Gopchang Jeongol

Gopchang Jeongol is a Korean spicy beef tripe stew with various vegetables and noodles.

Ingredients - Serves 4

Green onions - 2 stalks, chopped, for garnish
Sesame seeds - 1 tablespoon, for garnish
Sesame oil - 2 tablespoons
Garlic - 4 cloves, minced
Soy sauce - 2 tablespoons
Gochujang (korean red pepper paste) - 3 tablespoons
Rice noodles - 8 ounces
Assorted vegetables - 2 cups (such as mushrooms, onions, carrots, cabbage, and zucchini), sliced
Beef brisket - 1 pound, thinly sliced
Beef tripe - 1 pound, cleaned and sliced

In a large pot, bring water to a boil and blanch the beef tripe for 5 minutes. Drain and set aside.
In the same pot, bring water to a boil again and blanch the beef brisket for 3 minutes. Drain and set aside.
Heat sesame oil in a large pot or Korean stone pot over medium heat. Add minced garlic and sauté until fragrant.
Add the blanched beef tripe and brisket to the pot and stir-fry for 5 minutes.
Add the assorted vegetables and continue stir-frying for another 5 minutes.
In a small bowl, mix together gochujang, soy sauce, and 1 cup of water. Pour the mixture into the pot.
Cover the pot and let it simmer for 30 minutes, or until the meat is tender and the flavors are well combined.
Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
Once the stew is ready, add the cooked rice noodles to the pot and stir gently to combine.
Serve the Gopchang Jeongol hot in individual bowls, garnished with sesame seeds and chopped green onions.