Charred Gopchang with Gochujang Glaze
Beef intestines seared until crispy and caramelized, then tossed in a spicy-sweet gochujang glaze with sesame and scallion. Served with pickled radish and rice for dipping.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp neutral oil in a large skillet over medium-high until it shimmers.
Step 2
Working in batches if needed, sear gopchang without stirring until edges blacken, ~4 minutes.
Step 3
Flip and sear the other side another 3 minutes until charred and the inside feels tender.
Step 4
Whisk gochujang, honey, sesame oil, and soy sauce together in a small bowl until smooth.
Step 5
Pour the glaze over the gopchang, toss to coat, and cook 1 minute until glossy and clinging.
Step 6
Slide onto a plate, garnish with scallions and sesame seeds, and serve with rice.
Tools you’ll need
- 12-inch skillet or larger
- small mixing bowl
- whisk
- tongs
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