Sundae and Beef Tripe Hot Pot recipe - ingredients, nutrition and when to eat it
Sundae, tripe, and vegetables simmer in a spicy, savory broth. The chewy sundae and rich tripe pair with the aroma of perilla leaves, making this a hearty…
Sundae, tripe, and vegetables simmer in a spicy, savory broth. The chewy sundae and rich tripe pair with the aroma of perilla leaves, making this a hearty dinner with rice.
Soups & stews · 30 minutes to cook
Tips: Sundae can split if simmered too long, so add it at the end and cook just until heated through.
Tips: Check the package directions for the tripe; if using raw tripe, cook it thoroughly all the way through.
Tips: If the broth reduces too much, add a little water and adjust the seasoning at the end.
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Ingredients (1 serving)
- Sundae (Korean blood sausage) — 120 g
- Beef tripe — 100 g
- Napa cabbage — 80 g
- Onion — 0.5 pc
- Green onion — 0.3 pc
- Perilla leaves — 5 sheet
- Enoki mushrooms — 0.5 pack
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Soy sauce — 1 Tbsp
- Garlic — 1 tsp
- Perilla seed powder — 1 Tbsp
- Beef stock — 350 ml
- Cooking oil — 1 tsp