Vegetable Gopchang (Spicy Stir-Fried Intestines) recipe - ingredients, nutrition and when to eat it
Vegetable gopchang is a spicy stir-fry made with chewy intestines, cabbage, perilla leaves, and glass noodles.
Vegetable gopchang is a spicy stir-fry made with chewy intestines, cabbage, perilla leaves, and glass noodles. It makes a great dinner when you’re craving something hearty and bold, or a tasty dish to share over drinks with friends.
Street food · 30 minutes to cook
Nutrition (per 488g serving): 677.9 kcal · protein 21.9g · carbohydrate 83.7g · fat 31g · sodium 1635.3mg
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: After blanching the intestines, drain them thoroughly so the seasoning doesn’t become watery in the pan.
Tips: Don’t soak the glass noodles for too long, or they may become mushy when stir-fried. Drain them while they’re still slightly firm.
Tips: Add the perilla leaves at the end to preserve their fresh aroma.
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 small intestine — 120 g
- Cabbage — 100 g
- Glass noodles — 50 g
- Perilla leaves — 10 sheet
- Onion — 0.5 pc
- Green onion — 0.3 pc
- Garlic — 2 pc
- Cheongyang chili pepper — 1 pc
- Cooking oil — 1 Tbsp
- Gochujang — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Soy sauce — 2 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 60 ml