Korean Grilled Beef Intestine
Quick answer
- Total time
- 50 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 8
About this dish
With beef intestines, the prep takes more work than the grilling.
Read more
They are rubbed with coarse salt and flour, rinsed and briefly blanched to get rid of the smell, then cooked in a dry pan in nothing but their own rendered fat. Garlic chives go on the side, and soju usually goes with it.
Ingredients
Instructions
- 1
Rub 600 g beef intestine with 1 tbsp coarse salt and 2 tbsp flour for about 5 minutes.
Work the mixture into the inner folds so the flour loosens mucus and helps pull away odor-causing residue.
- 2
Rinse several times under running water until no floury coating remains.
Drop the intestine into boiling water for 5 minutes, then drain it in a colander and let the surface moisture run off thoroughly.
- 3
Press the blanched intestine dry with paper towels, then cut it into bite-size pieces.
Toss with 1 tbsp minced garlic, 0.5 tsp salt, 0.5 tsp black pepper, and 1 tsp sesame oil so the seasoning coats every piece.
- 4
Heat a dry pan well over medium-high heat.
Arrange the intestine in a single layer without crowding, and leave it untouched for the first 2 minutes so its own fat starts rendering instead of steaming.
- 5
When rendered fat pools in the pan, carefully blot it with paper towels.
Once the underside turns golden and the edges look crisp, flip the pieces and cook the other side for another 2-3 minutes.
- 6
Check that the thickest piece reaches at least 71°C at the center and is well cooked, then turn off the heat.
Wash and drain 60 g garlic chives, cut into 4 cm lengths, and serve alongside.
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