The 6th story of Daegu’s representative foods – Beef Grilled Makchang
Makchang gui is the name of a Korean dish that consists of grilled pork (or beef) large intestines similar to chitterlings, but often grilled over coals. The small intestines are often called gopchang. They are often served with a light doenjang sauce and chopped scallions. High calcium content and high catabolism for alcohol makes it a favorite anju (side dish for drinking).
Makchang gui is said to be originated from Daegu and the surrounding Gyeongsang region. King Seonjo of Joseon is said to have enjoyed the dish at his inauguration.
Preparation and serving
Makchang is usually grilled over a barbecue, but preparation has to be done beforehand to rid the meat of odd odors and excessive fat. The meat may either be pre-boiled in water seasoned with doenjang, onions, medicinal herbs and such, or pre-marinated in a sauce made of various fruit (apple, Korean pear, pineapple, kiwi, etc.) before grilling.
The dipping sauce is made from a mixture of doenjang, ground beans, ground red pepper, and chopped scallions. Fresh green and red peppers, cucumbers, minari and garlic are sometimes added according to personal taste.
Originating in the early 70s around the Daegu area, somakchang, which goes best as a soju side dish rather than a side dish for rice, is made from tripe, or cow’s 4th stomach, grilled on a briquette or over charcoal and garnished with garlic and green onion, with a specially made soybean paste sauce. It is low in fat, high in protein, andis especially good for the growth of children, as it is higher in calcium than beef. Uniquely, Daegu has seen a surge in the culture of eating beef tripe, and it is quickly spreading throughout the nation. Nowadays, people also enjoy eating grilled pork tripe as well. Looking back atthe history of grilled tripe or ‘makchang’ in Korean, Hwanggeum Makchang originated around the site of the old Mido Theater, which moved to the street opposite of the Apsan Tourist Hotel, and its boom resounded with Seoul Makchang and Sangdong Makchang. Immediately following the IMF financial crisis, these restaurants began to thrive in earnest along with Dusan-dong Arizona Makchang.
Hwang-guem Makchang is the oldest Makchang restaurant in Daegu with outdated interior and simple menu. The weird thing about this place is opening hours which is from 5:30pm to 9:00pm.
With all these cons, this place has been there for more than 40 years and expects regular customers every night.
Someone drew a picture of Dalma on the wall.
Do you see the green menu board posted on the wall?
It only has Makchang, Soju and Beer. No rice, no soup at all! lol
The coal is prepared first.
Then, lightly grilled Makchang is served. It still needs to be cooked over a fire for a while.
It is 15,000won per portion.
This place serves only Korean beef.
Talking about the side dishes, these are all.
To make the sauce, put snipped chives and peppers into the dip.
Then, I tasted the dish finally.
Hmm.. better than expected!
It was a bit chewy but has deep flavor with the sauce.
One piece of meat then one sip of Soju… such a great combination~~
Its deep and savory taste was really impressive for me since I didn’t expect that much from it at first, to be honest.