What specific, less common animal part is the focus of *Gopchang Gui* preparation?
Answer
Beef tripe (the intestines).
*Gopchang Gui* represents the extension of the *gui* preparation style beyond prime cuts of steak, illustrating a nose-to-tail approach often found in traditional Korean cooking. This specific dish focuses on grilling beef tripe, which refers to the intestines. The preparation involves seasoning these parts and cooking them until they achieve a distinct chewy texture. Highlighting *Gopchang Gui* demonstrates that the *gui* classification is applied broadly to various animal parts to maximize their eating quality through the direct heat grilling method, not just easily recognizable premium cuts of beef or pork.
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