Hearty and Spicy Beef Tripe Kimchi Stew (Gopchang Kimchi Budae Jjigae)
How to Make Delicious Beef Tripe Kimchi Stew at Home
Introducing a recipe for Gopchang Kimchi Budae Jjigae, a hearty stew featuring a rich and deep broth made with pork tripe, kimchi, ham, and sausages. This dish is easy to make at home, especially using pre-cooked and cleaned pork tripe. Pork tripe offers a tender and less greasy flavor compared to beef tripe, creating a wonderful fusion with the crisp kimchi and savory ham and sausages. The broth is both refreshing and robust, a flavor you won’t forget. It’s a filling meal perfect for a chilly day, and you can make it even more satisfying by adding ramen noodles. Thin ramen noodles are recommended as they cook quickly and don’t add too much volume. This dish is a delightful East-meets-West creation, blending kimchi, baked beans, and cheese for a universally appealing flavor. Enjoy the deliciousness without any of the typical tripe odor. Make your dining table special with this amazing Gopchang Kimchi Budae Jjigae!
Main Ingredients- Pork tripe 400g (including intestines, diaphragm, and lungs)
- Beef bone broth 700ml (store-bought beef bone broth or anchovy broth can be substituted)
- Well-fermented Napa cabbage kimchi 1 cup (chopped into bite-sized pieces)
- Spam 5-6 slices (cut into desired pieces)
- Sausages (Vienna or regular) 20cm (cut into desired pieces)
- Baked beans 3 Tbsp
- Onion 1/4 (thinly sliced)
- Green onion 1/2 stalk (sliced diagonally)
- Minced garlic 1 Tbsp
- Green chili pepper 1 (sliced diagonally, optional for extra spice)
- Tofu 7-8 pieces (cut into desired pieces)
- Frozen dumplings 3
Seasoning Ingredients- Soy sauce 1 Tbsp
- Fish sauce 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Black pepper to taste
For Blanching Tripe- Water 1L
- Soju 5 Tbsp
- Salt 1 Tbsp
- Soy sauce 1 Tbsp
- Fish sauce 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Black pepper to taste
For Blanching Tripe- Water 1L
- Soju 5 Tbsp
- Salt 1 Tbsp
Cooking Instructions
Step 1
Commercially available pork tripe usually comes vacuum-sealed and refrigerated. Remove the packaging and lightly rinse it under running water.
Step 2
Cut the pork tripe, intestines, diaphragm, and lungs into bite-sized pieces (about 3-4cm). Avoid cutting them too small, as they will shrink when cooked.
Step 3
To remove any potential gamey smell and ensure sanitation, blanch the tripe. In a pot, combine 1L of water, 5 Tbsp of soju, and 1 Tbsp of salt. Bring to a boil, then add the prepared tripe and blanch for about 5 minutes.
Step 4
Rinse the blanched tripe thoroughly under cold water to remove any impurities and drain it in a colander. While the tripe is still slightly damp, season it with 2 pinches of salt, a dash of black pepper, and 2 Tbsp of soju. Mix well to marinate. This step enhances the flavor and helps eliminate any residual odor.
Step 5
Prepare the vegetables. Thinly slice the onion, and diagonally slice the green chili pepper. Slice the green onion diagonally and finely mince the garlic. Having all your vegetables prepped beforehand will make the cooking process smoother.
Step 6
Slice the Spam and sausages into desired pieces, about 1cm thick. Have your slice of cheese ready.
Step 7
Lightly squeeze out excess liquid from the kimchi and chop it into bite-sized pieces (about 2-3cm) using scissors or a knife. If the kimchi is too sour, you can add a pinch of sugar to balance the flavor.
Step 8
Arrange all the prepared ingredients attractively in a wide stew pot. Place the pork tripe, kimchi, Spam, sausages, and dumplings. Pour in 700ml of beef bone broth. If you don’t have beef bone broth, anchovy-kelp broth or rice water can be used. Set the tofu aside for now, as it will be added later.
Step 9
Add the seasoning ingredients: 1 Tbsp soy sauce, 1 Tbsp fish sauce, 1 Tbsp minced garlic, 1 Tbsp gochugaru, and a pinch of black pepper. Adjust the amount of gochugaru to your spice preference.
Step 10
Finally, top the stew with 1 slice of cheese and 3 Tbsp of baked beans. The baked beans add a characteristic sweetness and soft texture to the Budae Jjigae.
Step 11
Start by boiling the stew over high heat. Once it comes to a rolling boil, reduce the heat to medium-high to allow the ingredients to cook through.
Step 12
Continue to simmer over medium-high heat for about 10 minutes. Ladle some broth over the ingredients occasionally to help them absorb the flavors. Since the tripe is already cooked, it doesn’t require a long cooking time.
Step 13
Add the prepared tofu and green onions in the final stage. Tofu can break apart if overcooked, so add it just before serving and simmer briefly.
Step 14
Simmer for another moment after adding the tofu until everything is tender and well combined. Your delicious Pork Tripe Kimchi Budae Jjigae is ready to be enjoyed hot!
