Hanjan › Gopchang — Korean Grilled Intestines, 4 Styles

Gopchang — Korean Grilled Intestines, 4 Styles곱창 · 한잔

What is gopchang?곱창이란

Gopchang (곱창) literally means “small intestine” in Korean. It is one of the top soju snacks in Korea; gopchang restaurants in Seoul districts such as Wangsimni (왕십리) and Mapo (마포) stay open late with queues outside. The appeal is the texture, chewy outside and soft inside, and the fat inside the intestine (“gop”, 곱) that melts when heated and gives a rich, nutty flavour. Offal lovers get hooked; first-timers usually say “it isn't gamey, not what I expected”.

Korea Town at Sukhumvit Plaza has dozens of Korean restaurants, but very few keep gopchang on the regular menu because cleaning and preparation take so long. Hanjan gives it its own section, “곱창 전문” (gopchang specialist).

How it is made — clean, blanch, grill조리 방식

The most important step is cleaning. The intestine is washed several times with flour or salt, excess fat is trimmed, and it is blanched in water with ginger, garlic or rice wine to remove any odour before grilling. It is then grilled on a pan or grate until the outside is lightly charred and crisp while the inside stays soft. Hanjan finishes it in the kitchen and brings it out ready, so you don't grill it yourself, there is no burner on the table and no smoke on your clothes, unlike gopchang restaurants in Korea where you cook at the table.

Four styles:

• Gopchang Gui (곱창구이) ฿490 — plain grilled with salt, eaten with onion, shiitake and a sesame-oil salt dip. The most traditional.
• Garlic Butter Gopchang (마늘버터곱창) ฿520 — tossed in garlic butter with mozzarella, rich and aromatic, made for beer.
• Spicy Gopchang (매운곱창) ฿490 — Korean chili sauce and garlic, genuinely hot.
• Soy Glaze Gopchang (간장곱창) ฿510 — simmered in soy and garlic, sweet-savoury, not spicy.

Prices and side dishes가격 · 곁들임

Every plate comes with 4 side dishes plus the usual banchan with free refills. One plate is a snack for two. Prices may change; see the full price list.

Before you order자주 걱정하는 점

• Is it gamey? — Properly cleaned and blanched, no; you get char and richness. If it is your first time, start with garlic butter or soy glaze.
• Which animal? —. If you avoid beef or pork, ask the staff before ordering.
• Do I grill it myself? — No. The kitchen grills it and serves it hot.
• Waiting time — about 15–20 minutes.
• Spicy? — Only the spicy style; the other three have no chili.
• Solo? — Possible, but it is normally shared by two with a bottle of soju.

How Koreans eat it먹는 법

Gopchang is anju (안주, drinking food) by nature. Koreans order one plate and one bottle of soju (฿290 at Hanjan), eat it piece by piece with grilled onion and the sesame-oil salt dip, or wrap it in lettuce with garlic and ssamjang. In Korea the leftover fat in the pan becomes fried rice (볶음밥) at the end; at Hanjan you can add steamed rice or samgyeopsal as a main. For something fried on the side, a size S Salroman chicken is the standard partner.

Why eat it at Hanjan왜 한잔인가

The simple reason: you can hardly find it anywhere else in Bangkok, and here you get four styles. Hanjan has been in Korea Town at Sukhumvit Plaza since 2002, and Korean residents who miss home-style gopchang come here for it. The restaurant is 3 minutes from BTS Asok (walking guide) and open until 23:00 every day, which suits a late drinking round after dinner.

Other dishes people order with it함께 주문

Call to book 02-251-2276 Open in Google Maps Full price list

Frequently asked questions자주 묻는 질문