Makchang & Daechang Stir-Fry (Beef Large Intestine & Abomasum)

Spicy and savory offal stir-fry to beat the stress away.

[4 Servings, Under 20 Minutes, Easy to Make]

When stress hits, spicy and hearty dishes like Makchang & Daechang Stir-Fry come to the rescue. This Korean dish combines the unique flavors of beef intestines with a spicy sauce, making it an ideal comfort food. Whether you're craving something indulgent or need a satisfying meal, this stir-fry is sure to hit the spot.

Ingredients:

• Makchang (beef large intestines), 200g (we have Makchang)
• Daechang (beef abomasum),200g (we have Daechang)
• Green onion, 1/2 stalk
• Onion, 1/2
• Cabbage, 1/6
• Perilla leaves, 5
• Soaked glass noodles, a handful
• Cheongyang chili peppers, 2

Makchang & Daechang Marinade

• Cheongju (Korean rice wine), 1 spoon
• Salt, to taste
• Pepper, to taste

Sauce Ingredients

• Sugar, 2 spoons
• Red chili powder, 4 spoons
• Gochujang (red chili paste), 1 spoon
• Soy sauce, 3 spoons
• Minced garlic, 1 spoon
• Perilla seed powder, 3 spoons
• Water, 2 spoons
• Pepper, as needed

Optional:

• Rice, 1 bowl
• Seaweed powder, as needed
• Sesame oil, as needed

Instructions:

1. Coarsely chop the onion, cabbage, and perilla leaves. Slice the green onion and Cheongyang chili peppers diagonally.
2. Cut the makchang and daechang into bite-sized pieces and marinate with cheongju, salt, and pepper.
3. Prepare the sauce by mixing all the sauce ingredients.
4. In a pan, cook the makchang and daechang until golden brown. Then, add the onion and cabbage and stir-fry.
5. Once the onion and cabbage become translucent, add the prepared sauce and continue to stir-fry. Add the soaked glass noodles.
6. If the mixture starts to dry out, add a little water.
7. Finish by adding the green onion, perilla leaves, and Cheongyang chili peppers. Stir-fry lightly.
8. For leftovers, mix in rice, seaweed powder, and sesame oil to make a delicious fried rice.

Notes:

• This dish is perfect for those who love Korean BBQ but want to try something different.
• The mix of makchang and daechang offers a unique texture and flavor, enhanced by the spicy and aromatic sauce.