I have these pre-marinated and I cooked them in a cast iron but they ended up chewy and soft which is still delicious. However, this one korean restaurant (pictured)I know is able to make them super crunchy, almost like it was deep fried in its own fat. I’m wondering how to get it to that state without the exterior getting burnt.
by Opening_Ad481
5 Comments
You have to pad them dry. That happened to me the first few times I cooked them at home, but once I got rid of as much moisture as I can, the intestine was able to cook in its own fat and became crispy. I like to add the sauce after it becomes crispy because the sauce will burn if cooked too long.
https://youtu.be/GdRgTyR3Q8o
Any recipes for the marinade?
I cut them so they’re flat. It helps evenly cook both sides so you can get it crispy.
Air dry them in the fridge