Spicy and Rich Beef and Tripe Sundae Guk (Korean Blood Sausage Stew)
The Ultimate Hangover Cure: Delicious Beef and Tripe Sundae Guk That’s a Rice Thief!
Introducing ‘Beef and Tripe Sundae Guk,’ a hearty and satisfying Korean stew perfect for special occasions or when you need a serious hangover cure. Thanks to a generous offer from the butcher, I received fresh blood sausage (sundae) and beef tripe, along with some tender beef for stewing. This recipe combines these wonderful ingredients for a richer, deeper flavor than a traditional sundae guk. I’ve always made sundae guk with either just beef or just tripe, but this is my first time combining them all, and the result is incredibly delicious! The generous portions, made possible by the complimentary ingredients, are just right for a home-cooked meal, preventing the stew from becoming overwhelmingly large and allowing us to enjoy it without getting tired of it. Even the kids loved the rich broth! I hadn’t made this stew in a while, thinking I’d wait for winter, but I’m so glad I got to taste this amazing flavor again. It’s truly a moving culinary experience. Enjoy this incredibly flavorful sundae guk, elevated by the perfect blend of beef and tripe!
Main Ingredients
- Beef (for stew) 1 cup
- Beef Tripe (Gopchang, Yang, etc.) 1 geun (approx. 300-400g)
- Fresh Blood Sausage (Sundae) 1 bowl (approx. 200-300g)
- Napa Cabbage (inner leaves) 7 leaves
- Scallion Roots (washed clean) about 1/3 root
- Whole Garlic 13 cloves
- Water 1.8 Liters
- Beef Bone Broth (store-bought or homemade) 500ml
- Bean Sprouts 4 handfuls (approx. 100-120g)
Seasoning & Flavoring
- Doenjang (Soybean Paste) 1 Tbsp
- Beef Dashida (or MSG-based seasoning) 2 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Chili Flakes) 2 Tbsp
- Soy sauce or Salt (to taste) a pinch
- Chopped Scallions (for garnish) a little
- Doenjang (Soybean Paste) 1 Tbsp
- Beef Dashida (or MSG-based seasoning) 2 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Chili Flakes) 2 Tbsp
- Soy sauce or Salt (to taste) a pinch
- Chopped Scallions (for garnish) a little
Cooking Instructions
Step 1
Soak the beef in cold water for about 30 minutes to remove any blood. This step ensures a clear broth and prevents any unwanted gamey odors.
Step 2
Rinse the beef tripe thoroughly under running water. If using different parts like gopchang or yang, meticulously trim any excess fat or impurities. You can use vinegar or flour for a deeper clean if desired.
Step 3
To enhance the broth’s flavor and remove impurities, prepare a ‘soup sachet’ with ingredients like dried kelp, radish, onion, and the white parts of scallions. (Optional: You can also add these ingredients directly to the pot without a sachet).
Step 4
In a pot, combine the prepared beef, tripe, 1.8 liters of water, and the soup sachet (if using). Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 40-60 minutes until the beef and tripe are tender. Skim off any foam that rises to the surface to keep the broth clear.
Step 5
Boil the fresh blood sausage (sundae) in water for about 10 minutes until cooked. Let it cool slightly, then dice it into bite-sized cubes. Be careful not to overcook, as it can become tough.
Step 6
Chop the napa cabbage into manageable pieces. The tougher white parts can be cut slightly thicker to allow for longer cooking, while the leafy parts can be cut smaller to cook quickly.
Step 7
Remove the cooked beef and tripe from the pot and cut them into bite-sized pieces (about 1-2 cm). Strain the broth through a sieve to get a clear liquid. Return the clear broth to the pot, add the beef bone broth (500ml), and stir in 1 Tbsp doenjang, 2 Tbsp Beef Dashida, 1 Tbsp minced garlic, and 2 Tbsp gochugaru. Whisk well to dissolve.
Step 8
Add the chopped beef, tripe, napa cabbage, and bean sprouts to the seasoned broth and bring to a boil. Cook until the cabbage is tender, then add the diced blood sausage and simmer briefly. Avoid boiling for too long after adding the sundae. Finally, adjust the seasoning with soy sauce or salt to your preference.
Step 9
Ladle the finished stew into individual earthenware pots (ttukbaegi) and bring to a final simmer. Garnish with chopped scallions for a vibrant look. Enjoy this delicious and hearty stew while it’s hot!
