Makchang (막창; "last viscus") or so-makchang (소막창; "beef last viscus") is a Korean dish of either the abomasum (the fourth and final stomach compartment in ruminants) of cattle or the gui (grilled dish) made of beef abomasum.[1] The latter is also called makchang-gui (막창구이; "grilled last viscus") or so-makchang-gui (소막창구이; "grilled beef last viscus").[2]Dwaeji-makchang (돼지막창; "pork last viscus") means either the rectum of pig or the gui made of pork rectum, and the grilled dish is also referred to as dwaeji-makchang-gui (돼지막창구이; "grilled pork last viscus").[3]
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).[1]
Makchang gui is said to have originated in Daegu and the surrounding Gyeongsang region.[1][4]King SeonjoofJoseon is said to have enjoyed the dish at his inauguration.[5]
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.[4]
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.[4]
