[Enjoy Food] Daegu bulno market 'Gobchang' :-)

 

 

 

 

 

 

Daegu is famous for beef makchang which is cow's large intestines. As you know, cows have 4 stomachs. Cows eat quickly and store grass in the stomach and leave the scene before the predator arrives. They then ruminate the grass at a safer place. Makchang is the 4th stomach and is very expensive due to limited supply; it only weighs around 200~400g per cow.

 

 

 

 

Grilled makchang, the most popular dish using makchang, was originated from Daegu 30 years ago. Many internal organs were bought from slaughterhouses at very low prices to make jjigae (stew). But, makchang was greasy and hard to be seasoned so it was infamous among liquor lovers. Makchang gui or grilled makchang was invented to utilize the stubborn food, otherwise to be wasted. Human is indeed a thinking animal.

Coal briquette was widely used to heat houses for a long time, so people probably tried grilling makchang on briquette which became a big hit due to chewy texture and savory flavor. It was a best fit for anju (snack consumed with alcohol). Since then, grilled makchang became one of the drinker's favorites and Daegu's specialty. This episode gives a good example of how important it is to think outside the box.

 

 

Daegu's makchang is seasoned with special fruit sauce. It is served raw or slightly grilled depending on the restaurant. Even though it was grilled with coal briquette in the past, it is now grilled with oak tree charcoal, which is proven to be better for health. Put makchang on the grill and dig in when it starts shrinking.

There are various sauces based on doenjang (fermented soybean paste), thick salt, or soy sauce for dipping sauce, and they all add different tastes. When you tour to Korea, if you try grilled makchang, it could be little hard at first, but constant chewing makes it juicy and gives savory flavor.

 

 

Tip
Of course, beef makchang is the most famous dish in Daegu; however, pork makchang is also popular at restaurants. You are recommended to try it as it has more juicy texture and less bloody smell

 

 

 

The taste and style of life,

the depth of a traditional Korean market

Agency for Traditional Market Administration