Korean Grilled Beef Daechang

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.

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.

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.

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.

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.

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.