Main ingredients 🥩
beef large intestinesmirinbuldak saucecheongyang chili pepperriceeggseaweed flakes
Ttukdak Hyung's Buldak Daechang Deopbap
A one-bowl rice topped with savory beef large intestines, air-fried to remove excess fat, simmered in spicy buldak sauce, and served with a fried egg.
🙋 Recommended for
- ⭐ Those craving a hot, spicy, and savory dish to instantly relieve stress.
- ⭐ Those who want to enjoy restaurant-quality large intestine rice bowls at home with great value.
- ⭐ Those seeking a hearty, rich, high-calorie specialty that gives a thrilling kick.
Ingredients needed 🛒1 servings
- beef small intestines, as needed
- mirin, a splash
- seasoned salt, a pinch
- pepper, a pinch
- buldak sauce, as needed
- cheongyang chili peppers, 1-2
- rice, 1 bowl
- egg, 1
- seaweed flakes, a pinch
- sesame seeds, a pinch
Recipe 🍳
- Cut the beef large intestines into bite-sized pieces. Since they shrink significantly when cooked, cut them generously large.
- Toss the cut intestines with mirin, seasoned salt, and pepper to remove any odor and season.
- Place the intestines in an air fryer preheated to 200°C (400°F) and cook for 25 minutes until golden brown and the fat renders out.
- Transfer the cooked intestines to a pan, add buldak sauce and chopped cheongyang chili peppers, and stir-fry until the sauce has reduced.
- Serve warm rice in a bowl, top with the spicy stir-fried intestines, a fried egg, seaweed flakes, and sprinkle with sesame seeds.
- Cut intestines large, marinate with mirin, seasoned salt, and pepper.
- Air-fry at 200°C for 25 minutes to remove fat.
- Stir-fry intestines with buldak sauce and cheongyang chili, then serve over rice with a fried egg.
Cooking tips 💡
- Since large intestines shrink a lot when cooked, cut them generously large when raw to maintain a good texture.
- The initial air-frying step removes excess fat, resulting in a crispy exterior and chewy interior.
- Chopped cheongyang chili added to the sauce also makes a great dipping sauce for the intestines alone as a side dish.