Assorted Grilled Beef Intestines
Mouthwatering and Nutty Grilled Beef Intestines (Gopchang, Daechang, Makchang) – Easy Home Recipe
My daughter absolutely adores grilled beef intestines, especially the fatty and rich daechang! While it’s definitely on the richer side, its deliciousness is undeniable. So, I decided to make a home-style beef intestine grill using various parts. This was my first time making it at home, and wow, the amount of fat released was astounding! While ‘gopchang’ can be tough and gamey if grilled raw, I find it hard to enjoy that way. To overcome this, I employ a special process to remove any unwanted odors and tenderize them by boiling before grilling. The result is a taste that’s truly unparalleled, something you won’t easily find elsewhere. Seeing my daughter’s delight with the intestines full of ‘gop’ (richness) and the incredibly nutty daechang made the generous amount of fat feel worth it. I was so pleased that it turned out so well, despite the initial greasy challenge. Enjoy this delicious and hearty assorted grilled beef intestine dish at home, a true culinary treat!
Main Ingredients
- Beef large intestine (Daechang) – appropriate amount
- Beef small intestine (Gopchang) – appropriate amount
- Beef abomasum (Makchang) – appropriate amount
- Garlic – appropriate amount
- Sake (Chongju) – 1 cup
- Soju – appropriate amount
- Green onion roots – 1/2 cup
- Potatoes – appropriate amount
- Onions – appropriate amount
- Bread slices – 2 pieces
- King oyster mushrooms – appropriate amount
- Flour – appropriate amount
Seasoning & Sides
- Chili oil with chili seeds – appropriate amount
- Chili seasoning – appropriate amount
- Chili oil with chili seeds – appropriate amount
- Chili seasoning – appropriate amount
Cooking Instructions
Step 1
Prepare the beef intestines (daechang, gopchang, makchang) by cleaning them thoroughly. Rinse them several times under running water to remove any impurities, and ensure the inside is also clean.
Step 2
Marinate the cleaned intestines briefly in cold water with flour. The flour will help absorb any remaining impurities and excess fat, ensuring a cleaner taste. Let them soak for about 10-15 minutes, then rinse lightly with cold water.
Step 3
In a large pot, bring plenty of water to a boil. Once boiling, add the ingredients for odor removal: 1 cup of sake (Chongju), an appropriate amount of soju, green onion roots, whole garlic cloves, and onions. Let this mixture simmer for a bit to infuse the water with their aromas.
Step 4
Add the marinated intestines to the boiling water and cook over high heat for about 10-15 minutes. They are done when a fork can be inserted easily. Drain them, rinse with cold water, and let them cool. Avoid cooling them completely, as they can become tough; aim for them to be warm when you start preparing for grilling.
Step 5
Prepare the accompanying vegetables for grilling. Slice the king oyster mushrooms into bite-sized pieces and chop the onions. Thinly sliced potatoes can be used, or you can par-boil them before grilling for a softer texture.
Step 6
Season the makchang with chili oil containing chili seeds and chili seasoning. Gently mix to ensure even coating. This step adds a wonderful depth of flavor when grilled. (For gopchang and daechang, you can minimize seasoning or skip it to highlight their natural, nutty taste).
Step 7
Heat a griddle or frying pan. Place the bread slices on the griddle (this helps absorb excess fat) and then arrange the prepared intestines and vegetables on top. Grill until golden brown and slightly crispy. You may need to blot away excess fat with paper towels during cooking for a cleaner result. Cook over medium heat, allowing the intestines to cook through thoroughly.
Step 8
Arrange the beautifully grilled assorted beef intestines on a serving plate. Serve hot, with your favorite dipping sauces like ssamjang, wasabi, or salted soy sauce. Enjoy this delicious and wholesome homemade grilled beef intestine feast – a perfect meal to share!
