Korean Grilled Beef Small Intestines

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Korean grilled beef small intestines are a beloved Korean barbecue specialty, prized for their rich, fatty flavor and satisfyingly crispy edges. The intestines are quickly marinated in a soy-gochugaru glaze, then seared over high heat until caramelized and bubbling. Served with crisp lettuce wraps and a duo of dipping sauces, this classic anju (drinking food) delivers an unforgettable smoky, savory, and slightly spicy experience.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 4 gSugar
• 28 gProtein
• 720 mgSodium
• 280 mgPotassium
• 50 mgCalcium
• 3 mgIron
• 5 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the intestines

• 2 lb beef small intestines, thoroughly cleaned and parboiled, cut into 4-inch pieces
• 2 tbsp neutral oil for the grill
• 1 tbsp toasted sesame seeds, for garnish

For the marinade

• 3 tbsp soy sauce
• 2 tbsp mirin or Korean rice wine
• 1 tbsp granulated sugar
• 1 tbsp gochugaru (Korean red pepper flakes)
• 4 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1 tbsp toasted sesame oil
• 1/2 tsp freshly ground black pepper

For serving

• 2 tbsp coarse sea salt mixed with 1 tsp black pepper
• 1/3 cup ssamjang (Korean soybean dipping paste)
• 1 head green leaf or perilla lettuce, leaves separated
• 6 cloves garlic, thinly sliced
• 2 fresh red chili peppers, sliced into thin rings
• 2 green onions, cut into 2-inch pieces

Directions

1. Pat the cleaned, parboiled intestines dry with paper towels and cut into 4-inch lengths; trimming excess visible fat reduces flare-ups.
2. Whisk together soy sauce, mirin, sugar, gochugaru, garlic, ginger, sesame oil, and black pepper in a large bowl until the sugar dissolves.
3. Add the intestines to the marinade, toss thoroughly to coat, cover, and refrigerate for 30 to 90 minutes, turning once or twice for even absorption.
4. While the intestines marinate, prepare the salt-pepper dip on a small plate and arrange the ssamjang, lettuce leaves, sliced garlic, chili peppers, and green onions on a serving platter.
5. Preheat a charcoal or gas grill (or a heavy cast-iron grill pan) to medium-high heat, about 425°F (220°C), and lightly oil the grates to prevent sticking.
6. Lay the marinated intestines in a single layer and grill 3 to 4 minutes per side, turning occasionally, until deeply browned with crisp, lightly charred edges.
7. Transfer the grilled intestines to a platter, sprinkle with toasted sesame seeds, and serve immediately with the salt-pepper dip, ssamjang, lettuce cups, and sliced aromatics on the side.
8. To eat, wrap a hot intestine with a slice of garlic, a few chili rings, and a dab of ssamjang inside a lettuce leaf, dipping the wrapped bite into the salt-pepper mixture for the classic contrast.

Cook’s Notes

• Ask your butcher or Korean market for pre-cleaned, parboiled gopchang; this cuts prep time from hours to minutes.
• Trim excess exterior fat before marinating, as it can cause grill flare-ups and a greasy finish.
• Baste with leftover marinade during the final minute of grilling for an extra glossy, caramelized crust.
• Serve with steamed short-grain rice and aged kimchi (mu-saengchae) to balance the richness.
• A tabletop gas burner or charcoal grill at the table is the most authentic presentation and keeps the intestines sizzling.

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