Korean Beef Intestine Hot Pot
Gopchang jeongol is a hot pot built around beef intestines and tripe, simmered in a beef bone stock. The 500 grams of intestines and 200 grams of tripe provide a chewy, bouncy texture that defines the dish. Napa cabbage and oyster mushrooms balance the richness of the offal, while gochujang and gochugaru season the broth with a moderate heat. Served bubbling at the table, this communal dish is meant to be shared.
Adjust Servings
Instructions
- 1
Clean intestines and tripe with flour and salt, then blanch briefly.
- 2
Prep cabbage, mushrooms, onion, and green onion; arrange in a hot pot.
- 3
Mix gochujang, chili flakes, and soy sauce to make seasoning paste.
- 4
Place intestines and tripe on top, then add stock and seasoning paste.
- 5
Bring to a boil over high heat, then simmer 20 minutes over medium heat.
- 6
Add extra green onion and cook 3 more minutes before serving.
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Tips
Nutrition (per serving)
Variations
Spicy Beef Tripe Hot Pot
Spicy beef tripe hot pot is rich, fiery, and intensely savory. Vegetables help balance the fatty depth of the tripe.
Tripe Stew
A bold, spicy stew made with beef tripe. The chewy, richly flavored tripe absorbs the fiery broth, creating an intensely savory dish.
More Recipes
Korean Spicy Beef Tripe Hot Pot
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