Spicy & Tangy Mala-Flavored Beef Tripe Salad
Spicy & Tangy Mala-Flavored Beef Tripe Salad
#BoiledTripeRecipe #MalaTripeSalad #MalaCooking #AppetizerIdeas #HomemadeMalaSauce #MalaHotPotSauce
This recipe uses leftover boiled beef tripe from making beef tripe soup, transforming it into a delightful appetizer and side dish. It features crisp cucumber and fresh scallions for a refreshing taste, with the unique twist being the use of Mala Hot Pot sauce for the seasoning. Instead of regular sesame oil, spicy chili oil (Hwajoo oil) is added, creating a vibrant red salad infused with a rich mala aroma. This Mala Tripe Salad is perfect served over rice or as a flavorful accompaniment to drinks.
Ingredients- 200g boiled beef tripe (pre-cooked)
- 1 Tbsp vinegar (for blanching)
- 1 Korean cucumber
- 7 stalks scallions
- 1 Tbsp minced garlic
- 5 Tbsp kelp vinegar (or apple cider vinegar)
- 5 Tbsp Mala Hot Pot sauce
- 2 Tbsp Hwajoo oil (spicy chili oil)
Cooking Instructions
Step 1
Prepare the boiled beef tripe. For hygiene and texture, briefly blanch the pre-cooked tripe in boiling water for about 30 seconds to 1 minute, adding 1 tablespoon of vinegar. The vinegar helps maintain a firm, chewy texture. After blanching, immediately rinse it under cold water to stop the cooking process and drain it thoroughly in a colander. Ensuring it’s well-drained is key for the salad’s consistency.
Step 2
Next, prepare the vegetables. Cut the tripe into bite-sized pieces, about 2-3 cm long. Slice the Korean cucumber diagonally into thin rounds, then halve them. Trim the root ends of the scallions and cut them into 5-6 cm lengths. Now, it’s time to mix everything. Start by adding 1 tablespoon of minced garlic to the bowl for an aromatic base.
Step 3
Now, add the key components for the mala seasoning. Pour in 2 tablespoons of Hwajoo oil for that distinct spicy kick, 5 tablespoons of the flavorful Mala Hot Pot sauce, and 5 tablespoons of kelp vinegar for a tangy, slightly sweet balance.
Step 4
Gently toss all the ingredients and seasonings together until well combined. The goal is to coat everything evenly without mushing the ingredients. Taste the salad and adjust the seasoning if needed. If it’s not salty enough, you can add a tiny bit of soy sauce. For a more intense mala flavor, add a little more Mala Hot Pot sauce. Note that kelp vinegar is less acidic than regular rice vinegar and has a subtle sweetness, enhancing the overall flavor. If kelp vinegar is unavailable, apple cider vinegar can be used, but be mindful that it’s tangier and sweeter.
Step 5
The freshly tossed Mala Tripe Salad can be enjoyed immediately, but for the best flavor, it’s recommended to store it in an airtight container in the refrigerator for a while. This allows the flavors to meld beautifully. Chilled, this salad truly shines. Before serving, take it out of the fridge and let it sit at room temperature for a few minutes to reach the ideal serving temperature.
Step 6
Transfer the chilled Mala Tripe Salad to a serving dish. While taking photos, the residual coldness will naturally dissipate, bringing the salad to a perfect temperature for enjoyment. Experience the delightful combination of the crisp cucumber, chewy tripe, and the spicy, tangy, and slightly sweet mala dressing. It’s an exceptional side dish when served over warm rice, and a fantastic pairing with a cold drink. Enjoy your perfectly crafted Mala Tripe Salad, bursting with authentic mala flavor!
