Korean Spicy Grilled Beef Intestines

Ingredients

• 1 lb beef intestines (gopchang), cleaned
• 3 tablespoons gochugaru (Korean red chili flakes)
• 3 tablespoons soy sauce
• 2 tablespoons mirin or honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 6 whole garlic cloves, minced
• 3 whole scallions, chopped
• 1 teaspoon ginger, grated
• 2 tablespoons sesame seeds (white and black), for garnish

Instructions

1. 1

   Inspect your beef intestines carefully — they should be pre-cleaned, but check inside and out for any remaining debris or membranes. If there are any strong-smelling spots or thick fat deposits still clinging to the outside, gently scrub with a soft brush under cold running water and pat dry. Cut the intestines into 3- to 4-inch pieces so they're manageable to grill.

2. 2

   Make the yangnyeom glaze: In a small bowl, whisk together 3 tablespoons gochugaru, 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sesame oil, and 1 tablespoon rice vinegar. Peel and mince 6 garlic cloves, then grate a 1-inch piece of fresh ginger on a microplane. Stir the minced garlic and grated ginger into the glaze until fully combined. The mixture should be thick, paste-like, and vibrant red. Set aside.

3. 3

   Toss the cut intestine pieces with about two-thirds of the yangnyeom glaze in a bowl, making sure every piece is well coated. Let it marinate for 10 minutes while you prepare your grill or grill pan — this gives the flavors a head start and begins to tenderize the meat.

4. 4

   Set a 14-inch grill pan or outdoor grill to medium-high heat — if using an outdoor grill, aim for about 400°F. Let the pan preheat for 2-3 minutes until it's smoking slightly; you want it hot enough to create char and a slight crust without burning the glaze.

5. 5

   Working in a single layer (don't crowd the pan), carefully place the marinated intestine pieces onto the hot surface. You should hear an aggressive sizzle — if it's just a quiet pop, increase the heat slightly. Let them cook undisturbed for 2-3 minutes on the first side. The edges will darken and the exterior will firm up slightly as the proteins begin to set.

6. 6

   Flip each piece and cook for another 2-3 minutes on the second side. The intestines should develop deep brown, caramelized edges and feel firm to the touch but still give slightly when pressed — they'll be tender but not mushy. If the glaze is browning very quickly, lower the heat to medium to prevent burning.

7. 7

   Chop 3 scallions (both white and light green parts) into thin rings. Brush or drizzle the reserved yangnyeom glaze onto the cooked intestine pieces and toss everything together on the grill or pan, cooking for another 30-45 seconds to lightly caramelize and glaze the second coating.

8. 8

   Transfer the grilled gopchang to a serving platter. Sprinkle with the chopped scallions and a mix of 2 tablespoons white and black sesame seeds for color and nutty crunch. Serve immediately while still steaming hot — the chewy, caramelized intestines are at their best enjoyed fresh off the grill with ice-cold beer or soju.

Tools you’ll need

• 14-inch grill pan or outdoor grill
• cutting board
• sharp knife
• small mixing bowl
• whisk
• microplane grater
• tongs or spatula

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