Kim Dae-seok's Chicken Intestine Stir-fry
A savory, tavern-style chicken intestine stir-fry with a spicy kick, cleaned thoroughly using flour scrubbing and soju marination, then enhanced with whole garlic and chili peppers for rich, aromatic flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Rubbing the chicken intestines with flour helps remove stubborn impurities and sliminess trapped in the natural folds.
- The key to eliminating off-flavors lies in marinating the intestines in soju and salt for 30 minutes, then boiling them using only their own moisture—without adding extra water.
- Adding garlic at the beginning can cause it to become soggy or burn easily, so it’s best to wait until after removing all surface moisture and during the oil-frying stage.
Recommended for
- Those seeking a clean-tasting, chewy chicken intestine stir-fry without any off-flavors.
- Home cooks wanting to enjoy a simple, authentic street-side bar snack experience.
- Fans of bold garlic flavor looking for a reliable, fail-proof appetizer recipe.
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