Naejang-tang (Spicy Mixed Beef Tripe Soup)

Rub 500 g mixed beef offal thoroughly with salt and flour, working into folds and thick parts.

Rinse until the water runs mostly clear, then soak it in cold water for 20 minutes to draw out blood and odor.

Bring a generous pot of water to a strong boil, add the offal, and blanch over medium-high heat for 10 minutes.

When foam and gray scum rise, drain everything and rinse the pieces well under running water.

Place the rinsed offal in a clean pot with 1800 ml water and bring it to a boil.

Lower to medium-low and simmer about 50 minutes, until a chopstick can enter the thick pieces without forcing.

Lift out the offal, slice it into bite-size pieces, and keep the cooking broth in the pot.

Cut 200 g Korean radish into pieces that are not too thin, so they soften without breaking apart.

Add the radish and sliced offal back to the broth, then stir in 1.5 tablespoons gochugaru and 1 tablespoon minced garlic.

Simmer over medium heat for 10 minutes, until the broth turns evenly red and aromatic.

Season with 1 tablespoon soup soy sauce and add 1 sliced green onion.

Simmer 5 minutes longer, then serve when the radish looks slightly translucent and the offal is hot all the way through.