Korean Seoul-style Gopchang Jeongol
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Seoul-style gopchang jeongol is a hot pot of beef intestines cooked in beef bone broth, where the key distinction from other regional versions is the use of soup soy sauce rather than gochujang as the primary seasoning.
Read more
Gochujang-based hot pots run thick and heavy; this Seoul version stays clear and clean-tasting, with the depth coming from the bone broth and the intestines themselves rather than from fermented paste. Six hundred grams of cleaned beef intestines go into the pot along with cabbage, oyster mushrooms, and perilla leaves. The perilla leaves are added toward the end and contribute a distinctive herbal scent that cuts through the richness of the intestines. Gochugaru provides color and a measured level of heat. The intestines need to cook for at least twenty minutes after the broth reaches a boil to eliminate any off-odors and reach the tender, slightly chewy texture that defines the dish. This preparation traces back to the gopchang alley restaurants concentrated around Seoul's Euljiro and Majang-dong districts, where the combination of gopchang and soju has been the standard order for decades.
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.
- 1Season
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.
- 2Prep
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.
- 3Season
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Seoul-style gopchang jeongol remains clear by seasoning beef bone broth only with soy sauce.
- Finish cue
- 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.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 10 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Blood Sausage Perilla Stew
Cabbage, Perilla leaves
Korean Blood Sausage Hot Pot
Cabbage, Perilla leaves
Korean Beef Intestine Hot Pot
Oyster mushrooms, Green onion