Decadent Cheese Dakgalbi-style Nak-Gop-Sae (Octopus, Beef Tripe, and Shrimp Stew)
#OctopusRecipe #BeefTripeStirFry #ShrimpDish #HomemadeNakGopSae #SpecialDinner #MozzarellaCheeseFireShow #FriedRiceFinisher
Introducing a delicious Nak-Gop-Sae recipe where chewy octopus, savory and tender beef tripe, and plump shrimp come together harmoniously. Its key feature is a pleasant spiciness that isn’t overwhelmingly hot, complemented by sweet sweet potatoes, crisp cabbage, refreshing radish, and sweet onions, offering a rich texture and flavor. We’re adding a visually stunning mozzarella cheese fire show for an even more special dining experience! Don’t miss out on trying this Cheese Nak-Gop-Sae, enhanced with two rounds of fire show!
Main Ingredients- Beef tripe 480g (approx. 3 packs)
- Sorghum liquor (or cooking wine) 2 Tbsp
- Frozen octopus 500g
- Cocktail shrimp 250g
- Green onion 1/3 stalk
- Cabbage 1/4 head
- Onion 1/2
- Radish 1 piece (approx. 5cm)
- Sweet potatoes 2
- Mozzarella cheese 100g
- Prepared sauce 1/3 portion (approx. 1/3 cup)
Spicy Sauce Ingredients- Gochugaru (Korean chili flakes) 4 Tbsp
- Gochujang (Korean chili paste) 5 Tbsp
- Brewed soy sauce 3 Tbsp
- Ramen soup powder 2 Tbsp (for umami boost!)
- Soju 2 Tbsp
- Plum extract 2 Tbsp
- Corn syrup (or rice syrup) 4 Tbsp
- Minced garlic 3 Tbsp
- Minced ginger 1 tsp
- Black pepper 1 tsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Gochujang (Korean chili paste) 5 Tbsp
- Brewed soy sauce 3 Tbsp
- Ramen soup powder 2 Tbsp (for umami boost!)
- Soju 2 Tbsp
- Plum extract 2 Tbsp
- Corn syrup (or rice syrup) 4 Tbsp
- Minced garlic 3 Tbsp
- Minced ginger 1 tsp
- Black pepper 1 tsp
Cooking Instructions
Step 1
First, prepare the beef tripe. The 480g of beef tripe typically comes in about 3 packs. If frozen, allow it to thaw slowly in the refrigerator. Once thawed, rinse it thoroughly.
Step 2
Let’s make the spicy sauce that will determine the flavor of your Nak-Gop-Sae. In a bowl, combine gochugaru (4 Tbsp), gochujang (5 Tbsp), brewed soy sauce (3 Tbsp), ramen soup powder (2 Tbsp) for added umami, soju (2 Tbsp) to remove any gamey smell and add depth, plum extract (2 Tbsp) for sweetness and aroma, corn syrup (4 Tbsp) for gloss and sweetness, minced garlic (3 Tbsp), minced ginger (1 tsp), and black pepper (1 tsp). Mix everything well. (Tip: You’ll only use about 1/3 of this sauce, so you can save the rest for other dishes.)
Step 3
Prepare the vegetables that will go into the Nak-Gop-Sae along with the tripe, octopus, and shrimp. Slice the sweet potatoes into thin rounds (about 0.5cm thick). Julienne the radish into thin strips (about 0.5cm thick). Cut the cabbage and onion into similar thick pieces.
Step 4
Heat a pan over medium-high heat without adding any oil. Add the beef tripe first, then add the coarsely chopped green onions. Stir-fry them together. This process allows the tripe’s natural fat to render while infusing it with the aroma of the green onions, helping to eliminate any unpleasant odors. Once the tripe is partially cooked, cut it into bite-sized pieces.
Step 5
While the tripe is cooking, pour 2 Tbsp of soju or sorghum liquor over it. Then, use a kitchen torch to sear the tripe, imparting a smoky aroma. This step is crucial for removing any gamey flavors and enhancing the overall taste.
Step 6
Once the tripe is browned and has a nice smoky flavor, add all the prepared vegetables (sweet potatoes, radish, cabbage, onion) to the pan and stir-fry them together. Cook until the vegetables begin to soften slightly.
Step 7
As the vegetables start to wilt, add the thawed octopus and cocktail shrimp. Stir-fry everything together, ensuring all ingredients are well mixed. (Tip: Since the octopus, vegetables, and shrimp will release their own liquids, there’s no need to add extra water.)
Step 8
If the octopus pieces are too large, cut them into more manageable sizes. Now, pour the prepared spicy sauce over the Nak-Gop-Sae ingredients in the pan.
Step 9
After adding the sauce, stir-fry thoroughly to combine all the ingredients with the sauce. The savory fat from the beef tripe will render, creating a rich and flavorful broth. Once the octopus is cooked, reduce the heat from high to medium-low and let it simmer for about 10 minutes. This allows the flavors to meld and the sauce to thicken slightly.
Step 10
Transfer the simmered Nak-Gop-Sae to a cast-iron skillet or a deep serving pan. Create a well in the center and generously top it with the mozzarella cheese.
Step 11
Set the heat to medium-low on your stovetop, then use a kitchen torch to melt the cheese. Create a dramatic fire show, much like you’d see at a Dakgalbi restaurant! The mozzarella cheese will melt into a gooey, delightful blanket over the dish.
Step 12
Once the cheese is beautifully melted and slightly browned, your ‘Cheese Nak-Gop-Sae’ is ready! It’s best enjoyed immediately while the cheese is still warm and gooey. Savor the fantastic combination of stretchy cheese and spicy Nak-Gop-Sae.
Step 13
Finally, sprinkle some chopped green onions on top for garnish. The combination of spicy and savory flavors, along with the distinct textures of each ingredient, creates an exceptionally delicious dish. (Tip: You can also add tteokbokki rice cakes or dumplings for extra enjoyment. And don’t forget to stir-fry some rice in the leftover sauce for a satisfying finish!)
