Ingredients with Measurements:
- 1 pound of makchang (pork intestines), cleaned and sliced into bite-sized pieces
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 cup of vegetable oil
- 1/2 cup of rice vinegar
- 1/4 cup of brown sugar
- 1/4 cup of ketchup
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, and onion powder. Mix well.
2. Dredge the sliced makchang in the flour mixture, making sure each piece is coated evenly.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Once the oil is hot, carefully add the coated makchang to the skillet. Fry for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the makchang from the skillet and place them on a paper towel-lined plate to drain excess oil.
5. In a separate mixing bowl, whisk together the rice vinegar, brown sugar, ketchup, soy sauce, cornstarch, and water until smooth.
6. Pour the sweet-sour sauce into the skillet and bring it to a boil over medium heat. Cook for 2-3 minutes, or until the sauce thickens.
7. Add the fried makchang to the skillet with the sweet-sour sauce. Toss to coat the makchang evenly with the sauce.
8. Serve the fried makchang with sweet-sour sauce hot, garnished with chopped green onions or sesame seeds.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying the makchang
- Medium heat for cooking the sweet-sour sauce
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 520
- Fat: 28g
- Carbohydrates: 45g
- Protein: 22g
- Sodium: 1220mg
- Sugar: 21g
Substitutions for ingredients:
- Pork belly or chicken gizzards can be used instead of makchang.
- White vinegar can be used instead of rice vinegar.
- Honey or maple syrup can be used instead of brown sugar.
- Tomato paste can be used instead of ketchup.
- Tamari or liquid aminos can be used instead of soy sauce.
Variations:
- Add chopped vegetables such as bell peppers, onions, or carrots to the sweet-sour sauce for extra flavor and nutrition.
- Use a different dipping sauce such as spicy mayo or garlic aioli.
Tips and tricks:
- Make sure to pat the makchang dry with paper towels before dredging them in the flour mixture to ensure the coating sticks well.
- To prevent the oil from splattering, add the makchang to the skillet one at a time.
- To make the sweet-sour sauce spicier, add red pepper flakes or Sriracha sauce.
Storage instructions:
- Store any leftover fried makchang with sweet-sour sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fried makchang with sweet-sour sauce, place them in a skillet over medium heat and cook until heated through.
Presentation ideas:
- Serve the fried makchang with sweet-sour sauce on a platter with chopsticks and small bowls for dipping sauce.
Garnishes:
- Chopped green onions or sesame seeds can be used as garnishes.
Pairings:
- Serve the fried makchang with sweet-sour sauce with steamed rice or noodles.
Suggested side dishes:
- Kimchi
- Steamed bok choy
- Stir-fried vegetables
Troubleshooting advice:
- If the sweet-sour sauce is too thick, add more water to thin it out.
- If the makchang is not crispy enough, increase the frying time.
Food safety advice:
- Make sure to clean the makchang thoroughly before cooking.
- Use a food thermometer to ensure the internal temperature of the makchang reaches 145°F to ensure it is fully cooked.
Food history:
- Makchang is a popular Korean dish made from pork intestines. It is often served as a snack or appetizer.
Flavor profiles:
- The fried makchang has a crispy texture and a savory flavor, while the sweet-sour sauce adds a tangy and slightly sweet taste.
Serving suggestions:
- Serve the fried makchang with sweet-sour sauce as a party appetizer or as a main dish for a Korean-inspired meal.
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Region: Korean