Gopchang, Daechang, Makchang... Tastes Better When You Know How to Eat Them

Foodies Are Smart♥

Autumn has suddenly arrived. There is one thing I wanted to do when the weather gets cooler: enjoy a delicious dinner sitting at an outdoor table, savoring the refreshing breeze. During summer, the heat from the grill made it impossible to even try, and I had to head indoors to find air conditioning. Now that the cool breeze is blowing, I can confidently sit at an outdoor table.

While sizzling samgyeopsal is the classic choice, these days my craving for gopchang has reached its peak. I am determined to eat gopchang at an outdoor table soon. When you enter a gopchang specialty restaurant, the assorted grill usually takes the top spot on the menu... Most people order the assorted grill without knowing which parts are included. From today, let's learn the exact parts and flavors of gopchang, daechang, and makchang, and confidently call the owner to place your order at the outdoor table.

Gopchang

Gopchang refers to the small intestine (small bowel), and in beef gopchang, it is a long, thin tube filled with white fat called "gop." This white fat is the key difference from pork gopchang, where it is not seen. Compared to other lean meats, gopchang is rich in iron and vitamins, and its texture is chewy yet somewhat tough due to abundant elastic fibers. The fat inside beef gopchang offers a savory and mild flavor. According to Donguibogam (a traditional Korean medical text), gopchang is a food that boosts energy and strengthens the stomach. When eaten with chives grilled in gopchang fat, it helps mask the distinctive odor of gopchang.

Daechang

Daechang refers to the large intestine. It is larger than gopchang and has a spiral disc shape with a firm and elastic appearance. This part contains a lot of visceral fat, so it is quite oily. When grilled, the rich fat can become overwhelming, so it is best to marinate it before grilling or dip it in sauce to balance the flavor. Daechang contains calcium and iron, which are beneficial for adult osteoporosis and anemia. It is less chewy than gopchang, making it easier to chew. Daechang can be enjoyed not only as grilled meat but also in dishes like daechang rice bowls and hot pot.

Makchang

Beef makchang refers to the fourth stomach, also called hongchang. In my personal opinion, pork makchang tastes better than beef. It is chewy yet mild, less greasy than daechang, and has an appealing umami flavor that intensifies the more you chew. Pork makchang refers to the part within 30cm of the rectum and contains more calcium than beef. Makchang is usually grilled plain or coated with seasoning to make seasoned makchang. It pairs especially well when wrapped in lettuce, perilla leaves, garlic, and chili peppers, just like samgyeopsal.

Owner, we’d like to order here! (Please bring soju and beer first!)