Name: Baekjeong Temple Citys Beef YangDaeChang Combo Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 kg beef large intestine (cleaned, whole); 3 l water (for blanching and braising); 1 pc onion (peeled, halved); 3 pc green onion (trimmed, 2–3 pieces); 30 g ginger (smashed); 10 cloves garlic (smashed); 3 pc bay leaves; 1 tbs black peppercorns; 50 ml rice wine (mirin or cooking wine); 120 ml soy sauce; 50 g brown sugar; 15 ml dark soy sauce (for color, optional); 10 ml sesame oil; 1 tbs toasted sesame seeds; 1 tsp black pepper (freshly ground); 1 tsp kosher salt (adjust); 3 tbs gochujang (Korean fermented chili paste); 1 tbs gochugaru (Korean chili flakes); 1 tbs soy sauce; 15 ml rice vinegar; 5 ml sesame oil; 1 cloves garlic (minced); 1 tsp brown sugar or honey; 1 tsp toasted sesame seeds; 1 tbs scallion (finely sliced); 4 cups steamed short-grain rice; 200 g kimchi (napa cabbage); 2 tbs sambal or ssamjang (optional); 8 pc fresh lettuce leaves (for wraps); 1 pc cucumber (julienned)

Rinse the beef intestines under cold running water, turning them inside-out when possible. Trim any excessive fat or membrane. Rub with coarse salt and a little rice wine, then rinse thoroughly. This reduces odor and helps clean the surface.

Clean and prepare intestines

Place the cleaned intestines in a large pot and cover with about 2 liters of cold water. Bring to a rolling boil over high heat and boil for 8 minutes to remove impurities. Skim foam as it forms. Drain and discard the blanching liquid. Rinse the intestines under warm water and set aside.

Blanch

In the same large pot (cleaned), add 3 liters of fresh water, halved onion, smashed ginger, smashed garlic, green onion, bay leaves, and black peppercorns. Add rice wine and bring to a simmer for 10 minutes to infuse flavors.

Prepare braising liquid

Return the blanched intestines to the pot with the braising liquid. Add soy sauce, brown sugar, dark soy sauce (if using), and sesame oil. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise for 1 hour 30 minutes to 2 hours, or until the intestines are very tender when pierced with a skewer. Turn the intestines every 20–30 minutes so they braise evenly.

Braise

When intestines are tender, remove them from the liquid. If you prefer a more concentrated glaze, boil the braising liquid uncovered over high heat until reduced by about half and slightly syrupy (8–12 minutes). Adjust seasoning with salt and freshly ground black pepper. Return intestines to the reduced liquid, spoon the glaze over them and simmer 3–5 minutes to coat. Remove and let rest 10 minutes before slicing.

Reduce and finish

Using a sharp knife, slice the intestines into 1–2 cm thick rings or bite-size pieces. Arrange on a platter, drizzle a little of the reduced braising liquid and sesame oil over, and sprinkle with toasted sesame seeds.

Slice and garnish

In a small bowl combine gochujang, gochugaru, soy sauce, rice vinegar, sesame oil, minced garlic, and brown sugar or honey. Whisk until smooth. Taste and adjust: add more vinegar for acidity, more gochugaru for heat, or a touch more sugar for balance. Stir in toasted sesame seeds and sliced scallion. Transfer to a serving bowl.

Prepare steamed rice and place in a serving bowl or individual bowls. Arrange lettuce leaves, kimchi, pickled radish, cucumber, and optional ssamjang or sambal on a platter for guests to assemble wraps.

To serve: place a piece of sliced yangdaechang on a lettuce leaf with a little rice, cucumber, and a small spoon of the spicy dipping sauce or ssamjang. Wrap and eat. Provide extra sauce on the side for dipping. Leftover braising liquid (strained) can be used as a soup base or refrigerated for up to 3 days.

beef large intestine (cleaned, whole)

water (for blanching and braising)

onion (peeled, halved)

green onion (trimmed, 2–3 pieces)

ginger (smashed)

garlic (smashed)

bay leaves

black peppercorns

rice wine (mirin or cooking wine)

soy sauce

brown sugar

dark soy sauce (for color, optional)

sesame oil

toasted sesame seeds

black pepper (freshly ground)

kosher salt (adjust)

gochujang (Korean fermented chili paste)

gochugaru (Korean chili flakes)

rice vinegar

garlic (minced)

brown sugar or honey

scallion (finely sliced)

steamed short-grain rice

kimchi (napa cabbage)

sambal or ssamjang (optional)

fresh lettuce leaves (for wraps)

cucumber (julienned)

pickled radish (daikon), sliced

Beef YangDaeChang Combo

Make Beef YangDaeChang Combo Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Beef Yangdaechang Combo Recipe

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