Grilled Pork Intestine (Makchang Gui)

Boil the cleaned pork intestines in boiling water with 1 tablespoon of doenjang (soybean paste) and 2 tablespoons of mirin (cooking wine) for 10 minutes to remove any odors.

After boiling, lightly rinse the intestines with cold water and thoroughly drain them in a strainer to remove excess moisture. This will prevent oil splatter when grilling.

Heat 1 tablespoon of cooking oil in a pan over medium heat, then grill the intestines, turning them until they are golden brown and the moisture has evaporated.

When the fat begins to render from the intestines, add sliced garlic and green onions. Increase to high heat and stir-fry to infuse the aroma of garlic.

Once the intestines are crispy and golden-brown, sprinkle with sliced spicy green chili peppers and 0.5 teaspoon of black pepper for a spicy kick.

When the fat has rendered out and the outside is crispy while the inside remains chewy, turn off the heat and serve.