Ingredients with Measurements:
- 1 pound Jeju black pig makchang (small intestine)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon black pepper
- 1/4 cup chopped green onions
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Rinse the Jeju black pig makchang under cold water and pat dry with paper towels.
2. In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, black pepper, chopped green onions, and toasted sesame seeds.
3. Add the Jeju black pig makchang to the marinade and mix well. Cover and refrigerate for at least 1 hour or overnight.
4. Preheat the grill or grill pan over medium-high heat.
5. Remove the Jeju black pig makchang from the marinade and shake off any excess marinade.
6. Grill the Jeju black pig makchang for 3-4 minutes on each side, or until cooked through and slightly charred.
7. Transfer the grilled Jeju black pig makchang to a serving plate and garnish with additional chopped green onions and toasted sesame seeds.
8. Serve hot with steamed rice and other side dishes.
- Time:
Preparation time: 15 minutes
- Marinating time: 1 hour or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 10g
- Carbohydrates: 11g
- Protein: 23g
Substitutions for ingredients:
- Regular pork intestine can be used instead of Jeju black pig makchang.
- 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 the grilled Jeju black pig makchang to make lettuce wraps with fresh lettuce leaves and other toppings.
Tips and tricks:
- Make sure to rinse the Jeju black pig makchang thoroughly before using.
- Do not overcook the Jeju black pig makchang as it can become tough and chewy.
- Use tongs to handle the Jeju black pig makchang while grilling.
Storage instructions:
- Leftover Jeju black pig makchang can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Jeju black pig makchang in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the grilled Jeju black pig makchang on a wooden board or platter for a rustic presentation.
Garnishes:
- Chopped green onions and toasted sesame seeds
Pairings:
- Steamed rice and other Korean side dishes such as kimchi, pickled vegetables, and bean sprout salad.
Suggested side dishes:
- Steamed rice, kimchi, pickled vegetables, bean sprout salad
Troubleshooting advice:
- If the Jeju black pig makchang is tough or chewy, it may have been overcooked. Try reducing the cooking time or marinating the makchang for longer to tenderize it.
Food safety advice:
- Make sure to cook the Jeju black pig makchang to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Jeju black pig is a breed of pig native to the island of Jeju in South Korea. It is known for its high-quality meat and is a popular ingredient in Korean cuisine.
Flavor profiles:
- Savory, salty, slightly sweet, nutty
Serving suggestions:
- Serve hot with steamed rice and other Korean side dishes.
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Region: South Korean