Tong Ma Neul Yang Gobchang Bok Geum Recipe

If intestines/tripe are not pre-cleaned, blanch 1–2 times: bring a pot of water to a rolling boil, add 1 tbsp rice wine and 1 tsp coarse salt, add the intestines/tripe, boil 2–3 minutes, drain and rinse in cold water. Repeat if still strong-smelling. Pat dry and slice larger pieces into 1–1.5 inch bite-sized pieces.

Slice onions into 1/2-inch thick wedges. Peel whole garlic cloves. Slice jalapeños on the bias into 1/4-inch rounds. Cut scallions into 2-inch lengths. If using cooked short ribs, slice into bite-sized pieces and pat dry.

In a small bowl, combine soy sauce, gochujang, gochugaru, rice wine, brown sugar (or honey), minced ginger and black pepper. Stir until smooth — this is the stir-fry seasoning. Reserve 1 tablespoon sesame oil for finishing and set aside the 2 tablespoons sesame oil for dipping sauce.

Heat the pan

Warm a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 2 tablespoons neutral cooking oil and swirl to coat.

Sear garlic: Add the whole garlic cloves to the hot oil and cook, stirring occasionally, until they develop light golden-brown color and a nutty aroma, about 2–3 minutes. Remove and set aside on a plate (they will finish in the pan later).

Brown the intestines/tripe: Increase heat to high. Add the cleaned and dried intestines/tripe pieces in a single layer (do in two batches if necessary to avoid crowding). Sear without moving for 1–2 minutes to develop color, then toss and continue stirring until nicely browned and slightly crisp at edges, about 4–6 minutes total. Transfer to the plate with garlic.

If using cooked short ribs, quickly sear the slices for 1–2 minutes just to warm and build surface color, then transfer to the plate with the offal.

Add onion and jalapeños to the pan. Stir-fry 2–3 minutes until onion edges soften and begin to brown but still have body.

Return the offal, garlic and optional ribs to the pan. Reduce heat to medium. Pour the prepared seasoning sauce over the contents and toss to coat. Stir-fry and let sauce reduce and caramelize slightly, 2–3 minutes, scraping any browned bits from the pan.

Drizzle 1 tablespoon sesame oil over the stir-fry, add scallions, taste and adjust seasoning with up to 1/4 teaspoon additional salt if needed. Continue tossing until scallions are slightly wilted, about 30 seconds to 1 minute.

Transfer the Tong Ma Neul Yang GobChang Bok Geum to a warm serving platter or serve directly from the skillet.

Prepare the sesame oil dipping sauce: in a small bowl combine 2 tablespoons sesame oil, 1 teaspoon coarse sea salt and 1 teaspoon toasted sesame seeds. Stir gently. Place alongside the plated stir-fry for dipping pieces of offal.

Garnish the stir-fry with the reserved lightly browned whole garlic cloves and an extra sprinkle of toasted sesame seeds if desired. Serve hot with steamed rice and optional lettuce leaves for wrapping.