Korean Seoul-style Gopchang Jeongol
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Only chili flakes and soup soy sauce season the beef bone broth in this Seoul version, with no gochujang, so it turns red yet stays clear and sharp.
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The intestines simmer alone for about 12 minutes to release their rich, fatty filling before cabbage, onion, and oyster mushrooms go in and soak it up. The style traces back to the gopchang alleys of Euljiro and Majang-dong in Seoul, and a pot like this is usually shared over soju, with perilla leaves added at the end for fragrance.
Ingredients
Instructions
- 1
Thoroughly rub 600g of beef intestines with a generous amount of flour and salt to remove impurities, then blanch in boiling water for 3 minutes until firm and rinse in cold water.
- 2
Cut the blanched intestines into consistent 4 to 5cm pieces, then slice 180g of cabbage and 140g of onion into large chunks while tearing 150g of oyster mushrooms into individual strands.
- 3
Pour 1200ml of beef bone broth into a wide pot and mix in 2 tablespoons of gochugaru, 1.5 tablespoons of soup soy sauce, and 1.5 tablespoons of minced garlic for a clear base.
- 4
Add the prepared intestines to the seasoned broth first and simmer over medium heat for 12 minutes, allowing the rich flavors to infuse the soup and the meat to become tender.
- 5
Place the sliced cabbage, onion, and oyster mushrooms into the pot and boil for another 10 minutes until the vegetables soften and release their natural sweetness into the savory bone broth.
- 6
Add 10 perilla leaves and the sliced green onions, simmering for just 2 to 3 minutes to preserve their herbal aroma, then serve the hot pot immediately while the broth is clear.
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