Ingredients with Measurements:
- 1 lb pork intestines, cleaned and cut into bite-sized pieces
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp minced garlic
- 1/2 tsp black pepper
- 1/4 cup chopped scallions
- 1 tbsp toasted sesame seeds
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a large bowl, whisk together the gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, and black pepper.
2. Add the pork intestines to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat a grill or grill pan to medium-high heat.
4. Thread the marinated pork intestines onto skewers, leaving a little space between each piece.
5. Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and slightly charred.
6. Remove the skewers from the grill and sprinkle with chopped scallions and toasted sesame seeds.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan on medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 12g
Carbohydrates: 15g
Protein: 20g
Sodium: 760mg
Sugar: 11g
Substitutions for ingredients:
- Pork intestines can be substituted with chicken or beef intestines.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced onions, bell peppers, or mushrooms to the skewers for extra flavor and texture.
- Use the same marinade for chicken wings or beef short ribs.
- Serve the grilled pork intestines with a side of steamed rice or kimchi.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Make sure to clean the pork intestines thoroughly before marinating.
- Use a pastry brush to coat the skewers evenly with the marinade.
Storage instructions:
Leftover grilled pork intestines can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork intestines on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the grilled pork intestines on a platter and garnish with chopped scallions and toasted sesame seeds.
Garnishes:
Chopped scallions and toasted sesame seeds
Pairings:
Serve with a side of steamed rice and a cold beer or soju.
Suggested side dishes:
Kimchi, pickled vegetables, or a simple cucumber salad.
Troubleshooting advice:
- If the pork intestines are tough, marinate them for a longer period of time or cook them for a few minutes longer on the grill.
- If the marinade is too spicy, add more honey or sugar to balance out the heat.
Food safety advice:
Make sure to cook the pork intestines to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Grilled pork intestines with gochujang is a popular street food in Korea, known as "makchang gui."
Flavor profiles:
Spicy, sweet, savory, and slightly smoky.
Serving suggestions:
Serve the grilled pork intestines with a side of steamed rice and a cold beer or soju.
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