Seasoned beef tripe for home grilling: Ieum Teukyang Daechang

How were the packaging and price?

I grilled the Ieum Seasoned Teukyang and Daechang Set at home. Since it can be cooked in a frying pan, I thought it would work well as camping food too.

It arrived carefully packed in a Styrofoam box.

Because I received it during the holiday period, I thought the packaging would make a nice gift as well. At the time, it was listed in the mid-₩10,000s including shipping. It felt less expensive than eating grilled tripe and intestines out.

What comes in the set, and how much is it for one person?

There was 200g total of teukyang (beef tripe) and daechang (beef large intestine), along with Ieum 1 Seok 2 Jo sauce and an ice pack. It felt like about one to two servings, but with rice, it left me pleasantly full on my own.

This is a frozen product. The cooking instructions said to thaw it completely in the refrigerator the day before.

The product information says the seasoning and sauce use Korean red pepper powder and garlic, among other ingredients.

How easy was it to cook in a frying pan?

I thawed it for a few hours that day, then heated a frying pan over medium heat and started cooking. That differed from the recommended overnight thaw in the refrigerator.

The teukyang came cut up, so it needed no extra prep. I cooked the daechang for a while, then cut it into bite-size pieces. Fat rendered as it cooked, so I did not add any cooking oil.

The cooking order in the original post was to grill it over medium heat for four to five minutes, then finish it over low heat for one to two minutes while turning it. Total cooking time was described as under 10 minutes, but I like a more thoroughly grilled texture, so I cooked it longer.

I had eaten teukyang before, but it had never particularly stayed with me. This time, the taste of the seasoned grilled teukyang stuck in my memory.

The daechang, which I usually enjoy, was plump and felt nicely full too.

Fat renders into the pan as it cooks. If you want to remove some of it, you can lightly wipe it away with a paper towel.

I liked grilling onions, potatoes, and rice cakes in that fat alongside it.

At the end, I lowered the heat and turned everything until it was nicely browned.

Even after grilling, the daechang did not shrink much and stayed springy.

I finished it by cooking it longer than the suggested time.

How were the texture and seasoning of the teukyang and daechang?

Once it was all grilled and on the plate, it looked like more than I expected.

Eating grilled tripe and intestines alone at a restaurant felt a little awkward to me, but at home I could eat comfortably. To my taste, it did not feel very different from buying it prepared outside.

The teukyang was crisp and chewy. Although it had red seasoning, it was not spicy to me, and even though I used a frying pan, it had a smoky, charcoal-grilled kind of flavor. I did not notice any off smell either.

The daechang was soft on the outside yet chewy, and its savory richness spread as I chewed.

What did I pair with it when it became too rich?

As I kept eating, it sometimes became rich. The included 1 Seok 2 Jo sauce was nice at those moments. Its flavor did not stand out too strongly or cover the taste of the teukyang and daechang. It is said to work not only as a dipping sauce but also as a dressing for lettuce or perilla leaves.

I also liked eating the teukyang with onions and potatoes. After grilling it alone at home, I wanted to use it for camping or a home gathering too, since it required little prep and was easy to cook.