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What to eat in East Asia? Top 18 Offal Dishes in East Asia

Last update: Sun Dec 15 2024
Top 18  Offal Dishes in East Asia
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01

Offal Dish

SENDAI, Japan
4.4
Gyutan
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Gyutan is a Japanese dish originating from Sendai. It consists of pieces of thinly sliced beef tongue that's cooked on a charcoal grill. It's typically seasoned with salt or soy sauce-based tare sauce before grilling. The dish is usually accompanied by pickled vegetables, a combination of steamed rice and barley known as mugi gohan, or oxtail soup.


Gyutan can also be served as a donburi over steamed rice, or as a curry, which is also accompanied by rice. It's believed that the dish was invented in 1948, when a local yakitori restaurant started to specialize in beef tongue dishes.

MOST ICONIC Gyutan

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02

Offal Soup

SEOUL, South Korea
4.0
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Seolleongtang is a hot, invigorating South Korean bone soup prepared by boiling cow's bones, feet, head, organs, brisket, and shank for a long time until the broth develops a creamy white color. The soup is a staple in numerous Korean households, especially during the cold winter months.


It is believed that the soup was invented because King Seonjong of the Joseon Dynasty needed to feed a large number of people at a worship ritual for the god of farming, during which a cow would be sacrificed. The name of the dish is derived from the word Seonnongtang, meaning soup boiled at Seonnongdan, and later on, the word evolved into Seolleongtang. 

MOST ICONIC Seolleongtang

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03
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Gopchang-gui is a Korean dish consisting of grilled beef tripe—traditionally small intestines (gopchang). It is usually found in specialized restaurants that finish the grilling tableside. The tube-shaped offal can be prepared plain, or it can be marinated and doused in a spicy sauce, and while it is grilled, various sliced vegetables can be added on top.


Once a frugal dish, gopchang-gui is now equally popular as beef. It is considered to be perfect accompaniment to soju—traditional Korean spirit.

04
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Nankotsu is a traditional Japanese dish made with chicken cartilage, usually the parts from the breast bone or the leg. The cartilage is placed on skewers, and it's then grilled (or sometimes deep-fried) as a yakitori dish. Nankotsu doesn't have a strong flavor, and the texture is often described as very crunchy and chewy.


The dish is typically served with salt and lemon wedges on the side, and it can often be found in izakaya bars.

05
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This traditional South Korean hotpot is made with beef tripe, typically small intestines known as gopchang. The dish consists of a flavorful beef broth, gochujang paste, pre-cooked and sliced tripe, onions, scallions, garlic, ginger, carrots, mushrooms, or other vegetables.


Because of the time-consuming preparation, gopchang jeongol is mostly enjoyed in specialized restaurants. It is usually served as a communal dish, and it is typically accompanied by rice.

06

Offal Soup

CHAOZHOU, China and  one more country
3.7
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Although it originated from the Chaozhou province in China, pig’s organ soup is nowadays most popular in Singapore. The dish consists of pig offal, sliced pork, vegetable strips, onion leaves, and pepper. It is often served accompanied by eggs, rice, vegetables, braised tofu, or a special sauce prepared with a combination of soy sauce and chopped chili peppers.


It is believed that the secret to a good broth is the combination of saltiness and sweetness coming from hours of boiling together pickled vegetables and pork bones.

07
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Kimo or reba is a traditional Japanese yakitori-style dish made with chicken liver as the main ingredient. In order to prepare it, pieces of chicken liver are placed on skewers, then grilled until done. It is believed that the name reba yakitori is derived after the mispronunciation of the German word leber.


The flavors of kimo are rich, musky, meaty, and sometimes even gamey, while the texture is creamy and smooth. It's recommended to serve kimo yakitori with tare sauce and a cold beer on the side, a combination that's often found in izakaya bars.

MOST ICONIC Kimo yakitori

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08

Stew

FUKUOKA PREFECTURE, Japan
3.5
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Motsunabe is a variety of nabemono, the versatile and hearty Japanese one-pot dishes. It consists of various pork, chicken, or beef offal cooked in the flavorful soy sauce or miso broth alongside cabbage, garlic chives, and occasionally other ingredients.


This nutritious dish is believed to have originated in Hakata, a district in the city of Fukuoka, from where it spread to other parts of the country to become one of the favorite meals enjoyed during the cold winter season.

MOST ICONIC Motsunabe

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09
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MAIN INGREDIENTS

Sunagimo is a traditional Japanese yakitori dish made with chicken gizzards as the main ingredient. The pieces of chicken gizzard are placed on skewers, then grilled until fully done. The texture of sunagimo is often described as crispy, yet tender, while the flavors are generally mild.


Before the grilling process, the gizzards are usually seasoned only with salt. The dish is often found in izakaya bars, where it's typically accompanied by a glass of cold beer on the side.

MOST ICONIC Sunagimo yakitori

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MAIN INGREDIENTS

Kawa is a traditional Japanese yakitori dish made with chicken skin as the main ingredient. It's believed that the best part for this type of yakitori comes from the neck of the chicken, but other parts of the skin are also commonly used. The skin is cut into strips which are then seasoned with salt, placed on skewers, and grilled until golden.


Due to the fact that chicken skin is high in fat, the flavor of kawa yakitori is very rich, while the texture is crispy on the exterior and soft inside. The dish can often be found in izakaya bars, where it's ideally paired with a cold beer on the side.

MOST ICONIC Kawa yakitori

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Offal Dishes