Gopchang can refer to the small intestines of cattle or to a gui made of the small intestines. The latter is also called gopchang-gui . The tube-shaped offal is chewy with rich elastic fibers. In Korean cuisine, it is stewed in a hot pot, grilled over a barbecue, boiled in soup with other intestines, or made into a sausage.
When made with pork, it is called dwaeji-gopchang.
In the past, gopchang was a popular, nutritious, and cheap dish for the general public. Rich in iron and vitamins, it was served as a health supplement for improving a weak constitution, recovering patients, and postpartum depression. Today, gopchang is also regarded as a delicacy and is more expensive than the regular meat of the same weight. It is a popular anju (food served and eaten with soju), as it helps break down alcohol.