How to Make Korean Grilled Pork Intestines with Malt Syrup
International dishesGrilled DishesKoreaabout 1 hour 15 minutes, including 30 minutes marinating
Grilled this way the pieces come out glossy and golden with a snap when you bite. Five spice powder and chili powder carry the aroma. The real work is in the cleaning, because badly prepared intestines will overpower every seasoning in the bowl.
They are rubbed with lime, then flushed and squeezed under running water 2 or 3 times, blanched for 3 minutes and dropped into ice water. After 30 minutes in the fridge with the marinade they are cut down and grilled.
This batch weighs about 1.4kg, at roughly 126 calories per 100g. It suits a grill session with friends.
Method
Cut the small and large intestines into short lengths, put them in a basin, squeeze in the juice of 1 lime and rub them for about 5 minutes.
Rinse everything with water, run water through the inside of the tubes and squeeze along them by hand to push out any dirt, repeating 2 or 3 times.
Set a pot over medium heat with 1.5 liters water, 3 stalks spring onion and 1 piece of ginger, sliced. Bring it to a boil and blanch the intestines for 3 minutes. Lift them into a basin of ice water with the juice of 1 lime for about 10 minutes, then drain.
Marinate them with 1 teaspoon five spice powder, 2 tablespoons garlic powder, 1 tablespoon chili powder, 2 tablespoons sesame oil, 4 tablespoons soy sauce, 2 tablespoons fish sauce, 3 tablespoons malt syrup and 2 tablespoons gochujang. Mix well and refrigerate for 30 minutes.
Heat the grill on medium for about 5 minutes, cut the intestines into smaller pieces and grill them, turning so every side cooks through.
Eat them straight off the grill or move them to a plate.
Tips
Malt syrup is sold in grocery shops and supermarkets, and honey covers for it.
The large curly intestine is the colon. If it is not available, use small intestine for the whole amount.
Minced garlic replaces garlic powder, though it burns more easily on the grill.
The ice water bath after blanching is what gives the real snap.
Malt syrup is still a sugar, and honey in its place is no different.
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