Korean Grilled Pork Makchang
Makchang-gui is a Korean grilled pork large intestine dish where the offal is thoroughly cleaned, blanched for seven minutes to remove impurities and excess fat, then coated in a spicy marinade of gochujang, soy sauce, sugar, minced garlic, gochugaru, sesame oil, and black pepper. The blanching step is non-negotiable-it eliminates off-flavors and firms the intestine's texture so it holds up on the grill. After fifteen minutes of marinating, the wrinkled surface absorbs the sweet-spicy sauce, which caramelizes into a dark, sticky glaze over medium heat as the interior moisture slowly evaporates. The result is a chewy exterior with a rich, fatty interior that releases its flavor gradually with each bite, and patience with medium heat prevents the sugar-heavy sauce from burning.
Adjust Servings
Instructions
- 1
Rinse and invert makchang, removing excess fat and residue.
- 2
Blanch for 7 minutes, then rinse cold and drain.
- 3
Mix all sauce ingredients to make a spicy marinade.
- 4
Coat makchang and marinate for 15 minutes.
- 5
Cook on a preheated pan over medium heat.
- 6
Finish when moisture evaporates and the surface caramelizes.
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