Aha Bujang's Beef Offal Soup

• 200g beef offal (peeled tripe or black tripe)
• 50g omasum
• coarse salt, as needed (for cleaning)
• flour, as needed (for cleaning)
• 1kg beef suet
• 1 cup gochugaru (for chili oil)
• aged chili peppers, generous amount
• 1 tbsp gochugaru (for dadagi)
• 2 tbsp water (for dadagi)
• 1 tsp Miwon (for dadagi)
• jangajji sauce, as needed (or a sauce made by mixing Jin-ganjang, sugar, and vinegar in a 1:1:1 ratio)
• 2 cups water (about 400ml)
• 1 tbsp minced garlic
• 1 tbsp beef dashida
• 1 tsp Miwon
• 1 tsp beef bone extract
• 2 tbsp homemade chili oil
• black pepper, to taste
• large green onion, to taste

Recipe 🍳

Cooking tips 💡

• Using both flour and coarse salt when washing the offal effectively removes impurities and off-putting odors.
• For chili oil made with beef suet, cool the oil to below 100°C before mixing in the gochugaru to prevent burning and ensure a nutty flavor.
• If using a regular pot instead of a pressure cooker, boil for at least 1 hour and let it steam for 1 hour to tenderize the offal.
• Adding beef bone extract and savory seasonings to the broth is key to achieving the rich, deep flavor characteristic of famous restaurants.

Recommended for 🙋

• ⭐Those who want to recreate the rich flavor of a professional haejangguk restaurant's offal soup at home.
• ⭐Those curious about a homemade chili oil recipe with deep flavor using beef suet.
• ⭐Those looking for a spicy and savory hangover soup dish.