Spicy Beef Tripe Hot Pot (Gopchang-jeongol)
Craving a Drink? This Spicy Tripe Hot Pot is the Perfect Companion!
Wondering what to have with your soju tonight? Suddenly, I craved Gopchang-jeongol (beef tripe hot pot) and decided to make it! With its rich, spicy broth and generous filling, this dish is so satisfying you’ll finish a whole bottle of soju in no time. Perfect for a cozy night in.
Main Ingredients
- Beef Tripe (Gopchang) 200g
- 1 Onion
- 1/2 Carrot
- 1/4 Cabbage
- 1 handful Glass Noodles (approx. 50g)
- A handful of Minari (Korean Water Parsley, optional)
- 1 stalk Green Onion
Seasoning Mix
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Salt
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Sugar
- 1 Tbsp Maesil Extract (Plum Extract)
- 1 Tbsp Black Pepper Powder
- 1 Tbsp Sesame Seeds
- 3 Tbsp Guk-ganjang (Soup Soy Sauce)
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Salt
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Sugar
- 1 Tbsp Maesil Extract (Plum Extract)
- 1 Tbsp Black Pepper Powder
- 1 Tbsp Sesame Seeds
- 3 Tbsp Guk-ganjang (Soup Soy Sauce)
Cooking Instructions
Step 1
Begin by washing all your vegetables thoroughly. Soak the glass noodles in water until softened, or boil them briefly until tender, then drain and set aside. For the beef tripe, rinse it well under cold running water. Carefully trim off any excess white fatty bits, as these can cause a gamey smell. This step is crucial for a clean flavor. Briefly blanch the prepared tripe in boiling water to further clean it.
Step 2
The secret to a delicious Gopchang-jeongol lies in its broth. Simmer dried anchovies and green onion roots (or kelp) to create a rich, flavorful stock. If you don’t have these ingredients, rice water (ssal-tteul) can also be used for a subtly savory base. (For 2 servings, use approximately 1 liter of water.)
Step 3
While the broth is simmering, prepare the seasoning paste. In a bowl, combine 3 Tbsp soup soy sauce, 2 Tbsp gochugaru, 2 Tbsp gochujang, 1 Tbsp salt, 1 Tbsp minced garlic, 1/2 Tbsp sugar, 1 Tbsp plum extract, and 1 Tbsp black pepper powder. Mix well until all ingredients are evenly incorporated.
Step 4
Place the prepared beef tripe into the seasoning paste and gently toss to coat. Marinating the tripe beforehand allows the flavors to penetrate deeply. If you’re short on time, you can skip this marinating step and add the tripe directly to the broth later.
Step 5
Once the broth is boiling, add the marinated tripe and all the vegetables except for the green onion (onion, carrot, cabbage). Bring to a boil over high heat, then reduce to medium-low and simmer until all the ingredients are tender. Taste the broth periodically and adjust seasoning with more soup soy sauce or salt if needed. For an extra kick of heat, consider adding some chopped fresh chili peppers.
Step 6
As the broth reduces and the ingredients become tender and flavorful, add the pre-soaked or cooked glass noodles. Continue to simmer for a few more minutes. Finally, garnish generously with the sliced green onion. Your delicious and hearty Spicy Beef Tripe Hot Pot is ready to be enjoyed piping hot!
