[5] The dish, which is seasoned with a hot and spicy red chili-based sauce, is served as a main entrée, accompanied with a bowl of steamed rice.

[3] It is often shared between several diners on the center of the table, and is also a popular anju when drinking alcoholic beverages such as soju in South Korea.

[3][9] Koreans classify beef innards into subcategories, which include yang (양), beoljibyang (벌집양), cheonyeop (처녑), makchang (막창), gopchang (곱창, also called sochang 소창), and daechang (대창).

Likewise, the brisket broth is prepared using the same method, using the same secondary ingredients to remove any bad odors that might persist.

[8] In a pan, the remaining vegetables are placed on the bottom, and the marinated beef gopchang and brisket are placed over them in a circular fashion.