Gopchang needs to be cleaned on the outside and inside.
If you are sensitive to smell, I recommend you to wear gloves that fit.

Add flour and wash by rubbing.

Cut the white fat on the edge of the gopchang as much as possible.
If you cut it too close, it can burst, so be careful, and you'll get a sense of it.

Turn tap water low and gently slide from top to bottom.
And open the mouth of the gopchang slightly and sweep down the running water inside.

Grind 1 kiwi in a blender.

Marinate the ground kiwi for 30 minutes
(Process of Gopchang)

After the tenderloin is finished, I will boil it to remove the smell.
I used it because there was rice floating water.
Ingredients for controlling miscellaneous smell include whole pepper (appropriate), bay leaf (a little), soju or mirin (2 spoons), ginger or thought powder (a little), and coffee powder (1 spoon). Please select at least three and put them in.
When the water boils, add gopchang and boil for about 15 minutes.

Rinse the gopchang once and strain it through a sieve.

Cut beforehand for next cooking.

I'll make a delicious spicy and sweet sauce
4 spoons of soy sauce, 2 spoons of water, 2 spoons of fine red pepper powder, 2 spoons of mirin, 2 spoons of pepper, 1 spoon of starch syrup, 2 spoons of sugar, tea spoon of ginger powder, tasted it, and added half a spoon of vinegar because it was too sour.

Stir-fry washed bean sprouts in a heated frying pan with cooking oil.
When the bean sprouts are cooked, you need to add a bit of salt to prevent the smell of the bean sprouts. Sprinkle a little bit of pepper and sesame oil.
Remove the bean sprouts before they are too short of breath and plate them with a bowl of rice.

Grease a heated pan with cooking oil and grill gopchang.
Pour in the sauce, which is made by reducing the heat to a low heat.

I'll boil it down and stir-fry it, and then add a bit of pepper!

Spicy and sweet seasoned tripe with rice
The best combination of crunchy bean sprouts and seasoned tripe