Korean Beef Tripe Hot Pot
Quick answer
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.
What makes this special
- Naejang jeongol highlights chewy, cleaned beef innards within a milky bone broth enriched by a subtle touch of savory soybean paste.
- Two-step prep of flouring then blanching removes offal odor effectively
- Milky bone broth contrasts with the chewy, springy tripe texture
Key ingredients
Core cooking flow
- 1 Knead 400g of beef tripe with flour and salt to remove impurities, soak in c...
- 2 Slice 100g of onion into 1cm thick pieces, cut the green onion into 5cm leng...
- 3 Combine 2 tablespoons of Korean chili flakes, 0.5 tablespoons of doenjang, a...
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. 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.
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.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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Korean Beef Intestine Hot Pot
Gopchang jeongol is a hot pot built around beef intestines and tripe, simmered in a rich 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. Thorough cleaning is essential before cooking: the intestines should be scrubbed repeatedly with coarse salt and flour to eliminate any off-odor, then blanched briefly to skim away the fat that rises to the surface, which makes the final broth noticeably cleaner. Once the pot is set up at the table and brought to a rolling boil, the offal turns glossy and the broth deepens into a dark, spicy richness. Wrapping pieces of intestine in perilla leaves with a smear of doenjang is a popular eating method, and the remaining broth is often used to make a finishing fried rice after the main course is done. Served bubbling at the table, this communal dish is meant to be shared.
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Seoul-style gopchang jeongol is a hot pot of beef intestines cooked in beef bone broth, where the key distinction from other regional versions is the use of soup soy sauce rather than gochujang as the primary seasoning. Gochujang-based hot pots run thick and heavy; this Seoul version stays clear and clean-tasting, with the depth coming from the bone broth and the intestines themselves rather than from fermented paste. Six hundred grams of cleaned beef intestines go into the pot along with cabbage, oyster mushrooms, and perilla leaves. The perilla leaves are added toward the end and contribute a distinctive herbal scent that cuts through the richness of the intestines. Gochugaru provides color and a measured level of heat. The intestines need to cook for at least twenty minutes after the broth reaches a boil to eliminate any off-odors and reach the tender, slightly chewy texture that defines the dish. This preparation traces back to the gopchang alley restaurants concentrated around Seoul's Euljiro and Majang-dong districts, where the combination of gopchang and soju has been the standard order for decades.
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