Beef Intestine Hot Pot recipe - ingredients, nutrition and when to eat it
This spicy hot pot is made with rich beef intestines, mushrooms, chives, and glass noodles.
This spicy hot pot is made with rich beef intestines, mushrooms, chives, and glass noodles. Its hearty, warming broth makes it perfect for a cold evening or a meal shared around the table.
Soups & stews · 45 minutes to cook
Nutrition (per 790g serving): 458.8 kcal · protein 24.9g · carbohydrate 56.2g · fat 18.4g · sodium 1986.3mg
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: Blanch the beef intestines before using them to make the broth cleaner-tasting.
Tips: Glass noodles absorb a lot of broth if cooked too long, so add them near the end.
Tips: Chives wilt quickly, so add them just before serving to preserve their aroma.
Tips: If the intestines are rich enough on their own, there is no need to add sesame oil.
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Ingredients (1 serving)
- Beef small intestines — 120 g
- Mushrooms — 80 g
- Garlic chives — 40 g
- Sweet potato glass noodles — 30 g
- Onion — 50 g
- Green onion — 20 g
- Garlic — 10 g
- Gochujang — 18 g
- Korean red pepper flakes — 6 g
- Soy sauce — 10 g
- Dried anchovies — 5 g
- Water — 400 ml
- Salt — 1 g