Gopchang Sundae Hot Pot recipe - ingredients, nutrition and when to eat it
This rich, spicy hot pot combines chewy gopchang and tender sundae with perilla leaves and perilla seeds.
This rich, spicy hot pot combines chewy gopchang and tender sundae with perilla leaves and perilla seeds. It’s perfect for a dinner shared around the table or any day when you want a hot, satisfying meal.
Soups & stews · 45 minutes to cook
Tips: Blanch the gopchang first to reduce any unpleasant odor and keep the broth cleaner.
Tips: Sundae can burst if boiled too long, so add it at the end and stir gently.
Tips: Add the ground perilla seeds after lowering the heat so their nutty aroma stays fresh.
Tips: If the broth is too thick, add water 50 ml at a time until it reaches the right consistency.
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Ingredients (1 serving)
- Beef intestines — 100 g
- Korean blood sausage — 120 g
- Pork stock — 250 ml
- Water — 100 ml
- Cabbage — 60 g
- Onion — 50 g
- Enoki mushrooms — 50 g
- Perilla leaves — 8 sheet
- Green onion — 20 g
- Garlic — 2 clove
- Korean red pepper flakes — 1 Tbsp
- Doenjang (fermented soybean paste) — 0.5 Tbsp
- Soy sauce — 1 Tbsp
- Perilla seed powder — 1.5 Tbsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.2 tsp