Korean Beef Tripe Hot Pot
Quick answer
- Total time
- 65 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Naejang jeongol is a Korean offal hot pot that combines mixed beef innards with rich bone broth, onion, bean sprouts, and green onion in a single pot.
Read more
The typical cut selection includes small intestine, tripe, and abomasum, each bringing a distinct texture and flavor to the bowl. Thorough preparation is what separates a clean-tasting naejang jeongol from one with an unpleasant odor: the innards are kneaded repeatedly with flour and salt to remove impurities, soaked in cold water to draw out residual blood, then rinsed fully before any heat is applied. A half spoonful of doenjang added to the broth neutralizes remaining gaminess through the fermented paste's enzymes, while gochugaru and generous garlic build a spicy, warming character that defines the dish. The chewy, elastic texture of the offal plays against the milky, collagen-saturated bone broth, and that contrast of texture against rich liquid is the core pleasure of the bowl. Bean sprouts are added at the end to preserve their crunch, and green onion goes in last for its fresh aroma. Naejang jeongol has served for generations as a classic soju pairing and a trusted hangover soup.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Knead 400g of beef tripe with flour and salt to remove impurities, soak in cold water to extract blood, then blanch in boiling water and cut into 2cm bite-size pieces.
- 2Prep
Slice 100g of onion into 1cm thick pieces, cut the green onion into 5cm lengths, and rinse 150g of bean sprouts thoroughly in cold water before draining in a colander.
- 3Prep
Combine 2 tablespoons of Korean chili flakes, 0.5 tablespoons of doenjang, and 1 tablespoon of minced garlic in a bowl, mixing thoroughly until the paste is smooth and the flavors are integrated.
- 4Season
Arrange the sliced onions at the bottom of a wide pot, place the prepared tripe and seasoning paste on top, and pour in 1100ml of beef bone broth, stirring to dissolve.
- 5Control
Bring the pot to a vigorous boil over high heat, then reduce the temperature to medium and simmer steadily for 15 minutes until the offal is tender and the broth rich.
- 6Control
Add the bean sprouts and green onions, adjust the saltiness to your preference, and simmer for another 5 minutes to maintain the sprouts' crunch before serving the hot pot while hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Naejang jeongol highlights chewy, cleaned beef innards within a milky bone broth enriched by a subtle touch of savory soybean paste.
- Finish cue
- Bring the pot to a vigorous boil over high heat, then reduce the temperature to medium and simmer steadily for 15 minutes until the offal is tender and the broth rich.
- Avoid this
- Avoid overcooking sprouts to keep crunch.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
65min, 8 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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