AI-generated imageBusan Nakgopsae Hotpot with Precooked Beef Tripe, 3 Servings
A spicy Busan-style hotpot of octopus, beef tripe and shrimp. Using commercially fully cooked tripe makes it easier at home.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
If frozen, thaw octopus and shrimp in the refrigerator; separate raw-seafood boards and utensils from vegetables.
- 02
Slice 100 g onion, cut 150 g cabbage into bite-size pieces and diagonally slice 40 g green onion.
- 03
Mix 25 g gochujang, 8 g chili flakes, 15 mL soy sauce, 15 g garlic and 300 mL water.
- 04
Bring onion, cabbage, 200 g fully cooked tripe and broth to a boil; add 200 g octopus and 150 g shrimp and cook through.
- 05
Check shrimp are pearly white and opaque, and octopus cooked through. Follow the tripe package's reheating instructions. Simmer briefly with green onion and optionally add 5 mL sesame oil.
Helpful source links
Before you cook
Use only fully cooked commercial tripe and follow its reheating label. Thaw octopus and shrimp in the fridge, separate raw utensils, cook seafood thoroughly until shrimp are opaque, and check shellfish, mollusk, soy, wheat and sesame allergies. Refrigerate leftovers promptly.
Allergens: 새우/갑각類(shrimp/crustacean), 낙지/연체동물(octopus/mollusk), 고추장·간장 속 대두·밀(soy/wheat), 참깨(선택)/sesame(optional)
Image & source credits
AI-generated image.
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