Sogogi Changnangol (소고기 창난골)
Beef and Fish Tripe Hot Pot
Yes, with a tweak: ensure no sugar is added to the broth/marinade. About 10g net carbs per serving, on the higher side for Korean food, so watch the portion.
What it is
A unique and hearty hot pot featuring a combination of beef and fish tripe (often cod or pollack tripe), simmered with various vegetables in a savory and sometimes spicy broth. Less common than other jeongols, it offers a rich and gelatinous texture.
Key ingredients
Beef tripe (천엽, 양, 곱창), fish tripe (창난), various mushrooms (e.g., enoki, shiitake), green onions, garlic, gochugaru (red pepper flakes), soy sauce, beef broth.
How to make it keto
Ensure no sugar is added to the broth/marinade. Avoid any glass noodles (dangmyeon) or rice cakes (tteok) if offered. Confirm no starch thickeners are used. Focus on the meat, tripe, and vegetables.
Say this to the waiter (Korean)
소고기 창난골은 육수나 양념에 설탕 넣지 말아 주시고, 당면이나 떡, 전분은 빼주세요.
For Sogogi Changnangol, please add no sugar to the broth or marinade. No glass noodles, rice cakes, or starch thickeners.
Watch out for
Pre-marinated beef/tripe might contain sugar. Glass noodles or rice cakes are common additions to hot pots. Any dipping sauces provided might contain sugar.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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