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.
Ingredients needed 2 servings
Recipe
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.
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.
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