Makchang Gui (Grilled Pork Abomasum)

Thoroughly clean the Pork makchang by rubbing it vigorously with Wheat flour and 20 grams of Coarse sea salt. Rinse under cold running water multiple times until the water runs clear and the makchang is free of any residue. Pat dry with paper towels.

In a large bowl, prepare the marinade by combining 50 grams of Doenjang, Gochujang, 10 grams of Gochugaru, 20 grams of Minced garlic, Minced ginger, Soy sauce, Rice wine, 10 grams of Sesame oil, Sugar, and Black pepper. Mix well until all ingredients are evenly incorporated.

Add the cleaned Pork makchang to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 3-4 hours, to allow the flavors to penetrate.