Gopchang Jeongol

Thoroughly clean the Beef small intestine and Beef large intestine: Rinse under cold running water. Sprinkle Wheat flour and Coarse sea salt generously over the intestines and vigorously rub them to remove impurities and odor. Rinse repeatedly until the water runs clear and no sliminess remains. Repeat this process 2-3 times. Blanch the cleaned intestines in boiling water for 5 minutes, then rinse again and cut into 5cm pieces.

Prepare the broth: In a large pot, combine 2000g Water, Dried anchovy, and Dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the Dried anchovy and Dried kelp, reserving the broth.

Make the seasoning paste: In a bowl, combine Gochujang, Gochugaru, Doenjang, Soy sauce, 50g minced Garlic, Minced ginger, Sesame oil, Black pepper, and Perilla seed powder. Mix well until a uniform paste forms.