Gopchang Jeongol

Ingredients

Beef tripe

1 pound, cleaned and cut into bite-sized pieces

Beef brisket

1 pound, sliced thinly

Rice noodles

8 ounces

Assorted vegetables (e.g., mushrooms, zucchini, carrots)

2 cups, sliced

Green onions

1/2 cup, chopped

Garlic

4 cloves, minced

Gochujang (Korean red pepper paste)

3 tablespoons

Soy sauce

2 tablespoons

Sesame oil

2 tablespoons

Sesame seeds

2 tablespoons, for garnish

Water

4 cups

Instructions

1. In a large pot, bring 4 cups of water to a boil. Carefully add the beef tripe and blanch for 5 minutes. Drain and set aside.
2. In the same pot, bring the water back to a boil and blanch the sliced beef brisket for 3 minutes. Drain and set aside.
3. Heat sesame oil in a large pot or a Korean stone pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Add the blanched beef tripe and brisket to the pot. Stir-fry for 5 minutes, letting the meat soak up the flavors.
5. Add the assorted vegetables to the pot and continue stir-frying for another 5 minutes until they are slightly softened.
6. In a small bowl, mix together gochujang, soy sauce, and 1 cup of water until well combined. Pour the mixture into the pot, stirring well to distribute.
7. Cover the pot and let it simmer on low heat for 30 minutes, or until the meat is tender and the flavors meld beautifully.
8. While the stew simmers, cook the rice noodles according to the package instructions. Drain and set aside.
9. Once the stew is ready, gently add the cooked rice noodles to the pot, stirring to combine.
10. Serve the Gopchang Jeongol hot in individual bowls, garnished with sesame seeds and chopped green onions.