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
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
