Hearty and Flavorful Korean Pork Intestine Hot Pot (Gopchang Jeongol)
How to Make Delicious Pork Intestine Hot Pot with Beef Bone Broth Base
I purchased 1kg of pre-cleaned Baekam pork intestines online for about 15,000 won including shipping. I stir-fried half of it spicy and used the remaining 500g to make a rich Gopchang Jeongol (hot pot). By simmering pork intestines and seasonings in a hearty beef bone broth, along with plenty of vegetables and kimchi, any gamey odor is eliminated, resulting in a clean and deeply savory hot pot. Grinding the vegetables and simmering them in the broth enhances the umami, while the addition of kimchi creates an even richer flavor profile. This homemade Gopchang Jeongol is exceptionally clean and generous with intestines, far surpassing store-bought versions. My dining companion and I jokingly remarked that we could only see intestines and no vegetables! Unlike commercial versions where vegetables dominate, this recipe ensures you get plenty of delicious pork intestines. If you truly want to enjoy a proper Gopchang Jeongol with an abundance of intestines, making it at home to your liking is undoubtedly the best way.
Gopchang Jeongol Ingredients
- Beef bone broth 600ml (homemade or store-bought)
- Pork intestines 500g (cleaned)
- Finely chopped kimchi 2 cups
- 2 Cheongyang peppers (sliced diagonally)
- 1/2 Onion (sliced)
- Small amount of carrot (thinly sliced)
- 2 Cabbage leaves (chopped into bite-sized pieces)
- 1/2 pack Enoki mushrooms (trimmed and separated)
- 10-20 Perilla leaves (chopped coarsely)
- 1/2 Green onion (sliced diagonally)
- 3 Tbsp Soju (for tenderizing and deodorizing)
- 5 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy sauce (for seasoning)
- 2 Tbsp Fish sauce
- 1 Tbsp Soup soy sauce (Gukganjang)
- Salt to taste
- 3 Tbsp Perilla seed powder
Flavoring Paste (Blend in blender)
- 1/2 Onion
- 2 pieces Pear (for sweetness and tenderizing)
- 10 cloves Garlic
- 1 thumb-sized piece Ginger
- 1 Tbsp Plum syrup (Maesilcheong)
- 300ml Water
For Deodorizing Pork Intestines
- 1 Tbsp Vinegar
- 3 Tbsp Soju
- 1/2 Onion
- 2 pieces Pear (for sweetness and tenderizing)
- 10 cloves Garlic
- 1 thumb-sized piece Ginger
- 1 Tbsp Plum syrup (Maesilcheong)
- 300ml Water
For Deodorizing Pork Intestines
- 1 Tbsp Vinegar
- 3 Tbsp Soju
Cooking Instructions
Step 1
First, prepare the beef bone broth, which is the foundation for the rich and deep flavor of the Gopchang Jeongol. You can either make it from scratch or use a convenient store-bought version. I used pre-made frozen beef bone broth.
Step 2
Prepare the glass noodles to add more substance to the hot pot. Soak the glass noodles in cold water for at least 30 minutes. If you’re short on time, soaking them in warm water will speed up the process.
Step 3
This step effectively removes any gamey odor from the pork intestines. After rinsing the pork intestines, mix them with 1 tablespoon of vinegar and 3 tablespoons of soju. Let them sit for 20-30 minutes to absorb the deodorizing effect. While the intestines I bought were well-prepared and had minimal odor, I still performed this step for a cleaner taste. Massage gently.
Step 4
After the deodorizing process, rinse the intestines 2-3 times under running water to remove any residue. Pat them dry and cut them into approximately 2cm lengths for easy eating and to allow the flavors to penetrate well.
Step 5
Prepare the flavoring paste that will elevate the flavor of the Gopchang Jeongol. In a blender, combine the onion, pear, garlic, ginger, plum syrup, and water, and blend until smooth. This blended paste will infuse the broth with vegetable flavors, creating a deeper and richer taste. Also, mix together the gochugaru, soy sauce, fish sauce, and other seasoning ingredients in a separate bowl.
Step 6
Wash and prepare the fresh vegetables for the hot pot. Slice the onion, thinly slice the carrot, and chop the cabbage into bite-sized pieces. Diagonally slice the green onions and Cheongyang peppers for added aroma. Trim the base of the enoki mushrooms and separate them into strands. Coarsely chop the perilla leaves to add them at the end for a fresh aroma.
Step 7
Now, begin cooking the Gopchang Jeongol. Pour the prepared beef bone broth into a pot, add 3 tablespoons of soju, and then add the cut pork intestines. Do not add the seasonings yet. Simmer over medium heat for about 20 minutes with the lid on, allowing the pork intestines to become tender. This process softens the intestines, making them more enjoyable to chew and releasing their savory flavor.
Step 8
Once the intestines are tender, add all the prepared vegetables (onion, carrot, cabbage, enoki mushrooms, green onion, Cheongyang peppers) and the chopped kimchi to the pot. Stir in the prepared seasoning paste and continue to simmer over medium heat for about 15 more minutes, allowing the vegetables to soften and the flavors to meld. Adding kimchi will make the broth spicier and deeper, while omitting it will result in a cleaner taste. Adjust the kimchi based on your preference.
Step 9
Finally, add the perilla leaves and perilla seed powder to enhance the hot pot’s aroma and flavor. The fresh scent of perilla leaves and the nutty taste of perilla seeds create a wonderfully rich finish. Once all ingredients are well combined, taste the broth and adjust the seasoning with soup soy sauce or salt if needed. Enjoy your delicious and hearty Pork Intestine Hot Pot!
