Beef Yangdaechang Combo Recipe

Clean and prepare intestines

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.

Blanch

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.

Prepare braising liquid

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.

Braise

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.

Reduce and finish

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.

Slice and garnish

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.

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.