Air-fried daechang meal kit at home: Ieum Special Tripe Set

As I cut back on eating out, I chose an Ieum meal kit because I still wanted to eat daechang (beef large intestine) at home. I usually prefer offal cuts to regular meat, so I chose the special tripe and daechang set from the various options.

What were the delivery packaging and contents like?

The delivery felt fast. When I ordered, the information said orders placed by noon on weekdays could be shipped the same day.

Since it was fresh food, I was a little worried about its condition in transit, but it was carefully packed.

The insulated bag had an Ieum logo sticker on it. I thought it would be fine to take along as packaged for camping or a housewarming gathering, too.

The product came with a large ice pack, along with a separate sauce to serve with it.

What did the ingredients look like before grilling?

Ieum was introduced as a specialist in beef offal, handling cuts such as gopchang (small intestine), daechang, and makchang (last section of the large intestine). I thought these would also be nice to serve alongside meat when grilling at home.

The product description said it uses New Zealand special tripe and Korean beef daechang.

Looking at the ingredients before grilling, they gave me the impression that they were fresh.

The included sauce was sweet and tangy. It went well with rich daechang, and its flavor also worked nicely with added minced garlic or Cheongyang chili peppers.

How did I cook it in the air fryer?

I used an air fryer to keep things easy. I added enoki mushrooms and cooked everything at 180°C for 10 minutes, opening it once midway through to flip it over. I wanted it a little crispier, so I cooked it for another 5 minutes.

Was the whole daechang too rich?

I wanted to try it as whole daechang, and after grilling it and dipping it in the sauce, its rich, savory flavor suited my taste well. I did think eating daechang on its own without sauce could feel a little greasy.

I like Cheongyang chili peppers, so I added plenty to the sauce. The added heat made the fatty flavor of the daechang feel less heavy.

I also brought out some makjang (Korean soybean-chili dipping paste) that I had at home. There seemed to be quite a bit more than I expected.

The enoki mushrooms grilled alongside it had a nice texture and went well with the daechang.

I grilled the remaining daechang and other pieces in a frying pan, and they got slightly burnt. Still, I was happy that I could easily eat daechang at home, and the combination of sweet-tangy sauce with Cheongyang chili peppers especially stayed with me.