Korean Seoul-style Gopchang Jeongol
Seoul-style gopchang jeongol uses 600 grams of beef intestines in a beef bone broth, seasoned with soup soy sauce rather than the heavier gochujang found in other regional versions. This gives the broth a cleaner, lighter character. Cabbage and oyster mushrooms add bulk, while ten perilla leaves contribute their distinctive herbal scent. Gochugaru provides color and gentle heat. This preparation reflects the style served in Seoul's traditional gopchang alley restaurants.
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Instructions
- 1
Rub intestines with flour and salt, rinse, then blanch for 3 minutes.
- 2
Cut intestines into bite-size pieces and prep cabbage, onion, mushrooms, and green onion.
- 3
Make seasoned broth with bone broth, chili flakes, soy sauce, and garlic.
- 4
Simmer intestines first for 12 minutes to build flavor.
- 5
Add cabbage, onion, and mushrooms; cook 10 more minutes.
- 6
Finish with perilla leaves and green onion for 2-3 minutes, then serve immediately.
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