[Food]

[Food] Gopchangjeongol (Beef Tripe Casserole, 곱창전골)

Koreans have enjoyed eating beef for a long time and began eating more beef from the Chosun dynasty onwards (approx. 600 years ago) because the Chosun dynasty believed in Confucianism more than in Buddhism which prohibits the killing of any living thing. Therefore, the everyday people of the Chosun kingdom ate roast beef and beef soup as a special meal.

More than anyone, it was especially the soldiers in Korea who needed plenty of protein from meat, so they cooked casserole with beef and pork. They used their iron helmets that they wore for battle to cook with because of its deep and wide dimensions, and their wide and round visor. Soldiers roasted meat and vegetables on their visors and boiled beef-stock and soup to make beef casserole. At that time, beef was also expensive, as it is today, so they used ox intestines which was cheaper than the flesh. Koreans call this dish 'Gopchangjeongol (Beef Tripe Casserole, 곱창전골'.

Ox has five types of intestine and they are a fatty, but very chewy and savory, food with a unique texture and umami (savoriness). When ox intestines are boiled or roasted, it secretes much oil, and this oil adds a rich aroma and taste to the dish. Different from Japanese-style beef tripe casserole, Korean-style beef tripe casserole - 'Gopchangjeongol' - uses spicy red chili powder, spring onion, onion, red chili, mushroom and beef to give a deep and thick meaty taste with spicy seasoning, which Koreans love.

Ox intestine was a cheap ingredient a long time ago but it has become so popular these days. It's as expensive a part of beef as other parts of ox. However, it's still cheaper than beef :)

The winter season is upon us in Korea,and will arrive soon after autumn passes:) I will cook gobchangjeongol for the cold winter nights :)

Bon Appétit! 

[Food] Gopchang & Makchang (곱창 & 막창, Pork & Beef Intestines)

[Food]

[Food] Gopchang & Makchang (곱창 & 막창, Pork & Beef Intestines)

Koreans have been eating meat since ancient times - no one knows exactly when, but it's certain that they loved it. Unlike Japan, the Korean peninsula was influenced by China and Mongolia so Koreans knew of a variety of meat recipes. Royal families - the noble and rich - enjoyed the flesh of beef and pork. Meanwhile, poor people who couldn't afford to buy the flesh of beef or pork found other ways of enjoying gourmet like roasting or braising the intestines. Koreans eventually learned not to waste a single part of the cow or pig. They ate almost everything including ears, nose, tail and bones.

Among them, pork and beef intestines were, surprisingly, delicious and its simple roasting/braising recipe has been passed down to Koreans today. Hallelujah!

The efficacy of pork and beef intestines was also recorded in a famous medical book by Dr.Jun Heo during the Chosun dynasty. It was written: "It energized the whole body, and strengthens the stomach and spleen. It protects one's intestines and minimises dizziness."

Pork and beef intestines are very chewy and savory because they are full of fat, iron and vitamins, and are high in protein and low in cholesterol. In Korean, pork intestines are called 'Gopchang(곱창)' and beef intestines are called 'Makchang(막창)'.

Gopchang and makchang are usually roasted/braised with many vegetables  as garlic, spring onions, onion and perilla leaves. It is usually stir-fried on an iron plate in a spicy sauce. So some cities like Busan are famous for gopchang and makchang recipes.

Today, it is no longer a cheap dish like it was. It's very popular to many people because of its taste, but its ingredients are limited and require import of intestines from overseas.

Koreans love to eat stir-fried rice after any meal.

If you are a meat-lover (sausage included), how about tasting gopchang and makchang? You won't regret it :) 'Chewy and savory' doesn't do justice to explaining their full taste :)

Bon Appétit!