Rich and Satisfying Nak-Gop-Sae Hot Pot: An Upgraded Meal Kit Experience
An Exquisite Home-Cooked Meal: Nak-Gop-Sae Hot Pot
Tired of the hassle of preparing and cooking beef tripe? This recipe elevates a beef tripe hot pot meal kit by adding fresh octopus and shrimp, along with thinly sliced beef (chadolbagi) and fragrant sweetweed (naengi). The result is a rich, flavorful, and incredibly satisfying hot pot experience. Since it’s a meal kit, it comes with plenty of broth, making it a generous and bountiful dish that’s perfect for a special meal at home.
Main Ingredients- Beef Tripe Hot Pot Meal Kit 1 pack
- 3 Fresh Octopus
- 6 Shrimp
- 100g Thinly Sliced Beef (Chadolbagi)
- 100g Sweetweed (Naengi)
Cooking Instructions
Step 1
Pour the broth from the beef tripe meal kit into a large, deep pot. Add 2 cups (about 400ml) of water and bring it to a boil over high heat. This is the start of your flavorful hot pot.
Step 2
Carefully add the seasoned beef tripe from the meal kit to the pot and let it simmer. The tripe will infuse the broth with a deep, savory flavor.
Step 3
Clean the octopus thoroughly and remove the internal organs. Be careful not to overcook the octopus, as it can become tough. Add it later in the cooking process.
Step 4
Peel and devein the fresh shrimp. Don’t discard the shrimp heads! These can be added to the broth to create a richer, more flavorful seafood stock.
Step 5
Wash the sweetweed (naengi) thoroughly by rubbing the roots gently under running water to remove any dirt. Rinse the leaves carefully as well. Once clean, chop the sweetweed into bite-sized pieces.
Step 6
Once the beef tripe has cooked sufficiently and the broth is boiling, add the shrimp heads first and simmer for a moment to enhance the broth’s flavor. Then, add the prepared shrimp and octopus to the pot and cook until they are just done. Have your dipping sauces ready!
Step 7
Add the other ingredients included in the meal kit, such as bean sprouts, green onions, and rice cakes, to the pot. The bean sprouts will add a delightful crunch, the green onions a refreshing aroma, and the rice cakes a chewy texture.
Step 8
Finely chop the Korean green chili peppers (cheongyang gochu) for a touch of heat. Chop the prepared sweetweed (naengi) into smaller pieces. These ingredients will further elevate the hot pot’s overall flavor profile.
Step 9
Finally, arrange the sliced king oyster mushrooms and the chopped sweetweed on top of the hot pot. Sprinkle generously with perilla seed powder for a nutty aroma. Check that all ingredients are cooked through, then immediately turn off the heat. Your delicious Nak-Gop-Sae Hot Pot is ready to be enjoyed!
