Spicy and Rich Beef Tripe Hot Pot: The Ultimate Soju Pairing
Spicy and Rich Beef Tripe Hot Pot: The Ultimate Soju Pairing
How to Make a Flavorful Beef Tripe Hot Pot with a Spicy Broth, Perfect for a Nightcap
The best snack for soju! Learn how to make a delicious beef tripe hot pot with a deep, spicy broth and tender, chewy tripe. This recipe is perfect for special occasions or when you’re craving a hearty, warming meal.
Ingredients for Spicy Beef Tripe Hot Pot- 350g beef tripe, prepared
- 1 large leek
- 100g oyster mushrooms
- 1 king oyster mushroom
- 1 onion
- 1/2 enoki mushroom
- 1 Korean chili pepper (cheongyang pepper)
- Cooked glass noodles, as needed
- 1 handful of rice cake slices for soup
- 10 perilla leaves (kkaennip)
- Fresh chives, as needed
- 3 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp spicy gochugaru (optional, adjust to taste)
- 5 Tbsp cooking oil
- 1 tsp ground black pepper
- 1 tsp Dasida (or MSG)
- 1 Tbsp minced garlic
- 3 Tbsp soup soy sauce (guk-ganjang)
- 400ml beef bone broth (store-bought)
- 300ml water
- 2 Tbsp perilla seed powder
- 2 Tbsp tuna extract (for seasoning)
Cooking Instructions
Step 1
First, let’s prepare the fresh vegetables for our beef tripe hot pot! Chop the large leek into chunky pieces to add a refreshing flavor to the broth. Trim the tough ends off the oyster mushrooms and separate them into bite-sized pieces. Slice the onion into strips about 1 cm thick. Slice the king oyster mushroom into flat, wide pieces about 0.5 cm thick.
Step 2
Cut the prepared beef tripe into lengths of about 4-5 cm. Using kitchen scissors makes this easier. If you’re using raw tripe, it’s a good idea to blanch it briefly in boiling water to remove any impurities before proceeding.
Step 3
Now, let’s make the spicy seasoning paste that will give our hot pot its delicious kick. Heat 5 tablespoons of cooking oil in a frying pan over medium-low heat. Add 3 tablespoons of gochugaru, 1 tablespoon of spicy gochugaru, 1 teaspoon of black pepper, and 1 teaspoon of Dasida. Stir constantly for about 3 minutes, ensuring it doesn’t burn, to release the fragrant aromas.
Step 4
After 3 minutes of toasting the spices, add 1 tablespoon of minced garlic and 3 tablespoons of soup soy sauce to the pan. Stir and cook for another minute or so until fragrant. This pre-made seasoning paste will add a deep flavor to your hot pot.
Step 5
Arrange the prepared vegetables (leek, oyster mushrooms, onion, king oyster mushroom) and the cut tripe attractively in a large hot pot or Dutch oven. Evenly spoon the prepared seasoning paste over the ingredients.
Step 6
Soak the glass noodles in cold water for at least 30 minutes until softened. It’s best to start soaking them before you begin chopping vegetables. Add a handful of rice cake slices for a chewy texture. Set aside the glass noodles and rice cakes for later.
Step 7
Now it’s time to add the broth and bring it to a boil. Pour in 400ml of beef bone broth and 300ml of water, ensuring there’s enough liquid to cook the ingredients. Bring the pot to a rolling boil over high heat.
Step 8
Once the hot pot begins to bubble vigorously, reduce the heat to medium and let it simmer for at least 5 minutes, allowing the tripe and vegetables to become tender. Now, taste the broth and adjust the seasoning. If it’s not salty enough, add 2 tablespoons of tuna extract. For extra spiciness, you can add more spicy gochugaru.
Step 9
After seasoning, add the rice cake slices and the soaked glass noodles to the pot. Let them cook for about 2-3 minutes until tender. Then, add the sliced Korean chili pepper, enoki mushrooms, and perilla leaves for added flavor and aroma.
Step 10
Finally, sprinkle 2 generous tablespoons of perilla seed powder over the hot pot for a rich, nutty flavor. Gently stir to incorporate the powder into the broth.
Step 11
Simmer for another moment after adding the perilla seed powder, then top generously with fresh chives. The chives should remain slightly crisp.
Step 12
Your delicious, spicy, and hearty beef tripe hot pot is ready! It’s perfect as a side dish with drinks or as a satisfying meal on its own. Serve immediately while hot and enjoy. Don’t forget to try making fried rice with the leftover broth – it’s a fantastic treat!
