Gopchang Jeongol (Spicy Offal Hot Pot)

Ingredients

• ¾ lb beef tripe (gopchang), cleaned and cut into 2-inch pieces
• ½ lb beef brisket or chuck, thinly sliced
• 4 cups beef broth or water
• 3 tbsp gochugaru (Korean red chili flakes)
• 2 tbsp soy sauce
• 4 cloves garlic cloves, minced until smaller than a grain of rice
• 3 cups napa cabbage, cut crosswise into 2-inch-wide strips
• 4 stalks scallions, cut into 1.5-inch lengths
• 1 tbsp sesame oil

Instructions

1. 1

   Place the tripe pieces in a pot, cover with cold water, and bring to a boil over high heat, about 5 minutes.

2. 2

   Drain the tripe in a colander and rinse under cold running water until the water runs clear and the surface no longer feels slimy.

3. 3

   Pat the tripe dry with paper towels by laying it on clean towels and pressing gently until no moisture remains.

4. 4

   Heat a 10-inch or larger pot or shallow braising vessel over medium-high heat until warm, about 30 seconds.

5. 5

   Add 1 tablespoon sesame oil to the pot and swirl to coat the bottom evenly.

6. 6

   Add the minced garlic and stir constantly for 15 seconds until the kitchen smells strongly fragrant—the garlic should still be light in color.

7. 7

   Sprinkle 3 tablespoons gochugaru into the pot and stir for 20 seconds until the chili flakes are fully wet and dark red.

8. 8

   Pour 4 cups beef broth into the pot and stir once to combine, scraping the bottom with a wooden spoon.

9. 9

   Add 2 tablespoons soy sauce and stir until dissolved, about 5 seconds.

10. 10

    Add the cleaned tripe pieces to the broth and bring to a simmer over medium-high heat, about 3 minutes.

11. 11

    Reduce heat to medium and simmer uncovered for 15 minutes, stirring once every 3 minutes, until the tripe is tender when pierced with a fork.

12. 12

    Add the beef brisket slices to the pot and stir gently, separating any clumps with a spoon, for 2 minutes until the broth returns to a simmer.

13. 13

    Continue simmering for 5 minutes until the beef is no longer bright red inside when you cut a piece open.

14. 14

    Scatter the napa cabbage strips across the surface of the broth and press gently with a spoon until they begin to wilt, about 1 minute.

15. 15

    Scatter the scallion pieces on top and simmer for 2 minutes until the cabbage is soft and the scallions smell fragrant.

16. 16

    Remove the pot from heat and place it on a trivet or hot pad at the center of the table for diners to serve themselves directly from the pot.

Tools you’ll need

• large pot or shallow braising vessel (10 inches or wider)
• colander
• paper towels
• wooden spoon
• cutting board
• chef's knife
• measuring spoons
• measuring cups
• trivet or hot pad

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