''Makchang'' () or ''so-makchang'' (; "beef last viscus") is a Korean dish of either the

abomasum The abomasum, also known as the maw,The Cham ...

(the fourth and final stomach compartment in ruminants) of

cattle Cattle (''Bos taurus'') are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Mature female cattle are calle ...

or the '' gui'' (grilled dish) made of beef abomasum. The latter is also called ''makchang-gui'' () or ''so-makchang-gui'' (). ''Dwaeji-makchang'' () means either the

rectum The rectum (: rectums or recta) is the final straight portion of the large intestine in humans and some other mammals, and the gut in others. Before expulsion through the anus or cloaca, the rectum stores the feces temporarily. The adult ...

of pig or the ''gui'' made of pork rectum, and the grilled dish is also referred to as ''dwaeji-makchang-gui'' (). They are often served with a light ''

doenjang ''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soyb ...

'' sauce and chopped scallions. High calcium content and high

catabolism Catabolism () is the set of metabolic pathways that breaks down molecules into smaller units that are either oxidized to release energy or used in other anabolic reactions. Catabolism breaks down large molecules (such as polysaccharides, lipid ...

for alcohol makes it a favorite '' anju'' (side dish for drinking). ''Makchang gui'' is said to have originated in

Daegu Daegu (; ), formerly spelled Taegu and officially Daegu Metropolitan City (), is a city in southeastern South Korea. It is the third-largest urban agglomeration in South Korea after Seoul and Busan; the fourth-largest List of provincial-level ci ...

and the surrounding

Gyeongsang Province Gyeongsang Province (; ) was one of the Eight Provinces of Joseon Korea. Gyeongsang was located in southeastern Korea. The provincial capital of Gyeongsang was Daegu. The region was the birthplace of the kingdom of Silla, which unified Korea i ...

region.Makchang gui
, Maeil News, 2009-12-09. Retrieved 2010-06-25. King Seonjo of Joseon is said to have enjoyed the dish at his coronation.Makchang gui
Naeil News, 2009-07-24. Retrieved 2010-06-25.

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 ''

'', 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.

References

External links

''Makchang'' photo

''Makchang'' photo
{{Korean food and drink Korean beef dishes Offal Table-cooked dishes

Preparation and serving

See also

References

External links