Modu Recipes

Yoon Joomo's Makchang Sundae Gui

Pan-fried in perilla oil and finished with a torch for smoky aroma, this unique grilled dish maximizes the chewy texture of beef intestine and the rich, savory flavor of sundae.

🙋 Recommended for

  • ⭐ Those looking to create a premium, chewy, and deeply flavorful alternative to ordinary soft sundae
  • ⭐ Home cooks who want to recreate restaurant-quality smoky grilled dishes using a torch and perilla oil

Ingredients needed 🛒2 servings

  • makchang sundae 1 pack
  • generous amount of perilla oil
  • perilla leaves 10 leaves
  • adequate amount of ssamjang
  • adequate amount of chujang
  • cheongyang chili peppers 1-2

Recipe 🍳

  1. Heat the pan, then generously coat the bottom with fragrant perilla oil.
  2. Place the makchang sundae whole into the pan, turning frequently until the outer skin becomes golden and crispy.
  3. Use a torch to apply intense flames directly onto the surface of the grilled sundae, thoroughly infusing it with smoky aroma.
  4. Transfer the smoked sundae onto a cutting board and slice into bite-sized pieces.
  5. Lay clean perilla leaves on a serving plate, then arrange the grilled makchang sundae attractively on top.
  6. Serve ssamjang and chujang separately in small bowls, and thinly slice the cheongyang chili peppers to accompany them—ready to be wrapped in perilla leaves.
  1. Coat the pan generously with perilla oil and place the makchang sundae in whole.
  2. Grill, turning frequently, until the exterior turns golden brown.
  3. Apply a strong torch flame to the surface of the sundae to deeply infuse smokiness.
  4. Slice into convenient bite-sized portions and arrange on a plate lined with perilla leaves.
  5. Garnish with ssamjang, chujang, and sliced cheongyang chili peppers for final presentation.

Cooking tips 💡

  • The outer membrane of the makchang becomes increasingly savory and chewy the longer it’s grilled, so achieving a crisp exterior is key.
  • Using perilla oil instead of regular cooking oil helps eliminate the characteristic off-odor of makchang while amplifying its rich, nutty flavor.
  • Enjoying the sundae wrapped in perilla leaves with a mix of tangy chujang or salty ssamjang and spicy cheongyang chili peppers ensures a balanced, non-repetitive taste experience.

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