Korean offal grill set for home: Ieum Marinated Daechang

Since it was hard to go out, I picked up an Ieum special tripe and daechang set so I could have grilled offal at home. I grilled it with pork neck on a day when a friend came over.

How much did the set cost, and how much did I order?

At the time of writing, Ieum's teukyang (beef tripe), daechang (large intestine), gopchang (small intestine), and makchang (last section of intestine) products cost ₩12,900–₩14,900 for 200 g. They felt relatively affordable to me, so I ordered two ₩14,900 sets containing all four cuts. I usually figure on about 200 g per person, but two sets still felt a little short for us since we eat a lot.

Which cuts and sauce come in the set?

The set included teukyang, daechang, makchang, and gopchang: one piece of daechang plus a mix of makchang and gopchang. Each set also came with one packet of marinade sauce. It was soy-sauce-based, sweet and salty, and to my taste it helped cut through the richness of the grilled offal.

In what order did I grill the daechang, makchang, and gopchang?

As I grilled everything with the pork neck, the makchang and gopchang cooked before the daechang, so I moved them to a plate first. I kept grilling the daechang a little longer to render out the fat and crisp up the outside.

My way of cooking daechang starts with fully thawing it, then blotting away moisture and surface fat with paper towels. I cook it in an air fryer preheated to 190–200°C for about 12–18 minutes, flipping it once halfway through. Then I transfer it to a pan and grill it further. Cooking it without parchment paper at first made the surface crispier. A very light sprinkle of salt and pepper before grilling also made any off smell less noticeable to me.

How were the smell and textures of the different cuts?

I ate the makchang and gopchang grilled with pork neck. Offal can sometimes have a smell that bothers me, but this time I didn't notice any off odor—just a pleasant nutty aroma.

The makchang and gopchang retained a chewy texture, so they were fun to eat. Looking at the photos again makes me want them all over again.

I grilled the daechang until very crisp, then cut it into small pieces to eat. Fat came out as I chewed it, but to my taste the nutty flavor came through more strongly than the richness.

Did it go well with the included sauce?

A light dip of sauce added sweetness and saltiness to the nutty grilled offal. Pairing it with the sauce whenever it was about to feel rich made it easier to eat. I also ate it with onions seasoned with soy sauce, and that combination worked well too.

After we finished, I wished I had prepared more than two sets. It was great for grilling at home with a friend, and it was a flavor I'd like to order again.