- 400g beef heart, cut into cubes
- ½ cup gochujang
- 2 tbsp. brown sugar
- 1 tbsp. soy sauce
- 1 tbsp. water
- ¼ cup spring onions, minced
Beef heart is one of our favorite cuts that we consider to be highly underrated and overlooked by people who cook at home. The cut can be intimidating since, if not cooked right, it can be too raw on the inside or overcooked to the point of being rubbery. Then again, isn’t that the danger with any meat to an extent? With a little bit of patience, anyone can find that cooking beef heart isn’t as scary as it sounds, and that its flavor and texture is more accessible than other organ meats.
You can purchase beef heart at the meat section of your local grocery, and if they don’t have it you can substitute this recipe with chicken or beef liver (though the taste and texture will be different). For grilling the beef heart, don’t be an eager beaver and start the temperatures off too high. A steady medium heat will allow it to evenly cook. When it’s ready, you can turn up the heat to give it a nice outer crust.