Korean Intestine Soup: A Spicy Gopchang-guk Recipe

Korean intestine soup, or gopchang-guk, is a warming Korean soup made with beef intestines, a savory chili-and-doenjang broth, and vegetables. This home-style version simmers cleaned beef small intestine until tender, then finishes it with cabbage, scallions, and perilla for a hearty bowl that is especially good with rice.

Gopchang-guk has different broth styles and seasonings from cook to cook; some versions are mild and clear, while others are red and boldly spiced. This recipe takes the latter route, balancing gochugaru and garlic with fermented soybean paste rather than trying to hide the intestine’s distinctive, rich flavor.

Ingredients

1½ lb (680 g) cleaned raw beef small intestine, thawed if frozen
2 tbsp (30 g) kosher salt, for rubbing and rinsing the intestine
2 tbsp (16 g) all-purpose flour, optional, for cleaning
8 cups (1.9 L) water, divided
8 cups (1.9 L) unsalted beef stock
1 medium yellow onion, about 7 oz (200 g), peeled and halved
6 garlic cloves, about 30 g, peeled and lightly crushed
1 piece fresh ginger, 1 in (2.5 cm) long, about 12 g, sliced
2 tbsp (30 g) Korean doenjang, or fermented soybean paste
2 tbsp (14 g) gochugaru, Korean red pepper flakes
1 tbsp (15 ml) Korean soup soy sauce (guk-ganjang), or regular soy sauce
1 tsp (5 ml) toasted sesame oil
½ small napa cabbage, about 12 oz (340 g), cut into 1½-in (4-cm) pieces
1 small daikon radish, about 8 oz (225 g), peeled and cut into ¼-in (6-mm) half-moons
1 cup (25 g) Korean perilla leaves, thinly sliced, or 1 tbsp (6 g) perilla seed powder
4 scallions, about 60 g, thinly sliced
½ tsp (1 g) freshly ground black pepper
1 tsp (5 ml) fish sauce, optional, for a deeper savory finish
4 cups (720 g) cooked short-grain rice, for serving

Instructions

Prepare the intestine. Work with fully thawed, commercially cleaned beef intestine and keep it refrigerated until you are ready to rinse it. Rinse it under cold running water. If it has an especially strong odor or a slippery surface, rub it gently with the salt and flour for 2 to 3 minutes, then rinse very thoroughly until the water runs clear. Do not use hot water for this cleaning step, which can tighten the surface before the intestine is cooked. Cut the intestine into manageable lengths, about 6 in (15 cm), but leave it in larger pieces for simmering so it is easier to handle.
Blanch and refresh. Bring 8 cups (1.9 L) of fresh water to a boil in a large pot. Add the intestine and boil for 10 minutes. Drain it carefully and discard the blanching water. Rinse the pot to remove any foam, then rinse the intestine briefly under cool running water. This first boil helps clear surface residue and gives the finished broth a cleaner flavor; it is not the main cooking stage.
Simmer until tender. Return the intestine to the clean pot and add the beef stock, onion, garlic, and ginger. Bring the liquid to a boil, skim off any foam, then lower the heat so the broth simmers gently. Cover with the lid slightly ajar and cook for 1 hour 40 minutes, turning the intestine once or twice. Keep the simmer steady rather than vigorous, and add a little hot water if the pieces become exposed. The intestine should be thoroughly cooked and pleasantly chewy, not rubbery. Beef organ meats should reach 160°F (71°C); USDA FSIS safe-minimum guidance calls for checking organ meats with a food thermometer. To take a reading, cut a thick piece and insert the thermometer into the center of the meaty portion. If it has not reached 160°F (71°C), continue simmering and check again.
Season the broth. Lift out the cooked intestine and set it on a clean board. Remove and discard the onion, garlic, and ginger if you prefer a smoother broth. Whisk the doenjang, gochugaru, soup soy sauce, and sesame oil into the hot broth until the paste dissolves. Taste before adding salt: doenjang and soy sauce vary in saltiness, and the broth may already be well seasoned. If you like a more forceful savory note, stir in the optional fish sauce a little at a time.
Slice and finish the soup. When the intestine is cool enough to handle, cut it into bite-size pieces, about ½ in (1 cm) wide, and return it to the pot. Add the daikon and simmer for 8 minutes. Add the cabbage and cook for another 8 to 10 minutes, until the radish is tender and the cabbage has softened but still holds its shape. Stir in the perilla leaves or perilla seed powder, scallions, and black pepper. Taste once more and adjust the heat or seasoning to suit your preference.
Serve hot. Ladle the soup, vegetables, and intestine into four bowls. Serve with cooked rice and small side dishes if you like. For a more substantial meal, put rice in the bowl first and ladle the soup over it; for a brothier presentation, serve rice separately.

