Korean Beef Tripe Hot Pot
Naejang jeongol is a Korean tripe hot pot that simmers mixed beef offal in rich beef bone broth with onion, bean sprouts, and green onion. A touch of doenjang tames any gaminess, while gochugaru and garlic build a spicy, warming broth. The tripe offers a satisfyingly chewy bite against the milky, collagen-rich stock. This dish has long been a go-to accompaniment for soju and a popular hangover remedy.
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Instructions
- 1
Clean and blanch tripe, then cut into bite-size pieces.
- 2
Slice onion and green onion; rinse and drain bean sprouts.
- 3
Mix chili flakes, doenjang, and garlic into a seasoning paste.
- 4
Add tripe, vegetables, seasoning paste, and broth to a pot.
- 5
Boil over high heat, then simmer on medium for 15 minutes.
- 6
Adjust seasoning and simmer another 5 minutes before serving.
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