Dwaejimakchanggui || Grilled Pork Intestine, 烤猪肠头, 烤豬腸頭, 豚てっぽう焼き

Dwaejimakchanggui is a popular Korean dish that features grilled pork intestines. It’s a chewy and flavorful dish that’s often enjoyed with a variety of dipping sauces.

Here’s how to make it:

Ingredients:

Pork intestines
Gochujang (Korean chili paste)
Doenjang (Korean soybean paste)
Soy sauce
Garlic
Onion
Green onion
Sesame seeds
Vegetable oil

Instructions:

Prepare the Pork Intestines: Clean the pork intestines thoroughly to remove any impurities.
Marinate the Pork Intestines: Marinate the pork intestines with gochujang, doenjang, soy sauce, garlic, and onion.
Grill the Pork Intestines: Grill the marinated pork intestines over high heat until they are crispy and charred.
Season and Serve: Season with salt and pepper to taste. Sprinkle with sesame seeds and green onions before serving.

Tips:

Don’t Overcook: Be careful not to overcook the pork intestines, as they can become tough.
Adjust the Spice Level: Adjust the amount of gochujang and red pepper flakes to your desired spice level.
Serve with Dipping Sauce: Serve with a dipping sauce made with soy sauce, vinegar, and chili flakes.

This image is created using data from the Korea Tourism Organization's Photo Korea, which is open under the Public Domain License. You can download these images for free from phoko.visitkorea.or.kr. (본 이미지는 공공누리 제1유형으로 개방한 ‘한국관광공사 포토코리아'의 데이터를 이용하였으며, 해당 저작물은 ‘phoko.visitkorea.or.kr’에서 무료로 다운받으실 수 있습니다.)