Gopchang Jeongol (Spicy Offal Hot Pot)

Step 1

Place the tripe pieces in a pot, cover with cold water, and bring to a boil over high heat, about 5 minutes.

Step 2

Drain the tripe in a colander and rinse under cold running water until the water runs clear and the surface no longer feels slimy.

Step 3

Pat the tripe dry with paper towels by laying it on clean towels and pressing gently until no moisture remains.

Step 4

Heat a 10-inch or larger pot or shallow braising vessel over medium-high heat until warm, about 30 seconds.

Step 5

Add 1 tablespoon sesame oil to the pot and swirl to coat the bottom evenly.

Step 6

Add the minced garlic and stir constantly for 15 seconds until the kitchen smells strongly fragrant—the garlic should still be light in color.

Step 7

Sprinkle 3 tablespoons gochugaru into the pot and stir for 20 seconds until the chili flakes are fully wet and dark red.

Step 8

Pour 4 cups beef broth into the pot and stir once to combine, scraping the bottom with a wooden spoon.

Step 9

Add 2 tablespoons soy sauce and stir until dissolved, about 5 seconds.

Step 10

Add the cleaned tripe pieces to the broth and bring to a simmer over medium-high heat, about 3 minutes.

Step 11

Reduce heat to medium and simmer uncovered for 15 minutes, stirring once every 3 minutes, until the tripe is tender when pierced with a fork.

Step 12

Add the beef brisket slices to the pot and stir gently, separating any clumps with a spoon, for 2 minutes until the broth returns to a simmer.

Step 13

Continue simmering for 5 minutes until the beef is no longer bright red inside when you cut a piece open.

Step 14

Scatter the napa cabbage strips across the surface of the broth and press gently with a spoon until they begin to wilt, about 1 minute.

Step 15

Scatter the scallion pieces on top and simmer for 2 minutes until the cabbage is soft and the scallions smell fragrant.

Step 16

Remove the pot from heat and place it on a trivet or hot pad at the center of the table for diners to serve themselves directly from the pot.