Won Gi Soo Yook Recipe

Clean and blanch tripe

Rinse the honeycomb tripe thoroughly under cold running water. Rub coarse salt over the tripe, then rinse again to remove surface impurities. Place tripe in a pot of cold water, add 1–2 tablespoons white vinegar, bring to a rolling boil and blanch for 5 minutes. Remove tripe, discard blanching water, and rinse tripe under cold water. Slice tripe into 1" strips and set aside.

If using additional tripe types (blanket/smooth), repeat the same blanch-and-rinse method and slice to similar sizes so they cook evenly.

Initial blanch for beef bones/meats

Place short ribs, oxtail, cheek, and knee/shin pieces in a large stockpot. Cover with cold water and bring to a vigorous boil. Boil hard for 10 minutes to release scum. Drain and discard that water. Rinse the bones and meat under warm water to remove foam and impurities.

Make the stock

Return cleaned bones and meat to the stockpot. Add 6 cups fresh cold water, quartered onion, smashed garlic cloves, sliced ginger, knotted spring onion whites, bay leaves, and whole peppercorns. Bring to a gentle boil, then reduce to a low simmer. Skim any surface foam for the first 15–20 minutes. Simmer gently for 2 to 2.5 hours until meat is very tender and the broth is deeply flavored. Partially uncovered is fine; add water if needed to keep pieces mostly submerged.

Add tripe and finish

About 35–45 minutes before the end of cooking, add the blanched honeycomb tripe and any additional tripe into the simmering broth so it becomes tender but still retains chew. If using tougher knee pieces, ensure they have fully softened during the simmer. About 10 minutes before finishing, add daikon, carrots, napa cabbage, and mushrooms so the vegetables are cooked but not mushy.

Season and strain

Taste the broth and add 1.5 teaspoons salt or to taste. Remove bay leaves, knotted green onion whites and large solids (if you prefer a clear broth). Alternatively, serve with meats and tripe in the pot and ladle broth over at serving. Keep the cooked meats in large pieces to slice/pull when plating.

Shred or slice the cooked short ribs, cheek, and shin into bite-size pieces. Arrange a portion of mixed meats (short rib, oxtail meat pulled from bones, cheek, and shin) and several pieces of tripe/honeycomb on each plate or in a shallow bowl.

Ladle hot broth with vegetables over the meats so the bowl contains both soup and solids. Scatter sliced green onions, minced garlic, and cilantro (if using) over the top. Sprinkle toasted sesame seeds.

Make the dipping sauce by mixing light soy sauce, rice vinegar, toasted sesame oil, chopped fresh chili or a pinch of gochugaru, toasted sesame seeds and a pinch of crushed red pepper. Adjust salt and vinegar to taste. Serve on the side so diners can dip the meats and tripe.

Serve hot as a vitality plate with broth. Provide small bowls of rice and extra kimchi or pickles if desired. Leftover broth will keep refrigerated for 3–4 days; rewarm gently before serving.