Korean Spicy Beef Tripe Hot Pot
This fiery hot pot simmers beef tripe in a beef bone stock seasoned with Korean chili flakes and gochujang. The tripe offers its signature chewy, springy texture that stands up well to the bold spice. Cabbage and oyster mushrooms soften in the broth, adding balance, while perilla leaves bring an herbal fragrance. A generous amount of green onion keeps the broth refreshing despite its heat. The beef bone stock base gives the entire dish a full-bodied richness.
Adjust Servings
Instructions
- 1
Clean tripe with flour and water, then blanch 5 minutes to reduce odor.
- 2
Cut cabbage, onion, mushrooms, green onion, and perilla leaves; arrange in hot pot.
- 3
Mix chili flakes, gochujang, soy sauce, and garlic; coat tripe with the paste.
- 4
Place seasoned tripe on vegetables, add stock, and bring to a medium boil.
- 5
Lower heat and simmer 15 more minutes until tripe softens.
- 6
Finish with perilla leaves, adjust seasoning, and serve hot.
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