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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 ]
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. [2]
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 ...
Taste of Texas is a family-owned and operated steakhouse in Houston, in the U.S. state of Texas. Founded in 1977, [ 1 ] the restaurant is among the top independent steakhouses in the United States and the nation's largest user of Certified Angus Beef brand ® , as of 2018. [ 2 ]
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Guk is largely categorized into four groups of soups, such as malgeun jangguk (맑은 장국), gomguk (곰국), tojangguk (토장국), and naengguk (냉국).Malgeun jangguk literally means "clear (malgeun, 맑은) soup (guk, 국) seasoned with a condiment (jang, 장)," such as doenjang (soy bean paste) or ganjang, and is served in a bansang (반상, regular meal table).
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Janchi-guksu (Korean: 잔치국수) [2] or banquet noodles [2] is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also dasima (kelp).