10 (Sun) October 2010
at Hwangso Gopchang
-Sinchon, Seodaemun, Seoul, Korea-
with MtG, CBD
Gopchang is a Korean dish. Intestines – usually pork, sometimes beef – marinated in a spicy chili sauce (for pork) or savory soy sauce (for beef), with onions, garlic, mushrooms, and other vegetables, typically cooked DIY table-side. Rubbery tubes filled with gunk, chewy and fatty at the same time – an acquired taste/texture. Classic anju with soju.
Not really my thing, though I won’t object to it once a year or so.
Here, the beef gopchang were cooked in an iron skillet with mushrooms, onions, chives, and some kind of special secret powder that the server made a big show of dashing over the mix at the table. As far as we could make out, it was black pepper, salt, and what tasted suspiciously like ramyeon soup seasoning.