Ingredients with Measurements:
- 1 pound of makchang (pork intestines), cleaned and cut into bite-sized pieces
- 1/2 cup of soy sauce
- 1/4 cup of gochujang (Korean chili paste)
- 1/4 cup of brown sugar
- 2 tablespoons of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 teaspoon of black pepper
- 1/4 cup of sliced green onions
- 1/4 cup of sliced onions
- 1/4 cup of sliced carrots
- 1/4 cup of sliced red bell pepper
- 1/4 cup of sliced green bell pepper
Special Equipment Needed:
- Large mixing bowl
- Grill or grill pan
- Tongs
Step-by-Step Instructions:
1. In a large mixing bowl, combine soy sauce, gochujang, brown sugar, sesame oil, minced garlic, minced ginger, and black pepper. Mix well.
2. Add the cleaned and cut makchang to the marinade and mix until all pieces are coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Using tongs, place the marinated makchang on the grill or grill pan. Cook for 4-5 minutes on each side, or until the meat is cooked through and slightly charred.
5. Add the sliced green onions, onions, carrots, red bell pepper, and green bell pepper to the grill or grill pan. Cook for an additional 2-3 minutes, or until the vegetables are slightly softened.
6. Serve hot with rice and kimchi.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours to overnight
- Cooking time: 10-15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 320
- Total fat: 16g
- Saturated fat: 4g
- Cholesterol: 75mg
- Sodium: 1600mg
- Total carbohydrates: 22g
- Dietary fiber: 2g
- Sugars: 16g
- Protein: 22g
Substitutions for ingredients:
- Pork belly or beef can be substituted for makchang.
- Honey or maple syrup can be substituted for brown sugar.
- Any type of bell pepper can be used.
Variations:
- Add sliced mushrooms to the grill or grill pan for extra flavor.
- Use different types of meat for a different taste.
Tips and Tricks:
- Make sure to clean the makchang thoroughly before marinating.
- Let the meat marinate for at least 2 hours for maximum flavor.
- Use tongs to flip the meat on the grill or grill pan to prevent it from falling apart.
- Serve with rice and kimchi for a complete meal.
Storage Instructions:
- Store leftover makchang bulgogi in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation Ideas:
- Serve on a platter with rice and kimchi on the side.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with rice and kimchi.
Suggested Side Dishes:
- Steamed vegetables
- Korean potato salad
- Japchae (Korean glass noodle stir-fry)
Troubleshooting Advice:
- If the meat is sticking to the grill or grill pan, brush it with a little bit of oil before cooking.
Food Safety Advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Makchang bulgogi is a popular Korean dish made with marinated pork intestines.
Flavor Profiles:
- Spicy, sweet, savory, umami.
Serving Suggestions:
- Serve hot with rice and kimchi.
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Region: Korean