Makchang Gui

Makchang gui is one of Korea's most unapologetically beloved offal dishes — pork large intestine grilled tableside over charcoal or gas flame. A fixture of pojangmacha (street tent bars) and casual grillhouses since at least the Joseon era, it has been a working-class staple that has won mainstream devotion across all social strata for its extraordinary textural contrast: crispy exterior, soft and rich interior.

Serves: 4

Ingredients

• 800g (1.75 lb) cleaned pork large intestine (makchang), pre-washed by butcher
• 2 tbsp (30ml) sesame oil
• 1 tbsp (15ml) soy sauce
• 1 tsp (5g) gochugaru (Korean red pepper flakes)
• 4 garlic cloves, thinly sliced
• Perilla leaves (kkaennip), to serve
• Sliced fresh garlic and green chilli, to serve
• Doenjang-based dipping sauce: 2 tbsp doenjang, 1 tsp sesame oil, 1 tsp gochugaru, 1 tsp honey, mixed
• Kimchi, to serve

Instructions

1. Rinse the makchang thoroughly under cold running water and pat very dry with paper towels. Cut into 5cm (2-inch) pieces.
2. Toss with sesame oil, soy sauce, and gochugaru. Marinate for 30 minutes at room temperature.
3. Heat a grill, heavy cast iron pan, or tabletop grill over very high heat until smoking hot.
4. Grill the intestine pieces for 4–5 minutes per side without moving, until deeply caramelised and charred at the edges. The outside should be very crispy.
5. Transfer to a cutting board and cut into bite-size pieces with kitchen scissors.
6. Wrap in perilla leaves with sliced garlic and chilli. Dip in the doenjang sauce and eat immediately with kimchi.

Cook's Notes: Extremely high heat is essential — makchang releases fat as it cooks and can steam rather than char if the heat is insufficient. Properly cleaned intestine from a Korean butcher should have no strong odour. This is not a dish for low flame.