Changnanjeot

Gently rinse the salted pollock intestines under cold running water to remove excess salt, then drain thoroughly and pat dry. Cut the salted pollock intestines into bite-sized pieces, approximately 2-3 cm long.

Finely chop the green onions.

In a mixing bowl, combine the gochugaru, minced garlic, minced ginger, sesame oil, toasted sesame seeds, granulated sugar, and rice syrup. Mix well to form a uniform paste.