Gopchang Jjigae

Thoroughly clean beef small intestine and beef large intestine by rubbing with coarse salt and wheat flour, rinsing multiple times under cold running water until the water runs clear. Trim any excess fat. Blanch the cleaned beef small intestine and beef large intestine in boiling water for 10 minutes, then rinse again. Slice them into 5 cm pieces.

Prepare the broth: In a large pot, combine water, dried anchovies, and dried kelp. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove the dried anchovies and dried kelp. Add the sliced beef brisket to the broth and simmer for another 30 minutes until the beef brisket is tender. Remove the beef brisket, slice it thinly, and set aside. Keep the broth warm.

Prepare vegetables: Slice napa cabbage into bite-sized pieces. Cut green onions into 5 cm lengths. Slice shiitake mushrooms and onion. Separate enoki mushrooms. Peel and thinly slice Korean radish. Mince garlic and ginger. Slice firm tofu into 2 cm thick rectangles.