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Makchang gui
Home > Food That Represents Daegu > Makchang gui
Daegu's delicatessen
Makchang gu
: grilled beef intestines
Originating around the Daegu area in the early 1970s, Makchang is a dish made with beef tripe, the fourth stomach of a cow, grilled over a briquette or charcoal and garnished with garlic, green onion, and a specially-made soybean paste. It is best served as a side dish when drinking soju, rather than as part of a meal with rice. It is low in fat, high in protein, and is especially good for helping children grow tall, as it is higher in calcium than beef. Recently, Daegu has seen a surge in the popularity of beef tripe, and it is quickly spreading throughout the nation. Nowadays, people enjoy eating grilled pork tripe as well. Looking back at the history of grilled tripe, or "makchang" in Korean, Hwanggeum Makchang was the first such restaurant to open near the old Mido Theater, which has since been moved to a location across from the Apsan Tourist Hotel. And it was quickly followed by many others, such as Seoul Makchang and Sang-dong Makchang. Immediately following the IMF financial crisis, these restaurants began to thrive, along with Dusan-dong Arizona Makchang.
Seongju Makchang 82-53-635-9268 73, Sanghwa-ro, Dalseo-gu, Daegu Detail View
Arizona Mak-chang 053-782-9323 133, Jisan-ro 3-gil, Suseong-gu, Daegu, Korea Detail View
Dongbong Shutbulgui 053-751-3668 14-5, Dongdaegu-ro 52-gil, Suseong-gu, Daegu, Korea Detail View

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