Gyeongsang-do Makchang Jeongol

Thoroughly clean the Pork abomasum by rubbing it vigorously with Salt and Wheat flour. Rinse under cold running water multiple times until clean and odorless. Cut the cleaned Pork abomasum into bite-sized pieces.

In a large pot, bring water to a boil. Add the cut Pork abomasum, 20g of Ginger, 50g of Green onions (white parts), and Soju. Boil for 30-40 minutes until the Pork abomasum is tender. Drain and set aside.

For the broth, add 1500ml of water to a pot with Dried anchovies and Dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove Dried anchovies and Dried kelp, keeping the broth warm.