Dwaeji Gopchang Jeongol

Thoroughly clean the pork small intestine by rinsing under cold water, rubbing with coarse salt, and rinsing again multiple times until clean. Boil the pork small intestine in water for 30 minutes, then drain and slice into 3cm pieces.

To prepare the broth, combine dried anchovies, dried kelp, and water in a large pot. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain the broth and discard the solids.

In a separate bowl, combine gochujang, gochugaru, doenjang, soy sauce, minced garlic, minced ginger, perilla seed powder, black pepper, and sesame oil to form a seasoning paste.