Korean Grilled Beef Daechang
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Daechang-gui is Korean grilled beef large intestine, cleaned and lightly seasoned with salt, black pepper, minced garlic, and sesame oil before being seared on a high-heat pan.
Read more
The thick layer of fat lining the inside of the intestine renders quickly over intense heat, and it is this fat that produces the dish's characteristic richness and crisp exterior as the outer surface browns. The fat is also the reason moderation matters: too much rendered fat left in the pan makes the finished dish greasy rather than luxuriously fatty, so blotting with a paper towel midway through cooking keeps the balance. Adding julienned onion and garlic chives at the end introduces vegetable moisture and fresh, sharp aromatics that cut through the heaviness. Daechang is one of the most sought-after cuts at Korean gopchang restaurants, where it is cooked tableside on a grill and eaten immediately - because the intestine tightens and toughens as it cools, eating it directly off the heat is the only way to catch it at its best. Soju or cold beer alongside is standard, and the contrast between the fatty meat and the cold, clean drink is a central part of the experience.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Rinse 500g beef large intestine under cold running water until visible impurities are gone.
Cut it into 4 to 5cm pieces, then press well with paper towels so moisture does not cause splattering or weak browning.
- 2Season
Add 1 tsp salt, 0.5 tsp black pepper, 1 tbsp minced garlic, and 1 tsp sesame oil.
Toss until the seasoning coats the surface evenly, then rest for 15 minutes so the intestine seasons without becoming watery.
- 3Control
Heat the pan over high heat for at least 2 minutes.
Lay the pieces in one layer and leave them untouched for 1 to 2 minutes, until a loud sizzle starts and the first side begins to brown.
- 4Heat
When the internal fat melts and oil pools in the pan, lower the heat to medium.
Blot the excess fat once with paper towels, then cook 4 to 5 minutes more until the outside is golden and crisp.
- 5Heat
When the outside is crisp, check that the intestine is cooked through, then add 1 sliced onion.
Raise the heat and stir-fry for about 40 seconds.
- 6Finish
Add 50g garlic chives and stir-fry only 20 to 30 seconds.
Turn off the heat while the chives are still bright green, then serve immediately because the intestine tightens quickly as it cools.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- High heat renders thick inner fat to create the signature richness of Korean Grilled Beef Daechang.
- Finish cue
- When the outside is crisp, check that the intestine is cooked through, then add 1 sliced onion.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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