Main ingredients 🥩
beef tripeonionwater dropwortred chili peppergreen onionbean sproutsred pepper powderminced garlicsoy saucevinegarperilla seed powder
Okjubu's Beef Tripe with Perilla Seed
A delicious dish featuring tender, slow-cooked beef tripe mixed with crisp vegetables and savory perilla seed powder.
🙋 Recommended for
- ⭐ Those seeking a spicy yet richly flavored unique beef salad
- ⭐ Individuals looking for a healthy appetizer combining crunchy vegetables with tender meat
Ingredients needed 🛒3 servings
- beef tripe 500g
- onion 1/2
- water dropwort 1 handful
- red chili pepper 1
- green onion 1
- bean sprouts 1 pack
- red pepper powder 2 tablespoons
- minced garlic 1 tablespoon
- soy sauce 2 tablespoons
- vinegar 2 tablespoons
- sugar 1 tablespoon
- perilla seed powder 3 tablespoons
- sesame oil 1 tablespoon
- toasted sesame oil 1 tablespoon
Recipe 🍳
- Cut the beef tripe into manageable pieces and simmer in a pressure cooker with water until very tender.
- Slice the onion, water dropwort, red chili pepper, and green onion into bite-sized thin strips.
- Blanch the bean sprouts briefly in boiling water, then immediately rinse under cold water to remove excess moisture.
- In a bowl, mix red pepper powder, minced garlic, soy sauce, vinegar, and sugar according to the specified amounts to make the dressing.
- Tear the cooked tripe into thin strands and toss it first with the prepared dressing.
- Add the blanched bean sprouts, sliced onion, water dropwort, red chili pepper, and green onion to the seasoned tripe and gently mix.
- Finally, generously sprinkle perilla seed powder, sesame oil, and toasted sesame oil over the mixture to enhance its richness and complete the dish.
- Simmer the beef tripe in a pressure cooker and prepare the vegetables accordingly.
- Blanch the bean sprouts lightly and make the dressing in a bowl using the specified amounts.
- Toss the torn tripe with the dressing, then mix in the bean sprouts and vegetables.
- Add perilla seed powder and sesame oils to bring out the savory finish and complete the dish.
Cooking tips 💡
- Let the tripe cool slightly before tearing it along the fibers—this ensures the seasoning penetrates evenly throughout.
- To preserve the crisp texture of water dropwort and bean sprouts, gently mix them in after adding.
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