Beef small intestines 3.3 lb

Grilled beef small intestines deeply marinated in a special sauce.
With each bite, the outside is crispy while the inside bursts with juicy, savory goodness.
The sweet and salty special sauce highlights the clean flavor of the intestines, filling your mouth with rich taste.
A hint of smoky char and umami that deepens the more you chew—impossible to stop eating.
Clean-tasting with no off-odor, turning an ordinary meal into the perfect bar snack, late-night bite, or a main for guests.
Perfect over warm rice mixed in, or wrapped with garlic in lettuce or perilla leaves.
Even fresher with onion, green onion, and Cheongyang chili; a dream pairing with soy-marinated perilla leaves.
Upgrade your table today with this legendary grilled beef small intestines that balances crispiness and chew.

Cooking tips
1) Thawing: Thaw in the fridge, then pat dry with paper towels for extra crispiness.
2) Preheating: Thoroughly preheat a thick pan over medium heat for 2–3 minutes. Lightly coat with cooking oil.
3) Grilling: Spread the thawed intestines on the pan and cook over medium heat for 7–9 minutes, flipping every 1–2 minutes until nicely browned. The cue is when the edges turn crispy.
4) Boost flavor: Midway, add 1 spoon of minced garlic, and julienned onion and green onion; optionally a bit of Cheongyang chili.
5) Finish: Raise the heat slightly and stir-fry 30 seconds more to caramelize the sauce for extra gloss and umami.
6) Sides: Serve with salt + sesame oil dip, gochujang mayo, and soy-marinated perilla leaves. For wraps, place intestines, onion, garlic, and scallion in lettuce, perilla leaves, or pickled radish.
7) Texture control: For crisper, finish on high heat 1 more minute. For softer, splash 1 tbsp water, cover, and steam 1 minute.
8) Storage/Reheat: Cool leftovers and store airtight. Reheat gently in a pan over medium-low, or in an air fryer at 180°C for 3–4 minutes.