Ingredients with Measurements:
- 1 pound of makchang (pork intestines)
- 1/2 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup minced garlic
- 1/4 cup chopped green onions
- 1 tablespoon black pepper
- 1 tablespoon red pepper flakes
- 1 tablespoon sesame seeds
Special equipment needed:
- Large mixing bowl
- Ziplock bag
- Grill or grill pan
Step-by-step instructions:
1. Rinse the makchang thoroughly with cold water and drain well.
2. In a large mixing bowl, combine soy sauce, rice wine, brown sugar, sesame oil, minced garlic, chopped green onions, black pepper, red pepper flakes, and sesame seeds.
3. Add the makchang to the marinade and mix well.
4. Transfer the makchang and marinade to a ziplock bag and seal tightly.
5. Marinate the makchang in the refrigerator for at least 2 hours or overnight.
6. Preheat the grill or grill pan to medium-high heat.
7. Remove the makchang from the marinade and discard the excess marinade.
8. Grill the makchang for 3-4 minutes on each side, or until cooked through.
9. Serve hot with rice and your favorite side dishes.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 15g
- Carbohydrates: 12g
- Protein: 23g
Substitutions for ingredients:
- Pork belly or beef tripe can be used instead of makchang.
- Mirin or white wine can be used instead of rice wine.
- Honey or maple syrup can be used instead of brown sugar.
- Canola oil or vegetable oil can be used instead of sesame oil.
Variations:
- Add sliced onions or bell peppers to the marinade for extra flavor.
- Use different types of meat, such as chicken or beef, for a different taste.
Tips and tricks:
- Make sure to rinse the makchang thoroughly to remove any impurities.
- Marinate the makchang overnight for maximum flavor.
- Grill the makchang over high heat for a crispy texture.
Storage instructions:
- Store leftover makchang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the makchang in the microwave or on the grill until heated through.
Presentation ideas:
- Serve the makchang on a platter with sliced green onions and sesame seeds on top.
Garnishes:
- Sliced green onions and sesame seeds
Pairings:
- Rice, kimchi, and pickled vegetables
Suggested side dishes:
- Steamed rice, Korean-style spinach, and cucumber salad
Troubleshooting advice:
- If the makchang is tough, marinate it longer or cook it over lower heat.
Food safety advice:
- Make sure to cook the makchang to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Makchang is a popular Korean dish made from pork intestines.
Flavor profiles:
- Savory, sweet, and spicy
Serving suggestions:
- Serve the makchang hot with rice and your favorite side dishes.
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Region: Korean