Ingredients with Measurements:
- 1 lb. beef tripe (gobchang), cleaned and sliced
- 1 cup uncooked white rice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp. sesame oil
- 2 tbsp. rice vinegar
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1/4 tsp. black pepper
- 1/4 cup sliced green onions
- 1 tbsp. sesame seeds
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
Step-by-step instructions:
1. Rinse the uncooked rice in a fine mesh strainer and place it in a rice cooker or pot with 2 cups of water. Cook according to the manufacturer's instructions.
2. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper. Set aside.
3. Heat a large skillet or wok over high heat. Add the sliced beef tripe and stir-fry for 5-7 minutes, or until browned and crispy.
4. Pour the sauce over the beef tripe and stir to coat. Cook for an additional 2-3 minutes, or until the sauce has thickened.
5. To assemble the rice bowl, spoon the cooked rice into a bowl. Top with the beef tripe and sauce. Sprinkle with sliced green onions and sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Rice cooker or pot: medium-high heat
- Skillet or wok: high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 12g
- Carbohydrates: 60g
- Protein: 20g
- Sodium: 950mg
Substitutions for ingredients:
- Beef tripe can be substituted with beef or pork belly.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced vegetables such as bell peppers, carrots, or onions to the stir-fry.
- Use quinoa or cauliflower rice instead of white rice.
- Add a fried egg on top of the rice bowl for extra protein.
Tips and tricks:
- Make sure to clean the beef tripe thoroughly before cooking.
- Slice the beef tripe thinly for faster cooking and better texture.
- Adjust the amount of soy sauce and brown sugar to your taste preference.
Storage instructions:
- Store leftover rice and beef tripe separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice and beef tripe separately in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the rice bowl in a shallow bowl or plate.
- Garnish with additional sliced green onions and sesame seeds.
Pairings:
- Serve with a side of kimchi or pickled vegetables.
- Pair with a cold beer or a glass of chilled white wine.
Suggested side dishes:
- Steamed or stir-fried vegetables such as broccoli, bok choy, or snow peas.
- Korean-style potato salad or cucumber salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the beef tripe is tough, cook it for a few more minutes until tender.
Food safety advice:
- Make sure to cook the beef tripe to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Gobchang is a popular Korean dish made from beef tripe. It is often served in a spicy stir-fry or grilled with garlic and soy sauce.
Flavor profiles:
- Savory, sweet, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish for lunch or dinner.
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Region: Korean