Beef large intestine 3.3 lb

Product Details
Same great value, with plenty more meat added.
Made with beef large intestine (daechang) trimmed by a chef for a mildly sweet flavor and tender texture.
When grilled until nicely browned, savory fat renders out, turning the outside crisp and the inside juicy.
Take a bite and you’ll feel a springy chew as savory juices fill your mouth, making it hard to stop.
A true delicacy you’ll fall for even on your first try—and one you’ll come back to after tasting once.

Cooking Tips
1) Thawing and prep: Thaw slowly in the refrigerator for 6–8 hours. Pat dry with paper towels for extra crispiness.
2) Preheating the pan: Preheat a heavy pan over medium heat for 2–3 minutes and lightly oil. The daechang’s own fat is usually enough.
3) Grilling: Place the thawed daechang on the pan and grill over medium heat, flipping, for 7–9 minutes until golden. It’s perfect when the surface turns golden and the edges curl slightly.
4) Finishing heat control: For the last 30 seconds, raise to medium-high to make the exterior crispy. If it seems like it might burn, lower the heat briefly and let it rest.
5) Flavor boost: Grill sliced onions and whole garlic together for sweetness and aroma. A quick toss in the rendered fat also elevates the flavor.
6) Pairings: A pinch of salt and pepper, soy-marinated perilla leaves, crunchy chilies, and lettuce/perilla wraps pair wonderfully. A spicy gochujang sauce or a drop of lemon juice keeps it clean.
7) Bite-size: Rest off the heat for 1 minute, then cut into bite-size pieces. The juices settle and it’s juicier.
8) Safety tip: Oil may splatter—cover lightly with a lid or splatter screen. Blot excess fat with paper towels occasionally for a cleaner taste.