Horumon Stir – Fry Recipe

Clean and prepare

If not already cleaned, rinse the beef intestine thoroughly under cold running water, turning pieces to remove any residue. Pat dry with paper towels and cut into 1–1.5 inch pieces. Place in a bowl.

Add rice wine, light soy sauce, sesame oil, grated ginger, minced garlic, kosher salt, and black pepper to the intestine. Toss to coat thoroughly. Let marinate 20–30 minutes in the refrigerator. This both flavors and helps tenderize the intestine.

Parboil (recommended) — Bring a pot of water to a rolling boil. Add the marinated intestine pieces and boil for 5–7 minutes to remove excess fat and impurities. Skim any foam. Remove and drain well on a wire rack or paper towels. Pat dry. (If the intestine is already pre-cleaned and tender, you may skip parboil, but parboiling improves texture and safety.)

While intestine marinates or parboils, rinse bean sprouts and drain well. Trim roots if desired. Slice cabbage thinly, cut chives into 2-inch lengths, thinly slice onion, and prepare garlic and green onion garnish.

Mix the stir-fry sauce: in a small bowl whisk together oyster sauce, dark soy sauce (if using), mirin or sugar, chili paste or flakes, and 3 tablespoons water or stock. Set aside.

Heat a wok or large heavy skillet over high heat until very hot (smoking point for oil). Add vegetable oil and swirl to coat.

Add the parboiled, drained intestine pieces in a single layer. Stir-fry undisturbed for 30–45 seconds to get a bit of color, then toss and continue stir-frying for 2–3 minutes until edges are lightly browned and pieces are heated through. Remove intestine to a plate and set aside.

In the same wok, add a little more oil if needed. Add sliced onion and stir-fry 30–45 seconds until fragrant and starting to soften. Add sliced garlic and stir 15–20 seconds until aromatic (do not burn).

Add cabbage and stir-fry 1–2 minutes until it softens but still has some bite. Add bean sprouts and chives and toss vigorously for 30–45 seconds — bean sprouts should remain crisp-tender.

Return the browned intestine pieces to the wok. Pour the prepared stir-fry sauce over everything. Toss constantly for 1–2 minutes to coat, allow sauce to reduce slightly and cling to ingredients. If mixture looks dry, add 1–2 tablespoons water or stock to loosen.

Taste and adjust seasoning: add a pinch of salt, a dash more soy, or more chili if desired. Finish with toasted sesame oil drizzled over and toss once to combine.

Transfer to a warm serving platter or bowl. Garnish with sliced green onion. Serve immediately with steamed rice or as part of a multi-dish meal.