Makchang Gui
Grilled beef omasum with a savory soy glaze, charred to perfection. A Korean BBQ favorite featuring tender organ meat with bold umami flavors.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 400 g beef omasum (makchang), cleaned and sliced thin
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 3 cloves garlic, minced
- ½ inch ginger, minced
- ½ tsp gochugaru (korean red chili flakes)
- 2 stalks scallions, chopped
- 1 tbsp sesame seeds
- 4 leaves perilla leaves, optional
Instructions
- 1
Whisk together soy sauce, sesame oil, rice vinegar, sugar, minced garlic, and ginger in a small bowl to create the marinade.
- 2
Place sliced makchang in a bowl and pour marinade over it. Toss gently to coat. Let sit for 10 minutes at room temperature.
- 3
Preheat grill or grill pan to high heat (450°F / 230°C).
- 4
Arrange makchang slices on the hot grill in a single layer. Grill for 2-3 minutes per side until charred and crispy at edges.
- 5
Transfer grilled makchang to a serving platter. Drizzle with remaining marinade and sprinkle gochugaru, sesame seeds, and scallions.
- 6
Serve immediately with perilla leaves on the side for wrapping, along with rice and banchan (side dishes).
Tools you’ll need
- 12-inch grill pan or bbq grill
- small mixing bowl
- tongs
- cutting board
- sharp knife
- whisk
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