Rich and Flavorful Pork Intestine Soup (Dwaeji Naejangtang)
Rich and Flavorful Pork Intestine Soup (Dwaeji Naejangtang)
Pork Intestine Soup, Rich Broth, Gamjatang Style, Mixed Intestine Dish, Clean Soup, Chewy Intestines
Introducing a recipe for Pork Mixed Intestine Soup (Dwaeji Naejangtang) with a rich, clean broth and no porky smell! The intestines are perfectly chewy, and the soup is wonderfully refreshing. This dish is so addictive, you’ll finish a bowl of rice in no time. It’s also a fantastic hearty meal for special occasions.
Main Ingredients- 3 portions of prepared assorted pork intestines
- 1 handful of onion peels (for broth)
- 2 Tbsp of leek roots (for broth)
- 1 piece of cabbage (for broth)
- 2 Tbsp of doenjang (soybean paste, for odor removal and broth)
- 1 slice of radish (approx. 100g, thinly sliced)
- 1 handful of napa cabbage (cut into bite-sized pieces)
- 1/2 pack of enoki mushrooms (trim base and separate strands)
- 1 stalk of green part of a large green onion
Seasoning & Condiments- 2 Tbsp of cooking wine or Miryang (for odor removal)
- 1 Tbsp of gochugaru (Korean chili flakes)
- 1/2 Tbsp of sesame oil
- 2.5 Tbsp of saeujeot (fermented shrimp paste, for seasoning)
- 1 Tbsp of fish sauce (for umami)
- 1.5 Tbsp of minced garlic
- Generous amount of perilla seed powder
- Pinch of black pepper
- Pinch of ginger powder
- 2 Tbsp of cooking wine or Miryang (for odor removal)
- 1 Tbsp of gochugaru (Korean chili flakes)
- 1/2 Tbsp of sesame oil
- 2.5 Tbsp of saeujeot (fermented shrimp paste, for seasoning)
- 1 Tbsp of fish sauce (for umami)
- 1.5 Tbsp of minced garlic
- Generous amount of perilla seed powder
- Pinch of black pepper
- Pinch of ginger powder
Cooking Instructions
Step 1
Thaw the assorted pork intestines from the refrigerator. Rinse them thoroughly under cold running water before placing them in the pot to remove any impurities. Thoroughly washing away any blood or debris is the first step to reducing any pork odor.
Step 2
Place the rinsed assorted pork intestines in a deep pot. Add the broth ingredients: onion peels, leek roots, a piece of cabbage, and 2 Tbsp of doenjang. Pour in enough water to cover the intestines and bring to a boil over high heat.
Step 3
Once the water starts boiling, continue to boil the intestines for another 3 minutes over high heat. After 3 minutes, use tongs to carefully remove the intestines. Let them cool slightly, then slice them thinly, about 0.5 cm thick, into bite-sized pieces. Slicing them not too thick will ensure they cook through nicely.
Step 4
Thinly slice the radish into approximately 0.5 cm thick pieces. Slicing them not too thin will prevent them from breaking apart too much when cooked in the soup, allowing for a pleasant texture.
Step 5
Now, for the stir-frying step. Add about three drops of cooking oil to the bottom of the pot and heat over high heat. Once the oil is hot, add the sliced radish and stir-fry until the surfaces are lightly golden brown. Stir-frying the radish enhances its sweetness and improves its texture.
Step 6
Once the radish is partially stir-fried, add the sliced pork intestines. Add 2 Tbsp of cooking wine (or Miryang), 1 Tbsp of gochugaru, and 1/2 Tbsp of sesame oil. Stir-fry everything together with the radish until the ingredients are well coated with the seasoning. Note that saeujeot or fish sauce are not added at this stage.
Step 7
Pour 1.5 liters of water into the pot with the stir-fried intestines and radish, and bring back to a boil over high heat. Once the soup boils vigorously, reduce the heat to medium-low and cover the pot. Let it simmer for about 20 minutes, allowing the deep flavors of the intestines and radish to infuse into the broth. The longer it simmers, the richer the broth will become.
Step 8
While the soup is simmering, cut the napa cabbage into 2-3 cm pieces. Trim the base of the enoki mushrooms and gently separate them into individual strands.
Step 9
Add the sliced napa cabbage and the prepared enoki mushrooms to the milky broth that has simmered for 20 minutes. Stir gently. Enoki mushrooms cook quickly, so avoid overcooking them. Wait until the soup boils again after adding them.
Step 10
Now it’s time to season the soup. Add 2.5 Tbsp of saeujeot and 1 Tbsp of fish sauce, and mix well. Also add 1.5 Tbsp of minced garlic at this point. Let the soup simmer for a bit longer to allow the seasonings to meld together. Taste and add more saeujeot or fish sauce if needed.
Step 11
Finally, add the large-cut green parts of the large green onion to the soup. Sprinkle a pinch of black pepper and a pinch of ginger powder to enhance the aroma. Mix everything gently and simmer for a short while longer to complete the dish.
Step 12
Serve the hot intestine soup in bowls. The chewy, cooked intestines are especially delicious dipped in saeujeot. If you like, sprinkle a generous amount of perilla seed powder on top for an added nutty flavor. Enjoy a hearty and satisfying meal with rice!