Tips

Start with cleaned intestine. Ask a Korean grocery or butcher for cleaned beef small intestine, sometimes labeled gopchang. Cleaning requirements vary by supplier, so rinse it carefully and follow the package directions. If the intestine is still visibly dirty or has a persistent unpleasant odor after rinsing, do not use it.
Choose the right chili. Korean gochugaru has a fruity, gently smoky flavor and is usually less sharply hot than many cayenne-based flakes. If you cannot find it, use a mild crushed red pepper, starting with 1 tablespoon (about 5 g); the soup will taste less distinctly Korean and may have a sharper heat. Add more only after tasting the broth.
Use perilla if available. Perilla leaves give the soup a fresh, herbal edge, while perilla seed powder thickens it slightly and adds a deep, nutty aroma. The two are related but not interchangeable in texture. If neither is available, use a small sprinkle of toasted sesame seeds for aroma; that substitute will be less herbal and will not thicken the broth.
Let tenderness guide you. Intestines can vary in thickness and in how thoroughly they were cleaned, so the clock is a guide, not a guarantee. If a piece is still tough after the stated simmer, keep it at a gentle simmer and check every 10 to 15 minutes. Avoid a hard boil, which can make the broth cloudy and the texture uneven.

Serving Suggestions

Serve gopchang-guk steaming hot with a bowl of plain short-grain rice. The rice softens the chile and fermented soybean flavors and makes the soup a complete, filling meal. You can eat the soup and rice side by side, or spoon rice into the broth a little at a time so it does not absorb all the liquid before you are ready to eat.

Korean meals often pair a rich soup with small, crisp or tangy side dishes. Try kimchi, danmuji (yellow pickled radish), seasoned bean sprouts, or a simple cucumber salad. Keep the sides modestly seasoned so they do not overwhelm the soup. Put sliced scallions, extra gochugaru, and a little black pepper on the table for people who want to adjust their own bowls. A dish of cold water is also welcome alongside a spicy serving.

Variations

Make it milder: Reduce the gochugaru to 1 teaspoon (about 2 g), or leave it out and rely on the doenjang, garlic, and ginger for flavor. The soup will be more earthy and less fiery. You can pass chili flakes at the table so each person can season a bowl individually.

Add more vegetables: Korean radish, bean sprouts, or sliced mushrooms work well alongside the cabbage. Add mushrooms with the daikon so they have time to soften; add bean sprouts during the final 3 to 4 minutes to keep some crunch. Avoid filling the pot so tightly that the broth cannot circulate.

Use a different fermented paste: If doenjang is unavailable, use 1½ tablespoons (about 25 g) white or yellow miso as a practical substitute. Miso is usually sweeter and less pungent, so the broth will be milder and less traditionally earthy. Dissolve it into the broth near the end rather than boiling it hard for the entire simmer.

Try a lighter broth: Replace half the beef stock with water for a less concentrated soup. You can also use a mild anchovy-kelp stock instead of beef stock; it gives the broth a cleaner, ocean-savoriness and moves the flavor away from a beef-forward version. Taste before adding fish sauce, since anchovy stock can already be quite savory.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Store the soup for 3 to 4 days in the refrigerator. The broth may become more flavorful as it sits, but the cabbage will soften further, so keep rice separate rather than storing it in the soup.

For longer storage, freeze the cooled soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little space at the top for expansion, and thaw it overnight in the refrigerator. Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally, until it reaches 165°F (74°C) throughout. Check with a food thermometer, and do not rely on a brief warm-up. Add a splash of water or stock if the broth has reduced; add fresh scallions after reheating for a brighter finish.

Frequently Asked Questions

What is Korean intestine soup called?
It is commonly called gopchang-guk, with gopchang referring to beef small intestine and guk meaning soup. Names and recipes can vary by household and restaurant, and some similar Korean soups use other cuts of beef offal or different broth seasonings.

Can I use precooked beef intestine?
Yes, if it is sold as cooked and ready to eat. Follow its package directions, then add it after seasoning the broth and simmer only long enough to heat it through and let it take on some flavor. It will not need the long tenderizing simmer in this recipe, and its texture may be softer than that of raw intestine cooked slowly in stock.

Why is my intestine still chewy?
Some chew is characteristic, but a tough, rubbery piece usually needs more gentle cooking. Continue simmering it in the broth and check again every 10 to 15 minutes. If it was cut into very small pieces before simmering, it may cook unevenly, which is why this recipe keeps it in longer lengths until tender.

Can I replace gopchang with tripe?
You can make a related soup with cleaned beef tripe, but it will not be gopchang-guk: tripe is stomach lining, not intestine, and has a different texture and flavor. Use thoroughly cleaned tripe, follow its package preparation instructions, and allow for a different simmering time because cut and thickness affect tenderness.

Can I prepare the soup a day ahead?
Yes. Cook the soup, cool it promptly, and refrigerate it within 2 hours in a covered container. Reheat it to 165°F (74°C) before serving, then add a little fresh perilla or scallion if you want to restore some of the just-cooked aroma. Keep rice and any crisp side dishes separate until serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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