Yang-suk (Boiled Beef Tripe)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- beef tripe
- soy sauce
- oil
- vinegar
- black pepper
- Sichuan pepper
Instructions
- Wash tripe and boil until very tender, reducing so the broth is absorbed into it.
- When cooled, cut into pieces the size of a yakgwa cookie.
- Dress with soy sauce, oil, and vinegar to taste and store.
- To serve, take out a portion, reheat, and season with black and Sichuan pepper.