Makchang gui

Makchang, also known as so-makchang, is a cherished Korean dish made from the abomasum (the fourth stomach compartment) of cattle. Its pork counterpart, called dwaeji-makchang, utilizes the pig's rectum. Both varieties are typically grilled and served with a light doenjang (soybean paste) sauce and chopped scallions. These dishes are especially popular as anju, which are side dishes savored with alcohol, owing to their high calcium content and delightful pairing with drinks.

The origins of makchang gui can be traced back to Daegu and the Gyeongsang region in South Korea. According to legend, King Seonjo of the Joseon Dynasty enjoyed this dish during his inauguration ceremony.

Preparing makchang involves grilling the meat over a barbecue after removing any unpleasant odors and excess fat. Some recipes suggest pre-boiling the meat in seasoned water or marinating it in a fruit-based sauce before grilling. For the dipping sauce, a common mix includes doenjang, ground beans, ground red pepper, and chopped scallions. For added flavor, fresh peppers, cucumbers, minari (water parsley), and garlic can be incorporated into the sauce, depending on personal preference.