Put 500 g rindermagen in a pot and cook until tender.
2
Cut the cooked rindermagen into bite-sized pieces.
3
In a large pot, combine 2000 g rindfleischbrühe, the cooked rindermagen, 400 g Chinakohl, 200 g Sojasprossen, 100 g Zwiebel, 50 g Knoblauch, 20 g ingwer, 80 g Doenjang, 30 g Gochugaru, and 50 g Guk-Ganjang.
