Grilled Gopchang with Onions & Scallions
Tender beef intestines (gopchang) grilled until crispy at the edges, finished with a punchy gochujang glaze and piled high with caramelized onions and fresh scallions. A 20-minute Korean BBQ hit that tastes like the real thing.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Pat gopchang dry with paper towels. In a small bowl, whisk gochujang, 1 tbsp sesame oil, soy sauce, and honey until smooth.
Step 2
Heat 1 tbsp sesame oil in a large skillet over medium-high until shimmering. Add sliced onion and cook, stirring occasionally, until edges caramelize and soften, 6–8 minutes.
Step 3
Push onions to the side of the pan. Add gopchang in a single layer and cook without moving 3–4 minutes until the bottom chars slightly and edges curl.
Step 4
Flip gopchang and cook 2–3 minutes on the other side until both sides are crispy and slightly charred.
Step 5
Drizzle the gochujang glaze over gopchang and onions, tossing gently to coat, about 1 minute until sticky and glossy.
Step 6
Scatter scallions over the top and serve immediately with rice or wrapped in lettuce leaves.
Tools you’ll need
- large skillet or flat griddle
- small mixing bowl
- paper towels
- whisk or fork
- tongs or metal spatula
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