Pan-Grilled Beef Intestines, Hot-Pot Style recipe - ingredients, nutrition and when to eat it
Beef small intestines are tossed in a sauce, served with garlic and garlic chives, and simmered in a shallow layer of liquid like a hot pot.
Beef small intestines are tossed in a sauce, served with garlic and garlic chives, and simmered in a shallow layer of liquid like a hot pot. The rich, savory flavor makes it well suited to dinner or a late-night snack.
Grilled & stir-fried · 35 minutes to cook
Nutrition (per 407.5g serving): 548.3 kcal · protein 28.4g · carbohydrate 30.7g · fat 37.4g · sodium 1738.6mg
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 beef small intestines thoroughly dry to reduce splattering in the pan.
Tips: Brown the outside over medium heat first, then add water and cook through over medium-low heat.
Tips: Garlic chives wilt quickly, so add them at the end to preserve their aroma.
Tips: The sauce left in the pan is delicious stir-fried with rice or cooked udon noodles.
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Ingredients (1 serving)
- Beef small intestine — 180 g
- Chives — 40 g
- Garlic — 5 pc
- Onion — 50 g
- Green onion — 15 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Soy sauce — 2 tsp
- Korean chili flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Water — 60 ml
- Toasted sesame seeds — 1 tsp
- Ground black pepper — 0.5 tsp