I think foreign friends who are familiar with traditional Korean cuisine will be familiar with Naejangtang, but since this dish is not a typical Korean food eaten on a daily basis, I think there are many foreign friends who are still unfamiliar with it. Naejangtang is a food mainly sold at Haejangguk restaurants, and is known to be ordered only by local Koreans or foreign friends who are familiar with Korean cuisine.
However, I think Naejangtang, famous for its red color and spicy taste, is a representative Korean traditional dish, and I would like to introduce it to my foreign friends who do not know or have not tasted this food yet. Referring to this introductory sentence, I recommend that you try the spicy intestine stew the next time you go to a hangover soup restaurant!
Introduction to Naejangtang
Naejang-tang (naejang-tang) is one of Korea's traditional dishes. It is a stew made by slicing the intestines of a cow or pig and boiling it with seasoning. Naejangtang is famous as a health food and is also enjoyed as a side dish with alcohol or hangover soup. The taste of intestine soup is spicy and savory, and the texture of the intestines is chewy and alive.
Source: Master Craftsman: Montshop (montshop.com)
Naejang-tang usually contains internal organs such as tripe, large intestine, makchang, liver, kidney, heart, tongue, and tail. Additionally, vegetables such as green bean sprouts, bean sprouts, ferns, bean sprouts, radishes, and green onions are also added to create an even richer taste. The seasoning for Naejangtang can be made with red pepper powder, red pepper powder, red pepper paste, salted shrimp, soybean paste, garlic, ginger, salt, pepper, and perilla seed powder. For intestine soup, bone broth or rice water is used as the basic broth, and the intestines are washed with soju or flour to remove any unpleasant odor. Naejangtang is boiled in an earthen pot or pot and eaten with rice.
Naejangtang is a popular dish throughout Korea, but is especially popular in Busan, Daegu, and Gyeongsang Province. Naejangtang has slightly different characteristics in each region. For example, Busan's Naejang-tang is characterized by a spicy and rich taste, while Daegu's Naejang-tang is characterized by a clear and clean taste.
Foods that go well with Naejangtang include kimchi, ssamjang, seasoned bean sprouts, seaweed soup, pork belly, and makgeolli.
Reasons for popularity of Naejangtang
Naejang-tang (naejang-tang) is one of Korea's traditional dishes. It is a stew made by slicing the intestines of a cow or pig and boiling it with seasoning. Naejangtang is famous as a health food and is also enjoyed as a side dish with alcohol or hangover soup. The reasons why Naejangtang is so popular are as follows.
Naejangtang is rich in protein from meat and vitamins and minerals from intestines, making it a well-balanced food. Naejang-tang especially contains a lot of iron, which helps relieve fatigue and improve blood circulation.
Source: Beef intestine soup boiled in clear broth (10000recipe.com)
Naejangtang is characterized by a spicy and savory taste, making it a good food for people who have no appetite or have difficulty digesting food. The seasoning for Naejangtang can be made with red pepper powder, red pepper powder, red pepper paste, salted shrimp, soybean paste, garlic, ginger, etc., and the spiciness can be adjusted according to each person's taste. Naejang-tang also has a richer taste by adding vegetables such as legumes, bean sprouts, ferns, bean sprouts, radishes, and green onions.
Naejangtang is a popular dish throughout Korea, but is especially popular in Busan, Daegu, and Gyeongsang Province. Naejangtang has slightly different characteristics in each region. For example, Busan's Naejang-tang is characterized by a spicy and rich taste, while Daegu's Naejang-tang is characterized by a clear and clean taste. Foods that go well with Naejangtang include kimchi, ssamjang, seasoned bean sprouts, seaweed soup, pork belly, and makgeolli.
How to taste Naejangtang
Naejang-tang (naejang-tang) is one of Korea's traditional dishes. It is a stew made by slicing the intestines of a cow or pig and boiling it with seasoning. Naejangtang is famous as a health food and is also enjoyed as a side dish with alcohol or hangover soup. If you have never tried Naejangtang, you can eat it in the following way.
Source: Dongori World: Naver Blog (naver.com)
Find the Naejangtang recipe on the website and make it yourself. It provides detailed information on the ingredients, seasonings, and cooking method needed for Naejangtang. Please refer to the website ( https://blog.naver.com/wlel2168/222103140856 ) for recipes for intestine stew, beef intestine stew, and how to boil naejangtang in clear soup.
Find a restaurant that serves Naejangtang (naejangtang) and visit it. Naejangtang is a popular dish across the country, but it is especially popular in Busan, Daegu, and Gyeongsang Province. Naejangtang has slightly different characteristics in each region. For example, Busan's Naejang-tang is characterized by a spicy and rich taste, while Daegu's Naejang-tang is characterized by a clear and clean taste.
Introduction to Naejangtang restaurants
Village Restaurant: Located in Jangheung-gun, this restaurant specializes in samhap and intestine soup. Samhap is a dish made by grilling pork belly, tripe, and large intestines, and Naejangtang is made by boiling the remaining meat and intestines of Samhap. Samhap and naejangtang go well together and are characterized by a spicy and rich taste. The village restaurant is also a place where many people visit during the Jangheung Water Festival.
Shinnokwon Gwan: Located in Busan, this restaurant specializes in Korean food and intestine soup. Hanjeongsik is a Korean set menu consisting of various side dishes, rice, soup, pancakes, stews, etc. Naejangtang is made with boiled beef intestines. Shinnokwon Kwan’s Naejangtang (naejangtang) is characterized by a spicy and clean taste, and is considered one of Busan’s representative Naejangtang restaurants.
Bada House: Located on Jeju Island, this restaurant specializes in raw fish salad and intestine soup. Hoemuchim is made by slicing fish and seasoning it with red pepper paste, salted shrimp, garlic, and ginger, while Naejangtang is made by boiling pork intestines. Bada House's seasoned raw fish and intestine soup are characterized by a fresh and mild taste, making it a place where you can enjoy Jeju Island's abundant seafood.
