📝 About This Recipe
A celebrated soul food of Korea, Gopchang-jeongol is a rich, spicy, and deeply savory hot pot featuring tender beef small intestines. This dish is a masterclass in texture, combining the chewy richness of the tripe with a medley of fresh mountain vegetables and a robust gochugaru-based broth. It is the ultimate communal meal, perfect for cold nights and lively gatherings where the steam from the pot warms the spirit.
🥗 Ingredients
The Star Proteins
- 500 grams Beef small intestines (Gopchang) (cleaned and pre-scalded)
- 200 grams Beef brisket or flank (thinly sliced against the grain)
The Spicy Seasoning Paste (Yanggnyeom)
- 4 tablespoons Korean red chili flakes (Gochugaru)
- 1 tablespoon Korean chili paste (Gochujang)
- 2 tablespoons Minced garlic
- 2 tablespoons Soy sauce (soup soy sauce preferred)
- 2 tablespoons Mirin or Rice wine
- 1/2 teaspoon Ginger powder
- 1/4 teaspoon Black pepper
Vegetables and Broth
- 5 cups Beef or Anchovy broth (unsalted)
- 4 large leaves Napa cabbage (cut into bite-sized pieces)
- 2 pieces King oyster mushrooms (sliced vertically)
- 1 bunch Enoki mushrooms (roots trimmed)
- 1/2 medium Onion (sliced)
- 3 stalks Green onions (cut into 2-inch lengths)
- 1 handful Crown daisy (Ssukgat) (optional but highly recommended)
- 1 pack Udon noodles (pre-cooked or frozen)
👨🍳 Instructions
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1
Prepare the seasoning paste by mixing the gochugaru, gochujang, minced garlic, soy sauce, mirin, ginger, and black pepper in a small bowl. Let it sit for 15 minutes to allow flavors to meld.
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2
Cut the cleaned gopchang (intestines) into 2-inch pieces. If using raw intestines, ensure they have been thoroughly cleaned with flour and salt and boiled for 20 minutes with ginger and onion first.
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3
In a mixing bowl, toss the gopchang and the sliced beef brisket with half of the seasoning paste, ensuring every piece is well-coated.
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4
Arrange the vegetables in a wide, shallow pot (jeongol-pan). Place the napa cabbage and onions at the bottom as a base.
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5
Nestle the seasoned gopchang and beef in the center of the pot, then arrange the mushrooms and green onions neatly around the perimeter.
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6
Add the remaining seasoning paste on top of the meat in the center.
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7
Carefully pour the 5 cups of broth into the side of the pot so you don't disturb the beautiful arrangement of ingredients.
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8
Place the pot on a portable burner at the table (or on your stove) and bring to a boil over medium-high heat.
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9
Once boiling, reduce the heat to medium and let it simmer for about 15-20 minutes. This allows the fat from the gopchang to emulsify into the broth, creating a creamy, rich texture.
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10
Skim off any excess foam or oil from the surface if you prefer a cleaner-tasting broth, though some oil is essential for the authentic flavor.
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11
Add the udon noodles to the pot and cook for another 3-5 minutes until the noodles have absorbed the spicy broth.
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12
Taste the broth and adjust seasoning with a pinch of salt or more soy sauce if needed. Top with the crown daisy leaves just before serving.
💡 Chef's Tips
Cleaning is key: If you buy raw intestines, scrub them vigorously with coarse salt and flour to remove any odor. Don't rush the simmer: The longer the gopchang simmers, the more tender it becomes and the richer the broth will taste. Use a shallow pot: Traditional jeongol is made in a shallow pot to ensure the vegetables stay crisp and the presentation remains beautiful. Control the heat: If the broth reduces too much before you're finished eating, keep extra warm broth on hand to dilute the pot. Add Perilla Seeds: For a more 'pro' earthy flavor, add 2 tablespoons of perilla seed powder (deul-kkae-garu) to the broth.
🍽️ Serving Suggestions
Serve with a bowl of steamed white rice to soak up the spicy, fatty broth. Pair with a chilled bottle of Soju; the crispness of the alcohol cuts through the richness of the tripe. Provide a simple dipping sauce of soy sauce, vinegar, and a touch of wasabi for the meat and tripe. Include classic sides like Baechu-kimchi and pickled radish (danmuji). Save some broth at the end to make 'K-Fried Rice' by mixing in leftover rice, seaweed strips, and sesame oil.