Ingredients

• 200 g boiled and cleaned beef tripe
• 200 g boiled and cleaned omasum
• 100 g beef
• 60 g radish
• 30 g carrot
• 100 g cabbage
• 90 g oyster mushrooms
• 1 onion
• 1 stalk green onion
• 1 green chili pepper
• 2 red chili peppers
• 200 g boiled udon noodles or rice cakes
• a little salt
• 300 g radish for broth
• 6 cups water (1.5 L)
• 3 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp gochujang
• 3 tbsp water
• 2 tbsp soy sauce for soup
• 1 tbsp sugar
• 2 tbsp chopped green onion
• 1 tbsp minced garlic
• 1 tbsp minced Cheongyang chili pepper
• 2 tbsp rice wine
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• a little black pepper

Instructions

1. Boil water with radish over medium heat for about 20 minutes to make the broth.
2. Mix the remaining seasoning ingredients with the gochugaru to make the seasoning paste.
3. Slice the boiled tripe, omasum, and beef, then mix with 2 tbsp of the seasoning paste.
4. Cut the radish, carrot, and cabbage into 4 x 2 x 0.6 cm pieces.
5. Slice the onion lengthwise and shred the oyster mushrooms thinly along the grain.
6. Cut the green onion, green chili pepper, and red chili peppers on the diagonal.
7. Place the seasoned meat, prepared vegetables, and noodles in a jeongol pot, then add the seasoning paste and hot broth and bring to a boil over medium heat.
8. When the radish is cooked, reduce to low heat and simmer while serving portions to each person.