Horumonyaki Grilled Beef Pork Offal

Clean the offal: Rinse all offal thoroughly under cold running water, removing any impurities or excess fat. For intestines, you may need to turn them inside out, scrape gently, and rinse again. Blanch the cleaned offal in boiling water for 2-3 minutes, then drain well and pat dry. Cut into bite-sized pieces.

Prepare the marinade: In a medium bowl, combine the soy sauce, sake, mirin, minced garlic, grated ginger, gochujang (if using), and sesame oil. Whisk until well combined.

Marinate the offal: Add the cleaned and cut offal to the marinade. Toss gently to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.

Preheat your grill (charcoal, gas, or a cast iron grill pan) to medium-high heat (around 200°C / 400°F). Lightly oil the grill grates to prevent the offal from sticking.

Grill the horumonyaki: Place the marinated offal directly onto the hot grill. Cook for 3-5 minutes per side, or until it is beautifully charred, cooked through, and tender. Avoid overcrowding the grill to ensure even cooking and good browning.

Serve immediately: Transfer the grilled horumonyaki to a serving plate. Garnish generously with chopped green onions and toasted sesame seeds. Enjoy hot, perhaps with a side of steamed rice or a fresh salad.