Grilled Beef Intestines with Korean Flavors

Ingredients

• 1.5 pounds (680g) beef intestines 1.5 pounds (680g) beef intestines
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon Korean chili paste (gochujang) 1 tablespoon Korean chili paste (gochujang)
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Ssamjang (spicy dipping sauce), for serving Ssamjang (spicy dipping sauce), for serving
• Lettuce leaves, for serving Lettuce leaves, for serving
• Cooked rice, for serving Cooked rice, for serving
• Kimchi, for serving Kimchi, for serving
• Scallions, thinly sliced, for garnish Scallions, thinly sliced, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 32g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Clean the beef intestines thoroughly by rinsing them under cold water and removing any excess fat or debris. Cut them into manageable pieces.
2. 2.
   In a bowl, combine soy sauce, minced garlic, grated ginger, sesame oil, Korean chili paste, honey, sugar, and black pepper. Mix well to create the marinade.
3. 3.
   Place the beef intestines in a large ziplock bag or a bowl and pour the marinade over them. Ensure that all the pieces are coated evenly. Marinate for at least 2 hours, or overnight for maximum flavor.
4. 4.
   Preheat your grill or grill pan over medium-high heat. Remove the beef intestines from the marinade, allowing any excess marinade to drip off.
5. 5.
   Grill the beef intestines for about 3-4 minutes per side, or until they are nicely charred and cooked through.
6. 6.
   Remove the grilled gopchang from the heat and let them rest for a few minutes. Slice them into bite-sized pieces.
7. 7.
   Serve the grilled gopchang with ssamjang, lettuce leaves, cooked rice, kimchi, and sliced scallions. Encourage your guests to wrap the gopchang in lettuce leaves along with the condiments for a delightful combination of flavors.

Treat your ingredients with care...

• Beef intestines — Ensure thorough cleaning of the intestines to remove any impurities. Soaking them in cold water with a bit of vinegar can help eliminate any strong odors.

Tips & Tricks

• If you can't find beef intestines, you can substitute with pork intestines or even thinly sliced beef or pork belly.
• For an extra kick of spiciness, add a bit of Korean chili powder (gochugaru) to the marinade.
• Serve the grilled gopchang with a variety of Korean banchan (side dishes) such as pickled radishes, cucumber salad, or stir-fried vegetables.
• If you prefer a milder flavor, reduce the amount of Korean chili paste (gochujang) in the marinade.
• Make sure to preheat your grill or grill pan properly to achieve a nice sear on the gopchang.

Serving advice

Serve the grilled gopchang on a large platter, garnished with sliced scallions for a pop of color. Encourage your guests to assemble their own wraps by placing a piece of grilled gopchang on a lettuce leaf, adding a spoonful of ssamjang, and topping it with rice, kimchi, and any other desired condiments.

Presentation advice

Arrange the grilled gopchang in an appealing pattern on the platter, with the lettuce leaves and condiments placed neatly alongside. Consider adding a sprinkle of sesame seeds or a drizzle of sesame oil for an extra touch of elegance.