The present invention relates to a method of making seasoned pork gopchang jeongol which makes jeongol using pork gopchang, which is high in palatability and nutrients, completely eliminates unpleasant odors characteristic to gopchang, and provides chewy texture characteristic to the pork gopchang as well as spicy taste from red pepper powder and kimchi. The method comprises: a gopchang preparation step in which small intestines are mixed with flour and coarse sea salt, and washed to prepare gopchang a seasoning sauce preparation step in which 23-27 parts by weight of soy sauce, 29-31 parts by weight of kiwi, 132-134 parts by weight of pineapple, 53-56 parts by weight of seasonings, 0.7-0.9 parts by weight of brown rice green tea liquid, 59-61 parts by weight of soju, and 37-39 parts by weight of table sugar are prepared with respect to 100 parts by weight of hot pepper powder to be mixed to prepare a seasoning sauce a seasoned gopchang preparation step in which the gopchang and the seasoning sauce are mixed and aged for 3-5 days while refrigerated to prepare a seasoned gopchang a meat broth preparation step in which 50 parts by weight of pig&primes leg bones and 1-2 parts by weight of soju are prepared with respect to 100 parts by weight of water to be mixed and heated for 24-26 hours to prepare a meat broth a kimchi preparation step in which 30 parts by weight of Chungyang red pepper powder, 11-14 parts by weight of anchovy fish sauce, 12-15 parts by weight of ginger, and 45-48 parts by weight of garlic are prepared with respect to 100 parts by weight of hot pepper powder to prepare a seasoning, and pickled napa cabbage is mixed with the seasoning and aged at room temperature for 2-3 days to prepare kimchi and a heating step in which 50-52 parts by weight of the seasoned gopchang, 75-79 parts by weight of the kimchi, 10-12 parts by weight of onions, and 10-12 parts by weight of green onions are prepared with respect to 100 parts by weight of the meat broth to be p
