Spicy Pork Intestine Hot Pot recipe - ingredients, nutrition and when to eat it
Pork intestines and vegetables are simmered in a gochujang-based sauce to make a rich, spicy hot pot.
Pork intestines and vegetables are simmered in a gochujang-based sauce to make a rich, spicy hot pot. It’s warming on a chilly evening, and serving it with rice makes it extra satisfying.
Soups & stews · 45 minutes to cook
Nutrition (per 696g serving): 278.2 kcal · protein 14.1g · carbohydrate 29.6g · fat 12.1g · sodium 1595.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanching the pork intestines before simmering makes the broth cleaner.
Tips: Don’t add the napa cabbage too early so it retains a little crunch.
Tips: If you’re concerned about the intestines’ strong odor, add a slice of ginger when blanching them.
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Ingredients (1 serving)
- Pork offal — 150 g
- Napa cabbage — 80 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Gochujang — 1.5 Tbsp
- Gochugaru — 1 Tbsp
- Soy sauce — 2 tsp
- Sesame oil — 1 tsp
- Water — 350 ml