First, remove the fat from the gopchang with scissors. I don't need to take it off, but I removed a little because it looked like there was a little bit. If you boil the tripe and remove the grease, you can do it faster, but I removed it in advance because I can't boil it and wash it. Add thick salt and flour to the ungreased gopchang, and wash it thoroughly several times under running water with hands wearing rubber gloves. Then put 1 tablespoon of mirin in boiling water, blanch the tripe and cut it into bite-size pieces.

Blanch the paper in boiling water for about 5 minutes. It's a process to get rid of blood, so you just need to cook it slightly.

Rinse blanched Seonji once in running water and cut it into bite-size pieces.

The frozen cabbage was in the refrigerator, so I cut it into three pieces to make it easy to eat, and then mixed it with soybean paste, minced garlic, and red pepper powder.

I put gopchang, Seonji, and Ugeori on a large tray. If we're done, we're halfway done.

Pour 6 cups of beef bone soup and 6 cups of water into a pot, add gopchang, and turn on the gas stove. Boil over high heat at first, then reduce to low heat when it boils, and simmer for about 20 minutes.

Add chopped ginger and seasoned cabbage and simmer for another 5 minutes.

Slice 2 green onions and season with salt.

Lastly, add Seonji and boil it..

When the paper comes to mind, it's all cooked, so you can turn off the gas stove.