I never expected Gobchang is hot menu last week we made. However, it we sold out the day before and some customers special asked us for waiting line. It was a Big hits. Yes It is.
Let me explain about our gobchang recipe. Yes. it took long time as you expected. To trim beef intestines is not easy. We spent almost 3 hours only for removing flavor, bad smell. And we cut off lots of part of fat. It was most hard part. During this time, we made our beef broth which will use later for gobchang. After that, we mixed all the vegetables (onion, scallion, pepper and etc), our spicy sauce and beef intestines. Overly, cooking time was 2 and half hour but we took almost one day for this! Normally gobchang is good matching with Soju(Korean alcohol) but I recommend pinto Grigio or Pinot noir.