Hearty Beef Tripe and Large Intestine Stir-fry
Stress-Relieving Spicy Stir-fried Beef Tripe & Large Intestine Recipe!
On days when you need a little pick-me-up, a spicy and hearty dish is just the ticket! Enjoy a delicious twist with chewy beef tripe and tender large intestine, stir-fried in a sweet and spicy sauce that cuts through the richness. It’s perfect as a side dish for rice or as a savory snack with drinks! From ‘Every Recipe in the World’ by Man-gae Recipe.
Main Ingredients- 200g Prepared Beef Tripe (Makchang)
- 200g Prepared Beef Large Intestine (Daechang)
- 1/2 stalk Scallion
- 1/2 Onion
- 1/6 head Cabbage
- 5 fresh Perilla leaves
- 1 handful Pre-soaked Glass Noodles (approx. 50g)
- 2 Spicy Green Peppers (Cheongyang peppers)
- 1 Tbsp Cooking Wine or Mirin
- Pinch of Salt
- Pinch of Black Pepper
- Generous amount of Cooking Oil
Spicy & Sweet Sauce- 2 Tbsp Sugar
- 4 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic (freshly minced)
- 3 Tbsp Toasted Perilla Seed Powder
- 2 Tbsp Water (for adjusting consistency)
- Pinch of Ground Black Pepper
Fried Rice Ingredients (Optional)- 1 bowl Steamed Rice
- Gim (seaweed sheets) or Seaweed Flakes (to taste)
- Drizzle of Sesame Oil
- 2 Tbsp Sugar
- 4 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic (freshly minced)
- 3 Tbsp Toasted Perilla Seed Powder
- 2 Tbsp Water (for adjusting consistency)
- Pinch of Ground Black Pepper
Fried Rice Ingredients (Optional)- 1 bowl Steamed Rice
- Gim (seaweed sheets) or Seaweed Flakes (to taste)
- Drizzle of Sesame Oil
Cooking Instructions
Step 1
First, prepare your vegetables. Coarsely slice the onion and cabbage. For the perilla leaves, chop them into large pieces to preserve their fresh aroma. Slice the scallions and green peppers diagonally.
Step 2
Cut the beef tripe and large intestine into bite-sized pieces. Place them in a bowl, add the cooking wine (or mirin), a pinch of salt, and a pinch of pepper. Gently knead to marinate. This step helps to remove any gaminess and enhances the flavor.
Step 3
Now, let’s make the delicious sauce. In a bowl, combine the sugar, gochugaru, gochujang, soy sauce, minced garlic, perilla seed powder, 2 tablespoons of water, and black pepper. Mix well until there are no lumps. The perilla seed powder adds a wonderful nutty depth.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Add the marinated beef tripe and large intestine and stir-fry until they are nicely browned. Once they are partially cooked, add the prepared onion and cabbage and stir-fry together, allowing the vegetables to release their natural sweetness.
Step 5
When the onion and cabbage begin to turn translucent, add all of the prepared sauce to the pan and stir well to coat everything evenly. As the sauce starts to thicken and cling to the ingredients, add the pre-soaked glass noodles and continue to stir-fry until the noodles are coated with the sauce. Since the noodles are pre-soaked, they will cook quickly.
Step 6
Finally, add the sliced scallions, perilla leaves, and green peppers. Stir-fry over high heat for just a short time to finish. Stir-frying briefly ensures the vegetables retain a slight crispness and their fresh, vibrant flavors.
Step 7
Your delicious Beef Tripe and Large Intestine Stir-fry is now complete! If you have any leftovers, add a bowl of hot steamed rice, some seaweed (gim) or seaweed flakes, and a drizzle of sesame oil to the same pan. Stir-fry everything together to create a flavorful fried rice – another delightful way to enjoy this dish!
