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Gopchang Jeongol: Beef Intestine Hot Pot — A Rich, Spicy Shared Pot

01 · THE DESTINATION

Gopchang Jeongol: Beef Intestine Hot Pot

Professionally cleaned beef small intestines simmer in a red broth with napa cabbage, onion, mushrooms, scallions, perilla leaves, and glass noodles. The grill's crispness becomes a deep, warming stew.

By Eat Korean Style Editorial TeamLast updated August 14, 2026

Gopchang Jeongol: Beef Intestine Hot Pot — Use Ready-to-Cook Gopchang

02 · BEFORE THE BOIL

Use Ready-to-Cook Gopchang

Choose professionally cleaned, ready-to-cook beef gopchang. Prepare light beef stock, vegetables, mushrooms, perilla, glass noodles, and the spicy seasoning before the shared pot reaches the table.

Gopchang Jeongol: Beef Intestine Hot Pot — Vegetables Under, Gopchang Over

03 · BUILD THE POT

Vegetables Under, Gopchang Over

Layer cabbage and onion on the bottom, arrange mushrooms and gopchang above, then pour in enough seasoned stock to simmer without drowning every ingredient.

Gopchang Jeongol: Beef Intestine Hot Pot — Boil Thoroughly, Then Lower the Heat

04 · THE BROTH DEEPENS

Boil Thoroughly, Then Lower the Heat

Bring the pot to a full boil so the gopchang cooks through, skim excess foam and fat, then lower to a steady simmer. Add perilla and scallions near the end.

Gopchang Jeongol: Beef Intestine Hot Pot — Start With the Broth and Vegetables

05 · READY TO SHARE

Start With the Broth and Vegetables

Spoon broth and softened vegetables into individual bowls first. Cut large gopchang pieces with kitchen scissors and keep the shared pot gently bubbling.

Gopchang Jeongol: Beef Intestine Hot Pot — Choose a Sauce for Each Bite

06 · THE BEST BITE

Choose a Sauce for Each Bite

Dip one thoroughly cooked piece of gopchang into sesame oil with salt and pepper, garlic-scallion soy sauce, or mild gochujang sauce. Try each one lightly so the rich gopchang still comes through.

Gopchang Jeongol: Beef Intestine Hot Pot — Ramen Goes in Last

07 · SAVE THE BROTH

Ramen Goes in Last

After most of the gopchang, vegetables, and glass noodles are gone, keep enough spicy broth in the pot and add ramen noodles. Let them soften and absorb the concentrated broth before sharing the final bowls.

WHAT TO DRINK · WHAT COMES AFTER

KEEP THE TABLE
GOING.

CLASSIC

Soju

A chilled pour cuts through the rich spicy broth.

CRISP

Lager

Cold carbonation refreshes between hot bites.

ALCOHOL-FREE

Sparkling Water

Bubbles balance the rendered richness.

AFTER

Sikhye

Sweet rice drink cools the palate after the stew.

MAKE IT AT HOME

A SIMPLE
HOME-STYLE RECIPE.

4 servingsPrep 25 minCook 30 min

INGREDIENTS

Gopchang Jeongol

INGREDIENTS

  • Professionally cleaned beef gopchang 700 g
  • Light beef stock 1.5 L
  • Napa cabbage 350 g
  • Onion 180 g
  • Mixed mushrooms 250 g
  • Scallions 80 g
  • Perilla leaves 30 g
  • Soaked glass noodles 180 g
  • Gochugaru 35 g
  • Gochujang 25 g
  • Soup soy sauce 35 ml
  • Minced garlic 25 g
  • Ground perilla seed 20 g

COOKING METHOD

  1. 01

    Rinse only if directed by the supplier, drain well, and use professionally cleaned, ready-to-cook gopchang. Mix gochugaru, gochujang, soy sauce, garlic, and perilla seed with a little stock.

  2. 02

    Layer cabbage and onion in a wide pot. Add mushrooms, gopchang, seasoning, and the remaining stock.

  3. 03

    Bring to a full boil, skim excess foam and fat, then simmer until the gopchang is thoroughly cooked and tender, about 20–25 minutes depending on the product.

  4. 04

    Add scallions, perilla leaves, and soaked glass noodles for the final 5 minutes. Keep the pot simmering while serving.

HOME NOTEPreparation and cooking times vary by product. Follow the supplier's handling instructions and never serve beef intestines undercooked.

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