Gopchang Jeongol (Beef Tripe Hot Pot)
A fiery hot pot loaded with beef small and large intestine (gopchang and daechang), simmered with vegetables in a rich beef bone broth. Marinating the tripe in a sauce of gochugaru, gochujang, and doenjang tames any gamey smell and builds deep, savory flavor. Perfect as a hearty one-pot meal or a spicy pairing for a shot of soju.
Ingredients
Main
- Gopchang (beef small intestine)200 g
- Daechang (beef large intestine)200 g
- Green onion1/2
- Onion1/2
- Zucchini1/2
- Oyster mushrooms80 g
- Perilla leaves12 leaves
- Water dropwort (minari)1 handful
- Tofu1/2 block
- Glass noodles1 handful
- Beef bone broth500 ml
- Water300 ml
Sauce
- Red chili powder2 tbsp
- Cooking wine1 tbsp
- Soy sauce2 tbsp
- Doenjang (soybean paste)1/2 tbsp
- Gochujang (red chili paste)1 tbsp
- Minced garlic1 tbsp
- Black pepperA pinch
Directions
- 1
Prepare the vegetables — green onion, onion, mushrooms, zucchini, and water dropwort — cut into bite-sized pieces.
- 2
Soak the glass noodles in warm water until softened.
- 3
Make the sauce by mixing 2 tbsp gochugaru, 1 tbsp mirin, 2 tbsp soy sauce, 1/2 tbsp doenjang, 1 tbsp gochujang, 1 tbsp minced garlic, and a pinch of black pepper.
- 4
In a bowl, combine the beef gopchang and daechang (200g each) with the sauce and mix well.
- 5
Place the prepared vegetables and seasoned tripe in a pot, pour in 500ml beef bone broth and 300ml water, cover, and bring to a boil over high heat.
- 6
Once boiling, reduce to medium heat, add the soaked glass noodles, and simmer for 10 more minutes.
- 7
Skim off any foam or oil that rises to the surface while simmering.
- 8
If the broth needs more seasoning, adjust with fish sauce, and finish with a sprinkle of perilla seed powder if you like.
Tips
Rinse the tripe several times under running water, then rub it once more with flour or salt to reduce any strong smell.