Global InformationMakchang information
 Makchang-gui | |
| Type | Gui |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Beef abomasum or pork rectum |
Food energy (per 100 g serving) | 61 kcal (255 kJ)[1] |
| |
| Korean name | |
| Hangul | 막창 |
|---|---|
| Revised Romanization | makchang |
| McCune–Reischauer | makch'ang |
| IPA | [mak̚.tɕʰaŋ] |
Makchang (막창; "last viscus") or so-makchang (소막창; "beef last viscus") is a Korean dish of either the abomasum (the fourth and final stomach compartment in ruminants) of cattle or the gui (grilled dish) made of beef abomasum.[1] The latter is also called makchang-gui (막창구이; "grilled last viscus") or so-makchang-gui (소막창구이; "grilled beef last viscus").[2] Dwaeji-makchang (돼지막창; "pork last viscus") means either the rectum of pig or the gui made of pork rectum, and the grilled dish is also referred to as dwaeji-makchang-gui (돼지막창구이; "grilled pork last viscus").[3]
They are often served with a light doenjang sauce and chopped scallions. High calcium content and high catabolism for alcohol makes it a favorite anju (side dish for drinking).[1]
Makchang gui is said to have originated in Daegu and the surrounding Gyeongsang region.[1][4] King Seonjo of Joseon is said to have enjoyed the dish at his inauguration.[5]
- ^ a b c d "makchang" 막창 [Abomasum]. Doopedia (in Korean). Doosan Corporation. Retrieved 22 February 2017.
- ^ "makchang-gui" 막창구이 [Abomasum]. Doopedia (in Korean). Doosan Corporation. Retrieved 15 May 2017.
- ^ "dwaeji-makchang-gui" 돼지막창구이. Doopedia (in Korean). Doosan Corporation. Retrieved 15 May 2017.
- ^ (in Korean) Makchang gui, Maeil News, 2009-12-09. Retrieved 2010-06-25.
- ^ (in Korean) Makchang gui, Naeil News, 2009-07-24. Retrieved 2010-06-25.