Aha Bujang's Gopdoritang

Cooking tips 💡

• The parboiling liquid from the intestines can be too greasy and may have a bitter or off-flavor, so never use it and discard it for a clean taste.
• Since a large amount of onion provides natural sweetness, if you prefer less sweetness, reduce the sugar and increase the spicy gochugaru.
• Perilla leaves become tough and lose their aroma if boiled too long, so add them just before turning off the heat or let them wilt in the residual heat to preserve their fragrance.

Recommended for 🙋

• ⭐Those who want to enjoy the chewy, savory combination of beef small intestines and chicken in one bowl.
• ⭐Those willing to put in some effort to create a deeply flavorful dish that works as both a drinking snack and a main course.
• ⭐Those who prefer thick, rich stews made with perilla seed powder.