Naejang Suyuk
Quick answer
- Total time
- 130 min
- Level
- Hard
- Servings
- 3 servings
- Ingredients
- 9
About this dish
Beef tripe and small intestine share one plate, so you get two quite different chews in alternating bites.
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Both simmer a long time in water with doenjang (Korean soybean paste) until tender, and the sliced meat goes out hot with a splash of the cooking broth over it.
Ingredients
Instructions
- 1
Sprinkle 0.5 cup flour and 2 tablespoons coarse salt over 300 g beef tripe and 300 g beef small intestine, scrub the surfaces thoroughly, and rinse several times under running water.
- 2
Boil the cleaned offal in boiling water for 10 minutes, then rinse in cold water and trim excess fat.
- 3
In a large pot, bring 3 liters water to a boil with 2 tablespoons doenjang, 50 g whole garlic, 20 g ginger, and 100 g green onion.
Add the blanched offal and simmer over medium-low heat for 1 hour and 20 minutes.
- 4
Remove the offal from the pot and let cool slightly.
Slice the tripe thinly at an angle, and cut the small intestine into 4 to 5cm lengths.
- 5
Arrange the sliced tripe and intestines evenly on a plate, spoon over a little cooking broth so they do not dry out, and serve hot.
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