Ingredients with Measurements:
- 1 pound of makchang (pork intestine)
- 1 cup of kimchi
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Rinse the makchang thoroughly with cold water and pat dry with paper towels.
2. In a bowl, mix together soy sauce, sugar, sesame oil, gochujang, garlic, and ginger.
3. Add the makchang to the bowl and marinate for at least 30 minutes.
4. Heat the grill or grill pan over medium-high heat.
5. Brush the grill with vegetable oil.
6. Grill the makchang for 5-7 minutes on each side or until cooked through.
7. Serve the grilled makchang with kimchi on the side.
- Time:
Preparation time: 35 minutes
- Cooking time: 10-14 minutes
Temperature:
- Grill or grill pan should be heated to medium-high heat.
Serving size:
- This recipe serves 2-3 people.
Nutritional information:
- Calories: 420
- Fat: 29g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Pork belly or beef can be substituted for makchang.
- Any type of kimchi can be used.
Variations:
- Add sliced onions or scallions to the marinade.
- Serve with steamed rice.
Tips and tricks:
- Make sure to rinse the makchang thoroughly to remove any impurities.
- Do not overcook the makchang as it can become tough.
- Use tongs to flip the makchang on the grill.
Storage instructions:
- Store any leftover makchang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the makchang in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the makchang on a platter with the kimchi on the side.
Garnishes:
- Garnish with sliced scallions or sesame seeds.
Pairings:
- Serve with a cold beer or soju.
Suggested side dishes:
- Steamed rice
- Korean-style spinach
- Pickled vegetables
Troubleshooting advice:
- If the makchang is tough, it may have been overcooked.
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 intestine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the makchang with rice and kimchi for a complete meal.
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Region: Korean