Ingredients with Measurements:
- 1 pound of beef tripe (gobchang)
- 1 cup of kimchi, chopped
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 cup of water
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
- Cutting board and knife
Step-by-step instructions:
1. Rinse the beef tripe under cold water and cut it into bite-sized pieces.
2. In a large pot or Dutch oven, heat the sesame oil over medium-high heat.
3. Add the sliced onion and minced garlic and sauté until the onion is translucent.
4. Add the chopped kimchi and gochujang and stir-fry for 2-3 minutes.
5. Add the beef tripe, soy sauce, sugar, and water to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the mixture for 1-2 hours, or until the beef tripe is tender and the sauce has thickened.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium-high heat to sauté the onion and garlic
- Low heat to simmer the mixture
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 12g
- Carbohydrates: 10g
- Protein: 23g
Substitutions for ingredients:
- Pork or chicken tripe can be used instead of beef tripe.
- If gochujang is not available, substitute with red pepper flakes or hot sauce.
- Brown sugar or honey can be used instead of white sugar.
Variations:
- Add sliced carrots, potatoes, or mushrooms to the pot for extra flavor and nutrition.
- Use vegetable broth instead of water for a vegetarian version of the dish.
- Add sliced green onions or cilantro as a garnish before serving.
Tips and tricks:
- Rinse the beef tripe thoroughly to remove any excess fat or impurities.
- If the sauce is too thin, remove the lid and simmer the mixture uncovered for a few more minutes to thicken it.
- This dish tastes even better the next day, as the flavors have had time to meld together.
Storage instructions:
- Store any leftover braised gobchang with kimchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the braised gobchang with kimchi in individual bowls, garnished with sliced green onions or cilantro.
Garnishes:
- Sliced green onions or cilantro
Pairings:
- Serve with steamed rice and a side of pickled vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Pickled vegetables
Troubleshooting advice:
- If the beef tripe is tough, simmer the mixture for a longer period of time until it becomes tender.
Food safety advice:
- Make sure to cook the beef tripe thoroughly to prevent any foodborne illness.
Food history:
- Gobchang is a popular Korean dish made from beef or pork tripe. It is often served with kimchi and other spicy side dishes.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Korean