Aha Bujang's Nakgopsae

• 500g Korean small octopus (nakji)
• 300g beef large intestine
• 200g shrimp
• 150g large green onion
• 150g onion
• 200g cabbage
• 100g chard
• 2 tbsp fresh kiwi juice
• 5 tbsp gochugaru
• 1 tbsp Jin-ganjang
• 2 tbsp gochujang
• 3 tbsp minced garlic
• 4 tbsp starch syrup
• 1 tbsp sugar
• 1 tbsp beef dashida
• 1 tsp Miwon
• 1 tsp black pepper
• 2 tbsp chili oil
• 250ml water
• soaked glass noodles, as needed

Recipe 🍳

Cooking tips 💡

• Large intestine or small intestine can easily become tough, so it's crucial to pre-tenderize them using fresh pineapple or fresh kiwi.
• If you add glass noodles from the beginning, they will stick to the bottom and absorb all the broth, so it's best to add them just before turning off the heat.
• For a richer, more intense flavor, try adding 1 tsp sugar, 0.5 tbsp dashida, and 1 tbsp gochujang at the final stage of cooking.

Recommended for 🙋

• ⭐Those who want to enjoy a rich, spicy restaurant-style nakgopsae generously at home.
• ⭐Those looking for a spicy, fiery hot pot dish that works great as both a drinking snack and a rice accompaniment.
• ⭐Those who want to achieve tender large intestine through careful pre-tenderizing.