Give your street food cravings a bold, spicy upgrade with Gochujang Isaw—a fiery fusion of Korean and Filipino flavors that transforms the humble chicken intestine into a mouthwatering, next-level snack. Perfectly chewy, smoky, and glazed with a sticky, savory heat, this isaw is made for pulutan nights, backyard grilling, or even just treating yourself to something exciting and new.
The secret to this delicious dish lies in the meticulous prep. It starts with a deep-cleaning ritual using flour, salt, and baking soda to ensure the chicken intestines are squeaky clean. Then, a quick vinegar boil eliminates any residual odors and tenderizes the isaw. From there, the intestines are simmered in a fragrant bath of soy sauce, garlic, bay leaves, star anise, red onion, cumin, and black peppercorns—infusing each bite with layers of savory, aromatic flavor.
But the real game-changer? The gochujang marinade. This Korean chili paste brings a punch of heat, subtle sweetness, and umami depth that perfectly complements the rich, meaty taste of the isaw. After marinating, the skewered intestines are grilled to perfection or baked until lightly charred—just enough to get those crispy edges and caramelized glaze.
Each skewer is a flavorful bite of smoky, spicy, and slightly sweet magic, especially when dipped in spiced vinegar, which cuts through the richness and keeps you going back for more. Whether you serve it as a starter, a street food-inspired party snack, or the star of your pulutan table, Gochujang Isaw is sure to impress. It’s bold, fun, and unapologetically flavorful—a true celebration of Filipino ingenuity and Korean spice coming together on a stick.
In a bowl, combine the flour, salt, and baking soda. Rub the mixture intensely on the chicken intestine to thoroughly clean it. Rinse thoroughly, then repeat the process until the intestines are clean. In a pot, place the chicken intestine, vinegar, and salt. Fill with water, then boil for 15 minutes. Discard the water, then rinse the chicken intestine.
In a separate pot, combine the chicken intestine, black peppercorn, bay leaves, garlic, red onion, star anise, cumin, and soy sauce. Cook the chicken intestine for 30 minutes. Once the chicken is cooked, remove it from the liquid.
Combine all the ingredients in a pot, then simmer for 5 minutes. Season with salt and pepper to taste.
Thread about 4-5 pieces on a skewer, then brush with the Gochujang marinade.
Grill for 3-5 minutes or bake at 450°F for 10 minutes. Served with spiced vinegar.
0 servings
8