Gopchang

A Korean favorite, Gopchang are made from the small intestines of pork or cattle that are chopped into rounded sections and cooked into soups, stir-fried, or grilled. Grilled gopchang is yet another important aspect of Korean barbecue culture. Chewy without being rubbery, it's a bit more festive than samgyeopsal, although it’s still a staunchly earthy food. Most Korean office workers think that it's divine when paired with soju.

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. It is used in many Korean dishes such as gui (grilled dishes) or bokkeum (stir-fried dishes). It is similar to makchang, except that it is prepared from the small intestines of pork or ox.