Spicy Pork Intestine Hot Pot
Flavorful and Delectable Pork Intestine Hot Pot with No Gamey Smell
This hot pot recipe features tender pork intestines cooked in a rich, spicy broth. I used pre-cleaned intestines for convenience.
Ingredients
- 400g pork intestines, cleaned
- 3 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp doenjang (Korean soybean paste)
- 3 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin, etc.)
- A pinch of black pepper. 1/2 onion
- 5 sheets of perilla leaves
- 1 Cheongyang pepper (Korean chili)
- 1 large green onion (scallion)
- 500ml beef bone broth (from a carton)
- 200ml water
- 1 Tbsp perilla seed powder
Cooking Instructions
Step 1
Cut the cleaned pork intestines into bite-sized pieces (about 3-4cm). This ensures they cook evenly and are easy to eat.
Step 2
In a bowl, combine the cut pork intestines with gochugaru, gochujang, doenjang, soy sauce, minced garlic, cooking wine, and black pepper. Mix well with your hands until the intestines are evenly coated with the marinade. Let it marinate for about 10 minutes for deeper flavor.
Step 3
Slice the onion thinly into half-moon shapes. This will add a natural sweetness to the broth as it cooks.
Step 4
Wash the perilla leaves and cut them into roughly 2-3cm pieces. Their aromatic fragrance will enhance the hot pot’s flavor.
Step 5
Trim the stems off the Cheongyang pepper and slice it thinly on an angle. This will add a pleasant spicy kick. Adjust the amount to your spice preference.
Step 6
Trim the root end of the large green onion, wash it, and then slice it diagonally into about 1cm thick pieces. Its mild sweetness contributes to the broth’s depth.
Step 7
In a large pot or Dutch oven, arrange all the prepared ingredients except for the perilla leaves. Layer the marinated intestines, sliced onion, chili peppers, and green onions. Arranging them nicely makes for a visually appealing dish.
Step 8
Pour in the beef bone broth and water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes. This allows the intestines to become tender and the flavors to meld beautifully.
Step 9
When the intestines are tender and the broth has developed a rich flavor, stir in the cut perilla leaves and the perilla seed powder. Simmer for just another minute or two until the perilla leaves are slightly wilted. The perilla leaves add a fresh aroma, and the perilla seed powder provides a nutty depth, completing this delicious hot pot. Enjoy!
