Korean Beef Tripe Soup
Korean Beef Tripe Soup Recipe – This bold and hearty soup is the perfect comfort food when you're craving something rich and nourishing.
Ingredients
Main ingredients
- Cleaned Beef Tripe (Leaf Tripe) 100 g
- Beef Small Intestines 100 g
- Korean Radish 50 g
- Napa Cabbage 50 g
- Mung Bean Sprouts 40 g
- Green Onion 30 g
- Water 800 ml
Seasonings/Sauce
- Korean Chili Powder (Gochugaru) 4 tbsp
- Soup Soy Sauce 2.25 tbsp
- Minced Garlic 1 tbsp
- Soybean Paste 0.25 tbsp
- Chili Oil 1 tbsp
- Black Pepper 0.25 tsp
- Ginger Powder 0.25 tsp
Nutrition summary
Carbohydrates
18 g
18%
Protein
42 g
41%
Fat
19 g
42%
Cooking steps
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1
Rub ox leaf tripe and small intestines with flour and coarse salt, then rinse. Parboil them in boiling water for 10 minutes to remove any odor.
-
2
Rinse the parboiled tripe with cold water, cut into bite-sized pieces, slice the Korean radish into small squares, and cut the green onions into long strips for prep.
-
3
In a pot, add 1 tablespoon of chili oil, then stir-fry minced garlic and chili powder over low heat until fragrant.
-
4
Add 800 ml of water, 0.5 tablespoon of soybean paste, the prepared tripe, and radish. Bring to a boil over high heat, then reduce to medium-low and simmer for 40 minutes.
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5
Once the tripe becomes tender, add napa cabbage and mung bean sprouts. Cook for 5 more minutes until the vegetables are wilted.
-
6
Add 1.5 tablespoons of soup soy sauce, green onion, black pepper, and ginger powder, then simmer for 2 more minutes to enrich the flavor.
