Ingredients

• 4 bowls cooked white rice (920 g)
• 200 g store-bought sundae
• 10 cups beef bone broth (2.5 L)
• 150 g boiled pork offal (ojasori-gamto, heart, lungs)
• 2 green onions (60 g)
• 3 tbsp red pepper powder
• 1 tsp cheongjang (clear soy sauce)
• 1 tbsp minced garlic
• 1/2 cup grated onion
• a little ginger juice
• a little black pepper
• perilla powder, salted shrimp, chopped cheongyang chili peppers for serving

Instructions

1. Prepare store-bought sundae and boiled pork offal.
2. Mix the remaining seasoning ingredients with the red pepper powder to make a seasoning sauce.
3. Cut the sundae and pork offal into bite-size pieces.
4. Finely slice the green onions.
5. Bring the beef bone broth to a boil in a ttukbaegi over high heat.
6. When the broth boils, add the sundae and pork offal and simmer over medium heat for about 10 minutes. Turn off the heat and add the green onions.
7. Serve with the seasoning sauce, perilla powder, and salted shrimp, adjusting to taste.
8. Eat the rice separately or add it to the soup.