 Makchang-gui | |
| Type | Gui |
|---|---|
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Beefabomasum or porkrectum |
| 61 kcal (260 kJ)[1] | |
| Korean name | |
| Hangul | 막창 |
| Lit. | last viscus |
| RR | makchang |
| MR | makch'ang |
| IPA | [mak̚.tɕʰaŋ] |
Makchang (Korean: 막창;lit. last viscus) orso-makchang (소막창; "beef last viscus") is aKorean dish of either theabomasum (the fourth and final stomach compartment in ruminants) ofcattle or thegui (grilled dish) made of beef abomasum.[1] The latter is also calledmakchang-gui (막창구이;lit. grilled last viscus) orso-makchang-gui (소막창구이;lit. grilled beef last viscus).[2]Dwaeji-makchang (돼지막창;lit. pork last viscus) means either therectum of pig or thegui made of pork rectum, and the grilled dish is also referred to asdwaeji-makchang-gui (돼지막창구이;lit. grilled pork last viscus).[3]
They are often served with a lightdoenjang sauce and choppedscallions. High calcium content and highcatabolism for alcohol makes it a favoriteanju (side dish for drinking).[1]
Makchang gui is said to have originated inDaegu and the surroundingGyeongsang Province region.[1][4]King Seonjo of Joseon is said to have enjoyed the dish at his coronation.[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 withdoenjang, 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 ofdoenjang, 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]
