Ingredients with Measurements:
- 1 pound of makchang (pork intestine)
- 1 cup of sliced mushrooms
- 1/2 cup of sliced onions
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of minced garlic
- 1/2 teaspoon of black pepper
- 1/4 cup of water
- 1 tablespoon of vegetable oil
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Clean the makchang by washing it thoroughly with cold water. Cut it into bite-sized pieces and set aside.
2. In a bowl, mix together soy sauce, sesame oil, sugar, minced garlic, and black pepper. Add the makchang pieces and marinate for at least 30 minutes.
3. Heat a grill pan or outdoor grill over medium-high heat. Brush with vegetable oil.
4. Add the marinated makchang pieces to the grill pan or outdoor grill and cook for 5-7 minutes on each side or until cooked through.
5. In a separate pan, sauté the sliced mushrooms and onions until tender.
6. Add 1/4 cup of water to the pan and stir until the water has evaporated.
7. Serve the grilled makchang with the sautéed mushrooms and onions on the side.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 6g
Protein: 25g
Substitutions for ingredients:
- Pork belly or beef can be used instead of makchang.
- Button mushrooms can be substituted for sliced mushrooms.
Variations:
- Add sliced bell peppers to the sautéed mushrooms and onions for added flavor.
- Use a different marinade such as a spicy gochujang sauce.
Tips and tricks:
- Make sure to clean the makchang thoroughly to remove any impurities.
- Marinate the makchang for at least 30 minutes to allow the flavors to penetrate the meat.
- Cook the makchang until it is crispy on the outside and cooked through on the inside.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over medium heat until heated through.
Presentation ideas:
Serve on a platter with the sautéed mushrooms and onions on the side.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and kimchi.
Suggested side dishes:
- Korean-style potato salad
- Spicy cucumber salad
- Korean-style spinach salad
Troubleshooting advice:
- If the makchang is tough, it may not have been cooked long enough. Cook for an additional 2-3 minutes on each side.
- If the mushrooms and onions are too dry, add a splash of water to the pan.
Food safety advice:
- Make sure to cook the makchang to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Makchang is a popular Korean dish made from pork intestine. It is often served as a bar snack or as a main dish.
Flavor profiles:
Savory, salty, slightly sweet, and umami.
Serving suggestions:
Serve hot with a side of steamed rice and kimchi.
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Region: Korean