Korean Spicy Beef Intestine Stir-fry

Four hundred grams beef intestines are kept in boiling water for 5 minutes. The cloudy foam is discarded, and the pieces are drained thoroughly so residual water does not turn to steam in the pan. One hundred grams onion, 120 g cabbage, and 60 g scallion are cut into substantial pieces that can retain their shape over high heat. The sauce combines 1.5 tablespoons gochujang with 1 tablespoon each gochugaru, soy sauce, and minced garlic. Mixing until the paste has no lumps helps it spread over the irregular pieces. The drained intestines cook by themselves for about 3 minutes in a pan heated over medium-high. Light browning at the edges and visible rendered fat signal that the sauce can be added. For the next minute, the pan bottom is scraped continuously while the mixture is tossed, preventing the gochujang from remaining in one hot spot. The vegetables then cook over high heat for about 2 minutes. The stir-fry is removed when the cabbage has just lost some volume and the scallion is fragrant, before the thick pieces become soft. Blanching and draining control the moisture at the start, while the late addition of the vegetables leaves time to brown and season the intestines without extending the cabbage cooking time.