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Gopchang bokkum or gui is a stir-fried or grilled intestines (from cattle or pork) delicacy enjoyed by Koreans especially while drinking soju. It is high in iron and vitamins and has a characteristic flavor and a chewy yet palatable texture. When grilled, it is usually done on a hot skillet in open flames with vegetables such as onions, garlic, green onions, mushrooms and Korean hot peppers. Popular dipping sauce for this dish is a mixture of sesame oil and salt but gochujang can also compliment gopchang by wrapping it with ssam. When stir-fried, aforementioned vegetables are usually mixed in with gochujang which can add some spiciness to the dish.
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