Thoroughly clean the Gopchang: Wash the beef small intestines under cold running water. Rub them vigorously with wheat flour and coarse salt to remove impurities and odor. Rinse repeatedly until the water runs clear and no strong smell remains. Drain well and pat dry with paper towels.
Marinate the Gopchang: In a mixing bowl, combine soy sauce, mirin, sesame oil, minced garlic, minced ginger, sugar, black pepper, and gochujang (if using). Add the cleaned gopchang and mix well to ensure all pieces are coated. Marinate in the refrigerator for at least 30 minutes, or preferably 1 to 2 hours, for best flavor.
Prepare the Dipping Sauce: In a small bowl, whisk together soy sauce (for dipping sauce), rice vinegar, gochugaru (if using), sesame oil (for dipping sauce), minced garlic (for dipping sauce), chopped green onion (for dipping sauce), and toasted sesame seeds. Set aside.
Prepare the Vegetables: Slice the onion and king oyster mushrooms. Cut the green onions into 5cm pieces. Have the whole garlic cloves ready.
Grill Gopchang and Vegetables: Heat a grill pan or heavy-bottomed skillet over medium-high heat. Add cooking oil. Once hot, place the marinated gopchang on the pan. Grill for 8-10 minutes, turning occasionally, until it's golden brown and slightly crispy. Add the sliced onion, king oyster mushrooms, whole garlic cloves, and green onions to the pan alongside the gopchang. Continue grilling for another 5-7 minutes, turning vegetables occasionally, until the gopchang is fully cooked through and the vegetables are tender-crisp. Use kitchen shears to cut the gopchang into bite-sized pieces directly on the pan, if desired.
Serve: Serve the hot grilled gopchang and vegetables immediately with the prepared dipping sauce.
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