Ingredients with Measurements:
- 1 pound of makchang (pork intestines)
- 1/4 cup of soy sauce
- 1/4 cup of water
- 3 tablespoons of brown sugar
- 2 tablespoons of minced garlic
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of chopped scallions
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Clean the makchang by rinsing it under cold water and removing any excess fat or debris.
2. In a bowl, mix together soy sauce, water, brown sugar, minced garlic, sesame oil, rice vinegar, black pepper, and red pepper flakes to make the garlic-soy sauce.
3. Preheat the grill or grill pan to medium-high heat.
4. Brush the grill grates with oil to prevent sticking.
5. Grill the makchang for 3-4 minutes on each side, until it is cooked through and slightly charred.
6. Brush the garlic-soy sauce onto the makchang while it is still hot, using a pastry brush or spoon.
7. Sprinkle chopped scallions and toasted sesame seeds on top of the makchang.
8. Serve hot with additional garlic-soy sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Makchang can be substituted with other cuts of pork, such as pork belly or pork shoulder.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced onions or bell peppers to the grill for additional flavor and texture.
- Use a different marinade or sauce, such as a spicy gochujang sauce or a sweet teriyaki glaze.
Tips and tricks:
- Soak the makchang in cold water for 30 minutes before grilling to remove any excess blood or impurities.
- Brush the garlic-soy sauce onto the makchang while it is still hot to allow the flavors to penetrate the meat.
- Serve with a side of steamed rice and kimchi for a complete meal.
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:
- Arrange the makchang on a platter and garnish with additional scallions and sesame seeds.
Garnishes:
- Chopped scallions and toasted sesame seeds
Pairings:
- Steamed rice and kimchi
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Korean-style potato salad
- Spicy cucumber salad
Troubleshooting advice:
- If the makchang is too tough, try marinating it for a longer period of time or cooking it for a shorter amount of time.
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. It is often grilled or stir-fried and served with a variety of sauces and seasonings.
Flavor profiles:
- Savory, salty, sweet, and slightly spicy
Serving suggestions:
- Serve hot with a side of steamed rice and kimchi for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean