Spicy Beef Intestine Hot Pot Noodles recipe - ingredients, nutrition and when to eat it
This hot pot is made by simmering beef intestines and vegetables in a spicy broth, then adding glass noodles or knife-cut noodles.
This hot pot is made by simmering beef intestines and vegetables in a spicy broth, then adding glass noodles or knife-cut noodles. The chewy intestines pair well with the spicy broth, making it a great choice for a chilly evening or a meal shared around the table.
Noodles · 35 minutes to cook
Tips: Use pre-cleaned beef intestines and check the cooking instructions on the package first.
Tips: Glass noodles absorb broth quickly, so add them just before eating to keep the broth from reducing too much.
Tips: If the broth tastes too salty, add a little more stock or water to adjust the seasoning.
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Ingredients (1 serving)
- Beef intestines — 120 g
- Cellophane noodles — 40 g
- Napa cabbage — 80 g
- Enoki mushrooms — 50 g
- Green onion — 0.5 pc
- Onion — 0.3 pc
- Korean red pepper flakes — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Soy sauce — 1 Tbsp
- Minced garlic — 1 tsp
- Sesame oil — 1 tsp
- Beef stock — 400 ml
- Toasted sesame seeds — 0.5 tsp