Main ingredients 🥩
makchangwide glass noodlesbeef bellymala tang saucepeanut butternapa cabbagebok choybean sproutsenoki mushroomsgarland chrysanthemumtofu skinbeef bone brothgochugaruminced garliccooking wineblack pepper
Ttukdak Hyung's Makchang Mala Jeongol
An addictive jeongol made by stir-frying perfectly grilled makchang (beef tripe) with a spicy mala sauce, then simmering with abundant vegetables, meat, and beef bone broth.
🙋 Recommended for
- ⭐ Those who want to enjoy both the tingling sensation of mala and the chewy, rich flavor of makchang at the same time.
- ⭐ Those looking for a hearty and impressive appetizer dish to serve to friends or guests.
- ⭐ Those craving a spicy and rich broth dish that can blow off stress.
Ingredients needed 🛒3 servings
- makchang 1kg
- wide glass noodles some
- beef belly some
- mala tang sauce some
- gochugaru a little
- minced garlic a little
- peanut butter a little
- napa cabbage some
- bok choy some
- bean sprouts some
- enoki mushrooms some
- garland chrysanthemum some
- tofu skin some
- beef bone broth some
- water some
- cooking wine a little
- black pepper a little
Recipe 🍳
- Before starting, soak the firm wide glass noodles and tofu skin in cold water until softened.
- Place makchang in a dry pan, sprinkle with cooking wine and black pepper to remove any gamey smell, then cook thoroughly until the surface turns brown and crispy.
- Add mala tang sauce, gochugaru, minced garlic, and peanut butter to the browned makchang, and stir-fry until the seasoning is absorbed into the surface.
- Line the bottom of a jeongol pot evenly with prepared vegetables such as napa cabbage, bok choy, bean sprouts, enoki mushrooms, and garland chrysanthemum to form a base.
- Place the soaked glass noodles, tofu skin, and beef belly on top of the vegetables, then generously add the spicy stir-fried makchang on top.
- Pour beef bone broth and water along the edge of the pot until just covered, then bring to a boil and simmer until all ingredients have released their deep flavors.
- Soak the glass noodles and tofu skin. Pan-fry the makchang with cooking wine and black pepper until dry and crispy.
- Add mala tang sauce, gochugaru, minced garlic, and peanut butter to the cooked makchang and stir-fry.
- Assemble vegetables, meat, noodles, and stir-fried makchang in a pot, add beef bone broth and water, and boil thoroughly.
Cooking tips 💡
- Makchang tends to have a strong gamey odor, so it's important to cook off all moisture until the fat renders and the surface becomes fried and crispy, leaving only a nutty flavor.
- Adding a small amount of peanut butter softens the fiery mala spiciness and enhances the deep umami of the broth.
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