Main ingredients 🥩
Beef intestinesGingerDoenjangNapa cabbageGreen onionOnionZucchiniEnoki mushroomsShiitake mushroomsOyster mushrooms
Ttukdak Hyung's Gopchang Jeongol
A rich and flavorful beef tripe hot pot made with beef tripe, napa cabbage, and zucchini simmered in a spicy chili paste sauce.
🙋 Recommended for
- ⭐ Those who want a hearty meal with a warm bowl of beef tripe hot pot.
- ⭐ Those who enjoy the combination of beef tripe and napa cabbage.
- ⭐ Those who want to create a deep broth flavor by balancing the broth and seasoning ratios.
Ingredients needed 🛒1 servings
- Beef intestines: 500g
- Ginger: 2 pieces
- Bay leaves: 2 leaves
- Doenjang: 1 tablespoon
- Soju: 1 cup (paper cup standard)
- Napa cabbage: 4 leaves
- Green onion: 1 stalk
- Onion: 1/2 piece
- Zucchini: 1/4 piece
- Enoki mushrooms: 1/2 bunch
- Shiitake mushrooms: 2 pieces
- Oyster mushrooms: a handful
- Cheongyang chili peppers: 2 pieces
- Perilla leaves: 5 leaves
- Beef intestine oil: 1 ladleful
- Gochugaru (red pepper flakes): 4 tablespoons
- Guk-ganjang (soup soy sauce): 2 tablespoons
- Mirin: 2 tablespoons
- Gochujang (red pepper paste): 1 tablespoon
- Doenjang: 1 tablespoon
- Minced garlic: 1 tablespoon
- Store-bought beef bone broth: 500ml
- Water: 500ml
- Ground perilla seeds: to taste
- Udon noodles: 1 serving
Recipe 🍳
- Before turning on the heat, place only the stem parts of the napa cabbage at the bottom of the pot.
- Add 1 stalk of green onion, 1/2 onion, and 1/4 zucchini, all prepared and trimmed.
- Add 2 shiitake mushrooms, 1/2 enoki mushroom, and a handful of oyster mushrooms, all sliced and torn into bite-sized pieces.
- Place the napa cabbage leaves on top, followed by the beef intestines that have been marinated.
- Pour in 500ml of store-bought beef bone broth and 500ml of water, dissolve the seasoning well, and boil over high heat for 10 minutes.
- Finally, add 2 finely chopped Cheongyang chili peppers and 5 julienned perilla leaves, sprinkle with ground perilla seeds to taste, and finish.
- For an even more delicious meal, add noodles such as udon noodles according to your preference and boil until cooked.
- Before turning on the heat, place only the stem parts of the napa cabbage at the bottom of the pot.
- Add 1 stalk of green onion, 1/2 onion, and 1/4 zucchini, all prepared and trimmed.
- Add 2 shiitake mushrooms, 1/2 enoki mushroom, and a handful of oyster mushrooms, all sliced and torn into bite-sized pieces.
- Place the napa cabbage leaves on top, followed by the beef intestines that have been marinated.
Cooking tips 💡
- Adjusting the soup's seasoning at the end makes it easier to control the saltiness.