Main ingredients 🥩
beef intestinechickenold kimchisoybean pastebay leafwhole peppercornsred pepper powderlight soy sauceminced garlicgochujang
Ttukdak Hyung's Old Kimchi Gopdori Tang
A spicy, tangy, and richly flavored old kimchi gopdori tang made by simmering chicken with boiled and grilled beef intestine and stir-fried old kimchi in a fiery chili seasoning broth.
🙋 Recommended for
- ⭐ Those seeking a hearty, bold, and deeply flavorful soup for a satisfying meal
- ⭐ People who want to enjoy both the rich savoriness of beef intestine and the refreshing tang of old kimchi in one bowl
- ⭐ Fans of generous, colorful, and well-balanced gopdori tang with added chicken
Ingredients needed 🛒4 servings
- (Measurement: rice spoon)
- beef intestine: 300g
- chicken: 1.2kg
- old kimchi: 300g
- soybean paste: 1 large spoon
- bay leaf: 6 leaves
- whole peppercorns: 1 spoon
- red pepper powder: 7 spoons
- light soy sauce: 7 spoons
- minced garlic: 2 spoons
- sugar: 2 spoons
- corn syrup: 2 spoons
- gochujang: 1 large spoon
- beef dashi: 1/2 spoon
- potato: 1 piece
- carrot: 1/2 to 1 piece
- onion: 1 piece
- green onion: 1 stalk
- green chili peppers: 2 pieces
- scallions: a little
- perilla seed powder: a little
Recipe 🍳
- In a pot, bring plenty of water to a boil with 1 large spoon of soybean paste, 6 bay leaves, and 1 spoon of whole peppercorns.
- Once the water starts boiling, add 300g of beef intestine and simmer for 30 minutes to remove any off-flavors.
- After boiling, transfer the beef intestine to a pan and grill until golden brown. Cut into bite-sized pieces. Use the fat rendered from the grilled intestine to stir-fry 300g of old kimchi as if frying it, removing excess oil if necessary.
- When the kimchi turns golden brown, add 7 spoons of red pepper powder, 7 spoons of light soy sauce, 2 spoons of minced garlic, 2 spoons of sugar, 2 spoons of corn syrup, 1 large spoon of gochujang, and 1/2 spoon of beef dashi. Stir to mix and simmer for 20 minutes.
- Add 1.2kg of chicken, 1 potato, 1/2 to 1 carrot, 1 onion, 1 green onion, and 2 green chili peppers. Continue cooking until all ingredients are fully cooked.
- Garnish with a little scallion and perilla seed powder before serving.
- Boil water with soybean paste, bay leaf, and whole peppercorns. Simmer beef intestine for 30 minutes to remove off-flavors, then grill until golden and cut into bite-sized pieces.
- Use the fat from the grilled beef intestine to stir-fry old kimchi until fragrant. Season with red pepper powder, light soy sauce, minced garlic, gochujang, and other seasonings, then simmer.
- Add chicken and cook for another 20 minutes to create a rich, balanced gopdori tang with the savory depth of beef intestine, the tanginess of old kimchi, and the hearty flavor of chicken.
Cooking tips 💡
- Simmer the dish with boiled and grilled beef intestine and stir-fried old kimchi, then add chicken for a hearty and satisfying meal.
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