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Sekai Gohan
Gobchang Gui: Korean Grilled Beef Small Intestine with Potatoes
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Beef small intestine (소곱창, so-gopchang) | 1 kg | The dish itself: chewy tube, rich filling |
| Potatoes (감자) | 2 | Cook in the fat beside the intestine |
| Sesame oil (참기름) | 1 spoonful | Nutty aroma in the pan |
| Soju (소주) | as needed | For rubbing the trimmed intestine |
| Green-onion kimchi (대파김치) | as needed | Grilled at the edge of the pan, sharp against the fat |
Steps
1Set up two separate stations
Take the intestine out of the fridge only when you are ready to work, and lay it on its own tray beside its own board. Set the potatoes on the second board, well away from the raw meat. Scrub the potatoes and cut them into even pieces that will brown in the pan. You are ready when the potatoes sit cut on one side and the intestine waits untouched on the other.
2Trim the fat and membrane, rub with soju, and cut
Lay the intestine fatty side up and pull the loose fat and the outer covering away gently with your fingers and the knife tip. Work slowly so the tube does not tear; a torn tube lets the filling run out before it reaches the pan. Put the trimmed intestine in the bowl, pour over a little soju and rub it through with your hands, then lift it out and cut it into bite-size lengths. The step is done when the loose fat is gone, the pieces are even and the filling still sits inside each one.
3Start the intestine and potatoes together
Wash your hands, the board and the knife, then heat the heavy skillet. Lay the potatoes and the intestine pieces into the pan together, raw, with no pre-boil. Add the spoonful of sesame oil to the pan. Spread everything in one layer and wait for a steady sizzle under the pieces before you touch them.
4Cook off the water and save the filling
Soon the intestine releases a lot of water and the pan turns wet. Keep cooking and turning the pieces with tongs until that liquid disappears. As the pieces tighten, soft filling pushes out of the cut ends; lift it off with the spoon into the small dish and set it aside. Move on when the pan is dry again and the sound changes from a simmer to a sharp crackle of fat.
5Grill the green-onion kimchi at the edge
Push the intestine and potatoes toward the centre and lay the green-onion kimchi along the edge of the pan. Let it cook in the fat beside the meat. Keep turning the intestine and potatoes as you go so every side meets the pan. The kimchi stays at the edge while the grilling continues.
6Grill until chewy and crisp, then serve
Keep grilling the intestine well, past the point where it first browns, so it cooks through and turns chewy with a crisp outside. The potatoes finish in the same fat. Move everything onto the clean serving plate with the tongs. It is ready when the pieces are browned on every side and the outside crackles under the tongs.