Dwaeji-makchang-gui, Grilled Pork Intestine, 烤猪肠头, 烤豬腸頭, 豚てっぽう焼き, 돼지막창구이 Leave a comment

Pig’s entrails grilled or roasted. The supply of pig’s entrails is rather limited, as one pig provides only 250 grams of entrails. This dish used to be popular in Daegu and other parts of Gyeongsang Province, but it is now enjoyed widely across the nation.

将猪肥肠放在烤架或烤盘上烤熟即可。猪肥肠采用肠子最尾端的直肠部位,平均一只猪只得250克。烤猪肥肠原是大邱广域市和庆尚道地区的特色食物,如今在全国各地都能吃到。

是用箅子或鐵盤烤熟即可享用的美食。肥腸是指大腸的最後一段,每頭僅有250g左右。這道菜肴是大邱廣域市或慶尚道地區的人愛吃的美食,如今在韓國各地都能品嘗得到。

豚てっぽうを焼き網や鉄板で焼いたもの。てっぽうとは、はらわたの最後の直腸部位をさし、一匹当たり250g程度しかとれない。テグやキョンサン地方でよく食べられる料理だったが、現在は全国で食べることができる。

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