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1
Turn the intestine inside-out so that the fat layer faces outward and the mucosal surface is accessible, because both surfaces must be addressed at each cleaning stage or residual matter will remain trapped in the folds. Working with cold running water, coat the intestine thoroughly in wheat flour, then squeeze and massage firmly for one to two minutes — the flour absorbs and physically draws surface matter away from the tissue. Rinse in cold water until the water runs clear, then repeat this flour-rub-and-rinse cycle a minimum of three times in total; after the third rinse, the intestine should carry no visible discolouration in the rinse water.
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2
After the final flour cycle, coat the intestine in coarse salt and massage firmly, so the abrasive salt reaches residual matter the flour cannot — you will feel the surface shift from slick to clean under your hands. Rinse thoroughly in cold water until no grit remains. The surface should feel slightly tacky rather than slick or foul-smelling; if any off-smell persists, salt and massage once more before rinsing again.
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3
Bring the water to a rolling boil, add the doenjang and the green onion, then blanch the cleaned intestine for no more than one to two minutes — the doenjang and onion pull harsh gamey odour out of the intestine without dulling the clean, rich flavour of the fat. Lift the intestine out and drain as soon as the time is up, because a longer blanch begins to cook the fat through rather than merely conditioning the surface. Smell the intestine directly; a clean, faintly savoury smell should remain where any sharp gamey odour was present before.
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4
This is where the dish lives or dies. Heat a charcoal or gas grill to high heat, then place the intestine whole and sealed — do not cut it open yet — directly on the grill surface, so the fierce heat chars and crisps the exterior while the interior fat renders to a molten state; low heat at this stage renders the fat without caramelisation, producing a greasy, soft result with no exterior texture. Turn as needed until the surface blisters and darkens to a deep, uneven char in places and the intestine swells visibly as the internal fat renders.
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5
Cut the grilled intestine into bite-sized pieces and return the cut cross-sections directly to the grill surface, so the exposed fat faces the heat and sears to a caramelised crust rather than sitting soft and rendered. A sharp, steady sizzle on contact confirms the grill surface is still hot enough to colour the cut faces properly; if the sizzle is faint, allow the grill to recover its heat before continuing. Serve immediately.