Changnan Jeotgal
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Changnan jeotgal uses 600 grams of pollock tripe that is cleaned, salt-cured, seasoned, and matured under refrigeration.
Read more
Rub the tripe several times in cold water to remove slime and debris, continuing until the water looks clearer and the surface is no longer slippery. Drain it lightly, coat it evenly with 70 grams coarse salt, and keep it in the refrigerator for 30 minutes. Rinse briefly to remove the surface salt, drain in a colander, and press with paper towels until no visible moisture remains. Mix 3 tablespoons Korean chili flakes, 1 tablespoon minced garlic, 1 teaspoon minced ginger, 1 tablespoon fish sauce, and 1 teaspoon sugar. Let this paste stand for 5 minutes before coating the tripe. Once every piece is evenly covered, mix in 1 teaspoon sesame oil. Pack the seasoned tripe tightly into an airtight container and refrigerate it for at least 3 days. Use a clean spoon each time a portion is removed. Separating the washing, drying, salt cure, and paste-resting steps makes the condition of the tripe and seasoning visible before it is packed for cold maturation.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rub 600 g pollock tripe under cold running water several times to remove slime and impurities.
Keep rinsing until the water looks clearer and the surface no longer feels slippery.
- 2Season
Drain lightly, sprinkle 70 g coarse salt evenly over the tripe, and cure it in the refrigerator for 30 minutes.
- 3Season
Rinse the salted tripe briefly in cold water to remove only the surface salt, not all seasoning.
Drain in a colander, then press with paper towels so no visible moisture remains.
- 4Season
Mix 3 tablespoons gochugaru, 1 tablespoon minced garlic, 1 teaspoon minced ginger, 1 tablespoon fish sauce, and 1 teaspoon sugar.
Rest for 5 minutes so the flakes hydrate and the paste thickens.
- 5Season
Add the seasoning paste to the dried tripe and mix thoroughly with a gloved hand or spoon.
When every piece is evenly red, drizzle in 1 teaspoon sesame oil to round out the aroma.
- 6Finish
Pack the seasoned tripe tightly into an airtight container, pressing out air pockets, and refrigerate for at least 3 days.
Serve small amounts on hot steamed rice, using a clean spoon each time.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 600 grams of pollock tripe rinsed repeatedly to remove slime and debris
- Finish cue
- Pack the seasoned tripe tightly into an airtight container, pressing out air pockets, and refrigerate for at least 3 days.
- Storage and reheating
- Keep the container refrigerated and use a clean spoon whenever removing a portion.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 8 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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