Smoky & Spicy Grilled Pork Intestines
Smoky & Spicy Grilled Pork Intestines
#PorkIntestines #GrilledIntestines #SmokyFlavor #KoreanFood #SpicyDish #Foodie #HomeCooking #SpicyPorkGuts
Craving a delicious and smoky dish? This recipe for grilled pork intestines (Gopchang) delivers an irresistible combination of spicy, savory flavors with an intense smoky aroma. We’ll marinate pre-cooked pork intestines in a vibrant blend of gochujang, spices, and a secret ingredient: smoke powder! A final flourish with a kitchen torch adds an authentic char and deepens the smoky essence. Perfect as a satisfying meal or a delightful accompaniment to your favorite drinks, this dish is sure to impress. The fresh perilla leaves add a refreshing contrast, making every bite a delightful experience.
Main Ingredients- 1kg Pre-cooked and cleaned pork intestines (Gopchang)
- 60g Fresh perilla leaves (Kkaennip)
Spicy Marinade Ingredients- 3 Tbsp Gochujang (Korean red chili paste)
- 2 Tbsp Gochugaru (Korean red chili flakes)
- 3 Tbsp Minced garlic
- 1 Tbsp Ramen spice packet (for umami boost)
- 1 Tbsp Smoked paprika powder (for smoky aroma)
- 1 Tbsp Cayenne pepper sauce (adjust for spiciness)
- 1 Tbsp Smoke powder (for initial scent)
- 2 Tbsp Soy sauce
- 1 Tbsp Soju (Korean rice wine, for tenderizing and deodorizing)
- 3 Tbsp Plum extract (Maesilcheong, for sweetness and depth)
- 3 Tbsp Gochujang (Korean red chili paste)
- 2 Tbsp Gochugaru (Korean red chili flakes)
- 3 Tbsp Minced garlic
- 1 Tbsp Ramen spice packet (for umami boost)
- 1 Tbsp Smoked paprika powder (for smoky aroma)
- 1 Tbsp Cayenne pepper sauce (adjust for spiciness)
- 1 Tbsp Smoke powder (for initial scent)
- 2 Tbsp Soy sauce
- 1 Tbsp Soju (Korean rice wine, for tenderizing and deodorizing)
- 3 Tbsp Plum extract (Maesilcheong, for sweetness and depth)
Cooking Instructions
Step 1
Let’s start by making the flavorful spicy marinade. In a bowl, combine gochujang, gochugaru, minced garlic, ramen spice packet for an umami boost, plum extract for sweetness and depth, soy sauce, and soju to help tenderize and remove any gamey odors from the intestines.
Step 2
Introducing the star ingredient for that authentic smoky flavor: smoke powder! Let’s see how this magical powder transforms our dish. Follow along to unlock its smoky potential.
Step 3
Add 1 tablespoon of cayenne pepper sauce for a pleasant kick of heat, and 1 tablespoon of smoked paprika powder. These two ingredients will infuse the intestines with a subtle yet deep smoky and roasted aroma.
Step 4
Now, add the remaining 2 tablespoons of smoke powder to the marinade. We’ll also use some smoke powder directly on the intestines later for an extra layer of flavor. This portion will form the base of our delicious marinade.
Step 5
Whisk all the marinade ingredients together until well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and develop beautifully.
Step 6
Here are the pre-cooked pork intestines. These are usually cleaned and boiled, making your cooking process significantly easier. If they are labeled ‘Sochang’ (small intestines), they tend to be more tender.
Step 7
Cut the pre-cooked pork intestines into bite-sized pieces, about 3-4 cm (1.5 inches) long. Sprinkle 1 tablespoon of the smoke powder (the one reserved for direct application) over the cut intestines and toss gently to coat. This step is for lightly infusing the intestines with a smoky scent before marinating.
Step 8
Generously pour the well-marinated spicy sauce over the pork intestines. Use your hands to thoroughly mix and massage the marinade into every piece, ensuring it penetrates deeply. This thorough mixing is key to achieving a well-seasoned and flavorful result.
Step 9
Transfer the marinated pork intestines to an airtight container and refrigerate for at least 1 hour to allow the flavors to soak in. For an even richer taste, marinate for 2-3 hours if time permits.
Step 10
While the intestines are marinating, prepare the fresh perilla leaves. Trim any tough stems and wash the leaves thoroughly. Gently pat them dry or spin them in a salad spinner to remove excess water. Using just the leaves or tender parts of the stems will result in a more pleasant texture.
Step 11
Heat a lightly oiled pan over medium-high heat. Add the marinated pork intestines and stir-fry until they are nicely browned and slightly charred. To achieve that authentic smoky flavor and appearance, use a kitchen torch to carefully char the surface of the intestines. This step mimics the effect of grilling over charcoal and intensifies the smoky aroma.
Step 12
Once the intestines are well-cooked and have a nice char, add the prepared perilla leaves to the pan. Toss gently to combine. Adding the leaves at the end ensures they retain their fresh crunch and vibrant green color. They will wilt slightly from the residual heat.
Step 13
Your delicious Smoky & Spicy Grilled Pork Intestines are ready! Enjoy the chewy texture, the bold spicy marinade, and the captivating smoky aroma that fills the air. This dish is a true delight!
Step 14
To serve, arrange fresh perilla leaves on a serving platter and pile the hot grilled intestines on top. Sprinkle with toasted sesame seeds for an extra nutty flavor and visual appeal. For dipping sauces, you can mix store-bought Cham sauce with gochujang and sliced garlic, or create a custom sauce by blending mayonnaise, whole grain mustard, and chopped sweet pickle relish. Enjoy this incredibly satisfying and flavorful dish!
