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1
Place the intestine in a large bowl, add the coarse sea salt, and scrub vigorously by hand for several minutes, working the salt deep into every fold so the abrasion strips away surface slick and mucous rather than merely dusting the outside. Pour off the liquid. The intestine will feel noticeably less slippery when it has been sufficiently scrubbed.
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2
Add the white vinegar to the bowl and work the intestine through it for two minutes, reaching every fold, so the vinegar penetrates and subdues the underlying animal odour that salt alone cannot fully address. Rinse thoroughly under cold running water until the sharp acidic smell has gone and the intestine smells clean beneath.
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3
Add the plain flour and tumble the intestine through it, pressing the flour firmly into inner and outer surfaces so it binds and draws out any residual mucous that the salt and vinegar have loosened but not yet removed. Rinse thoroughly under cold running water until the water runs clear and no floury residue remains — this is where the dish lives or dies, because insufficient cleaning across these four stages overwhelms every subsequent step with off-odour and unpleasant mouthfeel.
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4
Bring a pot of unsalted water to a rolling boil, add the cleaned intestine, and blanch for two to three minutes until the exterior firms and turns opaque, so the surface is set enough to handle on the grill without tearing or sticking. Remove immediately and drain; the interior will remain undercooked at this stage, which is correct.
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5
Combine the doenjang with the sesame oil and stir until the paste loosens to a fluid, spoonable consistency — it should be savoury and slack, not thick in the manner of ssamjang, so it coats a piece of intestine without clumping. Arrange the perilla leaves, whole garlic cloves, and whole green chillies on a plate alongside.
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6
Heat a charcoal grill to high direct heat, lay the blanched intestine over the coals, and grill, turning as needed, until the exterior is deeply coloured and the fat is rendered but still visibly moist and glistening — the surface will hiss and smoke as fat meets coal, and a pronounced charred aroma will develop. Do not cook until the fat renders completely, as the pieces will turn rubbery and dry. Use scissors to cut the intestine into bite-sized pieces directly on the grill as each section reaches colour.