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Ttukdak Hyung's Beef Small Intestine Dakbokkeumtang

A rich, savory dish where the nutty depth of pan-seared beef small intestine melts into the spicy-sweet braising liquid of dakbokkeumtang.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Beef small intestine has strong natural fat and odor, so do not add it directly to the dakbokkeumtang. It must be thoroughly boiled with aromatic ingredients to render out the fat, then seared for a clean result.
  • Adding the seared intestine at the end and simmering briefly preserves its nutty texture while infusing the broth with deep savory richness.

Recommended for

  • Those who love rich, savory braised meat dishes like gobadoritang or beef small intestine hot pot.
  • Drinkers who want to pair a spicy, hearty broth with a glass of soju.
  • Anyone looking for a generous main dish to serve guests or to fill the weekend dinner table.

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