Rich Beef Tripe and Large Intestine Stew (Gopdoritang)
How to Make Delicious Gopdoritang Overflowing with Beef Tripe and Large Intestine
We’ve made Gopdoritang by adding beef tripe and large intestine to a traditional Korean spicy braised chicken stew (Dakbokkeumtang). Using only chicken thighs made it even more delicious! This hearty stew is packed with tender chicken, chewy tripe, and rich large intestine, all simmered in a flavorful, spicy broth. Perfect for sharing with family and friends!
Main Ingredients
- 500g Chicken Thighs (cut into bite-sized pieces)
- 200g Prepared Beef Tripe
- 200g Prepared Beef Large Intestine
- 2 Potatoes (medium-sized)
- 1 Onion (medium-sized)
- 2 Green Onions
- 4 Korean Red Peppercorns (Cheongyang chili peppers)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Rinse the chicken thighs thoroughly. To remove any gamey odor, soak them in rice water for 30 minutes. This step helps tenderize the chicken and neutralizes its smell, ensuring a cleaner flavor.
Step 2
Drain the chicken from the rice water and rinse briefly under cold running water. To help the marinade penetrate deeply, make a few deep cuts into the thicker parts of the chicken. This ensures the flavors are infused throughout the meat.
Step 3
Peel the potatoes and cut them into large, bite-sized pieces (about 3-4 cm). Slice the onion similarly. Cut the green onions into 4cm lengths at an angle, and chop the Korean red peppercorns into 2cm pieces to add a pleasant spiciness.
Step 4
Heat a pot or deep pan over medium-high heat. Add the prepared chicken and sauté until lightly browned on all sides. This process renders some of the chicken fat, adding depth of flavor to the stew.
Step 5
Carefully wipe away any excess rendered chicken fat from the pot using paper towels or absorbent sheets. This step helps to prevent the stew from becoming overly greasy.
Step 6
Add the rice water (500ml) and sugar (2 Tbsp) to the pot with the chicken. Bring to a boil over high heat with the lid off. Boiling uncovered at the beginning helps the chicken maintain its shape.
Step 7
As the stew simmers, skim off any foam or excess oil that rises to the surface. Continue to boil until the chicken is completely cooked through and turns white, which should take about 10-15 minutes.
Step 8
Once the chicken is cooked, add the cut potatoes and onions to the pot. Continue to simmer for another 15 minutes, or until the potatoes are tender and the broth has slightly reduced.
Step 9
When the potatoes are almost tender, stir in the soy sauce (120ml) and minced garlic (1 Tbsp). Mix well to ensure the seasoning is evenly distributed, and let it simmer for an additional 5 minutes to allow the flavors to meld.
Step 10
Now, add the Gochugaru (Korean chili flakes, 3 Tbsp). Stir vigorously to dissolve the flakes and create a rich, red broth. The stew will start to look beautifully vibrant.
Step 11
Add the prepared beef tripe and large intestine to the pot. Cover and simmer for about 15 more minutes, allowing the tripe and intestine to become tender and infuse their rich flavors into the broth.
Step 12
Once the tripe and intestine are cooked through, cut them into manageable, bite-sized pieces (about 3-4 cm) directly in the pot. This makes them easier to serve and helps them absorb more flavor.
Step 13
Finally, add the sliced green onions and Korean red peppercorns, along with a pinch of black pepper. Bring the stew to a final boil for a moment. The fresh aroma of green onions and the spicy kick of the chilies will balance the flavors, while the black pepper adds a final aromatic touch. Your delicious Gopdoritang is ready to enjoy!
