Preparation
The broth for the dish can be either a mixture of two broths, made from beef tripe and brisket respectively, or gomtang, a thin soup with a rich flavor that is made by simmering ox bones for a long time. If choosing the first type, the beef tripe and brisket have to be boiled separately because beef tripe has strong flavor that can affect the brisket broth and the meat. To make the beef tripe broth, cleaned beef tripe, onions, scallions, garlic, and ginger are placed in a large pot with a large amount of water and boiled until thoroughly cooked. Likewise, the brisket broth is prepared using the same method, using the same secondary ingredients to remove any bad odors that might persist. After that, both broths are chilled, and any fat floating on the surface is skimmed off. The cooked brisket is cut into bite-sized pieces, while the yang and gopchang are cut into long diagonal strips. The boiled beef tripe and brisket are marinated with seasonings and kneaded for a long time.
Oyster mushrooms are parboiled in salted boiling water, slightly pressed to squeeze water, torn by their grain, and seasoned. Dried shiitake mushrooms are soaked in lukewarm water, and if a small amount of sugar is added to the water, that helps the mushrooms to rehydrate more quickly. The stipes of the mushroom are taken out, and the caps are shredded and seasoned. Green chili peppers are seeded and chopped and onions and carrots are chopped into pieces the same size as the peppers. Scallions are cut into long diagonal strips.
In a pan, the remaining vegetables are placed on the bottom, and the marinated beef tripe and brisket are placed over them in a circular fashion. The shredded mushrooms and sliced vegetables are arranged between the tripe and meat. The prepared broths are mixed together, seasoned with salt, and poured little by little into the pan. When the dish is cooked, any floating foam is skimmed off and the gopchang jeongol is served.
Read more about this topic: Gopchang Jeongol
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