Sun Nong Dan Guk Bap Recipe

Clean and blanch tripe

Rinse the honeycomb tripe under cold running water. Rub lightly with coarse salt and rinse again. Bring a medium pot of water to a boil, add the tripe and blanch for 3 minutes to remove impurities. Drain, rinse with cold water, then slice into bite-size strips (about 1/2" wide). Set aside.

If using additional skirt tripe, treat the same way: blanch 2–3 minutes, rinse, and slice.

Initial stock

In a large heavy pot, add 6 cups water, beef brisket/shank chunks, quartered onion, smashed ginger, and crushed garlic. Bring to a rolling boil over high heat.

Once boiling, reduce heat to maintain a gentle simmer and skim any foam or scum from the surface for the first 10–15 minutes to keep the broth clear.

Add whole black peppercorns and optional halved daikon. Cover partially and simmer gently for 90 minutes to 2 hours, or until the beef is tender and the broth has a deep beef flavor. Check every 20–30 minutes and skim surface if needed.

After 60–90 minutes, remove the beef pieces. Strain the broth through a fine mesh sieve into a clean pot to separate solids (onion, ginger, peppercorns). Reserve the strained solids to discard or chop the cooked brisket as needed. Return the clear broth to the pot and keep warm over low heat.

Simmer tripe

Add the blanched, sliced honeycomb tripe to the warm strained broth and simmer gently for 30–45 minutes, until the tripe is tender but still has a bit of chew. Taste the broth while tripe simmers and adjust seasoning.

Season the soup with 1 tablespoon light soy sauce, 1 teaspoon salted shrimp or fish sauce, and 1/2 teaspoon ground white pepper. Add coarse sea salt in small increments (about 1 to 1.5 tablespoons total depending on taste) and stir, tasting after each addition. Add sesame oil (1 tsp) near the end of simmering for aroma.

If using cooked beef brisket removed earlier, slice it thinly and add back into the pot during the last 5 minutes to warm through.

Prepare bowls and rice

Divide hot cooked short-grain rice evenly among 4 deep bowls (about 1 cup rice per bowl).

If using eggs: soft-boil eggs (6–7 minutes in boiling water), peel and halve, or beat eggs lightly and poach into the simmering broth for 1–2 minutes per bowl when ladling soup.

Ladle hot broth with generous amounts of tripe (and warmed sliced beef, if used) over the rice in each bowl so rice is submerged (gukbap style).

Garnish each bowl with sliced green onions, a sprinkle of toasted sesame seeds, chopped chives (if using), and strips of roasted seaweed. Offer extra minced garlic, gochugaru or chili flakes, and extra saeujeot or soy sauce at the table for seasoning to taste.

Serve immediately while very hot. Encourage diners to stir rice into the soup to combine flavors.