how to cook Daechang at a Korean BBQ?

I’m going to an AYCE KBBQ tomorrow and saw that Daechang was added to the menu. I don’t have any experience with cooking intestines or anything similar to it.

What’s the internal temp that this needs to be cooked to? Am I good to just throw it onto a grill and flip as needed or is there anything else I should do to prepare it? If I understand correctly it will come pre-marinated, is there anything I should avoid doing such as cooking it the same time as other meats? Is this something best to eat on it’s own or with a specific side dish if available?

I’m not afraid to try something new, but I’d like to make sure I’m giving Daechang the best chance for a good first impression (and make sure I’m not about to somehow make myself sick if I undercook it).

submitted by /u/Turbulent_Buyer_282
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