Korean grilled intestines for solo drinks: Ieum 200g set

Is 200g enough for a solo drinking snack?

I cooked the Ieum Seasoned Teukyang and Daechang Grill Set 200g as a drinking snack to have by myself at home. With extra vegetables added, it was a nice, light amount for enjoying alone.

What is the price and what comes in the set?

Available on Naver, the seasoned teukyang and daechang grill set 200g was listed at ₩16,400 including shipping when I wrote the original post. The teukyang and makchang set 200g was the same price, while the teukyang, daechang, and makchang set 240g cost an extra ₩2,000.

The teukyang (premium beef tripe) and daechang (beef large intestine) were already seasoned, and the soy sauce dip for dipping came separately.

The origins listed in the original post were New Zealand for the teukyang and Korean beef for the daechang. The red pepper powder, sugar, and garlic were also listed as domestic Korean ingredients.

It was introduced as a product to keep frozen if you are not eating it on the day it arrives. The cooking method was to cook the meat in a frying pan first, then finish it with vegetables.

The separate soy sauce dip was sweet. Since the meat was already seasoned, there was no need to add it while cooking.

Which vegetables did I pan-fry with it?

First, I cooked the teukyang and daechang over medium heat. While the meat cooked, I prepped the vegetables to add.

I added soybean sprouts, napa cabbage, shishito peppers, and onion, then cooked everything over medium-low heat.

The rich fat from the daechang soaked into the vegetables, while the napa cabbage and onion brought sweetness, so they worked really well together. I especially loved the texture and gentle sweetness of the napa cabbage and would add it again next time. It was my first time grilling daechang at home, but even in a frying pan, it gave me that eating-out feeling.

I also browned the teukyang nicely and cooked it through to the center.

I put the meat and vegetables together on a small plate and set up my drinks table.

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

The daechang was chewy, and the savory richness of its fat as I chewed made it a great drinking snack. The teukyang had a texture where you could feel the grain of the meat, with an increasingly nutty flavor as I chewed. Maybe because I added so many vegetables, the seasoning was not overpowering, which I liked, and the portion was not too much for me.

I added red pepper powder to the soy sauce dip. I think mustard would work nicely in it too, but I did not try it this time.