Spicy & Savory Pork Intestine Hot Pot (Gopchang Jeongol)
The Ultimate Recipe for a Flavorful and Hearty Pork Intestine Hot Pot
Let’s make a delicious and savory pork intestine hot pot with a wonderfully spicy kick! We’ve perfectly neutralized any gamey flavors from the pork intestines, resulting in a deeply flavorful and robust broth. The chewy texture of the intestines combined with the zesty broth creates a harmonious taste that’s truly addictive. It’s surprisingly easy to make, so gather your ingredients and let’s create this fantastic dish together!
Main Ingredients
- 200g Prepared Pork Intestines
- 1/2 to 1 Onion (adjust to your preference)
- 3 Korean Green Chilies (Cheongyang peppers; adjust spiciness)
- 5 Perilla Leaves (Kkaennip)
- 5 Scallions (Green Onions)
- Mushrooms (e.g., Shiitake, Oyster; your choice)
- 500ml Water or Rice Water (Ssal-tteumul)
- 50g Soaked Glass Noodles (optional)
Seasoning Mix
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Sugar or Plum Extract (Maesil-cheong)
- 1 Tbsp Minced Garlic
- 2 Tbsp Perilla Seed Powder or Curry Powder (adds nuttiness and aroma)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Sugar or Plum Extract (Maesil-cheong)
- 1 Tbsp Minced Garlic
- 2 Tbsp Perilla Seed Powder or Curry Powder (adds nuttiness and aroma)
Cooking Instructions
Step 1
Start by preparing your ingredients. Rinse the pork intestines thoroughly under running water. Then, in a pot of boiling water, add 1 tablespoon of soybean paste (doenjang) and simmer the intestines for about 10 minutes. This step is crucial for removing any unwanted odors. After boiling, drain the intestines and rinse them under cold water, then cut them into bite-sized pieces.
Step 2
Prepare the mushrooms by trimming off any tough ends and slicing them into your desired size. If using shiitake mushrooms, remove the stems and slice the caps.
Step 3
Finely chop the Korean green chilies. Stack the perilla leaves and thinly slice them into ribbons. Cut the scallions into roughly 5cm lengths. Slice the onion into thick strips. It’s best to cut the vegetables a bit chunky so they don’t become too soft during cooking.
Step 4
In a mixing bowl, combine all the seasoning ingredients: gochujang, gochugaru, soy sauce, sugar or plum extract, minced garlic, and perilla seed powder or curry powder. Mix them well to create a smooth seasoning paste. Perilla seed powder will add a lovely nutty depth, while curry powder offers a unique aromatic twist.
Step 5
Take about half of the prepared seasoning paste and add it to the pork intestines. Gently massage the seasoning into the intestines with your hands, ensuring they are evenly coated. This will marinate the intestines and infuse them with flavor.
Step 6
Arrange your hot pot or earthenware pot. Nicely layer the sliced vegetables (onion, mushrooms, perilla leaves, scallions) and the soaked glass noodles at the bottom of the pot. Soaking the glass noodles beforehand will reduce their cooking time.
Step 7
Place the marinated pork intestines in the center of the pot, on top of the vegetables. Arranging them attractively will make the dish look even more appetizing.
Step 8
Now, carefully pour the water or rice water (500ml) around the edges of the pot. Using rice water adds a wonderful depth and savory quality to the broth, enhancing the overall flavor of the hot pot.
Step 9
Place the pot on your stove over high heat and bring it to a boil. Once it’s bubbling vigorously, reduce the heat to medium and let it simmer for about 10 minutes. You can add the remaining seasoning paste during this stage to adjust the taste or add more flavor. Allow everything to cook thoroughly until the ingredients are tender and the broth is rich.
Step 10
Your delicious pork intestine hot pot is now ready to be enjoyed! Serve it directly from the pot. The combination of the spicy, savory broth and the chewy intestines is truly delightful. Perfect for a hearty meal with rice or as a flavorful accompaniment to drinks!
