchang" 곱창. Standard Korean Linguistic communication Lexicon (in Korean). National Institute of Korean Language. Retrieved 9 May 2017.
- ^ a b c "gopchang" 곱창. Doopedia (in Korean). Doosan Corporation. Retrieved ix May 2017.
- ^ Montgomery, Charles (15 May 2014). "The 10 Most Bizarre Korean Foods To Try Out". 10 Magazine . Retrieved 9 May 2017.
- ^ a b c d e "gopchang gui" [Grilled Beefiness Tripe]. Korean Food Foundation . Retrieved 27 April 2017.
- ^ Yoon, So-yeon (xix December 2016). "Bottomless eats, endless headache". Korea JoongAng Daily . Retrieved 9 May 2017.
- ^ Herald, The Korea (2010-10-04). "Top seven exotic Korean dishes for foreigners". world wide web.koreaherald.com . Retrieved 2019-03-24 .
- ^ a b c d e "gopchang-gui" 곱창구이. Doopedia (in Korean). Doosan Corporation. Retrieved 9 May 2017.
- ^ "daechang" 대창. Standard Korean Linguistic communication Dictionary (in Korean). National Institute of Korean Language. Retrieved 9 May 2017.
- ^ 송, 창범 기자 (2019-06-29). "[백년 맛집] ⑮개미집…'낙곱새' 전국 최초개발 원조집". 아주경제 (in Korean). Retrieved 2021-04-10 .
{{cite web}}: CS1 maint: url-status (link)
Source: https://en.wikipedia.org/wiki/Gopchang
0 Response to "Beef Big Intestine Vs Small Intestine"
Post a Comment