Introduction

Yachae gopchang sauce (야채곱창 양념) is the spicy-sweet seasoning behind one of Korea’s favorite late-night dishes. Gopchang means small intestines (usually pork in this dish), and yachae means vegetables. At street stalls and casual restaurants, cooked intestines are stir-fried on a big griddle with cabbage, onion, sweet potato, rice cakes and perilla leaves in a fiery red sauce, often with slices of sundae mixed in. The leftover sauce in the pan is then used to make fried rice.

Yachae Gopchang Sauce at a Glance

What it is

• A spicy gochujang stir-fry sauce for pork intestines and vegetables

Main ingredients

• Gochujang, gochugaru, soy sauce, garlic, ginger, sugar or syrup, cooking wine, sesame oil

Taste

• Hot, sweet and garlicky with a sticky, glossy finish

Main uses

• Yachae gopchang, sundae bokkeum, spicy stir-fried pork, pan fried rice

What is Yachae Gopchang Sauce Made Of?

The sauce is built on gochujang and gochugaru for heat and color, with soy sauce for saltiness, plenty of garlic and ginger to balance the richness of the intestines, and sugar or rice syrup for a glossy coat. It is close to the sauce for jeyuk bokkeum, but usually sweeter and more garlicky. Gopchang dishes you may see:

• Yachae gopchang: pork intestines stir-fried with vegetables in red sauce.
• So-gopchang gui: grilled beef intestines, usually seasoned only with salt.
• Gopchang jeongol: intestines simmered in a spicy hot pot.
• Sundae-gopchang bokkeum: intestines and blood sausage stir-fried together.

What Does Yachae Gopchang Sauce Taste Like?

Expect a bold, sweet-hot sauce with a strong garlic aroma and a hint of sesame. The intestines themselves are chewy and rich, and the sauce cuts that richness while the cabbage and onion add sweetness and crunch. Perilla leaves give a fresh, minty-herbal note at the end.

Popular Korean Dishes That Use Yachae Gopchang Sauce

Yachae Gopchang

The classic griddle stir-fry with vegetables – the recipe below.

Sundae Bokkeum

Korean blood sausage stir-fried with the same kind of spicy sauce.

Gopchang Bokkeumbap

Rice, chopped kimchi and seaweed fried in the leftover sauce at the end of the meal.

Easy Yachae Gopchang Recipe (Serves 2–3)

Ingredients

• 1 lb (450 g) cleaned, pre-cooked pork gopchang (sold refrigerated or frozen at Korean markets)
• 1/4 head green cabbage, cut into bite-size pieces
• 1 onion, sliced; 1 small sweet potato, thinly sliced
• 1 cup tteok rice cakes (optional)
• 10 perilla leaves, sliced; 2 scallions, cut into 2-inch pieces
• 1 tbsp neutral oil

Yachae gopchang sauce

• 2 tbsp gochujang
• 2 tbsp gochugaru
• 2 tbsp soy sauce
• 1 1/2 tbsp minced garlic and 1 tsp minced ginger
• 2 tbsp rice syrup or 1 1/2 tbsp sugar
• 1 tbsp cooking wine, 1 tbsp sesame oil, a pinch of black pepper

Instructions

1. Mix the sauce ingredients. If the gopchang is frozen, thaw it in the fridge. Rinse it, blanch in boiling water for 2–3 minutes to remove any smell, drain and cut into bite-size pieces.
2. Toss the gopchang with half of the sauce and let it sit for 10 minutes.
3. Heat the oil in a large skillet over medium-high heat. Stir-fry the sweet potato and onion for 3 minutes, then add the cabbage and rice cakes and cook for 2 more minutes.
4. Add the gopchang and the rest of the sauce. Stir-fry for 5–7 minutes, until the sweet potato is tender, the sauce is sticky and the gopchang is steaming hot all the way through (at least 165°F / 74°C).
5. Add the scallions and perilla leaves, toss for 30 seconds and serve hot.

Tip: Raw intestines need careful cleaning and long boiling, so buy cleaned, pre-cooked gopchang for home cooking. When the pan is nearly empty, add a bowl of rice, chopped kimchi and crumbled seaweed and fry it in the leftover sauce.

Where to Buy Gopchang and Sauce Ingredients

United States

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Amazon
Search gochujang on Amazon
Search gochugaru on Amazon

H-Mart
Search gopchang on H-Mart

Canada

Search gochujang on Amazon.ca

Europe

Search gochujang on Amazon.co.uk

How to Store Yachae Gopchang Sauce

Mixed sauce keeps in a sealed jar in the fridge for up to 1 week. Keep pre-cooked gopchang refrigerated and use it by the date on the package, or freeze it for up to 3 months. Leftover cooked yachae gopchang should be refrigerated within 2 hours and eaten within 2 days, reheated until steaming hot.

Yachae Gopchang Sauce FAQ

What is gopchang?

Gopchang is Korean for small intestines, from pork or beef, cooked by grilling, stir-frying or stewing.

Does gopchang smell?

Well-cleaned gopchang has only a mild smell. Blanching and using garlic, ginger and cooking wine removes most of it.

Can I use the sauce without intestines?

Yes. It works well with pork belly, chicken thighs, squid or sundae.

How spicy is yachae gopchang?

Medium to hot. Use 1 tbsp gochugaru for a milder version.

Conclusion

Yachae gopchang sauce brings the fun of a Korean street griddle home: sweet, spicy and garlicky, and perfect with chewy intestines, crunchy vegetables and a final round of fried rice. If gopchang isn’t for you, the same sauce makes a great sundae bokkeum.