Korean Beef Intestine Hot Pot

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.

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.

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.

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.

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.

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.