Friday, August 6, 2010

Tripe--Korean Style

My roommate's mom came to visit for the first time a few years back and she stayed with us for a few days. I remember coming home from class one day to find the apartment filled with the aroma of sesame oil, ginger, and garlic, the kitchen was filled with ingredients for numerous different dishes--fish cakes, red bean paste, ginger, beef, seaweed, mussels, and so much more. But there was one dish that she made that really stuck with me: Spicy Tripe.

My roommate has asked her mom several times for the recipe, but she honestly claimed that she pretty much eyeballs everything. So here's my recreation of that recipe...which is pretty close.

Finely ground red chili flakes
ground ginger
ground garlic
chopped scallions
red bean paste
finely chopped jalapeno
sesame oil

Trim off the fat from the tripe (about 1/2 pound piece)
Coat the tripe in flour and rinse
Boil the tripe for 15-20 minutes with 3-4 table spoons each of ginger and garlic
While tripe is boiling, make the sauce
In a large bowl, add 3-4 tablespoons of red chili flakes
Slowly add hot water to the red chili flakes until it becomes paste-like
Add 1 tablespoon ginger
Add 1 tablespoon garlic
Add 1 1/2 tablespoon red bean paste
Add jalapeno and scallions to flavor
and mix together

When tripe is done, take it out and while it's hot, cut into bite sized pieces
Add to sauce and mix until evenly coated
Add salt to taste
Add 2-3 tablespoons of sesame oil to taste

Serve to friends and get rave reviews!

We served this with jap chae, or vermicelli noodles

Here's a quick recipe:

Green onions
Shredded carrots
(you may also add spinach and/ or egg and/ or any other kind of vegetable you'd like)
jap chae noodles
pre-marinated bulgogi (beef)
soy sauce
sesame oil

Boil vermicelli noodles
sautee all the ingredients separately
strain noodles and add to a large bowl with all the sauteed veggies and beef
mix with soy sauce for flavor
and finally add the sesame oil

Note: I always add the sesame oil last because the oil keeps the ingredients from absorbing other flavors.

No comments: