Cattle Offal Jji Gae Recipe

If using dried anchovies and kelp: tie anchovies and kelp in cheesecloth or place in the pot. Add beef bone broth (or water + bouillon) to a large heavy pot. Add smashed garlic and halved onion.

Bring to a gentle simmer over medium heat. Simmer 20 minutes to infuse flavors, skimming any foam or scum that rises to the surface. Remove anchovies and kelp (if used) and discard. Keep broth at a gentle simmer.

While the broth simmers, prepare offal. Rinse tripe thoroughly under cold water. If not pre-cleaned, blanch tripe in boiling water for 3 minutes, then rinse and slice into 1/2-inch pieces.

Trim connective tissue from heart and slice thinly. If using liver, pat dry, then slice thinly across the grain into bite-sized pieces. If using tongue or brisket, thinly slice as well.

To reduce strong offal flavors: briefly soak liver slices in salted cold water for 10 minutes, then drain and pat dry.

Add daikon, potato cubes, carrot (or Korean radish), and shiitake mushrooms to the simmering broth. Simmer 8–10 minutes until vegetables begin to soften.

Stir together the seasoning: in a small bowl combine doenjang, gochujang, gochugaru, soy sauce, rice wine, sesame oil, sugar, and black pepper. Mix until a smooth paste forms.

Add the seasoning paste to the pot, stirring well to dissolve it into the broth. Taste and adjust salt: add up to the indicated salt amount or less, depending on your broth's saltiness.

Add the prepared tripe, heart, and tongue/brisket (if using) to the pot. Simmer gently 6–8 minutes until offal is cooked through and tender. Add liver in the last 2–3 minutes — liver cooks very quickly and becomes tough if overcooked.

When offal is almost done, add enoki mushrooms and chopped green onions; cook 1–2 minutes more until greens are wilted but still bright.

Adjust seasoning one last time: add additional soy sauce or salt if needed, and more gochugaru for heat if desired.

Turn off the heat and stir in chopped Asian chives (buchu) and a teaspoon of toasted sesame seeds.

Ladle the Cattle Offal Jji Gae into bowls. Garnish with extra chopped green onion, a drizzle of sesame oil if desired, and sliced fresh chili for heat. Serve hot with steamed rice and banchan.