Gopchang Jeongol

Ingredients

• 500g (1.1 lb) beef intestines, cleaned and cut into bite-sized pieces 500g (1.1 lb) beef intestines, cleaned and cut into bite-sized pieces
• 1 onion, sliced 1 onion, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons Korean chili paste (gochujang) 2 tablespoons Korean chili paste (gochujang)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1/2 cabbage, sliced 1/2 cabbage, sliced
• 2 green onions, chopped 2 green onions, chopped
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat vegetable oil over medium heat. Add the beef intestines and cook until browned.
2. 2.
   Add the sliced onion, minced garlic, and grated ginger to the pot. Stir-fry for a few minutes until fragrant.
3. 3.
   In a small bowl, mix together Korean chili paste, soy sauce, sesame oil, sugar, and black pepper. Add this mixture to the pot and stir well to coat the ingredients.
4. 4.
   Pour the beef broth into the pot and bring to a boil. Reduce the heat to low and simmer for about 30 minutes, or until the beef intestines are tender.
5. 5.
   Add the sliced mushrooms, cabbage, and green onions to the pot. Cook for an additional 5 minutes, or until the vegetables are cooked to your liking.
6. 6.
   Season with salt to taste. Serve hot.

Treat your ingredients with care...

• Beef intestines — Make sure to thoroughly clean the intestines before cooking by rinsing them under cold water and removing any excess fat or debris.
• Korean chili paste (gochujang) — Adjust the amount according to your spice preference. Add more for a spicier stew or reduce the amount for a milder flavor.
• Sesame oil — Use toasted sesame oil for a more intense nutty flavor.

Tips & Tricks

• For a richer broth, you can add a small piece of beef bone or beef stock cubes to enhance the flavor.
• If you can't find beef intestines, you can substitute with pork intestines or beef tripe.
• Serve the stew with a side of steamed rice to balance out the spiciness.
• Feel free to add other vegetables of your choice, such as carrots or zucchini, to customize the stew to your liking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for another delicious meal.

Serving advice

Gopchang Jeongol is best enjoyed family-style, with everyone gathered around the table. Serve the stew in a large pot or a traditional Korean earthenware pot (ttukbaegi) to keep it warm throughout the meal. Provide individual bowls and spoons for each person to serve themselves.

Presentation advice

To make the dish visually appealing, arrange the cooked beef intestines and vegetables on top of the stew, garnished with chopped green onions. The vibrant colors of the ingredients will make the dish look enticing and appetizing.