Korean Beef Tripe Hot Pot
Quick answer
- Total time
- 65 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Several beef offal cuts with very different chews, such as small intestine and omasum, go into one pot of milky bone broth.
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Chili flakes and garlic make it spicy, and half a spoonful of doenjang mixed into the seasoning paste tamps down any remaining offal smell. It is a hot pot for the drinking table, alongside soju.
Ingredients
Instructions
- 1
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 2-3cm bite-size pieces.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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