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  2. Gopchang - Wikipedia

    en.wikipedia.org/wiki/Gopchang

    Gopchang of pork big intestines is usually called dwaeji-gopchang (돼지곱창; "pig gopchang").. In Korean cuisine, food similar to gopchang prepared with beef blanket tripe is called yang-gopchang (양곱창; "rumen gopchang"), [5] while the one prepared with beef reed tripe is called makchang (막창; "last tripe"), [5] and the one with beef large intestines is called daechang (대창 ...

  3. Gopchang-jeongol - Wikipedia

    en.wikipedia.org/wiki/Gopchang-jeongol

    Gopchang-jeongol [1] (곱창전골) or beef tripe hot pot [1] is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. [ 2 ] [ 3 ] Gopchang refers to beef small intestines , [ 4 ] [ 5 ] while jeongol refers to a category of stew or casserole in Korean cuisine . [ 6 ]

  4. Gochang County - Wikipedia

    en.wikipedia.org/wiki/Gochang_County

    Gochang County (Korean: 고창군; RR: Gochang-gun) is a county in Jeonbuk State, South Korea.It is a rural area, and is home to only one institution of higher education: Gochang Polytechnic College.

  5. Jeongol - Wikipedia

    en.wikipedia.org/wiki/Jeongol

    Jeongol (Korean: 전골) is a Korean-style hot pot made by putting meat, mushroom, seafood, seasoning, etc., in a stew pot, adding broth, and boiling it. [1] It is similar to the category of Korean stews called jjigae, with the main difference being that jjigae are generally made with only a single main ingredient, and named after that ingredient (such as kimchi jjigae or sundubu jjigae ...

  6. Gobchang - Wikipedia

    en.wikipedia.org/?title=Gobchang&redirect=no

    From Wikipedia, the free encyclopedia. Redirect page

  7. Gui (food) - Wikipedia

    en.wikipedia.org/wiki/Gui_(food)

    Meat-based grilled dishes are collectively called gogi gui (고기구이).. Bulgogi (불고기): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper, cooked on a grill (sometimes at the table).

  8. Hokkien mee - Wikipedia

    en.wikipedia.org/wiki/Hokkien_mee

    Hokkien mee can refer to four distinct dishes, with each being ubiquitous in specific localities in Singapore, Malaysia and Indonesia. The dishes are all indigenous to the region and not known in Fujian itself, although they are all thought to have descended from lor mee (卤面), a staple of Fujianese cooking.

  9. Talk:Gopchang - Wikipedia

    en.wikipedia.org/wiki/Talk:Gopchang

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