''Makchang'' (; "last viscus") 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, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Adult females are referred to as cows and adult ...

or the ''

gui The GUI ( "UI" by itself is still usually pronounced . or ), graphical user interface, is a form of user interface that allows users to interact with electronic devices through graphical icons and audio indicator such as primary notation, inste ...

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

rectum The rectum is the final straight portion of the large intestine in humans and some other mammals, and the gut in others. The adult human rectum is about long, and begins at the rectosigmoid junction (the end of the sigmoid colon) at the l ...

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

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

'' 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, li ...

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

Daegu Daegu (, , literally 'large hill', 대구광역시), formerly spelled Taegu and officially known as the Daegu Metropolitan City, is a city in South Korea. It is the third-largest urban agglomeration in South Korea after Seoul and Busan; it is ...

and the surrounding

Gyeongsang Gyeongsang ( ko, 경상도, ''Gyeongsang-do''; ) was one of the eight provinces of Korea during the Joseon dynasty. Gyeongsang was located in the southeast of Korea. The provincial capital was Daegu. The region was the birthplace of the Kingdo ...

region.Makchang gui
Maeil News, 2009-12-09. Retrieved 2010-06-25. King Seonjo of

Joseon Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and re ...

is said to have enjoyed the dish at his inauguration.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 ''Pyrus pyrifolia'' is a species of pear tree native to East Asia. The tree's edible fruit is known by many names, including: Asian pear, Japanese pear, Chinese pear, Korean pear, Taiwanese pear, apple pear, zodiac pear, three-halves pear, pa ...

, 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.

Gallery

Makchang 3.jpg, Uncooked ''makchang''

References

{{reflist

External links

''Makchang'' photo''Makchang'' photo
Korean beef dishes Offal Table-cooked dishes

Preparation and serving

Gallery

See also

References

External links