Gopchang Stir-Fry recipe - ingredients, nutrition and when to eat it
Gopchang stir-fry is made by frying chewy beef intestines with cabbage and onion in a spicy sauce.
Gopchang stir-fry is made by frying chewy beef intestines with cabbage and onion in a spicy sauce. It’s perfect for a satisfying dinner after work or whenever you’re craving something spicy, and perilla leaves bring out the aroma even more.
Street food · 25 minutes to cook
Nutrition (per 394g serving): 512.9 kcal · protein 24.9g · carbohydrate 36.5g · fat 32.5g · sodium 1550.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the beef intestines release a lot of fat, you can remove some with a paper towel while cooking.
Tips: After adding the sauce, keep turning the ingredients over frequently over medium heat so they don’t stick to the bottom of the pan.
Tips: Add the perilla leaves at the end so their aroma and texture stay distinct.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Beef intestines — 150 g
- Cabbage — 80 g
- Onion — 0.5 pc
- Perilla leaves — 5 sheet
- Green onion — 15 g
- Garlic — 2 clove
- Gochujang — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp
- Toasted sesame seeds — 1 tsp