Dolsot Gopchang Deopbap

Thoroughly clean the 300g beef small intestine by rinsing under cold water, then rubbing vigorously with 20g coarse sea salt and 30g wheat flour to remove impurities and odor. Rinse repeatedly under cold running water until the water runs clear and no residue remains. Pat the cleaned beef small intestine dry with paper towels and cut into 5cm bite-sized pieces.

Mince 30g garlic and 10g ginger finely. Thinly slice 100g onion. Chop 50g green onion into 3cm lengths. Julienne 20g perilla leaves.

In a mixing bowl, combine 50g gochujang, 15g gochugaru, 30g soy sauce, 20g rice syrup, 15g sesame oil, 2g black pepper, half of the minced garlic, and half of the minced ginger. Mix thoroughly until all ingredients are well combined to create the marinade.