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Gopchang jeongol
''Gopchang jeongol'' is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth.〔(【引用サイトリンク】title=Korean Food: Stews )〕 ''Gopchang'' refers to small intestines of cattle or chitterlings,〔(【引用サイトリンク】title=chitterlings )〕 while ''jeongol'' refers to a category of stew or casserole in Korean cuisine.〔(【引用サイトリンク】script-title=ko:곱창 )〕 Although the dish is mainly based on beef ''gopchang'', other parts of beef tripe are also used to give the dish a richer flavor and chewy texture.〔(【引用サイトリンク】script-title=ko:곱창전골 )〕
To remove any odor and excessive fat in the dish, any white fat adhering to the intestines should be meticulously cleaned out by rubbing them with wheat flour and salt and washing them several times.〔(【引用サイトリンク】title=곱창전골 gopchang jeongol/ Spicy Beef Tripe Hot Pot )〕 Since cooking the dish requires not only specialized cooking techniques and a great deal of labor to prepare, but also very fresh ingredients, ''gopchang jeongol'' is generally eaten at restaurants specializing in tripe dishes.〔 The dish, which is seasoned with a hot and spicy red chili-based sauce, is served as a main entrée, accompanied with a bowl of steamed rice.〔 It is often shared between several diners on the center of the table, and is also a popular ''anju'' when drinking alcoholic beverages such as ''soju'' in South Korea.〔〔
==Ingredients==
Koreans classify beef tripe into subcategories, which include ''yang'' (양), ''beoljipui'' (벌집위), ''cheonyeop'' (천엽), ''makchang'' (막창), ''gopchang'' (곱창, also called ''sochang'' 소창), and ''daechang'' (대창).
The first chamber of a beef stomach is called ''yang'' and is high in protein. It has been recommended for a person in weak health to drink the broth of ''yang'' since ancient times. The outer portion of the intestines is hard and lumpy, with a lot of black membranes and unclean materials attached between the projections, so those should be thoroughly cleaned out before cooking. ''Gopchang'' (small intestines of cattle) is commonly referred to as such because of its curvy shape〔 rather than as ''sochang'', which literally means "small intestines". It is the counterpart of ''daechang'', meaning "large intestines". Compared to other cuts of meat, ''gopchang'' is high in iron and vitamins. It is relatively inexpensive and has a characteristic flavor and a chewy yet palatable texture, so it is used in many Korean dishes such as ''gui'' (grilled dishes) or ''bokkeum'' (stir-fried dishes).〔〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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