Changranjeot

Method

1. 1 Rinse the fish intestines several times in diluted salt water until completely clean; this is the most important step.
2. 2 Cut into bite-sized pieces, then toss with coarse salt and refrigerate for one day.
3. 3 Drain the water, rinse, and then toss with soju to remove the odor.
4. 4 Mix with Korean chili powder, crushed garlic and ginger, and chopped green onions.
5. 5 It is refrigerated for about ten days to ferment, and eaten with hot rice in very small quantities because it is very salty.