이찬원의 선택을 받은 파브리! ‘막창 타르트’ 레시피 전격 공개

Buongiorno, my chingus~ Today, I’ve got a very special recipe to share with you 🍷 Not long ago, I appeared on the Korean TV show "Please Take Care of My Refrigerator", where I had a cooking battle against the famous Chef Choi Hyun-seok! My dish? Get ready for this... The world’s first fine-dining creation using Makchang (grilled pork intestines) – a Makchang Tart! “A tart... with pork intestines?” Sounds crazy, right? But trust me — I made it happen. And guess what? The one and only singer Lee Chan-won tasted both dishes… and after a long, dramatic pause… he chose mine!!! 😭😭 The secret weapon? A mayonnaise made with Korean soy sauce-marinated crab (Ganjang Gejang). Without that? I might’ve lost. Seriously. In today’s video, I’ll walk you through the full recipe for the Makchang Tart, and share what was going through my head as I created this wild idea. Korean ingredients + Italian creativity + Chan-won's seal of approval = 💯 So chingus, don’t miss this one — stay tuned ‘til the end! =========================================================== 🍪 Making the Tart Dough 🍪 1. Finely chop 3 pieces of makchang (grilled pork intestines, a Korean delicacy) and set aside. 2. Crush 2 packs of Ace (a popular Korean biscuit snack) into small pieces. 3. Tear 1-2 sheets of gamtae (edible seaweed, often used in Korean cuisine) into smaller pieces. 4.Put the crushed Ace and torn gamtae into a blender and blend until smooth. 5. Add the chopped makchang, perilla oil (a nutty-flavored Korean oil), and a small amount of water to the blender mixture, then mix well. 6. Transfer the mixture to a bowl and knead it until it forms a dough. 7. Spread the dough evenly into a tart pan, shaping it as desired. 8. Bake in an air fryer at 200°C (about 390°F) for 10 minutes. 🍲 Making the Makchang Stew 🍲 1. Cut the makchang into bite-sized pieces (as much as you want). 2. Cook frozen French fries in the air fryer until warm, then cut them into bite-sized pieces. 3. Add the prepared makchang and fries into a frying pan. 4. Pour in 175g of pizza sauce and 175g of water. 5. For a spicy kick, add some Carbo Buldak sauce (a creamy, spicy Korean chicken sauce). 6. Add black pepper and simmer over low heat until flavors meld and stew thickens. 🧑‍🍳 Making Soy Sauce Marinated Crab Mayonnaise 🧑‍🍳 1. Separate egg whites and place them in a cup. 2. Add 3 tablespoons of soy sauce marinated crab juice (called ganjang gejang in Korean, a salty and savory crab marinade). 3. Pick meat from the crab body and add it in (as much as you like). 4. Use a hand blender to blend everything smoothly. 5. Add olive oil and blend again. 6.Keep blending until the mixture reaches a mayonnaise-like texture, then add pepper and blend once more.