Grilled Makchang Skewers recipe - ingredients, nutrition and when to eat it
Grilled makchang skewers are made with chewy beef intestines grilled until golden and coated in a spicy-sweet sauce.
Grilled makchang skewers are made with chewy beef intestines grilled until golden and coated in a spicy-sweet sauce. Their rich flavor and satisfying chew make them a great choice for dinner or a simple drink accompaniment.
Street food · 25 minutes to cook
Nutrition (per 204g serving): 452.8 kcal · protein 15.8g · carbohydrate 16.1g · fat 36.8g · sodium 1389.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the makchang thoroughly dry to reduce splattering and help the outside brown well in the pan.
Tips: Don’t add the sauce from the beginning; wait until the makchang is fully cooked so it doesn’t burn easily.
Tips: Grill the makchang before threading it onto skewers to make it easier to cook through.
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Ingredients (1 serving)
- Beef small intestine — 150 g
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Garlic — 1 pc
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Green onion — 1 Tbsp
- Cooking oil — 1 tsp