Spicy and Savory Beef Tripe Hot Pot (Gopchang Jeongol)
Spicy and Savory Beef Tripe Hot Pot (Gopchang Jeongol)
The Perfect Recipe for a Hearty Beef Tripe Hot Pot on a Chilly Day
There are days when you crave a steaming bowl of hot pot, especially when the weather turns chilly. Instead of dining out where portions can be small and prices steep, why not bring the deliciousness home? This recipe guides you through making a truly satisfying Beef Tripe Hot Pot using pre-prepared beef tripe (gopchang) and large intestine (daechang). We’ve simplified the process so even beginners can create this restaurant-quality dish. The generous addition of perilla powder creates a wonderfully nutty and creamy broth that’s incredibly addictive. This large pot is perfect for sharing, lasting your family for two full meals – a truly economical and delightful treat! Imagine your husband enjoying a glass of soju with this comforting meal after a long day, or serving it to your father. It’s pure happiness for under $20! Let’s get started on this amazing homemade Gopchang Jeongol.
Main Ingredients- 400g prepared beef tripe (gopchang)
- 400g prepared beef large intestine (daechang)
- 8 large cabbage leaves (roughly chopped)
- 1 onion (roughly chopped)
- 1 handful glass noodles (soaked in water beforehand)
- 1 handful oyster mushrooms (torn into bite-sized pieces)
- 2 stalks green onions (cut diagonally into large pieces)
- 2 Korean green chilies (sliced diagonally)
- 1 red chili pepper (sliced diagonally)
- 1 handful crown daisy (for aromatic freshness)
- 1 block firm tofu (cubed)
Broth Ingredients- 500g pre-made beef bone broth (sagol guk)
- 200g water
- 500g pre-made beef bone broth (sagol guk)
- 200g water
Cooking Instructions
Step 1
First, soak the glass noodles in lukewarm water for at least 30 minutes. Using warm water will speed up the soaking process considerably. If you have udon noodles on hand, they also make a delicious addition to this hot pot!
Step 2
Next, prepare the vegetables for the hot pot. Chop the cabbage and onion into large pieces. Tear the oyster mushrooms into bite-sized pieces. Slice the green onions diagonally into large chunks. Slice the Korean green chilies and red chili pepper diagonally to add color and a touch of heat. Arrange these vegetables attractively at the bottom of your pot.
Step 3
Cube the block of firm tofu into large pieces. Let’s fill this pot with plenty of delicious ingredients!
Step 4
Now, let’s make the flavorful seasoning paste. In a bowl, combine 2 Tbsp gochujang, 3 Tbsp gochugaru, 2 Tbsp guk-ganjang, 0.3 Tbsp salt, 1 Tbsp sesame oil, 1.5 Tbsp minced garlic, 0.5 Tbsp minced ginger, a pinch of black pepper, 3 Tbsp ground perilla seeds, 1 Tbsp sugar, and 2 Tbsp cooking wine. Mix thoroughly until well combined. (Tip: Adding the garlic and ginger from the start will enhance the depth of flavor!)
Step 5
Prepare the beef tripe and large intestine you purchased. Using pre-cleaned and cut varieties, often found in supermarkets, makes this step very convenient. If frozen, ensure they are fully thawed. Cut them into bite-sized pieces if needed, and arrange them generously on top of the vegetables in the pot.
Step 6
Spoon the prepared seasoning paste evenly over the ingredients in the pot. (Tip: While you can marinate the tripe and intestine with the paste beforehand, simply spooning it over and letting it cook works wonderfully too. If you forgot to add garlic to the paste, now is a good time to incorporate it!)
Step 7
Pour in the 500g of pre-made beef bone broth (sagol guk). Using this broth instead of plain water will give your hot pot a much richer and deeper flavor profile. However, to prevent the broth from becoming too thick or heavy, add about 200g of water to achieve the perfect consistency.
Step 8
Generously add 3 Tbsp of ground perilla seeds. The nutty aroma of the perilla seeds will significantly enhance the overall flavor of the Gopchang Jeongol. Once all ingredients are in the pot, bring it to a boil over high heat.
Step 9
Once the hot pot starts boiling vigorously, reduce the heat to medium-low and let it simmer until all the ingredients are tender and cooked through. Skim off any foam that rises to the surface during cooking for a cleaner broth.
Step 10
As it simmers, the broth will thicken, and the flavors will meld beautifully, making it even more delicious. The ground perilla seeds create a wonderfully creamy and smooth texture, resulting in a taste that rivals any restaurant! My husband was so impressed with this homemade Gopchang Jeongol that he even enjoyed it with a glass of soju. Making Beef Tripe Hot Pot at home is surprisingly easy, so give it a try!
