Gopchang Jeongol

Name: Gopchang Jeongol
Total time: 90 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 30 g anchovy; 300 g Beef large intestine; 500 g beef small intestine; 5 g black pepper; 30 g Cheongyang chili pepper; 100 g Crown Daisy; 50 g doenjang; 100 g enoki mushrooms; 50 g garlic; 10 g ginger; 40 g gochugaru; 80 g Gochujang; 10 g kelp; 200 g korean radish; 300 g Napa cabbage; 100 g onion; 200 g onion; 50 g perilla leaves; 40 g Perilla seed powder; 50 g salt; 30 g sesame oil; 100 g shiitake mushrooms; 60 g soy sauce; 300 g Tofu; 2000 g Water; 100 g wheat flour

⏱️ 90 dk 🔥 759 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
30 g anchovy
300 g Beef large intestine
500 g beef small intestine
5 g black pepper
30 g Cheongyang chili pepper
100 g Crown Daisy
50 g doenjang
100 g enoki mushrooms
50 g garlic
10 g ginger
40 g gochugaru
80 g Gochujang
10 g kelp
200 g korean radish
300 g Napa cabbage
100 g onion
200 g onion
50 g perilla leaves
40 g Perilla seed powder
50 g salt
30 g sesame oil
100 g shiitake mushrooms
60 g soy sauce
300 g Tofu
2000 g Water
100 g wheat flour

Hazırlanışı

Clean the beef intestines thoroughly with wheat flour and salt, then rinse well.

Boil the cleaned intestines in water for 1 hour until tender, then cut into bite-sized pieces.

Prepare the broth by simmering anchovies, kelp, and 1000g water for 20 minutes; strain.

Gopchang Jeongol

Malzemeler

Hazırlanışı

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