Korean Beef Intestine Hot Pot

Quick answer

Total time: 65 min
Level: Hard
Servings: 4 servings
Ingredients: 10

About this dish

Gopchang jeongol is a hot pot built around beef intestines and tripe, simmered in a rich bone stock.

The 500 grams of intestines and 200 grams of tripe provide a chewy, bouncy texture that defines the dish. Napa cabbage and oyster mushrooms balance the richness of the offal, while gochujang and gochugaru season the broth with a moderate heat. Thorough cleaning is essential before cooking: the intestines should be scrubbed repeatedly with coarse salt and flour to eliminate any off-odor, then blanched briefly to skim away the fat that rises to the surface, which makes the final broth noticeably cleaner. Once the pot is set up at the table and brought to a rolling boil, the offal turns glossy and the broth deepens into a dark, spicy richness. Wrapping pieces of intestine in perilla leaves with a smear of doenjang is a popular eating method, and the remaining broth is often used to make a finishing fried rice after the main course is done. Served bubbling at the table, this communal dish is meant to be shared.

Ingredients

servings

IngredientAmountUnit

Beef intestines500 gg

Beef tripe200 gg

Napa cabbage200 gg

Oyster mushrooms150 gg

Onion120 gg

Green onion1 eaea

Gochujang1 tbsptbsp

Korean chili flakes1½ tbsptbsp

Soy sauce1 tbsptbsp

Beef bone stock1200 mlml

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Scrub 500 grams of beef intestines and 200 grams of tripe repeatedly with coarse salt and flour to remove odors, then blanch briefly in boiling water to skim off excess fat.
2

Prep

Cut 200 grams of napa cabbage and 120 grams of onion into bite-sized pieces, then tear 150 grams of oyster mushrooms into individual strips and arrange them neatly in a hot pot.
3

Season

Combine 1 tablespoon of gochujang, 1.5 tablespoons of Korean chili flakes, and 1 tablespoon of soy sauce in a small bowl, stirring until the mixture forms a thick and bright spicy paste.
4

Season

Place the blanched intestines and tripe in the center of the pot over the vegetables, then carefully pour 1200ml of beef bone stock down the side and add the seasoning paste.
5

Control

Bring the pot to a rolling boil over high heat, then reduce to medium and simmer for 20 minutes until the offal turns glossy and the broth develops a savory richness.
6

Finish

Add a final handful of sliced green onions and cook for 3 more minutes to infuse their aroma, then serve immediately once the intestines and vegetables are perfectly tender and integrated.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Gopchang jeongol presents a chewy, bouncy texture by simmering salt-scrubbed beef intestines in a heavy, savory bone marrow stock with glass noodles.
Finish cue: Add a final handful of sliced green onions and cook for 3 more minutes to infuse their aroma, then serve immediately once the intestines and vegetables are perfectly tender and integrated.

Cooking decision evidence

Calculated Charim data and applicable official cooking and food safety guidance.

This recipe

65min, 10 ingredients

Category median

45min, 8 ingredients

Based on 310 recipes

Official cooking and safety guidance

Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-08-03

Use-up ingredient planner