Name: Authentic Gopchang Jeongol Recipe
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: South Korea
Ingredients: *For the Broth:**; 8 cups anchovy-kelp stock (or water); 2 tablespoons soup soy sauce (guk-guk-guk); 1 tablespoon minced garlic; 1 teaspoon minced ginger; 1 teaspoon Korean chili flakes (gochugaru); Salt to taste; *For the Meat:**; 5 lbs beef or pork intestines (gopchang), cleaned and cut into 2-inch pieces; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 tablespoon sesame oil; 1 teaspoon sugar; 1/2 teaspoon black pepper; 1 tablespoon minced garlic; *For the Vegetables & Assembly:**; 1 block (14 oz) firm tofu, sliced into 1/2-inch thick rounds; 4 oz shiitake mushrooms, sliced; 4 oz enoki mushrooms, trimmed; 4 oz king oyster mushrooms, sliced lengthwise; 1/2 medium onion, thinly sliced; 2 green onions, cut into 2-inch lengths; 1/2 carrot, thinly sliced (optional, for color); 1 Korean chili pepper (gochugaru), thinly sliced (optional, for garnish)

Gopchang Jeongol South Korea

Beef or pork intestine hot pot

hot pot intestines

Made with

Beef intestines pork intestines tofu mushrooms

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