STEP 1/12
Defrost the internal organs in the refrigerator and wash them before putting them in Nambi
STEP 2/12
Add onion peel, green onion root, 1 piece cabbage, 2T of soybean paste, water and boil the intestines over high heat
STEP 3/12
When it starts to boil, boil for 3 more minutes, remove the intestines with tongs and slice them flat
STEP 4/12
Slice the radish flat
STEP 5/12
Add 3 or 4 drops of cooking oil to Nambi and stir-fry radish over high heat
STEP 6/12
Add the chopped intestines (not seasoned) and stir-fry them with 2T flavored red pepper powder 1T sesame oil 1/2T
STEP 7/12
Add 1.5 liters of water and boil over high heat. When it starts to boil, reduce the heat to medium and simmer for about 20 minutes
STEP 8/12
Slice cabbage flat and cut enoki mushrooms into small pieces
STEP 9/12
When the white soup comes out, stir in the cabbage and enoki mushrooms
STEP 10/12
Add salted shrimp 2T salted soup 1/2T anchovy sauce 1T minced garlic 1.5T and mix Boil it a bit more and taste it
STEP 11/12
Slice the green onions into large pieces and mix with pepper and ginger twice
STEP 12/12
If it's boiled, cut it into thin slices and dip it in salted shrimp I put in an appropriate amount of perilla powder
I made it like sundae gukbap I seasoned it with salted shrimp to eat clear soup from the intestines